Sous Vide Chinese Soy Sauce Chicken (慢煮豉油雞)

Рет қаралды 31,473

Kind of Cooking - Recipes You Can Make At Home!

4 жыл бұрын

Soy Sauce Chicken just got easier using the sous vide. Making Soy Sauce Chicken traditionally calls for extreme care when poaching in the wok. The skin could stick, burn, and/or rip when moving it … oh yeah, you also had to flip it every few mins for an hour! Making it in the sous vide eliminates all those problems and makes it one of the easiest sous vide dishes. There isn't even a finishing step!
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Carmen @harrocarmen
Kevin @kindof_cooking
Ingredients
- 1 Free Run Chicken
Marinade
-2 teaspoons of Salt (or to taste)
-2 teaspoons of Rose Wine
-2 teaspoons of Dark Soy
Cooking Liquid
- 2 inch piece of Ginger sliced
- 2 Scallions cut into 2-3 inch pieces
- 2 Garlic Cloves
- 1 piece Rock Sugar (about 1-2oz or 30-60g) to taste
- 2 bay leaves
- 2 star anise
- 1 cup (250mL) premium soy sauce
- 2 tsp dark soy sauce
- 1 cup (250mL) water
- 2 teaspoons of rose wine
Recipe:
- Trim the chicken by removing the head, feet, butt and any excess fat.
- Marinate the chicken with salt, rose wine and dark soy sauce, making sure to rub evenly all over.
- Refrigerate for at least 1 hour, best if left overnight to marinate.
- Stir fry the star anise, ginger, scallions, and garlic cloves until aromatic.
- Add the premium and dark soy sauces, water, bay leaves, and sugar. Simmer until the sugar has completely dissolved.
- Turn off the stove and add rose wine. This ensures that the wine doesn’t evaporate and you can keep the flavour.
- Set aside to cool.
- (optional) now if you don’t want to deal with all the above - just buy the “soy sauce chicken soy sauce” at the local asian supermarket
- Warm the water bath to 165F.
- Remove the chicken from the fridge and place into a heavy duty ziplock bag. Add in all of the cooking liquid.
- Using the water displacement remove all the air from the bag. Place the bag into another ziplock bag and remove the air again.
- Place into the water bath for 3 hours.
- After cooking is complete, remove the chicken from the bags and liquid, then set out to cool.
- Once cooled, chop chicken, plate, and serve with ginger scallion sauce.
#sousvide #chineserecipes #chicken

Пікірлер: 64

@CookingPulse 4 жыл бұрын

This chicken looks amazing, perfectly cooked! 👍

@KindofCooking 4 жыл бұрын

Thank you! It was silky smooth and tender :D

@DC180 2 жыл бұрын

Looks fantastic! I have to try

@classicalbean 4 жыл бұрын

I tried this recipe today and the resulting soy sauce chicken is superb. Thanks.

@KindofCooking 4 жыл бұрын

So happy you tried the recipe! Thanks for watching 😁

@jordanting705 3 жыл бұрын

my fav sous vide chef couple! thank you!

@KindofCooking 3 жыл бұрын

Yay! Thank you!

@KindofCooking 3 жыл бұрын

wait ... are we the only ones... it was rather specific. JUST KIDDING. Thanks for watching.

@tomstestkitchen 2 жыл бұрын

This looks so good, I will try it!

@hei1106 4 жыл бұрын

I made it today and it’s the best 豉油雞 I have ever had!

@KindofCooking 4 жыл бұрын

Thank you for trying our recipe. Love when our viewers do that. Would love to see a photo of it, you can tag us on Instagram or Facebook if you have it.

@nhungnguyencooking 4 жыл бұрын

The chicken looks delicious 😋

@KindofCooking 4 жыл бұрын

Thank you! It was yummy

@kimie126 2 жыл бұрын

I subscribed because you sousvide every kind of dishes especially asian dishes. I like your channel a lot.

@KindofCooking 2 жыл бұрын

Thanks for watching!

@jo-annnguyen7374 3 жыл бұрын

Hi, I tried this recipe few weeks ago and it was a bomb. Even my picky eating husband loved it, he requested it again. Thank you for the wonderful recipe, makes my life easier :)

@KindofCooking 3 жыл бұрын

Thanks for trying! One of our favorites as well.

