- serves 2 people
- preparation 10 minutes
- cooking 50 minutes
- difficulty Easy level
Ingredients
- 2 free-range chicken breasts, skin on
- salt, to taste
- 1 short cucumber, thinly sliced
- 1 long red chilli, thinly sliced
Sauce
- 50 ml dark soy sauce
- 175 ml light soy sauce
- 75 g sugar
- 55 ml Chiangking black vinegar
- 100 g mild chilli oil
- 20 g garlic, finely chopped
To serve
- shredded spring onion
- coriander sprigs
- toasted sesame seeds
Instructions
- Season the chicken with salt and seal in a ziplock bag using the water displacement method.
- Place a small flat plate in the bottom of a saucepan. Place the ziplock bag of chicken on top and fill the pan with cold water. Cook over low heat until the water reaches 70˚C. Take off the heat, put a lid on the pot and allow the chicken to continue gently cooking for 40 minutes.
- Meanwhile, for the sauce, place all the ingredients in a bowl, add 50 ml water and stir to dissolve the sugar.
- Take the chicken out of the bag and slice into bite-sized pieces.
- To serve, arrange the cucumber on a large serving plate, then top with the chicken and ladle over enough sauce over to anoint. Garnish with chilli, spring onion, coriander sprigs and sesame seeds.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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