Main ingredients
chicken breastcucumberlarge green onionenoki mushroomsgochugarupeanut butteroyster saucedoubanjiangminced garlicminced gingerlemon juice
Sung Si-kyung's Sous Vide Bangbangji
A Sichuan-style cold dish featuring chicken breast cooked moist and tender in a rice cooker or sous vide machine, paired with crunchy vegetables and a homemade peanut chili oil sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- When using a rice cooker, pour in boiling water that has cooled to about 80°C, add the meat, and maintain on the keep-warm mode for tender results.
- When making chili oil, be sure to turn off the heat before adding gochugaru to avoid a burnt taste and to achieve a clean, vibrant red color.
- For the peanut butter sauce, don't season it all at once; first adjust the consistency with water, then gradually add oyster sauce and doubanjiang to suit your taste.
Recommended for
- Those who want to enjoy chicken breast at its most tender and delicious, without the usual dryness.
- Those who want to easily create a sophisticated Sichuan-style Chinese cold dish at home.
- Those looking for a unique menu for entertaining guests or managing a diet.
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