Sous vide cantonese soy sauce chicken again today, reusing the liquid from last time and adding to it.
I cooked it at 150F for 2.5 hours, then 155F for another 2.5 (had intended to cook 3-4h but it stayed in longer).
The texture was perfect, exactly what I was looking for – silky and tender. The skin also colored evenly this time because I only cooked 2 pieces and not 4 lbs jammed into one bag 
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I didn’t have the patience to reduce the sauce, I just drizzled the liquid over the chicken and rice. Dinner pictured here.
Next time I’m going to see if marinating for a day or two makes a difference.
(@vinouspleasure if your IP has the sous vide function, recommend this)
