Boneless chicken thigh

Use the same weight, cut into thigh-sized pieces. If the mix includes breast, add breast pieces 5 minutes later so they do not dry out.

Use the same weight. Remove any skin and cut into cubes; cooking time and juiciness are almost the same.

Use the same weight, cut into slightly larger cubes and marinate well. Reduce the final simmer by about 5 minutes; it is leaner and can dry out.

Use the same weight as the chicken, cut into cubes. Add in the last 5–7 minutes and simmer gently; do not boil hard or it becomes rubbery.

Use 100–120% of the chicken weight, peeled and cut into 2 cm cubes. Parboil for 5 minutes, then add 10–15 minutes before the end; adjust water as it absorbs more.

Use the same weight in small florets. Add 8–10 minutes before the end and cook until just tender; it breaks up if overcooked.