@kawichris650 I was curious who would bring up sous vide. I have had my circulator since it was a thing for home cooks. I have gone through all the recipes, techniques, experiments like eggs every temperature, 72 hour brisket, mason jar custards and cakes, veggies, you name it.
The one protein that stands out is chicken. Every other time I balance the pros and cons of bags, water, time, and it sometimes loses. Unless I am frying (and even then, I have done a cook, bread, flash fry) chicken is almost always sous vide in this house.
Old-style Chinese peanut chicken, in which peanuts, dried hot peppers, and bite-sized pieces of chicken are cooked in oil with green onions and ginger. The peppers can be left whole and blackened in the oil before adding the raw peanuts and the chicken. Or the pepper can be ground. There are no liquids (other than the oil) or thickeners added. Immigrant cooks used to make it this way before it got dumbed down for supposed American tastes.