Sous vide chicken on hainanese chicken rice with homemade sweet-and-sour sauce and stir fry yam leaves. 615 calories

by Abentura

–Chicken:–

Boneless skin-on jidori chicken thighs purchased from local Japanese grocery store (one thigh per portion)

Skin seasoned with coarse salt and galangal powder, refrigerated overnight

Sous vide 148 F with a splash of rice wine for an hour

Check internal temp of chicken in several places 10 min before cook ends; should be at least 145 F

Let rest in bag after cooking for 10 minutes, cut into 2 inch portions, top with finely chopped green onion and finely chopped fresh hot pepper

Calories: 215 calories per 100 g initial uncooked weight (per FDA database entry for “Chicken, broilers or fryers, meat and skin, raw”)

–Rice:–

CHNG Kee’s seasoning mix for Hainanese cooking rice (purchased from local Chinese grocery store. it’s basically a jarred paste)

Make rice normally but add 1 tbsp seasoning mix per dry cup rice prior to cooking rice

–Sweet and sour sauce:–

I learned how to make sweet and sour sauce thanks to a YouTube video by a chef named Lucas Sin

Basic idea is 1:1 ratio by volume of white vinegar and white sugar, boiled down to 1/2 initial volume. It will be roughly 50 cal per tablespoon.

Add things to it that you think will make it taste good prior to boiling, strain after boiling

Ingredients for the sauce I made:

1 cup white vinegar

1/4 cup rice cooking wine

1 cup white sugar

100 g black red cherries (pit removed; weight does not include pit)

15 grams dried hibiscus

1/2 dried red pepper (roughly 1 inch long by 1/2 inch wide)

Zest of 1 lemon

1 clove of garlic, crushed (with side of cleaver and base of palm)

1 teaspoon umeboshi paste

–Stir fried yam leaves:–

Lucas Sin stirfry greens video on YouTube