For the Chicken Broth：
2 whole drumstick
20 g garlic
20 g ginger, slicing
400 ml water
Dried mushroom to taste
How to make the chicken soup
Boil a pot of hot water then blanch the chicken leg for 1 min.
After chicken leg blanching, place it on the plate for sous vide.
Put garlic, ginger, and dried mushroom into 400ml water then boil it.
Turn of flame off after it’s boiled.
Set PENGFA Cooker Helper at 185°F/85°C & 2 hours.
Put the chicken leg & sauce into the zipped bag.
then place it into the water bath (185°F/85°C) for 2 hours.
While time is up, take the bag from the water batch and place the meal into a bowl then it’s ready to serve.