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Lushui
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Merits of vacuum cooking
While food cooked by ordinary methods is not savory, food cooked by the vacuum method is softer and remains juicy because of using only a small quantity of liquid and using a lower temperature.
What Lushui is
Equivalent to 'Tare', a dipping sauce in Japanese cuisine. In China they put some spices in a cloth sack and put it in liquid which has seasoning and boil it. It erases the smell of ingredients and makes a special flavor.
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Shoichi Nakamura |
| Serves 6 |
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one piece chicken leg (300g)
green onions
2 pieces, ("fingers") of ginger
flavored soup equivalent to 1/3 weight of the whole ingredients:
1000cc soy sauce
500g coarse sugar
1 teaspoon salt
1/2 cup of shao-hsing wine
2 teaspoons savory seasoning
1 liter water
Star anise and grains of Sansho pepper, Onion, ginger
garnish:
1/2 head of lettuce
1/2 lemon
1/2 leek
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Chicken breast is used in this cuisine while chicken with bone and all is used in ordinary cuisine.
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Cut some muscles inside chicken breast, put in boiling water to remove the odor, cool.
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Remove the liquid from the chicken, put in a film bag with flavored soup and vacuum.
*The film bag works like the skin of the whole chicken and keeps the flavor in the chicken instead of losing it.
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Set meat thermometer in chicken, check the temperature of a steam oven, cook. Take it out when the temperature measured by meat thermometer reaches 68°C. Cool rapidly.
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Keep it in a refrigerator under low temperature. Cut and serve.
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