How to prepare a dish “Chicken suvida»
Prepare the products for the chicken breast sous-vide. I used to cook just with salt and black pepper. We also need bags with zip-lock fastener, such bags are not a problem to buy now. Make sure the bags are intact and undamaged, we don’t need water to get into the bag.
Wash the chicken breast, dry it and rub it with salt and pepper. Let stand for 30 minutes to several hours (you can stay overnight).
Brush the fillet with vegetable oil. Cover with garlic plates or spices for poultry. Or you can just leave it with pepper and salt. You need to squeeze as much air out of the bag as possible. You can put the bags in a container of water, and the water will squeeze out the air, or you can suck the air out with a cocktail tube)) I chose the second method. I close the package, leaving a small segment of 1-2 cm uncovered. I insert the cocktail tube into this hole and suck in the air, then quickly snap the bag shut. This is my vacuum cleaner
Pour warm water into the slow cooker. We put the bags of meat. The water should cover them. We set the cooking temperature to 70 degrees.
We set the time to 2 hours.
- chicken fillet 400 g
- salt to taste
- black pepper to taste
- garlic 3 cloves
- vegetable oil 2 tbsp.
Nutritional value of the dish “Chicken suvida” (per 100 grams):
Calories: 147.5 kcal.
Squirrels: 21.6 gr.
Fats: 5.8 gr.
Carbohydrates: 0.8 gr.
Number of servings: 3Ingredients and caloric content of the recipe ” Chicken suvide»
| Product | Measure | Weight, gr | White, gr | Fat, g | Angle, gr | Cal, kcal |
| chicken fillet | 400 g | 400 | 92.4 | 4.8 | 0 | 440 |
| salt | 0 gr | 0 | 0 | 0 | 0 | 0 |
| ground black pepper | 0 gr | 0 | 0 | 0 | 0 | 0 |
| garlic | 3 cus | 12 | 0.78 | 0.06 | 3.59 | 17.16 |
| sunflower oil | 2 tbsp. | 20 | 0 | 19.98 | 0 | 180 |
| Total | 432 | 93.2 | 24.8 | 3.6 | 637.2 | |
| 1 serving | 144 | 31.1 | 8.3 | 1.2 | 212.4 | |
| 100 grams | 100 | 21.6 | 5.8 | 0.8 | 147.5 |