Soy Sauce Chicken just got easier using the sous vide. Making Soy Sauce Chicken traditionally calls for extreme care when poaching in the wok. The skin could stick, burn, and/or rip when moving it … oh yeah, you also had to flip it every few mins for an hour! Making it in the sous vide eliminates all those problems and makes it one of the easiest sous vide dishes. There isn’t even a finishing step!
1 Free Run Chicken
2 teaspoons of Salt (or to taste)
2 teaspoons of Rose Wine
2 teaspoons of Dark Soy
2 inch piece of Ginger sliced
2 Scallions cut into 2-3 inch pieces
2 Garlic Cloves
1 piece Rock Sugar (about 1-2oz or 30-60g) to taste
2 bay leaves
2 star anise
1 cup (250mL) soy sauce
1 cup (250mL) water
2 teaspoons of rose wine
- Trim the chicken by removing the head, feet, butt and any excess fat.
- Marinade the chicken with salt, rose wine and dark soy sauce, making sure to rub evenly all over.
- Refrigerate for at least 1 hour, best if left overnight to marinate.
- Stir fry the star anise, ginger, scallions, and garlic cloves until aromatic.
- Add the soy sauce, water, bay leaves, and sugar. Simmer until the sugar has completely dissolved.
- Turn off the stove and add rose wine. This ensures that the wine doesn’t evaporate and you can keep the flavour.
- Set aside to cool.
- (optional) now if you don’t want to deal with all that above – just buy the “soy sauce chicken soy sauce” at the local asian supermarket
- Warm the water bath to 165F.
- Remove the chicken from the fridge and place into a heavy duty ziplock bag. Add in all of the cooking liquid.
- Using the water displacement remove all the air from the bag. Place the bag into another ziplock bag and remove the air again.
- Place into the water bath for 3 hours.
- After cooking is complete, remove the chicken from the bags and liquid, then set out to cool.
- (optional) Strain and cookdown the liquid to serve on the side.
- Once cooled, chop chicken, plate, and serve with sauce and or scallion ginger sauce.