Put 1100 g chicken thighs into all 2500 g broth with 30 g coarsely sliced ginger and 35 g crushed garlic. Cook for 22 minutes at 92 °C until 74 °C.

Ingredients

• 1,100 gChicken, broilers or fryers, thigh, meat and skin, raw
• 2,500 gSoup, stock, chicken, home-prepared
• 70 gGinger root, raw
• 35 gGarlic, raw
• 100 gOnions, spring or scallions (includes tops and bulb), raw
• 60 gSoy sauce made from soy and wheat (shoyu)
• 25 gOil, peanut, salad or cooking

Method

1. Put 1100 g chicken thighs into all 2500 g broth with 30 g coarsely sliced ginger and 35 g crushed garlic. Cook for 22 minutes at 92 °C until 74 °C.
2. Rest the chicken covered for 10 minutes so it stays juicy.
3. Finely grate the remaining 40 g ginger and combine with 100 g spring onion, 60 g shoyu and 25 g peanut oil for the sauce.
4. Slice the chicken and divide it with all the broth and ginger sauce into eight portions.