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Editor's note
A Cantonese home cook demonstrates how sous vide ensures consistently juicy chicken breast, accented with yuzu, ginger, and soy—blending East Asian flavors with precision cooking technique. The series format (whole chicken broken down into multiple meals) offers practical insights into efficient kitchen prep, and the method could easily translate to restaurant mise-en-place workflows.
Day 3 of the Whole Chicken Challenge: Yuzu Ginger Chicken Breast!
Want juicy, tender chicken breast without the guesswork? Sous vide is one of my favorite ways to get consistently delicious results! 🤤
Today, I’m making chicken breast with yuzu, ginger, and soy sauce. It’s citrusy, savory, and perfect for an easy homemade meal!
Follow along as I turn one whole chicken into multiple delicious meals, one piece at a time!
Ingredients:
- 2 chicken breasts (1 inch thick)
- 1 tbsp light soy sauce
- 1 tbsp yuzu juice
- 1 tbsp Shaoxing wine
- 1 tsp grated fresh ginger
- 1 tsp honey or sugar
- ½ tsp sesame oil
- ¼ tsp white pepper
Steps:
1. Lightly rub chicken with a pinch of salt and white pepper
2. Add everything into the bag and vacuum seal
3. Sous Vide 145 °F 1 hour 30 minutes (I have 1 1/8 inches, so the machine added 10 minutes in the video)
4. Ice water bath for 5 minutes before cutting
#Cantohousewife #SousVide #yuzu #chicken