@stevethea5250 2 жыл бұрын

@@KindofCooking Hi what's the light duck one? 0:40 can u make video plzzz

@admiralgran8920 5 ай бұрын

The recipes look so good. I wish you would suggest alternatives for so many items that a lot of Americans can't get (like rock sugar - costs a LOT to order online and ship)

@ChewieHuey 4 жыл бұрын

sous vide AND cantonese? SUBSCRIBED!

@KindofCooking 4 жыл бұрын

Thanks! Classics always win. I think that’s something Carmen and I always enjoy.

@mcb5497 3 жыл бұрын

me 2

@EAFS543 4 жыл бұрын

Thank you so much! Two Requests: Hainanese Chicken & Braised Beef Shank... also, recipe for the ginger scallion sauce which i could put on ANYTHING.

@KindofCooking 4 жыл бұрын

Elisabeth Adduru great suggestions. Good news for you, we are looking into Hainanese chicken rice now and will see about braised beef shanks. For the ginger scallion ... hahaha we just make it up each time... true Asian way with zero measurements. Its really simple though. It’s ginger that I grate on the micro plane, thinly sliced scallions, and salt. If you’re lazy or making a lot, you can also try it in the food processor. Put those in a heat proof bowl, and warm up some oil until smoking point. Then ladle it on top. Mix and taste. Adjust to your liking.

@craigcurtis2529 4 жыл бұрын

Cooked this Chicken today. Oh My God. Best Chicken I have ever cooked. The Breast meat was so Juicy and Tender. Wasn't cooked perfectly like they explained, by their standard it was overcooked because their was no red in the bones. My Sous Vide Machine is a cheap one and I think the temperature was a bit higher than what the machine said it was. All that said I still thought what I ended up with was amazing. Also I have a chamber vacuum sealer so I could vacuum seal the chicken and liquid in a proper Commercial Vacuum sealer bag and didn't need to use the water displacement method. Maybe this also contributed to the Chicken being more cooked than theirs because of the pressure differential, sorry won't go into the science of what I mean. I won't use the word overcooked because mine wasn't. For me it was cooked perfectly, it just didn't have the red bits in the bones. My Chinese friends who normally complain about westerners cooking Asian food ate the whole chicken which suggests to me that they liked it too.

@KindofCooking 4 жыл бұрын

Thanks for the feedback! Glad you enjoyed the chicken!

@FireWaterCooking 4 жыл бұрын

"Brown Hanging Chicken" Sounds delicious! LOL I always get sad when I see the chicken with the head still on.. 😂 I thought there were only 2 kinds, red top soy sauce and green top soy sauce.. LOL

@KindofCooking 4 жыл бұрын

Carmen was just saying ... I was going to leave the chicken head part in but then removed it because it was distasteful haha ... good call on her part. Where we buy these types of chickens, I think they only come head on ... oh there's a lot more than 2 kind of soy sauce ... a lot. I'll have to show you our cabinet one day... we went on a shoot one day for work and the chefs bought about 10 different kinds of soy sauce and used a table spoon of each. Took us years to get through it.

@SayiTube 4 жыл бұрын

thanks for sharing 100%❤️❤️❤️❤️❤️❤️❤️ let us be friends !!!stay connected!!

@jimi_raymondo4269 3 жыл бұрын

I would like to try this out, can this still work if you want to use chicken pieces and not a chole chicken? Same temp and time if chicken pieces? Also what is the difference between the rose wine and Shaoxing rice wine? Can i use Shaoxing wine instead? Thanks!

@KindofCooking 3 жыл бұрын

Yes you can do this with individual pieces. Adjust for a lower temperature if using white meat. You can probably also get away with a bit of a shorter time, but that depends on thickness - but this cook wasn’t long anyway so you can stick to it. Rose wine has a sweeter fruitier undertone, more akin to dry sherry - but in a pinch, you can use shaoxing instead.

@jimi_raymondo4269 3 жыл бұрын

Thanks guys! Looking forward to trying this out. I made your hainanese chicken and it turned out great!

@terryyoo8945 3 жыл бұрын

Can you share the recipe for the green onion ginger sauce please?

@KindofCooking 3 жыл бұрын

We should really come up with an actual recipe. Unfortunately, we have not yet. hahaha we just make it up each time... true Asian way with zero measurements. Grate ginger on a micro plane, thinly sliced scallions, and salt. If you’re lazy or making a lot, you can also try it in the food processor. Put those in a heat proof bowl, and warm up some oil until smoking point. Then ladle it on top. Mix and taste. Adjust to your liking.

