Last weekend I tried an experient that turned out better than I would have believed. I had a package of skinless, boneless chicken breasts that I needed to cook. I think of boneless chicken breasts as being tasteless, dry and not worth eating.
I've read about sous vide so I tried something new. I took a two quart saucepan, added water, chicken bouillion, sliced ginger and the green part of six scallions and heated it to a boil. Then I turned off the heat and added the whole package of chicken breasts, each sliced about 1/2 inch thick. The broth immediately cooled to lukewarm because the chicken was cold.
Then I turned the flame under the pan to the little inner ring only on my cooktop, very very low heat on a good sized full pot. I came back 3 hours later to find the most wonderful result.
The chicken was barely cooked, velvet soft and melt in your mouth juicy. I put the whole batch in the refrigerator to cool, then tried the chicken the next day. The slices were fragrant , perfumed with scallion and ginger. The boullion added enough salt to flavor the chicken to offset the scallion ginger flavors. I had turned straw into gold!! It was really delicious at room temperature.