Chicken leg with garlics and pepper sauce (using sous-vide machine). It's infused with garlic and herbs. It can be easily turned into an amazing sauce to serve with Instead of roasting, I used the sous vide cooking method to get the chicken perfectly tender from the. 歡迎各位加我IG，FB. Today I want to share about how to Fried Chicken Legs With Spicy Garlic sauce - Homemade Food.

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A month ago, chicken legs were on sale. Look at that - weeknight sous vide. Sous-vide techniques yield chicken with unparalleled levels of juiciness. We can have Chicken leg with garlics and pepper sauce (using sous-vide machine) using 17 ingredients and also 4 actions. Here is just how we prepare.

What needs to be prepared of Chicken leg with garlics and pepper sauce (using sous-vide machine)

Detaile. bag of Vacuum.
Instructions. 1 of Chicken leg.
Detaile. 2 tablespoons of salt.
Instructions. 1 teaspoon of sugar.
Guidelines. of Pepper.
Directions. of Chili powder (optional).
Step by step. 1/2 of onion.
Guidelines. 3-4 of chopped garlics.
Directions. 2 of spring onion.
Step by step. 1/2 of carrot.
Directions. of Garlic and pepper sauce.
Detaile. 2 cups of Chicken booth.
Guidelines. 3-4 of chopped garlics.
Detaile. of Black pepper.
Guidelines. 1 tablespoon of soy sauce.
Detaile. 1 tablespoon of cooking wine (I pick the Japanese cooking wine this time).
Step by step. 1 tablespoon of Flour.

Cooking chicken sous vide allows for unparalleled control over cooking temperature and, therefore, level of juiciness. Season chicken generously with salt and pepper. Place chicken in a single layer in zipper-lock bags. · Sous vide is a French cooking technique whereby vacuum sealed food is cooked in a temperature controlled water bath for an extended period of time. This technique produces incredible Chicken Thighs that I finish off with Mushroom Cream Sauce.

Step by step To Make Chicken leg with garlics and pepper sauce (using sous-vide machine)

Seasoning the chicken leg. Put all the ingredients into the vacuum bag. (Make sure there’s no air).
Prepare the sous-vide machine. 65.5 degree Celsius, at least 2 hours (base on how big the chicken leg is)..
Prepare the garlics and pepper sauce. Heating the sauce pan with oil, keep stir-frying the garlics and black pepper. Put the chicken booth into the sauce pan until it bring to boil. Add the soy sauce and cooking wine. Put the flour and keep stirring. (Around 1-2 minutes).
Take out the ingredients in the vacuum bag. Carrots and onion putting aside. Heating the pan with oil, pan-fried the chicken until it turn yellow in Color. Pour the sauce into the pan right before it’s done..

Remove the chicken from the pouch, reserving some of the liquid for sauce. Separate the legs and wings from the body at the joints. Using you cleaver, CAREFULLY chop the legs and wings into small pieces, chopping right through the bones. (BE CAREFUL!) Separate the breasts from the backbone. Marinate the chicken in olive oil, salt, pepper, paprika, garlic, and thyme overnight. We'll be complicating the process a bit by going with sous vide cooking which should easily be justified by Those chicken pieces should come out of the sous vide bath good to go and lacking only a quick sear.