Jul 13 2026
Restaurants›Roy's Waikiki›Sous Vide "brick" Half Chicken Recipe

Sous Vide "brick" Half Chicken Recipe

Inspired by Roy's Waikiki
Time2h
Serves2

Lemon Herbed Caper Pancit Miki, Garlic Miso Ratatouille, Coriander Emuulsion

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Ingredients

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Chicken

Pancit Miki

Garlic Miso Ratatouille

Coriander Emulsion

Method

Sous Vide Chicken

  1. 1

    Prepare the Chicken

    Season the half chicken with salt, pepper, lemon zest, and thyme. Place garlic cloves inside the cavity.

  2. 2

    Sous Vide Cooking

    Vacuum seal the chicken with a splash of olive oil. Cook in a sous vide bath at 150°F (65°C) for 4 hours.

  3. 3

    Sear the Chicken

    After cooking, remove from the bag and pat dry. Heat olive oil in a skillet over medium-high heat and sear the chicken skin-side down until golden brown.

Pancit Miki

  1. 4

    Cook the Noodles

    In a pot, bring chicken broth to a boil. Add Pancit Miki noodles and cook for 3-5 minutes until tender. Drain and set aside.

  2. 5

    Stir-Fry the Vegetables

    In a large skillet, heat some oil and sauté garlic until fragrant. Add cabbage, carrots, and green onions, and stir-fry for 5 minutes.

  3. 6

    Combine and Serve

    Add the cooked noodles, soy sauce, and lemon juice to the vegetables. Toss well to combine and garnish with cilantro.

Garlic Miso Ratatouille

  1. 7

    Sauté the Vegetables

    In a pot, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add zucchini, eggplant, bell pepper, and tomato. Cook until softened.

  2. 8

    Add Miso

    Stir in miso paste, salt, and pepper. Cook for an additional 5 minutes, mixing well.

Coriander Emulsion

  1. 9

    Blend the Emulsion

    In a blender, combine fresh coriander, garlic, olive oil, and lemon juice. Blend until smooth and season with salt to taste.

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