"Captured Moist Hydration" Harim Launches 4 Types of 'Sous Vide Chicken Breast'

Cooked with sous-vide method using refrigerated aged chicken to tightly retain moisture loss

[Asia Economy Reporter Koo Eun-mo] Harim announced on the 18th that it has launched four new products of ‘Sous Vide Chicken Breast’ that capture not only taste and nutrition but also moistness using the sous vide method.

Harim Sous Vide Chicken Breast features moistness and tender texture by applying the sous vide method to refrigerated aged chicken breast. The sous vide method vacuum-packs the chicken breast and slowly cooks it in water at an optimal temperature, minimizing moisture loss as well as preserving taste and nutrition.

The new products come in four varieties: Original, Black Pepper, Basil & Olive, and Lemon & Garlic. They are delicious when heated in a microwave and are also great for use in various dishes such as salads, sandwiches, and diet lunch boxes. Harim Sous Vide Chicken Breast can be purchased at convenience stores nationwide including CU and GS25, as well as on the Harim e-Dak online mall.

A Harim marketing team official said, “As the peak season for chicken breast, a symbol of high-protein and low-fat food, arrives, the food industry is injecting vitality into the market with aggressive marketing and promotions. Harim will enhance consumer satisfaction and secure a super-gap by offering excellent product quality based on differentiated ingredients and processes.”