Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 700 grams of boneless, skinless chicken breasts with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then place them in a vacuum-sealable bag with 4 peeled black garlic cloves.

2. 2

   Sous-vide cook the chicken at 62.5 degrees Celsius for 2 hours, then immediately transfer the bag to an ice bath for 15 minutes to chill completely before removing the chicken.

3. 3

   Finely mince 3 small shallots, slice a 1 inch piece of fresh galangal into thin coins, thinly slice the tender part of 1 stalk of lemongrass, and finely mince 1-2 bird's eye chilies (if using) and the remaining 4 cloves of black garlic.

4. 4

   Heat 1 tablespoon of neutral cooking oil in a saucepan over medium heat, then sauté the minced shallots, galangal, lemongrass, bird's eye chilies, and black garlic for 3 minutes until fragrant.

5. 5

   Pour in 1.5 cups of full-fat coconut milk, add 3 tablespoons of fish sauce and 1 tablespoon of packed palm sugar, then simmer the sauce for 10 minutes, allowing it to reduce slightly and flavors to meld.

6. 6

   Stir in 2 tablespoons of fresh lime juice and 0.5 cup of fresh Thai basil leaves into the sauce, then remove from heat.

7. 7

   Pat the chilled sous-vide chicken breasts dry with paper towels, then sear them in a hot skillet for 2 minutes per side until beautifully golden brown.

8. 8

   Slice the seared chicken breasts, arrange them on serving plates, and generously spoon the Black Garlic and Thai Basil Coconut Sauce over the chicken before serving.