Chicken leg with garlics and pepper sauce (using sous-vide machine)
Ingredients
- bag Vacuum
- 1 Chicken leg
- 2 tablespoons salt
- 1 teaspoon sugar
- Pepper
- Chili powder (optional)
- 1/2 onion
- 3-4 chopped garlics
- 2 spring onion
- 1/2 carrot
- Garlic and pepper sauce
- 2 cups Chicken booth
- 3-4 chopped garlics
- Black pepper
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine (I pick the Japanese cooking wine this time)
- 1 tablespoon Flour
Steps
Seasoning the chicken leg. Put all the ingredients into the vacuum bag. (Make sure there’s no air)
Prepare the sous-vide machine. 65.5 degree Celsius, at least 2 hours (base on how big the chicken leg is).
Prepare the garlics and pepper sauce. Heating the sauce pan with oil, keep stir-frying the garlics and black pepper. Put the chicken booth into the sauce pan until it bring to boil. Add the soy sauce and cooking wine. Put the flour and keep stirring. (Around 1-2 minutes)
Take out the ingredients in the vacuum bag. Carrots and onion putting aside. Heating the pan with oil, pan-fried the chicken until it turn yellow in Color. Pour the sauce into the pan right before it’s done.
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