Slow-Steeping Chicken

This technique is used for delicate foods, such as chicken or fish. It applies the gentlest possible heat so that the flesh of the chicken or fish remains extremely moist with a satiny texture the Chinese call “smooth.”

The food simmers in liquid for a few minutes, then the heat is turned off, the pot tightly covered, and the food left to steep to finish cooking. Slow-steeping produces a texture quite different from that of foods cooked at a constant simmer. It takes longer, but the results are worth the extra time.