Boiling chicken with boiling water or plain water is correct, this way the chicken won't be broken, the meat will be sweet.

How to choose chicken

When choosing chicken, you should give priority to native chicken. In case you decide to buy live chicken, it is important to pay attention to the health of the chicken.

Signs of a healthy chicken include shiny feathers, bright feather color, firm body, large tongue scales, and especially bright eyes.

For cured chicken, look for one with naturally pale yellow skin and evenly thin skin.

When inspecting the chicken, pay attention to its elasticity, as well as the uniformity of the gizzard and the lack of yellow fat accumulation in the neck and thigh areas.

Avoid choosing boiled industrial chicken, as they can often bring a soggy, unappetizing and flavorless experience. To ensure food quality, prioritize choosing local chicken or free-range chicken.

Chicken processing

If using in a meal, look for hens because of their small bones, pure white meat, bright yellow skin, and sweet and aromatic flavor.

Once the chicken is cleaned, remove the fat from the belly and neck for later use, especially for pan-frying and collecting the chicken fat.

Next, place the chicken in the pot, making sure there is enough water to cover the chicken. Add the shallot, onion, or scallion root to the pot while the chicken is boiling (if you want to make chicken soup, you can also add a few slices of ginger).

Note that if you want to use chicken broth to make soup, limit the amount of ginger, as it can affect the flavor of other vegetables when cooked together.

How to boil delicious chicken

Start by adding 2 large tablespoons of salt to the pot, to give the water a moderate taste, like you would when making soup. Place the pot on the stove and bring to a boil over medium-high heat.

Once the water boils, reduce the heat to low and let the pot continue to simmer for 10 to 20 minutes depending on the size of the chicken. Then, turn off the heat.

Before proceeding, soak the chicken in water for about 30 minutes. Then, take the chicken out and rinse it under cold water to make the chicken crispy and delicious. While washing, be careful to remove any residue and dirt from the chicken, then drain the chicken.

While the chicken is cooking, you can also trim the fat from the belly and neck for later use. Place the fat in a pan and heat it up.

Note that when you first put the fat in the pan, keep a safe distance to avoid splashing oil. Heat the heat to medium and when the fat melts, reduce the heat to low to avoid burning the fat.

Why should you boil chicken in boiling water?

Boiling chicken in boiling water is more difficult than boiling chicken in cold water. You need to adjust the time properly and boil the chicken skillfully.

This boiling method has the advantage of helping to preserve all the nutrients inside the chicken, making the chicken meat sweeter, unlike the method of boiling chicken in cold water, which causes the nutrients to decompose due to the long boiling time.

Instructions for boiling chicken in boiling water. First, boil a moderate amount of water, add dried onions, crushed ginger, and salt to the water.

Next, dip the chicken in boiling water 2 to 3 times to get used to the temperature. Place the chicken in the pot with the thighs facing down as this is the part that takes the longest to cook.

How to boil chicken to have attractive, golden skin

To create a golden brown chicken skin tone, you can apply some simple steps as follows:

First step, after pan-frying the chicken, collect about 20 - 30ml of fat from the chicken and mix it with turmeric. This is a secret to help the chicken skin after boiling have a golden color, creating attraction for the diners.

If you are using fresh turmeric, after removing the excess fat, finely chop the turmeric and mix it into the chicken fat in the pan. Heat the pan for about 30 seconds to 1 minute, then turn off the heat and use the fat to brush on the chicken.

In case you are using turmeric powder, pour the turmeric powder into a small cup or bowl, then pour in the hot water from the pan and stir well.

Wait for the turmeric fat to settle and become sharp. Do not heat it to avoid the turmeric smell being too strong (compared to putting the turmeric directly into the pot to boil).

Once the fat has settled, use this layer of fat to brush on the chicken. This process gives the chicken skin a beautiful golden color without unbalancing the flavor (compared to mixing the turmeric directly into the pot of boiling).

To get a nice, firm texture, let the chicken cool completely before proceeding. Place the chicken in the refrigerator for about 30 minutes - 1 hour before cutting, this will help the chicken become more beautiful when cooked. The excess chicken fat after boiling can also be removed for use, such as when stir-frying vegetables or making delicious chicken sticky rice.

To get a bright yellow and smooth skin of boiled chicken, immediately after boiling, immerse the chicken in boiling water or cold water to cool. Wait until the chicken is completely cool before placing it on a plate. If you do not do this step, the chicken skin may become dry and the color will not be attractive.

Finally, to keep the chicken moist, you can take a turmeric root, peel it, crush it and squeeze out the juice. Mix this turmeric juice with the fried chicken fat, then rub it on the chicken skin.

The result will be a boiled chicken with a shiny golden skin, smooth and attractive. Wish you success in cooking delicious and attractive boiled chicken!

Boiling chicken in boiling water is more difficult than boiling chicken in cold water. You need to adjust the time properly and boil the chicken skillfully.

This boiling method has the advantage of helping to preserve all the nutrients inside the chicken, making the chicken meat sweeter, unlike the method of boiling chicken in cold water, which causes the nutrients to decompose due to the long boiling time.

Source: https://www.baogiaothong.vn/luoc-ga-bang-nuoc-soi-hay-nuoc-la-moi-dung-cach-nay-ga-khong-bi-nat-ngot-thit-192231213152427036.htm