Chicken leg with garlics and pepper sauce (using sous-vide machine)


  1. bag Vacuum
  2. 1 Chicken leg
  3. 2 tablespoons salt
  4. 1 teaspoon sugar
  5. Pepper
  6. Chili powder (optional)
  7. 1/2 onion
  8. 3-4 chopped garlics
  9. 2 spring onion
  10. 1/2 carrot
  11. Garlic and pepper sauce
  12. 2 cups Chicken booth
  13. 3-4 chopped garlics
  14. Black pepper
  15. 1 tablespoon soy sauce
  16. 1 tablespoon cooking wine (I pick the Japanese cooking wine this time)
  17. 1 tablespoon Flour


  1. Seasoning the chicken leg. Put all the ingredients into the vacuum bag. (Make sure there’s no air)

  2. Prepare the sous-vide machine. 65.5 degree Celsius, at least 2 hours (base on how big the chicken leg is).

  3. 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)

  4. 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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