Vacuum Cooking Recipe: Soy Sauce Chicken
Major Ingredients:
One Whole Sanhuang Chicken (Three-yellow Chicken)
Marinade:
1 Spoonful of Salt, 2 Tablespoons of Dark Soy Sauce, 1 Spoon of Rose Wine
Chicken Marinade:
330ml Light Soy Sauce, 2-3 Lumps of Rock Sugar, 1 Liter of Water, 3 Pieces of Garlic, 3 Slices of Ginger, One Bay Leaf, 1 Tablespoon of Rose Wine
Spring Onion Oil (Dip):
1 Large Piece of Ginger, A Bundle of Spring Onion, Appropriate Amount of Salt, Appropriate Amount of Chicken Powder
Directions:
1. Clean your Sanhuang chicken and dry it up with the kitchen towel.
2. Add seasonings such as salt, dark soy sauce and rose wine, and mix them well. Cover the chicken with plastic wrap and preserve it in the refrigerator for cold storage and marinating overnight.
3. Make the chicken marinade. Put all the above-mentioned ingredients for this marinade (except rose wine) into a pot and bring to a boil. Then let it cool and add the rose wine.
4. Put the marinated meat into a fresh-kept bag and pour the cooled chicken marinade. Exhaust the excess air in the bag to the greatest extent and seal it.
5. Add a proper amount of water to the sous vide cooker. Place the bag in the equipment and it's better for water to go over it.
6. Set the temperature and the time to 163.4℉ (73℃) and 4-5 hours respectively.
7. Make the spring onion oil (dip). Put the peeled ginger and the spring onion into a blender and add a little oil. In addition, prepare some chopped spring onion.
8. Heat the pan with more oil. Turn the heat down and stir the ginger and spring onion quickly until fragrant. Add the chopped spring onion, salt and chicken powder, and cool it for later use.
Tips:
1. The time to cook the chicken should be adjusted according to its size. Usually, the chicken weighing about 1kg needs to be cooked for 3-4 hours and about 1.5kg for 4-5 hours.
2. Taste the chicken marinade after cooking, and the salinity and sweetness should be appropriate. It is recommended to have a sweet treat.
One Whole Sanhuang Chicken (Three-yellow Chicken)
Marinade:
1 Spoonful of Salt, 2 Tablespoons of Dark Soy Sauce, 1 Spoon of Rose Wine
Chicken Marinade:
330ml Light Soy Sauce, 2-3 Lumps of Rock Sugar, 1 Liter of Water, 3 Pieces of Garlic, 3 Slices of Ginger, One Bay Leaf, 1 Tablespoon of Rose Wine
Spring Onion Oil (Dip):
1 Large Piece of Ginger, A Bundle of Spring Onion, Appropriate Amount of Salt, Appropriate Amount of Chicken Powder
Directions:
1. Clean your Sanhuang chicken and dry it up with the kitchen towel.
2. Add seasonings such as salt, dark soy sauce and rose wine, and mix them well. Cover the chicken with plastic wrap and preserve it in the refrigerator for cold storage and marinating overnight.
3. Make the chicken marinade. Put all the above-mentioned ingredients for this marinade (except rose wine) into a pot and bring to a boil. Then let it cool and add the rose wine.
4. Put the marinated meat into a fresh-kept bag and pour the cooled chicken marinade. Exhaust the excess air in the bag to the greatest extent and seal it.
5. Add a proper amount of water to the sous vide cooker. Place the bag in the equipment and it's better for water to go over it.
6. Set the temperature and the time to 163.4℉ (73℃) and 4-5 hours respectively.
7. Make the spring onion oil (dip). Put the peeled ginger and the spring onion into a blender and add a little oil. In addition, prepare some chopped spring onion.
8. Heat the pan with more oil. Turn the heat down and stir the ginger and spring onion quickly until fragrant. Add the chopped spring onion, salt and chicken powder, and cool it for later use.
Tips:
1. The time to cook the chicken should be adjusted according to its size. Usually, the chicken weighing about 1kg needs to be cooked for 3-4 hours and about 1.5kg for 4-5 hours.
2. Taste the chicken marinade after cooking, and the salinity and sweetness should be appropriate. It is recommended to have a sweet treat.