On 16/01/2018 at 11:16 AM, hainanchicken said:In case you are unfamiliar, cantonese soy sauce chicken is basically gently poached by boiling soy sauce mixture, putting in chicken, shutting off heat, taking chicken out, boiling it again, shutting off meat, putting chicken back in, etc. So it is akin to using sous vide to cook it.
On 16/01/2018 at 12:24 PM, Duvel said:I would contest the "velveting". Soy sauce chicken (breast) is cooked as a whole, not in slices, so both marinate penetration and short velveting times do not apply. It is - by all standards - a regular poaching process.
I too am sure that velveting is not at all appropriate or even possible in this instance. Soy sauce chicken is made from the whole bird, intact. You can't velvet a whole bird. I've never heard of anyone making just a soy sauce breast, either.
Nor have I ever heard of this repetitive in-and-out, reboiling, and re-inserting method.
Can you link to any such recipe?
But whatever, such a method is unrelated to anything sous-vide.
