Now, these really do melt in the mouth, with
Christmas and New Year coming up fast, I'm making sous vide party food.
This post may contain affiliate links, as an Amazon Associate, I earn a small
commission from qualifying purchases but of course, at no extra cost to
you.
The main part of each recipe can be prepared in advance, ready to cook using
the Sous Vide cooking method.
Last month I made a selection of Starter Course Dishes that are all ideal for entertaining and were made using the SousVide
Supreme water oven.
The Sous Vide method takes the guesswork out of cooking, so anyone can create
for example the perfect medium-rare steak just as you'd find in a top
restaurant - at home.
Food to be cooked is first sealed in a special pouch and sealed with the
vacuum sealer that's included in the SousVide Supreme Promo pack.
Chicken is tender and so moist when cooked sous vide. Please note if
you are planning on freezing the chicken before cooking you will only need
to make half of this marinade mixture as it won't keep longer than a
day.
Also, the chicken will need to be fully defrosted before cooking in the sous
vide.
As this was an experiment I only used one small chicken fillet, just saying
in case you're thinking there's not much food at her party!
Makes 16-20 (depending on the size of the fillets) Teriyaki Sesame
Chicken Bites.
ingredients:
2 skinless chicken breast fillets
Toasted sesame seeds, gem lettuce, finely chopped red chilli and
spring onions for garnish
To make the marinade you will need:
1 tablespoon toasted sesame oil
1 tablespoon light soy sauce
1/2 a tablespoon dark soy sauce
5 tablespoons of clear honey
1 tablespoon Mirin
1 tablespoon caster sugar
a pinch of ginger powder - fresh ginger doesn't work well in
sous vide cooking
a teaspoon of white pepper
instructions
Mix the marinade ingredients together in a small bowl.
Cut each chicken fillet into large bite-sized pieces and pop
into a bowl. Add just a couple of tablespoons of the
marinade mixture to the fillets and stir well to coat keeping
the rest of the marinade for later.
Fill and heat the Sous Vide to 63.5C
Drain and put the chicken pieces into a suitably sized cooking
pouch and vacuum seal. Pop the sealed pouch into the Sous Vide
water oven and leave to cook for a minimum of one hour, but of
course, they can stay there for a good few hours until you are
ready to finish them for serving.
Once the chicken has had the minimum time in the water oven,
remove the pouch and carefully cut open with scissors taking
care of the hot steam. Please don't be fussed that at this
stage the chicken will look like all the pieces have stuck
together, they haven't - just carefully part each one.
Pour some toasted sesame seeds into a small bowl.
Heat up a frying pan, give the marinade a stir and add to the
pan with the chicken pieces. As this was an experiment I
only used one small chicken fillet, just saying in case you're
thinking there's not much food at her party!
Quickly stir the chicken pieces (remember they are already
cooked) and coat in the syrupy marinade. Using a cocktail
stick, dip one side of each chicken piece into the toasted
sesame seeds.
Now remove for the cocktail stick and turn the chicken piece
over inserting the cocktail stick back in so the sesame coated
side is up. Set aside and assemble for serving. Put
each one on a piece of lettuce and sprinkle with finely chopped
red chilli and spring onions and enjoy!
NOTES:
Please note if you are planning on freezing the chicken before cooking you will only need to make half of this marinade mixture as it wont keep longer than a day.
Also the chicken will need to be fully defrosted before cooking in the sous vide.
Disclosure: I was sent a SousVide Supreme Promo Pack which consists of:
a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches.
2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook
What a GREAT idea for party food Jan and such lovely photos too! I may try these, as the chicken is so moist when cooked the sous vide way! Karen
ReplyDeleteI've never done anything sous vide and don't eat chicken so wondering if this would work with fish?
ReplyDeleteHi thebotanicalbaker
ReplyDeleteYes this would work really well with fish too!
Love this idea! Have only ever used my sous vide for main course dishes but you are giving me food for thought...!
ReplyDelete