Articles — white fungus chicken soup
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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