Sous Vide Modern Samgyetang

60°C (140° F)
Temperature
Sous vide time
4 People
Serves
Pro
Difficulty

Ingredients

  • 2 Chicken Breasts
  • 2 Chicken Backbones
  • 2 Ginseng Roots
  • 4 Dried Jujubes
  • 4 Garlic Cloves
  • 1 Cup Sweet Rice (Soaked in Water for 1 Hour)
  • 3 Tablespoons Neutral Oil (ex: Canola)
  • Salt and Pepper to Taste

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Directions

  1. Set Nomiku water bath to 60ºC (140ºF).
  2. In a freezer-safe zip bag, seal chicken breasts and 2 tablespoons of the neutral oil using the water displacement method. Sous vide for 2 hours.
  3. While chicken breasts are sous viding, make sweet rice according to the package. Once cooked, remove from heat and let cool to room temperature.
  4. To make the broth, place chicken backbones, jujubes, ginseng, and garlic cloves in a stockpot and cover it with cold water. Bring to a boil and then immediately turn down to a simmer. Skim off the fat and foam with a skimmer. Simmer for up to 2 hours on the lowest heat setting.
  5. To make the broth, place chicken backbones, jujubes, ginseng, and garlic cloves in a stockpot and cover it with cold water. Bring to a boil and then immediately turn down to a simmer. Skim off the fat and foam with a skimmer. Simmer for up to 2 hours on the lowest heat setting.
  6. To assemble, place a sweet rice ball in a bowl with two slices of chicken breast, and a desired amount of ginseng chicken soup.

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