Simple Sous Vide Chicken Legs

Recently, I'm learning Sous Vide cooking techniques at home. All thanks to Alan for encouraging me and connect me to this awesome Polyscience product. Also, I chance up to have a great lunch at Heston Blumenthal's restaurant on my recent trip to London. I witnessed how they cook my lunch using sous vide techniques!

After I came back from my 3 weeks Europe trip, I tied up my hair, put on my apron, take a deep breath and start exploring my sous vide machine, starting with the most simple recipe. Simple Sous Vide chicken legs, and then I roasted the chicken legs into perfection before serving.

For those who doesn't know what sous vide is - Sous vide (literally under vacuum in French) is one of the most popular modernist cooking techniques. If you've ever heard or watched famous chefs like Thomas Keller and Heston Blumenthal from hit television shows, they are the people who usually seen promoting sous vide cooking on TV.

Sous vide is very different from traditional cooking method. It needs alot of reading and understanding, as conceptually, it can be very difficult. From the various types of sous vide equipment, questions about vacuum sealing, the food science on the safety of sous vide can be quite confusing at the beginning. It takes me quite sometimes to explore and understand sous vide before I finally decided to invest on the equipment a year later. It's expensive! Of course I have to understand a few basics sous vide cooking before I invest on one.

I won't write too much to introduce on sous vide here, because all infos about sous vide is easily available on google. Once you understand a few basics, sous vide cooking is one of the easiest and most foolproof ways to cook. It saves me alot of time preparing my weekday dinner ahead!

My Sous Vide Professional Series machine, clamped on a big and tall stock pot, vacuum sealer made in Italy, vacuum bags, and some basic ingredients.

How simple? I just rubbed the chicken legs with salt and freshly ground black pepper. Put the legs into the vacuum bags, add a few dashes of olive oil, throw in a clove of garlic and some thymes. Seal it.

Ingredients

• 4 Fresh Chicken Legs
• 4 Cloves Garlic
• 4 strands of Thymes
• 1 tsp Kosher Salt
• 1 tsp Freshly ground black pepper
• Olive Oil 

Method

1. Pat dry chicken legs with kitchen towels. Rub chicken legs with salt and pepper. 
2. Put the legs into the vacuum bags, add a few dashes of olive oil, throw in a clove of garlic and thymes.
3. Vacuum seal the bag. Sous vide for 4 hours at 70C. 
4. To serve : Pre-heat oven at 270C, fan ON.
5. Gently remove the chicken leg from the vacuum bag. Put the chicken leg into the oven for 10mins.
6. Remove from oven and serve immediately. Incase if you wants better appearance, you can either leave the chicken leg into the oven for another 3 to 5mins or blowtorch it as a finishing. 

Here, they are all nicely vacuum sealed and ready to go into the water-bath.

Knowing that I need to crisp the chicken leg skin under a very hot oven before serving and thus the meat will be cooked slightly more from sous vide treatment, I sous vide the chicken leg at temperature 70C, which is slightly lower than the desired core temperature (74C).

The actual process of cooking sous vide is simple. You just need to determine the temperature you'd like to cook your food. Press the button, sous vide machine will heat up the water up to that temperature you want. Place the bag of sealed food in the water-bath until it is done.

When they came out of the sous vide waterbath, there are two options :

1st Options (To eat immediately)

1. Slightly pat dry the chicken leg with paper towels. Remove garlic and thymes. 
2. Put the chicken legs into a very hot oven and roast for 10mins or upto 15mins. Or as I mentioned above, blowtorch up to it's perfection. 

2nd Option (To Keep)

1. Prepare a large bowl of ice-cubed water. Remove the vacuum sealed chicken legs from the water bath. Shock in cold by putting the bags into the ice water until the chicken legs are completely cooled. 
2. Place the chicken legs bags into the freezers and freeze away. 
3. To serve - Put the frozen bags of chicken legs into the sous vide machine with the same setting (70C) and let it sous vide for about 30mins (or more) while you pre-heat your oven.
4. Repeat 1st Options steps.

