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Sous Vide Chicken Breast

Sous Vide Chicken Breast

Weight : 210-250g


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Description

Chef Olivier Elzer was one of the chefs in Hong Kong who first used sous vide cooking in his meat dishes to the exact level of doneness desired, keeping stability and superb quality of his creations in his Michelin restaurants Pierre MO, Joel Robuchon HK, Seasons by Olivier E, and presently L’envol St Regis HK.     


Once the secret of the Michelin starred chef, Chef Olivier is now preparing Sous Vide food in O’Chef Lab readily cooked for your home dishes.‘Sous Vide’ in French means ‘under vacuum’, refers to the process of vacuum-sealing food in are tort bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method  
       

With O’Chef Lab Sous Vide series of meats – chicken breast, chicken legs, pork racks, beef ribs, beef tenderloin, challandais duck breast…don’t be surprised if your family and friends are surprised with the perfect steak / proteins you serve in your home dinner

Th
is easy sous vide chicken breast recipe is quick and versatile with the help of a sous vide precision cooker. Just follow the below instruction, you can produce the juiciest, most tender chicken breasts of your life.

Reheat Instruction

1. Place the Chicken Breast into the fridge(0-4°C) overnight before proceeding. 

2. Insert the Sous Vide cooker into the water container with 50°C temperature 


3. When the water reaches the desired temperature, place the vacuum bag into the water bath and set the time for 20 minutes. If you don't have the Sous Vide cooker, boil the water and turn to mid low heat, put the chicken breast with the bag inside and boil for 20 minutes.


4. Heat the pan until hot and then turn to mid low temperature,add butter; when foaming, carefully add chicken breasts and put the butter upon, cook 1 minute per side or until nicely browned.


5.For the zesty chicken breast,  heat the pan until hot and then turn to mid low temperature, lay the chicken breast with the sauce together, cook 1 minute per side or until nicely browned.


6.Transfer the chicken breast to a cutting board and add a little salts and pepper on it.


*Store in freezer(-18
 °C‘) could be kept for 3 months

 

 

 

 

 

 

 

 

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