There are many recipes for low-temperature cooking chicken, but some of them run the risk of undercooking the chicken. This recipe maintains a constant temperature and steams the chicken, so it cooks thoroughly through and keeps it moist without becoming dry.

Commercially available products inevitably contain a lot of salt , but if you cook it yourself you can adjust the seasoning. If you make it lightly seasoned, you can use it in a variety of dishes, such as as a topping for noodles or as a sandwich filling. However, unlike commercial products, it does not keep well, so be sure to store it in a clean container, keep it in the refrigerator, and eat it within a few days .

The thickness of the chicken will affect how well it cooks, so try to make it as evenly thick as possible. This recipe is based on a chicken that is about 3cm thick.

By bringing the chicken to room temperature beforehand, you can minimize temperature changes and ensure it is cooked thoroughly. If you are not going to cook it right away after rubbing in the seasonings, store it in the refrigerator and allow it to come to room temperature a little before steaming. This is also a safe way to cook it in the summer when there is a risk of food poisoning.