Blow-torching your food is another awesome cooking method. If you are trying to get your guys to help out more in the kitchen? Buy a blowtorch. No kidding. I know blowtorch isn't really necessary, but it does make the process easier (and way more fun for the guys). It browned the meat very well :)

The thing about sous vide is that the temperature should ideally be the exact temperature you want the food to be when it is done. The result is a piece of meat that has retained the maximum amount of its juices, while still being done. It's an astonishing technique, but all my rambling has done miraculously little to convince anyone. Not many friends around me is into sous vide actually. Even my mother-in-law gave me the weird look when she first saw what I'm doing. I can understand that. Sous vide is not common in Asia tho.

Prepare some salad to go along. I did mine simple. Some Oak Leaves Salad, dressed with Balsamico di Modena. No fuss!

The appearance of the meat on the photo doesn't speak how good it is. Instead of stringy tough (I mean overcooked), the knife can effortlessly cut through the meat. The chicken leg is cooked juuuuust nice! This is a simple recipe that requires very minimum ingredients. But if you'd tried this, it's enough to make anyone convert.

Max ate the chicken leg happily. My only questions was whether was it the cook (me) or the machine? When I tasted the chicken meat, obviously the machine had a hand in what happened.

To say the food that came out of the machine tasted good, is something of an understatement.

I'm still a noob in sous vide cooking. More to explore, more to learn. Do share with me if you are into sous vide. I'm looking forward to make improvement.

Chicken Teriyaki Don (照り焼き丼) - (AFF - Japan #4)

I have special love over Chicken Teriyaki. Especially when I'm visiting Yoshinoya (吉野家) for a quick donburi when I'm hungry, I will definitely order Chicken Teriyaki-Don(照り焼き丼), and Gyūdon (牛丼) was my second choice. 

This recipe is absolutely fast, delicious and sexy looking kinda meal that you won't wanna miss!    

Don (丼) literally means "bowl", while Donburi means Japanese rice bowl dish, usually a bowl filled with rice, and topped with fish, or meat, or vegetables or other ingredients.

Donburi started to appear in the Edo era (江戸時代 Edo jidai - 1603-1867). The first donburi dish was Unadon (鰻丼) . Since the meal was very easy to prepare and taste good, it becomes very popular in such a short time. Dishes such as Oyakodon (親子丼), Tendon (天丼) and Gyūdon (牛丼) was later introduced and becomes popular donburi dishes after Meiji era (明治時代 Meiji-jidai - 1868-1912) in Japan.

If you've heard Yoshinoya's history before, in 1899, Eikichi Matsuda (松田栄吉) opened his 1st Yoshinoya (吉野家) restaurant, featuring wholesome and delicious meals with the convenience of modern-day fast food. It was a new concept in Japanese culture back then and they serves their original Gyūdon, and it was an instant hit. 

Marinated chicken tights are broiled or grilled in the oven, then it is brushed with Teriyaki sauce, grill it again, and brush it with Teriyaki sauce again to give it a finishing. This cooking technique means yaki (焼き). The shine or luster sauce means teri (照り). And that's what Teriyaki (照り焼き).

Alan cooked Gyūdon for AFF. Do hop over to his blog to look at his awesome recipe. I wanted to cook Gyūdon initially, because that's Max request. But I have no luck in getting any good marbled beef slices. And so, I decided to cook Chicken Teriyaki-Don then.

Ingredients (Serves 2)
(Source : No Recipes with modification)

• 230 grams Japanese Rice, preferably Koshihikari, cook it accordingly
• 2 boneless chicken tights, skin on. Preferably fresh chicken. 
• some par-boiled vegetables of your choice (Carrots, Brocolli, Cabbages, it's up to you)
• some toasted sesame seeds for garnishing

Brine for marinating

• 60ml Water
• 1½ tbsp Japanese Soy Sauce
• 1½ tbsp Dark Brown Sugar
• 1½ tbsp Mirin (味醂) 

Teriyaki Sauce

• 1½ tbsp Honey, preferably mild flavored (or Maltose)
• 1½ tbsp Dark Soy Sauce
• 1½ tbsp Mirin (味醂)
• 1½ tbsp Sake (日本清酒)
• 1½ tsp Ginger Juice or ½ tsp Ginger Powder
• 1 tsp Corn Flour + 2 tbsp Water, to thicken the sauce (Optional)  

