BigBoy has always loved chicken breast from a young age. Every time my mother made white cut chicken, I always chose the chicken breast. In the end, it’s because it’s boneless and easy to eat, which gradually turned into a fondness for chicken breast born out of this convenience.
In others' eyes, I'm often seen as the villain at the dining table. While some like their rice drenched in sauce, I prefer my rice and dishes separate. While others may favour chicken thighs, I have a particular love for chicken breast… Perhaps this rebellious trait is simply ingrained in me. However, it turns out that chicken breast has become increasingly popular in recent years due to its low fat and high protein content. Whether you're into bodybuilding or following the keto trend, chicken breast is a great choice on any menu. In fact, when cooked well, chicken breast can be even more tender than chicken thigh.
Slow cooking is an extraordinary technique that truly enhances the texture of chicken breast. Using a sous vide stick is the first step to achieving perfection, but attention to detail is key. Different temperatures and times can alter the texture of the chicken breast. For a 4 cm thick chicken breast, cooking at 58°C for 60 minutes is ideal. Coating the chicken breast with a layer of olive oil before placing it in the sous vide bag helps achieve an even more tender texture. After sous vide cooking, quickly searing the surface adds a crispy exterior while keeping the interior tender and juicy.
Next, let’s talk about the orange mustard salad paired with sous vide chicken breast. The dressing is fresh and pleasant, the salad is crisp and vibrant, and the chicken breast is tender and flavourful. Together, they create a perfect harmony, much like a well-composed symphony. The video is ready for you, and detailed instructions are provided as you scroll down.
Ingredients (serve 2-3)
Sous Vide Chicken Breast
Chicken Breast | 2 pieces |
|---|---|
Rosemary | 2 sprigs |
Salt | ½ tsp |
Ground Black Pepper | ½ tsp |
Salad
Salad leaves | 100g |
|---|---|
Snow Pea | 30g |
Asparagus | 4 spears |
Cherry Tomatoes | 6 pcs |
Fig | 3 each |
Salt | 1 pinch |
Olive Oil | 1 tbsp |
Lemon Juice | 1 tbsp |
Orange Mustard Sauce
Orange | 1 each |
|---|---|
Lemon Juice | 1 tbsp |
Dijon Mustard | 1 tbsp |
Salt | 1 pinch |
Paprika | 1 tsp |
Honey | 1 tbsp |
Steps
1.
First, pat the chicken breast dry and then rub a layer of olive oil on the surface. Place the chicken breast into a vacuum-sealed bag or sous vide bag, add two sprigs of rosemary, then submerge the entire bag in water to remove the air by water pressure, and seal the bag.
2.
Set the sous vide stick to 58°C for 60 minutes (including the time it takes to heat up). Once the time is up, remove the chicken breast.
3.
While the chicken is cooking, prepare the orange mustard sauce: Juice the orange, then mix in honey, paprika, mustard, salt, and lemon juice. Stir well and strain.
4.
Pour the sauce into a small saucepan, cook over low heat until it thickens. Let it cool and set aside.
5.
Prepare the salad ingredients: Trim the asparagus and cut it into three sections; remove the strings from the snow peas; quarter the figs; and halve the cherry tomatoes.
6.
By now, the chicken breast should be done. Remove it from the vacuum-sealed bag, and season both sides with a pinch of salt and black pepper.
7.
Heat a skillet over high heat, add a little olive oil, and sear the chicken breast on both sides until slightly golden. Remove and let it rest for 10 minutes.
8.
In the same skillet, sauté the asparagus and snow peas until tender, then remove from the pan.
9.
Once the chicken breast has cooled, slice it against the grain. Mix the asparagus, snow peas, salad greens, figs, and cherry tomatoes with a little lemon juice and olive oil.
10.
To serve, arrange the mixed salad around the edge of the plate, place the sliced chicken breast on top, and drizzle the orange mustard sauce in the center.
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