Seasoning the chicken leg. Put all the ingredients into the vacuum bag. (Make sure theres no air)
Prepare the sous-vide machine. 65.5 degree Celsius, at least 2 hours (base on how big the chicken leg is).
Prepare the garlics and pepper sauce. Heating the sauce pan with oil, keep stir-frying the garlics and black pepper. Put the chicken booth into the sauce pan until it bring to boil. Add the soy sauce and cooking wine. Put the flour and keep stirring. (Around 1-2 minutes)
Take out the ingredients in the vacuum bag. Carrots and onion putting aside. Heating the pan with oil, pan-fried the chicken until it turn yellow in Color. Pour the sauce into the pan right before its done.
