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Sous Vide Poached Chicken with Sichuan Peppercorn Sauce

Sous Vide Poached Chicken with Sichuan Peppercorn Sauce

Sous Vide Poached Chicken with Sichuan Peppercorn Sauce

(Makes 4 servings) 


2 boneless skinless chicken breasts
3 tablespoons Camellia oil
½ teaspoon salt
¼ teaspoon ground white pepper

¼ cup Camellia oil, divided
¼ cup chopped green onions
1 tablespoon grated ginger
1 tablespoon finely minced garlic
1 tablespoon chili garlic sauce
½ teaspoon Sichuan peppercorn powder
1 teaspoon soy sauce
1 tablespoon balsamic vinegar or Chinese black vinegar
1 teaspoon sugar


Sliced green onions and cilantro


  1. Place chicken, oil, salt and pepper in a re-sealable plastic bag*. Push out excess air from the bag and seal bag securely.
  2. Set sous vide temperature to 150 o F. Lower sealed bag into a large pot of water, making sure chicken is completely submerged. Cook for 1 hour.
  3. Meanwhile, in a small saucepan, heat 2 tablespoons oil over medium-high heat. Add green onions, ginger, garlic, chili garlic sauce and Sichuan peppercorn powder. Cook for 1 minute or until fragrant. Add soy sauce, vinegar and sugar; stir until sugar is dissolved.
  4.  When chicken is done, remove from bag and pat dry with paper towels. Slice chicken into serving-size pieces and arrange on a serving plate.
  5. Heat remaining oil until smoking. To serve, pour sauce over chicken then drizzle hot oil over top. Garnish with green onions and cilantro.

    Note: *Make sure to use BPA-free bags. Gallon-sized bags work well for this recipe.

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