Main ingredients 🥩
Chicken thigh meatSweet pumpkinOnionAppleMilkHeavy creamOlive oilSaltPepperSalad greens
Striker Chef's Sweet Pumpkin Puree Sous Vide Chicken
A luxurious chicken steak featuring tender sous vide chicken thigh meat, pan-seared to a crispy exterior and juicy interior, served with a sweet and rich sweet pumpkin puree.
🙋 Recommended for
- ⭐ Those who want to make restaurant-quality chicken steak at home.
- ⭐ Those who want to enjoy both extremely tender texture and crispy skin using sous vide equipment.
- ⭐ Those who want to taste the fantastic combination of sweet and smooth sweet pumpkin puree with savory chicken.
Ingredients needed 🛒2 servings
- 2 chicken thigh pieces
- 1/2 sweet pumpkin
- 1/2 red onion
- 1/4 apple
- Milk, as needed
- A little heavy cream
- Olive oil, as needed
- A little salt
- A little pepper
- A little mini salad greens
Recipe 🍳
- Thinly slice the red onion and peel and cut the sweet pumpkin into appropriate sizes.
- Heat olive oil in a pan, add the sliced onion and salt, and sauté until softened, being careful not to let the color darken.
- Lightly score the skin side of the chicken thigh meat and season with salt, pepper, and olive oil.
- Place the seasoned chicken thigh meat in a vacuum-seal bag, seal it, and cook in a sous vide machine at 69 degrees Celsius for 55 minutes to 1 hour.
- In a pot, combine the sautéed onion and sweet pumpkin, add enough milk to cover the pumpkin, and simmer until tender. Then, add heavy cream for richness.
- Once the sweet pumpkin is fully cooked, add a few apple slices for a smoother texture and sweetness, then blend in a mixer until smooth to create the sweet pumpkin puree.
- Remove the sous vide chicken thigh meat and completely pat the surface dry with a kitchen towel.
- Lightly oil a pan and place the chicken thigh meat skin-side down over low heat. Sear until a crispy brown color (Maillard reaction) is achieved.
- Spread the smooth sweet pumpkin puree generously on a plate, top with the chicken steak cut into bite-sized pieces and mini salad, and finish with a drizzle of olive oil.
- Sauté onion and sweet pumpkin, then simmer with milk, heavy cream, and apple before blending into a puree.
- Season chicken thigh meat, vacuum seal, and sous vide at 69 degrees Celsius for 1 hour.
- Thoroughly dry the sous vide chicken, pan-sear the skin until crispy, and serve with the puree.
Cooking tips 💡
- When blending the puree in a mixer, be careful of hot steam pressure inside the blender to prevent splattering, and blend until very smooth.
- When searing the chicken skin, completely remove surface moisture to prevent oil splattering and to ensure a good Maillard reaction for maximum crispiness.
- Sous vide meat is already cooked through, so in the pan, focus on quickly browning the skin to maximize crispiness.
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