How to Cook Sous Vide Chicken Breast

Sous Vide Chicken Breast Temperature and Timing Chart

Texture	Temperature	Timing Range
Very soft and juicy when served hot	140°F (60°C)	1 1/2 to 4 hours
Tender and juicy: Ideal for chicken salad when served cold, slightly stringy when served hot.	150°F (66°C)	1 to 4 hours
Traditional, juicy, firm, and slightly stringy, served hot	160°F (71°C)	1 to 4 hours

multicooker method:

put the multicooker pot onto kitchen scales and tare

put chicken breast into multicooker pot then add enough water to cover the chicken breasts

determine the weight of the chicken and the weight of the water

take the total weight x 0.7% of salt

rinse the chicken clean

add water to the put first according to the quantity determined earlier (weight of water only, without chicken)

may start with boiling water to speed things up

then add salt and stir till it dissolves

set the multicooker to 60C (make sure to check temp after 30 mins as multicooker may not be 100% accurate)

add chicken breasts and give everything a quick stir

total cooking time probably one hour to 1.5 hour

check temp every 30 mins

after 1 hour take out chicken and check if cooked

optional: adding some spices to the liquid e.g. following pho recipe

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