Prepare
- Chicken:
- Thoroughly scrub skin with coarse salt:
- 1 — Whole chicken or pieces
- Add with chicken to sous vide bag:
- 1 - Ginger (thinly sliced)
- several - Scallions (chopped)
- ½ tsp - Salt
- 1-2 cups - Water
- Immerse for 3 hours at 165°F (or 145°F if using only white meat).
- Retaining broth, remove chicken and immediately chill in ice and water.
- Thoroughly scrub skin with coarse salt:
- Rice:
- Strain broth and add enough water to make 600g.
- Add 400g (2 cups) uncooked rinsed White Rice.
- Simmer in covered pot until all water is absorbed.
- Allow to sit, covered, for at least 10 minutes.
- Side Sauce:
- 2 tsp - Chinese Chili bean sauce
- 2 tsp - Rice Wine
- 1 tsp - Rice Vinegar
Serve
- Dry chicken with paper towels.
- Slice cold chicken, bones and all, into large bite-sized pieces.
- Place chicken, retaining original shape, on rice.
- Garnish with Cilantro.
- Optionally, serve with cold Fried Egg.
- Optionally, brush chicken with Sesame Oil.
Traditional non sous vide method
Use more water, and simmer at very low temperature for about 20 minutes. Remove from heat and let stand for another 20 minutes before transferring to ice water.