Chicken wing

Use the same weight. A drumstick is meatier, so allow 5–10 minutes longer and check it is cooked through.

Use the same weight, cut into wing-sized pieces. Skinless thigh cooks faster, so reduce the time by about 5 minutes.

Use the same weight in small pieces. Bone-in chicken needs 10–15 minutes more than wings.

Use 70–80% of the wing weight. Cube and fry or simmer briefly for 5–8 minutes; it needs no long cooking.

Use the same weight. Cut into wedges and parboil for 5 minutes before adding, or allow 10 minutes extra cooking.

Use the same weight in florets. Roast or simmer for 8–10 minutes until tender but not mushy.