Sous-vide chicken thighs with teriyaki sauce

Preparation

1. STEP 1 OF 8

   Mix all the ingredients for the sauce with a blender, transfer to a bowl, and add the chicken.

2. STEP 2 OF 8

   Marinate for 1 hour in the fridge.

3. STEP 3 OF 8

   Remove the thighs from the marinade and set aside the liquid filtered with a strainer.

4. STEP 4 OF 8

   Place the thighs in 2 vacuum bags and seal them with the appropriate machine.

5. STEP 5 OF 8

   Bring the water to a temperature of 75°C with the Roner, immerse the bags with the chicken, and cook for 4 hours.

6. STEP 6 OF 8

   Once cooked, open the bags, pour the liquids into a bowl, always filtering with a strainer, and transfer the chicken to a hot pan, searing it for a few minutes on both sides.

7. STEP 7 OF 8

   Combine the marinade with the cooking liquids in a blender, add the cornstarch, blend for a few seconds to mix, and pour over the chicken.

8. STEP 8 OF 8

   Glaze for a few minutes until the desired thickness is reached.

Suggestions

• Blender

• Strainer

• Vacuum bags

• Roner

• Pan

General Information

Analysis

Macronutrients (100 gr)