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Heard that the leg of poulet was a dish pretty well done and so I had to try. Cooked sous vide for 5 hours gives a whole succulent chicken thigh, even beautifully colored on the inside with pinkish-white chicken meat. So tender that was easy to rip the meat off. The chicken rub was crucial in dedicating wholesome flavours to it, an intense spicy pepperiness. Served along was charred baby corn and French beans, as well as the king oyster mushroom that completes the dish’s umaminess.

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