More than 60 min
Shaoxing Wine250 ml
Ginger (diced)50 g
Shallot (diced)50 g
Chicken Stock250 ml
Chinese Wolfberries (soaked and steamed)½ tbsp
Red Dates (soaked and steamed)4 pcs
Put seasonings in the chicken cavity. Seal the chicken in a vacuum zipper bag with the Vacuum Sealer. Refrigerate overnight.
Lock the Circulator onto the water container. Set the temperature to 75°C.
When the water reaches the desired temperature, place the bag into the water bath. Cook for 2 hours.
Remove the chicken from the bag. Cut into pieces and put on a plate.
Strain the sauce from the bag and mix together with the sauce ingredients. Bring to a boil. Let cool and pour over the chicken. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference