Ingredients
- 2 x 300g chicken breast
- 6 black garlic cloves, chopped
- 1cm fresh ginger, chopped
- 2 tsp soy sauce
- 3 cups (750ml) salt-reduced chicken stock
- 1 cup (250ml) water
- 3 garlic cloves, halved
- 1/4 cup soy sauce
- 3cm fresh ginger, sliced
- 8 dried shiitake mushrooms
- 1 tbsp mirin
- 4 eggs
- 360g dried ramen noodles
- 200g enoki mushrooms
- 2 spring onions, green part, thinly sliced, placed in iced water to curl
- 1 sheet toasted nori, thinly sliced
- 1 tbsp black sesame seeds
- Chilli oil, to serve
Black Garlic Chicken
Broth
Toppings
Makes/Serves: 4
Prep Time: 20 mins
Cook Time: 1h
Method
1. In a medium bowl, combine chicken, black garlic, ginger and soy. Season with salt and rub ingredients into chicken. Place chicken breasts into a large vacuum bag, side by side, ensuring the meat does not overlap. Use a vacuum seal drawer with seal and vacuum set to level 3, to enclose chicken.
2. Set oven to 74°C, sous vide function. Place chicken on a wire rack in the oven, and set timer for 45 minutes.
3. Meanwhile, in a medium saucepan, combine all broth ingredients and bring to a simmer over medium heat. Remove from heat, cover with a lid and allow to infuse until serving.
4. Once oven timer goes off, add whole eggs, still in their shells, into the oven with chicken to cook for a further 15 minutes.
5. In a medium saucepan, cook noodles in boiling water according to packet instructions. Drain and divide between 4 serving bowls.
6. Remove chicken from cooking bags, slice and place over noodles. Crack one egg into each bowl with enoki mushrooms. Use a ladle to divide broth between bowls and top with spring onions, nori, sesame seeds, and chilli oil.
Recipe Notes
300g chicken breast takes 1hr, above 300g takes 1:10hr to cook.
25 min for egg, 65 degrees.
Chilli oil can be replaced with toasted sesame oil or black garlic oil.
Recipe presented by Bronte Murray.
