Pearl barley 320 g

Chicken breast 600 g

Soy sauce 20 g

Szechuan pepper 4 g

Red cabbage 100 g

Rice vinegar 20 g

Neapolitan zucchini (or any long light-green zucchini) 200 g

Carrot 100 g

Corn 80 g

Method

Boil the pearl barley in plenty of salted water and set aside.
Meanwhile, vacuum-seal the chicken breast with soy sauce and Szechuan pepper, then cook sous-vide for 1 hour and 30 minutes at 68°C (154°F). Thinly slice the red cabbage and season it with rice vinegar and salt.
Julienne the zucchini and carrot, then sauté them separately. Toast the corn.Once the chicken is cooked, sear it in a hot pan, add the cooking juices from the vacuum bag, reduce the liquid, and glaze the chicken.Place the barley at the bottom of a deep plate, arrange all the vegetables on top, and finish with sliced chicken breast.

Tip:

For best results, chill the cooked dish rapidly and let it rest in the fridge for 24 hours before serving.