4 minutesMakes 2 cups
• 1 teaspoon vegetable oil
• 1/3 cup (30g) washed and chopped white part of leek
• 1 chicken thigh, skinned and trimmed of fat
• 2 medium carrots, peeled and chopped
• 1 cup (250g) unsalted chicken stock
• 1/4 cup (30g) frozen peas
Place the leek and oil into the thermo bowl.
4 minutes
80°C
1
Add the chicken.
4 minutes
80°C
1
Add the carrots and pour in the stock.
15 minutes
90°C
1
With 5 minutes to go, remove the MC, add the peas and continue cooking. Cool for 5 minutes.
10 seconds
8