Sous Vide Chicken Thigh, Slow Cooking at 60°C Keeps the Juices Intact

Steps

1. 1

   Trim the chicken thigh, season with salt, pepper, and olive oil, vacuum seal, then sous vide at 60°C for 55–60 minutes.

2. 2

   Thinly slice the onion and kabocha squash.

3. 3

   Heat olive oil in a pan, add onion and salt, and sauté until translucent, then add kabocha squash and cook until soft.

4. 4

   Add milk and heavy cream, then blend finely to make the kabocha squash puree.

5. 5

   Remove moisture from the sous vide chicken thigh and sear at low temperature until crispy.

6. 6

   Blanch the pohang spinach briefly in boiling water, and cut the radish and apple into bite-sized pieces.

7. 7

   Plate in a wreath shape with chicken thigh, kabocha squash puree, pohang spinach, radish, apple, salt, pepper, and olive oil to finish.