Recipe of Gordon Ramsay Chicken leg with garlics and pepper sauce (using sous-vide machine)

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken leg with garlics and pepper sauce (using sous-vide machine). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Prepare the garlics and pepper sauce. Heating the sauce pan with oil, keep stir-frying the garlics and black pepper. Chicken leg with garlics and pepper sauce (using sous-vide machine) step by step. Put all the ingredients into the vacuum bag. (Make sure there's no air).

To begin with this particular recipe, we have to prepare a few components. You can cook chicken leg with garlics and pepper sauce (using sous-vide machine) using 17 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken leg with garlics and pepper sauce (using sous-vide machine):

1. Prepare bag Vacuum
2. Make ready 1 Chicken leg
3. Prepare 2 tablespoons salt
4. Take 1 teaspoon sugar
5. Make ready Pepper
6. Get Chili powder (optional)
7. Get 1/2 onion
8. Prepare 3-4 chopped garlics
9. Get 2 spring onion
10. Prepare 1/2 carrot
11. Take Garlic and pepper sauce
12. Make ready 2 cups Chicken booth
13. Prepare 3-4 chopped garlics
14. Get Black pepper
15. Make ready 1 tablespoon soy sauce
16. Prepare 1 tablespoon cooking wine (I pick the Japanese cooking wine this time)
17. Get 1 tablespoon Flour

Face them all in the same direction and place your rosemary snd sage on the side of the leg where there is no skine covering. Transfer the chicken legs to a large sous vide bag in one layer and seal using a vacuum sealer or a hand pump. Reserve the marinade in a small bowl and set aside. Once the water is ready, slowly lower the chicken into the prepared water bath.

Instructions to make Chicken leg with garlics and pepper sauce (using sous-vide machine):

1. Seasoning the chicken leg. Put all the ingredients into the vacuum bag. (Make sure there’s no air)
2. Prepare the sous-vide machine. 65.5 degree Celsius, at least 2 hours (base on how big the chicken leg is).
3. Prepare the garlics and pepper sauce. Heating the sauce pan with oil, keep stir-frying the garlics and black pepper. Put the chicken booth into the sauce pan until it bring to boil. Add the soy sauce and cooking wine. Put the flour and keep stirring. (Around 1-2 minutes)
4. Take out the ingredients in the vacuum bag. Carrots and onion putting aside. Heating the pan with oil, pan-fried the chicken until it turn yellow in Color. Pour the sauce into the pan right before it’s done.

Reserve the marinade in a small bowl and set aside. Once the water is ready, slowly lower the chicken into the prepared water bath. Pat dry chicken legs with kitchen towels. Rub chicken legs with salt and pepper. Put the legs into the vacuum bags, add a few dashes of olive oil, throw in a clove of garlic and thymes.

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