Sous Vide Soy-Ginger Poached Chicken
By America's Test KitchenPublished on January 20, 2021
Time
Sous vide: 1 to 3 hours; active cooking time: 25 minutes
Yield
Serves 4
Sous Vide Temperature
150°F/65.5°C
Ingredients
Before You Begin
This perfectly poached chicken is great on its own, sliced over salad, or used in chicken salad. In addition, this method is a great starting point for experimentation and variation, so feel free to add spices, herbs, or boldly flavored marinades to the bag (just don't add fresh garlic; it is particularly susceptible to botulism). For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 150°F/65.5°C in 7-quart container.
- Whisk soy sauce, sugar, grated fresh ginger, toasted sesame oil, and white pepper together in bowl. Season chicken with mixture. Place chicken and soy sauce mixture in 1-gallon zipper-lock freezer bag and toss to coat. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until chicken is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 1 hour or up to 3 hours.
- Transfer chicken to paper towel–lined plate and let rest for 5 to 10 minutes. Serve.To Make Ahead Chicken can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 2 for up to 5 days. To reheat, return sealed bag to water bath set to 150°F/65.5°C for 20 minutes and then proceed with step 3.
Time
Sous vide: 1 to 3 hours; active cooking time: 25 minutesYield
Serves 4Sous Vide Temperature
150°F/65.5°CIngredients
Ingredients
Ingredients
Why This Recipe Works
For foolproof poached chicken, we cook chicken breasts at a moderate temperature for about an hour, which results in a juicy, tender texture that's just firm enough that it doesn't fall apart. While this recipe is finished in an hour, you can hold the chicken in the bath for up to 3 hours before the texture starts to change—giving you some flexibility.
Before You Begin
This perfectly poached chicken is great on its own, sliced over salad, or used in chicken salad. In addition, this method is a great starting point for experimentation and variation, so feel free to add spices, herbs, or boldly flavored marinades to the bag (just don't add fresh garlic; it is particularly susceptible to botulism). For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 150°F/65.5°C in 7-quart container.
- Whisk soy sauce, sugar, grated fresh ginger, toasted sesame oil, and white pepper together in bowl. Season chicken with mixture. Place chicken and soy sauce mixture in 1-gallon zipper-lock freezer bag and toss to coat. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until chicken is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 1 hour or up to 3 hours.
- Transfer chicken to paper towel–lined plate and let rest for 5 to 10 minutes. Serve.To Make Ahead Chicken can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 2 for up to 5 days. To reheat, return sealed bag to water bath set to 150°F/65.5°C for 20 minutes and then proceed with step 3.
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