@mugensamurai 4 жыл бұрын

Did you also sous vide the rice?

@KindofCooking 4 жыл бұрын

mugensamurai hahaha. We did not, some things like the rice cooker just aren’t meant to be messed with. We brought ours back from japan so we are going to use it!

@philso7872 4 жыл бұрын

It's cool that you are adapting Chinese recipes to use sous vide techniques. I noticed that you flipped the opening of the bag back on itself to put the chicken in. I have noticed that flipping the bag back on itself seems to break the heat seal along the edges, especially near the Ziplock strip, leading to leaks. Opening the bag really wide also seems to break the heat seal and cause leaks. I not only open the bag enough to put the food in. Pushing the bottom of the bag into a 64 oz (8 cup) rectangular Glad foodsaver box works well to keep the bag open and prevent it from falling over.

@KindofCooking 4 жыл бұрын

Thanks for watching and the tip! So far, knock on wood, we haven't had any breakages while filming hehe - I always double bag so that helps a bit :) I have the most problems when i've put the bag into the freezer though. I'll keep that in mind the next time I use these bags. I guess you don't need to worry so much about not getting the bag dirty when you ziplocks. We are trying to adapt it to a few things that aren't so common, yet accessible. We'll see how long we'd be able to keep this up for.

@gamewdm1 3 жыл бұрын

This must be very good! Going to prepare the chicken this way tonight. Just one question though, did you try it with a lower temp? I sous vide chicken breasts very often, and the temp is usually 140-160F.

@KindofCooking 3 жыл бұрын

You can definitely go with a lower temperature. Adjust to your liking it will work just the same.

@gamewdm1 3 жыл бұрын

@@KindofCooking Great, thanks so much!

@annchovy6 8 ай бұрын

Chicken breast is better low temp, but chicken thighs have connective tissue and cooked low temperature end up kind of chewy.

@jameshasenjaeger5181 3 жыл бұрын

I’m white, and that is the sauce that we put on rice. I have learned the proper way to consume white rice now.

@KindofCooking 3 жыл бұрын

Welcome to the club

@24theMoney 3 жыл бұрын

This Sous Vide is like boil in the foil cooking? Lean Cuisine.

@KindofCooking 3 жыл бұрын

well in a sense, yes. but it has been around for a long time. Restaurants have been using this method for many years for steaks and other meals.

@24theMoney 3 жыл бұрын

@@KindofCooking Yes, precise temperature control is not your typical boil in the foil.

@johnchow8372 3 жыл бұрын

Try this instead of queuing for 4 hours for Hawker Chan's soy sauce chicken rice in London.

@KindofCooking 3 жыл бұрын

I had no idea they were there! Have been to Singapore location, was packed but definitely not a 4 hour wait.

@vebolrattanak5559 4 жыл бұрын

how do you not have more subscribers?

@KindofCooking 4 жыл бұрын

That’s a great question 🤔 Please share the video so more people know about us. Thank you!

@StevenD215 4 жыл бұрын

Thanks for the video and recipe! I'll be honest, it was driving me nuts that he was only using one hand to season the chicken, especially cause he didn't need to keep one hand clean!

@KindofCooking 4 жыл бұрын

Steven D hahaha what Hand would I use to wipe my nose then? Just kidding. I’ll try using my other hand next time.

@geneteribowen3291 4 жыл бұрын

How do I find a written recipe?

@KindofCooking 4 жыл бұрын

It's in the description of the video :)

@KindofCooking 4 жыл бұрын

You may have to click “more”

@cmaur811 Жыл бұрын

No - you shouldn’t say that!

@c6q3a24 3 жыл бұрын

We don't care what you have to say about race... this is a cooking show...

@michaeldo100 2 жыл бұрын

Should be 135℉ for 3.5 hours

@KindofCooking 2 жыл бұрын

Is that the temp you use? I find that too low for our liking, but as I always say, use the temperature you like best.

@yrNs-bh2lo 3 жыл бұрын

Stop Playing around, go directly to cooking.....

@KindofCooking 3 жыл бұрын

come on! we need to have some fun too

@yrNs-bh2lo 3 жыл бұрын

@@KindofCooking you are too old to do horseplay...how can cookery enthusiasts appreciate the pettiness of your duo.. You want to have fun ,do it outside cooking demo for public viewing. Remember most of the viewers are adults not kids..So stop playing around..