So I’m back at the 4 Hour Chef book today and decided to make the bittman chinese chicken recipe from the book. The recipe in the book calls to steam the chicken but I think that was more for practicality. Since I can Sous Vide, I will. 60c (140F) for 95 minutes was all I needed to get a smooth meaty texture out of the chicken. 10 minutes at the same heat for the Bok Choy kept the leaves green and crisp, with just a little give to the white part of the greens: Perfection. Not that there was much taste in it until I added the wonderful sauce made with sunflower oil, sesame oil, scallion, ginger and soy sauce. After the photo, I just drenched the entire dish in the sauce and devoured it very quickly.