Ingredients
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2 pcs Chicken Leg, quarters
-
6 cloves Garlic, crushed
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¼ tsp McCormick Black Pepper Whole
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2 pcs Bay Leaves
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¼ cup Lee Kum Kee Soy Sauce
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¼ cup White Vinegar
Directions
Steps
|
1
Done
|
Set the precision cooker to 165°F / 73.9C |
|
2
Done
|
Place the chicken leg quarters into a Zip Lock freezer bag with the Lee Kum Kee soy sauce, vinegar, garlic, pepper and bay leaves. |
|
3
Done
|
Vacuum seal. Some liquid may come out - Double seal it if it does. |
|
4
Done
|
Place in the water bath for 4 hours. |
|
5
Done
|
Remove chicken. Quickly sear the chicken in some canola oil in a pot/dutch oven/non-stick pan. |
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6
Done
|
Add sauce from the bag & reduce until desired consistency |
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7
Done
|
Strain the sauce |
|
8
Done
|
Serve with your choice of sides. Hard boiled egg, steamed rice, etc and drizzle sauce all over. Serve hot. |
