Courtesy of Camille Koppenberg (Camille in the Kitchen)
Serves 2 as a meal, 4 as an appetizer
For the chicken
- 1 chicken breast
- salt and pepper
- a few sprigs fresh cilantro
For the peanut sauce
- ¼ cup (45 g) peanut butter
- 2 tablespoons (30 ml) rice wine vinegar
- ½ tablespoon (7.5 ml) soy sauce
- ½ tablespoon (7.5 ml) agave nectar
- ¼ teaspoon (1.25 ml) sesame oil
- ½ tablespoon (7.5 ml) sambal oelek chili paste (if available, or Sriracha)
For the spring roll assembly
- 1 package rice wrappers
- thinly sliced sous vide chicken breast (from above)
- 2 cups (370 g) Quinoa Sushi ‘Rice’ (recipe follows)
- ½ avocado, peeled, seeded, and sliced thinly
- ½ cucumber, peeled (if desired), seeded, and sliced into matchsticks
- 2 small carrots, peeled and sliced into matchsticks,
- 2 green onions, trimmed and chopped (about ¼ cup/57 g)
- ½ cup (20 g) chopped fresh cilantro
- Fill and preheat the SousVide Supreme water bath to 140F/60C.
- Liberally season the chicken breast with salt and pepper.
- Put the breast into a cooking pouch along with a few sprigs of cilantro and vacuum seal
- Submerge the pouch in the water bath to cook for 1½ hours.
- Remove the chicken and submerge the pouch in ice water to quick chill and refrigerate for at least 2 hours or overnight.
- When ready to assemble the spring rolls, make the peanut sauce in a small bowl, by whisking together the sauce ingredients. If too thick add water and if too thin add more peanut butter. Set aside.
- Assemble the spring rolls:
- Prepare your work area by laying down a damp tea towel
- Line a baking pan with wet paper towels (to receive the spring rolls)
- Pour warm water into a pie pan or shallow bowl (large enough to lay a rice wrapper flat)
- Dip a rice wrapper into the warm water, leaving just long enough to soften (about 1 minute).
- Lay the softened wrapper flat on the damp tea towel
- in the middle of the wrapper center two slices of avocado and top with two pieces of sliced chicken. Top these with a spoon of quinoa, and the cucumber, carrot, green onions and cilantro.
- Fold the sides over the filling and roll the wrapper like a burrito, gently, but tightly. (If you rip the wrapper, it’s ok! You can double wrap.)
- Serve the spring rolls with the peanut sauce for dipping.
Alternative: If you don’t want rolls, you can also make a delicious Chicken Quinoa Salad. For each serving, simply mound ½ cup (57 g) cooked Quinoa Sushi ‘Rice’ into a bowl, add slices of chicken and avocado, and top with sliced cucumber, green onions, matchstick carrots, and fresh cilantro.
Quinoa Sushi ‘Rice’
Makes about 2 cups (370 g)
- 1 cup (170 g) uncooked quinoa
- 1 ½ cups (360 ml) water
- ¼ teaspoon (1.25 ml) salt
- 1 tablespoon (15 ml) rice wine vinegar
- 1 tablespoon (12 g) sugar
- Put the quinoa and water into a saucepan on the stovetop over medium high heat and bring to a boil.
- Reduce heat to simmer, cover, and cook for 15 to 20 minutes, until the quinoa is tender.
- Dissolve the sugar into the vinegar and stir this mixture into the hot rice.
- Allow to completely cool for using in spring rolls or in quinoa salad.