Thanksgiving 2025 :: Sous Vide Chicken!!

My aunts are in town. They said they're visiting ME and Choya. LOL They're not technically incorrect. But on a flight itinerary, Singapore is a stopover on their way to their actual vacation in New Zealand. They're also 'stopping over' here on their way home. It has become a 'new tradition' of sorts since Choya came along. I'm appreciative of their love for us. 

I had suggested eating out on Thanksgiving Day. They would not hear of it. They said they would eat my cooking. They didn't mind simplicity. They claimed that they would rather eat my food than any restaurant's items that might be too rich and induce the runs for them, rendering them in agony for their 9am flight out the next day. I was like..... 'and you think MY food won't give you the runs?'

Anyway, I succumbed and agreed to cook them dinner. Very few people can coerce me to cook. Accccck. Now, I'm not a cook. I can provide edible food, and that's it. Chicken it is this year too! It was chicken curry last year. No more of that. I shall do it sous vide. Nobody is that fond of turkey in this home. I most certainly do not want to deal with a slippery butterball that can't quite fit inside the oven. Imagine the cleaning of the burnt grease after. Ugh. 

I certainly didn't mind doing sous vide chicken since I was prepping that for the floofs too. But for the humans, I marinated the meat for a bit and seared it in the pan first before sous-viding. Searing it would lend that brown loveliness to the tenderness of the sous-vide meat. 

I didn't do a whole chicken. I did chicken breast for floofs and humans. All these people like chicken breast. They wanted to tank up on protein as well. To be honest, they can't get 2-kg of chicken breast at restaurants unless they pre-order it. This morning, I had no issues buying 2.5-kg of chicken breasts at the grocer's for tonight's dinner. 500g were apportioned for the floofs. Teheheheheh.

Dinner turned out pretty edible. The easy marinade was lovely — with fish sauce, garlic, shallots and spices, and the meat was sooooo tender. I didn't bother with a salad. I did throw coriander on the side since some weird people like coriander. I made Asian stir-fried greens with store-bought broccoli, homegrown nai bai and shanghai greens, and carrots. I did feed them carbs. Made two pots of rice — a plain basmati, and an autumn-flavored rice with a bit of mushroom dashi, pumpkin, mushrooms and chestnuts. It was an odd little meal that nobody seemed to mind. 

I also quietly heaved a sigh of relief and whispered a prayer of thanksgiving that Choya is okay without symptoms of tick fever. It's been a week and a half since the clean removal of that damn tick. I know clearly that the preventives would work as they are supposed to. But I still worry. 

We had an early dinner because the husband was heading out for a jam session. Suited us fine. The Aunts woke up early and were still kinda jet-lagged, and the earlier meal complemented their stomachs. They stayed on for a bit before they returned to the hotel to pack up. That was a most lovely evening.

May we be blessed by God as we share this food and as we work and live together for the good of all.