The Velvet Chicken with Warm Ginger-Soy Vinaigrette was a success! And so easy. I know that boiled chicken picture doesn't look all that appetizing but I now know why they call it velvet chicken. It was so soft and smooth in texture! And, yes, that is a white twist-tie around that little chicken's legs. I didn't have any kitchen string so I improvised. Desperate times, right? And the 3 hour cook time? Surprisingly, I didn't open the lid for the entire three hours while it cooked. Not even once! Apparently I am more patient than I think.
Would you do the boil-then-wait method for cooking chicken? I'd do it again, for sure. And when I pulled it out of the pot, the chicken was still too hot to handle with bare hands!! Lee informed me that water has a high specific heat capacity. I don't really know what that means, but I'll take his word for it. He's the scientist in the family!