Chicken drumstick

Use the same weight; larger pieces, so add 5–10 minutes cooking time and check at the bone.

Use the same weight; boneless thigh cooks faster by 5–10 minutes. More juicy and less bony.

Use the same weight; choose bone-in pieces for similar richness. Adjust time by size.

Use the same weight; halve or quarter, parboil 8–10 minutes, then simmer 10–15 minutes longer until tender.

Use the same weight; cut into chunks and simmer 20–25 minutes until tender. Shred slightly to mimic texture.

Use the same weight; cut into thick fingers and add in the last 5–8 minutes so it stays soft.