Ingredients
Scale recipe
—chicken
—chicken skin
—chicken fat
—ginger
—3-4 green onion (green part for rice, white part for sauce)
0.5bulb garlic (optional)
—soy sauce
Directions
01
Sous vide chicken breast 60°C (65°C for dark meats) 80-90min.
02
Render chicken fat & skin (carve these off of a whole bird). Takes about 40min low heat.
03
Flavored rice (Optional. You’ll do just fine with white rice, but if you want to go that extra mile)
04
Mix finely grated ginger, chopped green onion white parts, and hot chicken fat.
