Sous Vide Chinese Drunken Wine Chicken
as an appetizer; 4 as a meal
thinly sliced onion
thin sliced ginger
low sodium chicken broth
Chinese rice wine
scallions or cilantro
Lightly season chicken pieces with salt and place in vacuum seal bag, making sure pieces do not touch. Put some sliced onion, shredded scallion and a slice of ginger on top of each piece; seal bag.
Sous vide for 1 1/2 hours at 64 degrees celsius if using dark meat, or 61 degrees celsius if using white meat; remove and let cool; cut chicken into 1/2"-3/4" slices; put in a deep container.
Mix together chicken broth and rice wine and pour over chicken; sprinkle with 1/2 teaspoon salt. Cover and refrigerate overnight. Serve cold.
Garnish with fresh cilantro sprigs or thinly julienned scallions, shredded carrots and shredded daikon radish, if desired.