Sous Vide Soy Sauce Chicken

Pre-heat the water bath to 148ºF. Mix all ingredients except the chicken in a large bowl making sure the sugar dissolved into the mixture. You will need a large plastic cooking bag that is large enough to hold the whole chicken and all the liquid. Also since we are going to cook the chicken in the soy sauce liquid mixture, it works best if you have a chamber vacuum sealer. If you only have a bar sealer, you might have to seal it twice to get a good seal since some of the liquid will probably get caught in the seal area. Drape the bag over the counter edge when you're sealing (for a bar sealer).

Once the chicken is done, remove from the water bath and let stand in the bag for 10 minutes. Get out a large cutting board and a heavy meat clever. This will be used to cut the chicken up into small pieces with the bone in, a traditional method of presenting soy sauce chicken. Also this dish is normally served at room temperature or even cold. Take the chicken out of the bag. Reserve some of the liquid for sauce. Separate the legs and wings from the body at the joints. Using your clever, CAREFULLY chop the legs and wings into small pieces, chopping right through the bones. BE CAREFUL! Now separate the breasts from the backbone part of the chicken by slicing horizontally from the bottom of the chicken to the neck area. You can then separate the breasts by cutting down through the breast bone. Again, carefully use your clever to cut the breasts into small pieces.