2 chicken breast, skin on
2 tbs. soy sauce
4 drops of sesame oil
½ knob of ginger, finely grated
1 tbs. vegetable oil, for frying
deep fried shallots
In two separate zip-lock bags add a chicken breast, one tablespoon each of soy sauce, 2 drops of sesame oil and a little ginger per bag. Remove as much air as you can from the bags and seal.
Bring a pot of water up to simmering point and turn off. Using a thermometer test the water’s temperature. Wait until it cools to between 70-75°C. Drop the bags into the hot water and cook for 12-15 minutes (the temperature of the water will continue to drop. The perfect cooking temperature for this chicken is 68°C).
Remove from the bag and in a medium frying pan heat a little vegetable oil over high heat. Cook the chicken, skin side down for 3 minutes or until the skin is crispy.