INGREDIENTS:
- 2 skin-on chicken breasts
- salt and pepper
- 1 stalk of lemongrass, bottom 4 inches trimmed, split in half lengthwise, and pounded with a mallet
- 1-inch piece of ginger, thinly sliced
- 2 cups coconut water
- 1 tablespoon coconut oil
- 1 shallot, minced
- 1clove garlic, minced
- 1 tablespoon fish sauce, plus more to taste
- 1 scallion, thinly sliced
INSTRUCTIONS:
- Fill the SousVide Supreme with water and heat to 140 degrees F.
- Season the chicken breasts on all sides with salt and pepper.
- Place the seasoned chicken breasts, lemongrass, ginger, and coconut water in a sous-vide bag and vacuum seal.
- Place the sealed bag into the water bath and cook for at least 2 hours, and up to 12 hours.
- Using scissors, snip a corner off of the sous-vide bag and pour the liquid through a sieve and into a small bowl. Set aside.
- Remove the chicken breasts from the bag and pat dry with paper towels. Discard the ginger and lemongrass in the bag.
- Heat the coconut oil in a large skillet over medium-high heat until hot and shimmering.
- Place the chicken breasts, skin-side down, into the hot oil and cook until the skin is brown and crisp, 1-2 minutes.
- Remove the chicken breasts from the pan and set aside on a cutting board.
- Add the minced garlic and shallots to the hot pan and saute until just beginning to brown, 1-2 minutes.
- Pour the reserved liquid into the pan, along with the 1 tablespoon of fish sauce, making sure to scrape the bottom of the pan with a wooden spoon or spatula.
- Bring the liquid to a boil, and continue to cook for 2-3 more minutes. Taste the liquid and season with additional fish sauce, or black pepper, as needed.
- Divide the liquid between two low bowls. Slice the chicken breasts and place into the low bowls.
- Garnish with scallions and serve.
