I made this last night and received lovely feedback from some people in a Facebook group, so I thought I’d write the recipe.
- Water heater and circulator
- Water bath
- Vacuum chamber
- Plastic vacuum bags
- Chicken drumstick – skin on because I’m lazy, and life is too short for removing the skin.
- Strawberry jam – not homemade jam, just a store-bought variety.
- Soy sauce – ideally, use low sodium if you have hypertension.
- Red cabbage – I like the bright colour of this cabbage. I don’t know if red cabbage has more phytonutrients than regular green cabbage varieties. I grated the cabbage with a simple grater.
- Carrot – shredded with a simple grater.
- Spring onion – sliced.
- Red chilli – I like the bright red colour pop you get with the red chilli.
- Unsalted mixed nuts – these were unsalted because I have hypertension.
- Dried cranberries
- White peach – I prefer white peaches because the flesh is firmer.
- Honey – I like honey from Beechworth.
- Praise light whole egg mayonnaise – I know some people complain about using low-fat products, but for middle-aged men with metabolic syndrome, lowering fat makes sense.
- This week I thought I’d cook a batch of chicken drumsticks. Each drumstick has less than 150 grams of meat which is a good portion.
- I added the drumsticks, strawberry jam, and soy sauce to a plastic vacuum bag.
- I sealed the bags after removing the air in a vacuum chamber.
- Cook the chicken for two hours at 76 °C.
- Refrigerate the chicken in the bag.
- Add all the salad ingredients into a large bowl and toss the salad.
- Serve the salad on one side of a plate.
- Place a chicken drumstick on the plate.
- Give thanks to the Lord.
- Eat with a fork and handle the drumstick with your fingers.
I hope you share your thoughts in the comments if you make this.
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