Method

1. Combine all brine ingredients into a ziploc bag. Add in the chicken tights. Press out the air and seal the bag. Let it sit in the fridge for at least 1 hour, preferably 2 hours or more. 
2. To make Teriyaki sauce - In a small saucepan, add all Teriyaki sauce ingredients and boil over medium heat until the sauce is glossy and slightly viscous. The sauce won't get thick, unless you thicken it with corn flour + water. It should take on a caramelized taste, but don't to burn it.
3. When chicken is ready to grill, turn the broiler on and move the oven rack up to the upper position. Put a wire rack on a baking sheet or foil paper. Put the chicken tights skin side down onto the rack (so as to keep the meat elevated off the pan).
4. Grill the chicken tight until brown, then flip to the skin side face up. Baste the skin side with Teriyaki sauce and continue to broil until the skin is golden brown.
5. Take the chicken out of the oven, baste another layer of Teriyaki sauce, grill it again, until you see a few charred spots.
6. Give the chicken one final baste with Teriyaki sauce, let the chicken rest for 3 to 5mins. Chop them into 4 pieces. 
7. To serve - with an over-sized bowl, add a portion of japanese rice, a portion of Chicken Teriyaki, a portion of par-boiled vegetables. Drizzle with some extra Teriyaki sauce, topped with some toasted sesame seed and serve.

For those who doesn't know me in person, I'm actually allergic to Broccoli. Yes! You hear me! It's Broccoli! It may sounds like I'm just joking, but no. Broccoli  is a poisonous food. I love Broccoli, but hell! I can't eat em'. When my friend saw this photo, she asked "Ehh!! You eat BROCCOLI?! "....... Hahaha! Nope! I didn't! Those green freak are for Max only. 

Look at this chicken tights. It looked pretty good eh? Always remember to line foil paper at the bottom. It will makes your washing easier :)

I'm only cooking for two. So, it's pretty easy work. Japanese donburi usually served in over-sized rice bowl. For my case, I did the same. Guarantee gives 100% satisfaction with just one bowl of rice. Easy meal :)

Oh! My best Chicken Teriyaki Don recipe!!! Haha... I hope you like it. Do give it a try!



I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodies 

Hoisin Sauce Pork Ribs

I would say, this yummy ribs is totally a cheat. Because it's simply effortless BBQ Ribs!
It's quick, easy, and most importantly yummy. Sometimes, I would really close one eye and don't bother if it is a cheat or not.

Remember posted my 1st BBQ Ribs recipe early this month? I think that BBQ Ribs is rather complicated and too much of effort for some people. One of my girlfriend complaint to me and asked me for a simplified version. That is the reason why, I come up with this.


Ingredients

• 450g Pork Ribs (about 8 bone strips. Scroll down and refer to my picture)
• 120g Hoisin Sauce. I used Lee Kum Kee brand.
• few dashes of pepper
• few dashes of sesame oil
• half cups of water (or more.... Eyeball it yourself)

Yes! You didn't see it wrongly. No need to rub your eyes. Other than the ribs, what we need here is just 4 ingredients.
So, what is the cheat thing about?
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This is the one loh...


And I've got myself a beautiful ribs rack here. Max pester me to buy it.



Method

1. Wash your ribs, pat dry using kitchen towel. Cut the ribs in between the bones.

2. In a bowl, everything in, except water. Marinade for at least half hour, or one hour is always better if you have the time. I leave it in the fridge, covered, for 2 hours. Oh yea! Just mess it up!


3. Heat up your oven at 200 degrees. You will need to use it later.

4. Use your fingers to "wipe" away the sauce, you don't want the ribs to be too "wet", leave the sauce in the bowl. Do not discard. You will need it later.

5. Pan-sear the ribs lightly... This to seal in the meat juices. No need to cook it thoroughly. I just wants to brown it a little before finishing it in the oven later.



6. Line your baking pan with foil paper, place ribs on it, and straight into the oven for 30 mins or upto 40mins if you want it to looks more charred.

7. While the oven is doing the work. Add water & the remaining marinade sauce into the pan that you just pan-seared the ribs. (Eyeball it yourself. Just add more sauce if needed.) In a medium heat, bring it to boil. Stir occasionally until it has thickened. Heat off. Leave the sauce in the pan. No need to dish up.

