http://www.germanpool.com/eng/cooking/recipe_page.php?id=533
Shaoxing Wine250 ml
Ginger (diced)50 g
Shallot (diced)50 g
SugarTo Taste
SaltTo Taste
Chicken Stock250 ml
Chinese Wolfberries (soaked and steamed)½ tbsp
Red Dates (soaked and steamed)4 pcs
1.
Put seasonings in the chicken cavity. Seal the chicken in a vacuum
zipper bag with the Vacuum Sealer. Refrigerate overnight.
2.
Lock the Circulator onto the water container. Set the temperature to 75°C.
3.
When the water reaches the desired temperature, place the bag
into the water bath. Cook for 2 hours.
4.
Remove the chicken from the bag. Cut into pieces and put on a plate.
5.
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