This sauce is delicious with chicken and for a variety of buddha bowls. Use it in wraps and on gourmet sandwiches too. Lemongrass is a perfect ingredient to add freshness to a sauce that lifts the flavours of any meal, and it blends completely smooth.
2 stalks lemongrass
1 big slice Ginger (about 12 gram)
2 tbsp Tahini (find recipe for homemade tahini here)
2 tbsp Sweet Indonesian Soy Sauce
2 tbsp Rice vinegar
1 tsp Coriander seeds (toasted in a dry skillet)
1/3 C Avocado Oil
Big handful fresh Coriander
Add all ingredients to your OmniBlend (the 2lt and 1.5lt narrow base jugs work best for sauces), and blend for 60 seconds.
To cook the chicken, bring the sous vide water bath to temperature, and vacuum seal the chicken breast. Cook for 1 hour at 62C.
Remove from the bag, and give the breasts a quick sear before serving.
For more about sous vide cooking, visit SousChef.