Tips for good results

• Food safety

  You'll often see 74°C (165°F) given as the safe temperature for chicken. That is the temperature at which chicken is safe the instant it gets there. This recipe doesn't go that high. It works the other way: at 65°C (149°F), chicken reaches the same level of safety once the center has stayed at that temperature for several minutes. That is why the recipe runs for 2 hours, long enough for the center to reach 65°C (149°F) and stay there.

  So use fresh chicken, start with boiling water as directed, keep the whole piece under the water, and don't shorten the 2 hours. If you have a food thermometer, check that the thickest part has reached 65°C (149°F). If it hasn't, or if the meat looks pink in the center, keep cooking.

• Even out the thickness

  A chicken breast has a thick end and a thin end.

  If the thickness varies a lot, the chicken cooks unevenly. Butterfly the thick part so the breast is as even as you can make it, and the chicken stays juicier.

• Press out the air

  Air left in the bag makes it float, and part of the chicken can end up out of the water. Press out as much air as you can so the whole bag stays under the water in the glass pot.

• Weigh it down if it floats

  If the chicken breast floats, weigh it down so it stays under the water.

  Keeping the whole piece submerged helps it cook evenly.

• Let it cool before you slice it

  If you slice the chicken right after cooking, the juices run out.

  Let it cool first and it stays moist.

Seasoning variations

Once you're comfortable with the basic recipe, try changing the seasoning.

• Shio koji (salt koji)

  Shio koji adds a gentle saltiness and umami.

  Rub it into the chicken breast before cooking and the chicken stays juicier. Shio koji is already salty, so use less salt.

• Shoyu koji (soy sauce koji)

  Shoyu koji adds a toasty aroma and umami.

  It makes a Japanese-style salad chicken that goes well with rice.

  Shoyu koji is salty too, so don't add too much.

• Herbs

  Bay leaf, rosemary, thyme, and pepper together give the chicken a Western-style flavor that suits salads and sandwiches.

• Curry

  A little curry powder makes an aromatic salad chicken.

  It's good cold, and the flavor works well in a packed lunch.

• Garlic and ginger

  A little garlic and ginger gives the chicken a flavor that goes well with rice.

  It's a good choice when you want something more filling.

• Lemon shio koji

  Add a little lemon juice or lemon zest to shio koji for a lighter flavor. It pairs well with salads and cold noodles.