Caramelized Sous Vide Chicken with Rosemary, Rice, and Cucumber Salad

Pour 700 ml of water into a pot and bring it to a boil. Rinse the rice under cold water in a colander. Once the water is boiling, add the rice, season with salt, and cook on low heat for 11–12 minutes.

Wash the cucumber, cut it into pieces, and place it in a bowl. Peel the red onion, slice it, and add it to the cucumber. Season the salad with oil, juice from half a lime, sugar, and salt, then mix thoroughly.

Peel the garlic and ginger and grate them into a small bowl. Add sugar, soy sauce, white wine vinegar, water, and juice from the other half of the lime. Mix the sauce well.

Heat 2 tablespoons of oil in a pan over medium heat. Add the pre-cooked chicken breasts (kept whole) and sear them for about 1 minute on each side to achieve a light golden color. Then, pour in about 3,5 dl of water and bring it to a boil. Once boiling, reduce the heat, cover the pan with a lid, and simmer for 15–20 minutes. Remove the chicken from the pan and shred it using two forks.

Remove any excess liquid from the pan and return the shredded chicken to it. Add the prepared caramel sauce and heat briefly.

Serve the caramel chicken with a portion of rice and the cucumber side salad.