Sichuan-Style Chicken Legs

(Ready in about 2 hours 15 minutes | Servings 4)

You can use any sort of a high-smoke-point oil like grapeseed oil or lard however
peanut oil can add a good, distinctive flavor.

Per serving: 527 Calories; thirty two.8g Fat; 28.4g Carbs; twenty seven.5g Protein; a pair of.9g
Sugars

Ingredients:

• 4 chicken legs quarters
• 1 teaspoon ocean salt
• 1/2 teaspoon ground black pepper, or additional to style
• 1/2 teaspoon smoke-cured cayenne pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried marjoram
• 1/2 teaspoon mustard seeds
• 2 tablespoons groundnut oil
• 2 ½ tablespoons soy
• 2 tablespoons sake
• 1/2 cup dry-roasted peanuts, unsalted
• 2 cups soft-bo long-grain rice, hot

Directions:
1- Preheat a sous vide water bathtub to 167 degrees F.
2- Rinse the chicken legs; pat them dry. Season the chicken legs with ocean salt,
black pepper, cayenne pepper, dried rosemary, marjoram, and mustard seeds.
3- Place the chicken legs in change of state pouches and seal them tightly.
Now, submerge the change of state pouches within the water bath; let it simmer for two
hours. take away the chicken legs from the change of state pouches.
4- Reserve the change of state liquid.
5- While the chicken legs rest, heat a pan over medium-high heat.
6- Heat groundnut oil.
7- Sear the chicken legs, adding the soy and sake, till they're golden
brown on all sides; add a splash of change of state liquid pro re nata.
8- Add dry-roasted peanuts and cook an extra minute. Serve fancy with hot rice.