This is a dish I recently prepared for lunch with a business partner of JP's.  Most of this dish are flavors of American Chinese or at least my take on it with maybe a difference in presentation and combinations.   It really isn't a hard dish to bring together and the flavors really came through very nicely.  Both of them really enjoyed the dish, partly because the mustard gives a real kick to the chicken, and partly because I don't make Chinese on a weekly basis.

4 large chicken breast

2 tbsp of fresh ginger minced

2 tbsp of shallot minced

2 tbsp of garlic minced

1 jalapeno small diced

3 tbsp of chopped cilantro

3 tbsp of very finely chopped green onions

3 tbsp of sesame oil

2 tbsp of soy

1 tbsp of vegetarian oyster sauce

1 tbsp of siriracha


2 tbsp of butter

1 tbsp of soy


1 cup of snow peas cut on the 1 inch bias and blanched

1 cup of sliced water chestnuts

1 cup of beech mushrooms

1 tbsp of sambal

2 tbsp of soy sauce

2 tbsp of vegetarian oyster sauce

2 tsp minced ginger

1 tbsp of minced garlic

2 tbsp of sesame oil

1 tbsp of butter

pinch of salt

Mustard sauce

1/3 cup of water

3-4 tbsp dry chinese mustard

1/2 cup of mayo


5 spice carrot puree

7 large peeled carrots sliced thin

1 shallot sliced thin

2 tbsp of butter

2 tbsp of olive oil

4 tsp of chinese 5 spice


Black sesame seeds to garnish

For the chicken

In a small saute pan on medium heat add sesame oil, ginger, jalapeno, and shallots.  Cook for 2 minutes and then add the garlic.  Cook for another minute and then add soy sauce and turn off the heat and cool slightly

Then take one chicken breast and dice it up.  In a food processor place the sauteed ingredients, cilantro, and chicken.  Puree until you have a smooth paste.  Add the vegetarian oyster sauce, siriracha, and season with salt.  Puree again until all is combined.  Take the pan that you sauteed the first ingredients in and place it back on the stove. Add a tsp of oil and a tsp of the chicken mixture.  Cook on both sides until done all the way through.  Taste the mixture and adjust the flavor if needed.  Then take the green onions and fold into the mixture.

Take the other three chicken breast and butterfly them.  Then pound them with a butchers mallet very thinly.  Take a nice large spoonful of the chicken mixture and place in the middle of the breast.  Roll the breast up like a cigar and tie with butchers twine on both ends and one in the middle.  If the breast is really long you might need four ties.  Repeat until all the breast are done.  Then place the three breast in a cryovac. Add butter and touch of soy into the bag.  Be careful when you seal the bag because the soy is going to want to leach out of the bag.  So you might have to manually seal the bag right before all the air is sucked out because it will draw the soy out too.

Place the chicken in a water bath with your sous vide machine set to 138 degrees.   You will want to cook these for an hour and 15 minutes.  Then take out and let it rest for 5 minutes

For the mustard sauce.

Mix water and dried mustard together to make a smooth slightly running paste.  Mix the past with mayo and season with a pinch of salt.  Place into a squirt bottle.

Meanwhile for the carrots

In a medium sauce pot add oil, butter, shallots, carrots, a fair amount of salt distributed evenly on the onions and carrots, and 5 spice.  You want to have the heat on medium because you don't want to get any color on the carrots.  Place a lid on top and shake the pot every other minute move the vegetables around but keeping the heat .  The salt will leach the water out of the onions and carrots and the vegetables will cook in their own juices.   .  Cook for 10 minutes and then check it, you might have to turn the heat down just a little bit and cook for another 10 minutes.   Then place into a food processor and puree until silky smooth.

For the vegetables in a medium saute pan on high heat add oil, butter, ginger, and mushrooms. Cook for 3 minutes and then add garlic, snow peas, and water chestnuts.  Cook for 1 minute and then add soy, sambal, and oyster sauce.  Cook for 1 minute until the sauce is thick and glazed all the vegetables.  Season with a pinch of salt if need be.

Take the chicken out of the cryovac bag and season with salt on all sides. In a hot cast iron skillet add a tbsp of sesame oil and the chicken.  Brown on all sides of the chicken, this will roughly take 3 to 4 minutes.  Then take the chicken out and cut all of the strings off the chicken.

To plate add a spoonful of vegetables to the plate.  Take a few streaks of the mustard sauce down on the plate.  Take two spoons and make a quenelle of carrot puree on the side.  Place a few black sesame seeds on top.  Then slice the chicken and place on top of the vegetables.  Feel free to glaze the chicken with any juice from the sous vide bag or left over from the vegetables.  Serve and enjoy!