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Articles — sous vide chicken

Thermomix Sous Vide Chicken (Soup Restaurant copycat) and Chicken Rice with chawamushi. ginger and chilli sauces

Posted by Divine Chef on

Recently I have been quite obsessed with cooking meat sous vide style. After salmon, I tried chicken breast which notoriously is hard to get tender texture after cooking. Google tells me the best temperature is 60 degree and I would need to cook at least 2 hours. So, using more or less the same method for Salmon, I brine my chicken breast fillets overnight before I seal them in vacuum packs for sous vide cooking. That was literally it. No other special seasoning for those chicken breast fillet - just meat into the bags. 2 hours later, I had them...

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Thermomix Sous Vide Chicken Breast

Posted by Divine Chef on

After my recent salmon sous vide cooking adventure using my Thermomix, which received huge success from the family, I tried sous vide on the unpopular meat at home - chicken breast. Normally, I use chicken breast meat for nuggets as the blending with other ingredients do make it quite tasty. After reading a post from a friend who tried sous vide on chicken breast and raved about the texture on Facebook, I knew I had to try. I brine the chicken overnight in a salt solution, then I cooked it without any seasoning nor fat in a vacuum sealed bag for...

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