I agree with Jennyema. Simmering, or poaching, chicken is the way to go! You get very tender juicy chicken all the time.
What I do is first boil enough water to cover entire bird. Add 1T rock salt. (An excellent option is to add 2-3 pounded fresh lemongrass root to enhance the chicken flavor.) Place the bird and wait for water to boil again. Then turn down the fire until only little bubbles are coming up. Put lid on. Wait 45 minutes. Make sure to check that the water does not go back to a boil or strong simmer.
Sushi, if you can, please try out this method. I think you'll like it. Good luck!
What I do is first boil enough water to cover entire bird. Add 1T rock salt. (An excellent option is to add 2-3 pounded fresh lemongrass root to enhance the chicken flavor.) Place the bird and wait for water to boil again. Then turn down the fire until only little bubbles are coming up. Put lid on. Wait 45 minutes. Make sure to check that the water does not go back to a boil or strong simmer.
Sushi, if you can, please try out this method. I think you'll like it. Good luck!