Sous Vide Ginger-Scallion Chicken with Udon Noodles
Big bone-in, skin-on chicken breasts get cooked with garlic, ginger and green onion in a precision cooker. As a result, this often dry cut of meat emerges incredibly plump and juicy. The natural broth created in the cooking process gets tossed with chewy, springy udon noodles to form the bed of the dish. Use frozen packets of already-cooked noodles found in the freezer section of Japanese markets. Each frozen round Udon con pollo a baja temperatura