Sous-Vide Chicken Adobo with Truffle Essence

Description

Two-day marinated free-range chicken thighs, slow-cooked sous-vide in aged cane vinegar, heirloom garlic confit, and organic soy reduction. Finished with a torch-seared skin, plated over creamy garlic mashed ube, and drizzled with a truffle-infused adobo glaze. Garnished with microgreens, pickled pearl onions, and crispy shallot rings.