Cantonese Poached Chicken (Sous Vide)

🥘 Ingredients

• whole chicken 1
• salt
• ginger slices 5
• scallions 2
• water 2 cups
• chicken bouillon
• scallions 3 tbsp
• ginger 2 tbsp
• oil 3 tbsp
• salt ½ tsp
• oil
• steamed rice

Chicken

1. 1

   Make sure whole chicken is at room temperature. Clean by rinsing under cold water, paying special attention to the cavity. Remove any giblets, organs, or stray feathers. Be very careful about splashing water and contaminating surfaces. Do not break or trim away any of the skin — intact skin ensures a moist, silky texture in the final product.
2. 2

   Season the chicken generously with salt and place it in a large zipper-lock bag with ginger slices and scallions . Fill with water and seal using the water immersion technique.
3. 3

   Sous vide chicken at 155°F using a sous vide circulator for 3 hours .
4. 4

   When done, cool completely in an ice bath. Strain the broth — it can be used to make rice. For extra flavor, combine broth with chicken bouillon .

Sauce

1. 1

   While the chicken cools, make the sauce. Combine scallions , ginger , oil , and salt in a bowl and stir to combine.
2. 2

   When the chicken is out of the ice water, brush lightly with oil or fat skimmed from the top of the poaching liquid for a shiny finish.
3. 3

   To serve, carve the chicken into pieces suitable for chopsticks. Serve with your sauce(s) and steamed rice .