乜慢煮要好耐架咩？今次我哋偷慢煮嘅時間，足夠準備埋其他材料，唔經唔覺就煮好，一氣呵成，我覺得好方便喎. Sometimes sous vide doesn't seem to take a lot of time, we can indeed prep the rest of the food while the sous vide cooker is doing it's job!
今次做個開胃少少嘅慢著口水雞撈麵，辣度同某大連鎖餐廳有過之而無不及，怕辣嘅朋友請減辣或試味。
Let's make something appetising this time, it's called Sichuan Style Chicken if you have heard of it. It's quite hot so if you can't take a lot of heat please remember to reduce the chilli oil amount or taste it beforehand.
材料：
雞髀 2隻
蔥2條
花椒粒 1湯匙左右
八角 1粒
薑 1件
芫茜 2條
陳醋 1湯匙
醬油 2湯匙
花生 適量
白芝麻 適量
辣椒油 1－2湯匙
鹽 適量
Ingredients:
Chicken legs 2 pcs
Scallion 2 stalks
Sichuan Pepper Corn 1 tbsp
Star Anise 1 pc
1 piece of ginger
Coriander 2
1 vinegar of vinegar
Soy sauce 2 tablespoons
Peanuts
White sesame
Chilli Oil 1-2 tbsp
Salt
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