Sous Vide Soy Sauce Chicken
Soy sauce chicken is one of my favorite dishes so I wanted to elevate it by cooking it in the sous vide. It did not disappoint. I highly recommend marinating for at least 4 hours before sous-viding it. The flavor will be much stronger.
Ingredients
- 1 (2-inch) piece ginger (smashed)
- 4 star anise
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves (optional)
- 2 pieces dried tangerine peel (optional)
- 2 pieces dried licorice root (optional)
- 1 cup Chinese rose wine (or Shaoxing wine)
- ½ cup soy sauce
- ¾ cup dark soy sauce
- 1 ½ cups brown sugar (firmly packed)
- 1 whole chicken (about 3-4 pounds)
Instructions
- Add all the ingredients (except the chicken) to a small saucepan and bring to a boil. Reduce to the lowest setting and simmer for 30 minutes.
- Let the mixture cool for 15 minutes then strain the mixture through a fine-meshed sieve. Set aside.
- Spatchcock the chicken by cutting out the backbone with a sharp knife or kitchen shears. Remove any loose skin and place the chicken in a large zipper-lock bag (I prefer this over vacuum-sealable bags because the vacuum sealer always sucks out some of the marinade).
- Pour the marinade into the bag. Seal the bag but leave a small hole in one corner. Slowly submerge the bag in a tub of water to push out the air, then seal the hole.
- At this point, you can start sous-viding it, but I like to marinate it for at least 4 hours. If you don't have time, it's not required and you can go directly to the next step.
- Preheat your water bath to 150°F. Cook sous vide for at least 2 hours and up to 6 hours. I think it tastes best at the 4-hour mark. The meat is very tender.