Salted Sesame Seed Oil Chicken Leg Confit with Orange Salad
Salted Sesame Seed Oil Chicken Leg Confit with Orange Salad
Get this quick and easy Chinese chicken recipe from Heritage Food Makeover.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 10 hours
  • Cooking Time 6 hours
  • Yield 2 servings
  • 2 pieces Chicken Leg confit with skin
  • Salt Rub Mixture
  • 113 grams Rock salt
  • 30 grams Sugar
  • 8 grams Crushed Black peppercorn
  • 50 millilitres Sesame seed oil
  • 50 millilitres Duck fat (canola oil if no duck fat)
  • 60 grams Mesclun Salad
  • 12 pieces Orange segments
  • 4 teaspoons sesame oil
  1. To make the salt rub mixture:
  2. Combine salt, sugar and peppercorns and keep aside
  1. To marinade the Chicken leg confit:
  2. Marinade the chicken leg 1 day in advance
  3. Rub 1 table spoon of salt rub over each leg adding a bit more on the thicker side of the leg
  4. Lay the leg in a single layer and wrap up and chilled in chiller for overnight
  1. To cook the chicken leg confit:
  2. Next day, rinse the chicken leg and pat dry.
  3. Mix both the sesame oil and duck fat together
  4. Split the chicken leg into 2 zip lock bag and pour in the sesame seed oil and duck fat mixture evenly into the bag. Remove as much air as possible and lock the bag
  5. Using a sous vide machine (at 80 Degree Celsius) and sous vide for 6 hours or until cooked and tender
  6. Once the chicken is cooked, remove the leg for the bag and discard the liquid
  7. Using a non-stick pan, shallow fried the chicken leg with skin down until skin is golden brown and crispy
  8. Remove the leg and pat oil excess oil with paper towel
  1. Final Plating
  2. Segment the orange and keep the juice aside
  3. Place salad on the centre of the plate and garnish with the orange segments
  4. Drizzle lightly the salad with the sesame seed oil
  5. Place the chicken leg confit on the salad and serve

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