While it can be a marvelously tender and juicy cut of meat, cooking chicken breast perfectly consistently can be challenging for even the most experienced chefs. The difference between a worryingly pink breast and and a dry clump of protein with a texture like damp cardboard is only a matter of seconds.
Course
Entree
Cuisine
Japanese
Level
Beginner
Main Ingredient
Poultry
Diet
Dairy-Free, Low-Fat
Prep Time5minutes
Cook Time1hour30minutes
Total Time1hour35minutes
Servings1breast
Ingredients
1chicken breast- skinless boneless
1/2teaspoongingerjuice
1teaspoonevaporated cane sugar- unrefined
1/2teaspoonsalt
2tablespoonsevaporated cane sugar- unrefined
2tablespoonssoy sauce
2tablespoonssake
Instructions
Dry the chicken with a paper towel and then coat with the ginger juice. Mix the sugar and salt in a small bowl and sprinkle on both sides of the chicken.
Place the chicken in a vacuum bag and seal. It's best to let the chicken marinate overnight but you can also cook it right away.
Heat a water bath to 140 degrees F (60 C). Drop the bagged chicken in the water and cook sous vide for 1 hour 30 minutes.
When the chicken is done, remove it from the bag, dry the surface with a paper towel, and place the chicken on a heatproof surface.
In a small saucepan, combine the remaining sugar, soy sauce and sake. Bring to a boil and boil until the sauce is thick, forming large shiny bubbles.
Drizzle half the sauce onto the chicken and quickly torch the glaze until it has caramelized into a rich mahogany color. If you don't have a torch, you can put the chicken directly under the heating element of a broiler set to high.
Slice the chicken and drizzle with the remaining sauce.