Chicken Steak With Tomato Sauce Sous Vide (Ingredients for 3) Set BONIQ to 60 ℃ for 1.5 hrs. Remove the excess fat of chicken thigh (1 piece/330g of chicken thigh). Pick several places of the meat with fork. Season with salt and pepper both sides. Put the chicken thigh in a freezer bag and vacuum seal the bag. (Use vacuum sealer or Use water pressure to displace the air for vacuum seal when placing into BONIQ.) When BONIQ Sous Vide Cooker reaches the target temperature, submerge the freezer bag into the hot water and start sous vide cooking. Chop onion (15g) and slice garlic (1 clove) thin. When you hear the beep of the timer, take out the freezer bag from BONIQ Sous Vide water.
Heat a frying pan with medium heat. Put olive oil (1 teaspoonful) in and sauté the garlic. Add thyme (1 stick) and make the heat stronger. Take out the chicken thigh from freezer bag and sear the skin side to brown. (No need to sear the other side as well as inside) When the skin gets brown, dish it up. In the same frying pan, sauté the onion. Add all the other ingredients (1/8 cup of tomato puree, 1 tablespoonful of water, 1 teaspoonful of soy sauce and 1 teaspoon of SANONTO (brown sugar)) of sauce and boil it down a little bit. Pour the boiled down tomato sauce over the chicken steak and serve.