Sous Vide "brick" Half Chicken Recipe
Lemon Herbed Caper Pancit Miki, Garlic Miso Ratatouille, Coriander Emuulsion
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Ingredients
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For the Sous Vide Chicken
For the Lemon Herbed Caper Pancit Miki
For the Garlic Miso Ratatouille
For the Coriander Emulsion
Method
Sous Vide Chicken
- 1
Prepare the Chicken
Season the half chicken with salt, pepper, olive oil, thyme, lemon zest, and minced garlic. Vacuum seal the chicken in a bag.
- 2
Sous Vide Cooking
Preheat the sous vide water bath to 165°F (74°C). Submerge the sealed chicken and cook for 1.5 to 2 hours.
- 3
Lemon Herbed Caper Pancit Miki
- 4
Cook the Noodles
In a pot, bring the chicken broth to a boil. Add the Pancit Miki noodles and cook for about 5 minutes or until al dente.
- 5
Garlic Miso Ratatouille
- 6
- 7
Add Miso and Tomato
Stir in miso paste and diced tomatoes. Cook for an additional 5-7 minutes until everything is well combined and heated through.
Coriander Emulsion
- 8
Blend the Emulsion
In a blender, combine coriander leaves, olive oil, and lemon juice. Blend until smooth.