8. Here's my ribs just out of the oven after 30mins.



9. Once the ribs is out of the oven, put it back to the pan. Under medium heat, mix the sauce with the ribs evenly. While you're mixing them, the heat is caramelizing the sauce while sticking it to the ribs.

10. Heat off, garnish, serve.



How does it taste?

Max ate 2 and a half bowls of rice with this. Maybe from here, you should be able to judge if it is yummy or not.

For those who seldom cook, maybe you wanna give it a try at home. I'm sure this dish could impress your loved ones! But I've got to warn you, be prepared to cook a lil' more rice for the meal. It's gonna be well received :)

Happy Cooking!

BBQ Ribs

This one.... Max can go gaga over it. His standard pick western dish whenever he visit restaurants that serves ribs. Those general ones... Kenny Rogers, Cafe Cartel & etc. Which they are serving baby back ribs.

There are many BBQ Ribs Recipe out there that you could easily get it. Differing mainly the sauce or the rub used or not used. I do follow them strictly last time. But now, nah! I don't really bother. I had not been making this for 2 years. And now, I'm repeating it again.

There's nothing special about my BBQ Ribs I would say. There are lots of much better BBQ Ribs Recipe than mine. And I'm using my Brandt Oven to grill em' instead. Living in Singapore, not everyone will have the luxury space to own a grill at home. Count myself lucky if I own a Oven that is capable enough to do general grilling & baking at home.

Although I've emphasized that my BBQ recipe has nothing special to fancy about, but I can guarantee you that it's really yummy.

Ingredients (Serve 1 greedy monster. But i serve 2, happily)

About 500 to 600 grams of pounds pork loin back ribs. I got mine at S$12.00 for 600grams from the butcher at wet market. If you can get baby back ribs, it's even better. The meat would be more tender.

Dry Rub

• few dashes of olive oil or cooking oil
• 4 tablespoons paprika
• 2 teaspoons red pepper
• 2 teaspoons white pepper
• 2 teaspoons black pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 tablespoons of Molasses (or any dark brown sugar that you have at home. It's fine).

Just incase if you don't know what Molasses is. This is the one...


If you really have all above ingredients at home, follow accordingly. But if you don't, then how? Buy all of them?

Nope! Don't be silly. Just use this....

But if you are mad rich, of course I won't stop you from buying all those. It's useful anyway. But trust me. All Purpose Seasoning works fine all the time (when I feel lazy). I always keep one at home. Just incase any of them (the dry rub ingredients i mean) run out of stock, this comes in real handy. But remember to add Molasses and olive oil.

Here's my ribs rubbed with dry rub ingredients... It's not really that "dry", it has abit of oil in there to kinda moist it.


Barbecue Sauce

• 1 chopped onions
• 6 to 7 tablespoons of ketchup
• 2/3 cup of water
• 1 teaspoons of salt
• 5 tablespoons of Worcestershire sauce
• 3 tablespoons of white vinegar
• 5 tablespoons of Molasses or any dark brown sugar of your preference.

This makes real good BBQ Sauce. But if don't have the luxurious time to do all these, you may skip it, close one eye and use shop bought BBQ Sauce. It works rather fine if you are not a fussy person I would say. At least Max won't be able to tell the difference. But I definitely do. Haha!

Method

• Combine all the Dry Rub ingredient, mix well and give the ribs a good rub. Let the ribs rest for 30mins at room temperature.


• Preheat oven at 350 degrees F (175 degrees C)

• Place ribs onto baking pan. Bake ribs (Bone side down) in preheated oven for 1 hour. Turn ribs over and bake for another hour.


• Prepare BBQ sauce while the ribs are in the oven. Combine all the BBQ sauce ingredients. In a large saucepan and bring to a rolling boil. Reduce heat and simmer, stirring occasionally until the sauce thickened.


• Turn and baste meat every 10mins with the BBQ sauce. Do it repeatedly for at least 2 times each side to achieve the moist & sticky result.

Alot of work isn't it? By the time I finished this, it's already 7.30pm. Darn!
And there's something that is hesitating me from blogging for food. The light condition in my house. It's really really bad when it comes to photo taking. The damn low light condition makes my dishes looks charred.

This is the best photo I could take... shame on me.

But when you see the result, sink your teeth into the juicy, tender, moist meat and it just slide off the bone, you will know all these hard work are worthwhile.


Stay Tuned!