Chicken leg with garlics and pepper sauce (using sous-vide machine)

Name: Chicken leg with garlics and pepper sauce (using sous-vide machine)
Total time: 10800 s
Cuisine: American
Ingredients: 1 Chicken leg; 2 tablespoons salt; 1 teaspoon sugar; Pepper; Chili powder (optional); 1/2 onion; 3-4 chopped garlics; 2 spring onion; 1/2 carrot; 2 cups Chicken booth; 3-4 chopped garlics; Black pepper; 1 tablespoon soy sauce; 1 tablespoon cooking wine (I pick the Japanese cooking wine this time); 1 tablespoon Flour

Teresa Tsang @cook_9407308

Hong Kong

Chicken leg with garlics and pepper sauce (using sous-vide machine)

Teresa Tsang @cook_9407308

Saved

Ingredients

3 hours

bagVacuum
1Chicken leg
2 tablespoonssalt
1 teaspoonsugar
Pepper
Chili powder (optional)
1/2onion
3-4chopped garlics
2spring onion
1/2carrot
Garlic and pepper sauce
2 cupsChicken booth
3-4chopped garlics
Black pepper
1 tablespoonsoy sauce
1 tablespooncooking wine (I pick the Japanese cooking wine this time)
1 tablespoonFlour

Saved

Steps

3 hours

1

Seasoning the chicken leg. Put all the ingredients into the vacuum bag. (Make sure there’s no air)
2

Prepare the sous-vide machine. 65.5 degree Celsius, at least 2 hours (base on how big the chicken leg is).
3

Prepare the garlics and pepper sauce. Heating the sauce pan with oil, keep stir-frying the garlics and black pepper. Put the chicken booth into the sauce pan until it bring to boil. Add the soy sauce and cooking wine. Put the flour and keep stirring. (Around 1-2 minutes)
4

Take out the ingredients in the vacuum bag. Carrots and onion putting aside. Heating the pan with oil, pan-fried the chicken until it turn yellow in Color. Pour the sauce into the pan right before it’s done.