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“The Ultimate Poached Chicken: A Golden, Tender, and Flavorful Experience”

"Boiled chicken is an absolute delight for food enthusiasts, but mastering the art of boiling it to perfection is a challenge. From ensuring tender meat to maintaining the integrity of the skin, there's a fine science behind it. Join us as we unravel the secrets to boiling chicken like a pro and take your taste buds on an exquisite journey they'll never forget."

Administrator

10 July, 2024

Boiled chicken is a beloved dish in Vietnam, often prepared for special occasions and religious offerings. It’s a simple yet delicious dish that can be made in just 20-30 minutes. In this article, we’ll reveal three “perfect” methods to boil chicken with tender meat and intact, golden skin, a true delicacy in the Mekong Delta region.

Preparing boiled chicken may seem straightforward, but achieving that perfect balance of tender meat and attractive presentation takes skill. By following these methods, you’ll be able to create a mouth-watering dish that will impress your guests and honor your traditions.

1. Selecting the Best Chicken for Boiling

The key to a tasty boiled chicken lies in choosing the right bird. It is recommended to opt for free-range chickens, as they are naturally raised without feed, resulting in tender and naturally sweet meat. The challenge is that when buying dressed chicken from the market, it’s hard to determine its flavor. For tips on selecting the perfect chicken, click here.

Selecting the right chicken for boiling is essential.

2. Choosing the Right Pot for Boiling Chicken

When it comes to choosing a pot for boiling chicken, size and material matter. For boiling a whole chicken without cutting it into pieces, select a pot with a bottom diameter of about 26-28 cm and a height of 18-22 cm. Ensure that the pot handles are sturdy for safe handling, especially when moving it with hot water inside.

Preferably, opt for pots with thick bottoms made of stainless steel. While aluminum pots are also an option, their thin bottoms may burn if you’re boiling chicken without water. Always choose reputable brands like Happycook, Sunhouse, or Elmich to ensure the best quality.

Choose a pot with the right size and sturdy handles.

For the best results, it is recommended to choose free-range chicken, as their natural diet contributes to more flavorful meat.

3. Traditional Pot Boiling Method

Preparation: 40 minutes Cooking: 15 minutes Serves: 3-4 people

Ingredients

1.5 kg free-range chicken
Spices: salt, fish sauce, sugar, pepper, onion, and ginger

Gather your ingredients for the traditional pot boiling method.

Instructions

Step 1 Prepare the Chicken and Spices

Start by cleaning your free-range chicken and keeping it whole. Rub salt on the skin and rinse thoroughly, inside and out. Let the chicken air-dry. Meanwhile, cut off the roots of the scallions and cilantro, wash them, and let them dry as well.

Prepare your chicken and spices.

Step 2 Boil the Chicken

Prepare a pot with a capacity of about 5 liters. Add 3.2 liters of water and turn on the heat. Add your spice mixture: 30g salt, 30g seasoning, and 45g sugar. Place the chicken in the pot, cover it, and boil for 15-20 minutes. Once boiled, turn off the heat and let the chicken soak for about 10 minutes.

Boil the chicken with the spice mixture.

Step 3 Make the Dipping Sauce

For a flavorful dipping sauce, finely chop basil and chili, and combine them with 1 teaspoon of MSG and 2 teaspoons of salt. Pound the mixture until smooth and transfer it to a small bowl.

Prepare a delicious dipping sauce.

Step 4 Serve the Chicken

After soaking, remove the chicken and place it in a bowl of cold water to cool down. Then, cut it into bite-sized pieces and serve with rice noodles. Enjoy your perfectly boiled chicken!

Your delicious boiled chicken is ready to be served.

4. Rice Cooker Boiling Method

Preparation: 40 minutes Cooking: 15 minutes Serves: 3-4 people

Ingredients

1.5 kg free-range chicken
400g salt
Spices: onion, chili, salt, MSG, lemon leaves

Gather your ingredients for the rice cooker method.

Instructions

Step 1 Prepare the Chicken

Clean your free-range chicken and keep it whole. For an enhanced aroma, use a mixture of pounded wine and ginger to clean the chicken again. This step will ensure your chicken smells amazing after boiling.

Massage the chicken with wine and ginger for a delightful aroma.

Step 2 Marinate the Chicken

Pound onion, chili, 2 teaspoons of salt, and ½ teaspoon of MSG into a smooth paste. Massage this mixture evenly onto the surface and inside the cavity of the chicken. This step will infuse your chicken with flavor.

Marinate the chicken with the spice mixture.

Step 3 Boil the Chicken in the Rice Cooker

Place 400g of salt at the bottom of your rice cooker. Arrange the lemongrass stalks, sliced onion, ginger, peppercorns, and slightly crushed lemon leaves on top. Finally, place the marinated whole chicken on this bed of spices. Cover and steam for about 40-45 minutes until the chicken is cooked to perfection.

Steam the chicken in the rice cooker for a flavorful result.

Step 4 Serve the Chicken

After steaming, remove the chicken and place it on a serving plate. You can choose to serve it whole or cut it into bite-sized pieces. Garnish the dish to make it even more appealing and attractive. The aroma of the chicken, infused with lemongrass, ginger, and lemon leaves, is simply irresistible.

Your golden-brown boiled chicken is ready to be served.

5. Boiling Chicken for New Year’s Eve Offerings

Preparation: 40 minutes Cooking: 15 minutes Serves: 3-4 people

Ingredients

1.4 kg free-range rooster
Ginger
Onion
Chicken fat
Spices: Turmeric powder

Tip: You may also like to explore traditional dishes for the Vietnamese holiday, T, such as sticky rice and boiled chicken.

Frequently asked questions

Boiled chicken is a traditional Vietnamese dish, often prepared for special occasions and religious offerings. It is a simple yet delicious meal that can be ready in just 20-30 minutes. This dish is especially popular in the Mekong Delta region, where achieving the perfect balance of tender meat and intact, golden skin is considered an art.

Choosing the right chicken is crucial for a tasty boiled dish. Opt for free-range chickens, as they are naturally raised without feed, resulting in tender and naturally sweet meat. It can be challenging to determine the flavor of dressed chicken bought from the market, so selecting a reputable brand is essential. Look for brands like Happycook, Sunhouse, or Elmich to ensure quality.

The size and material of the pot matter when boiling a whole chicken. Choose a pot with a bottom diameter of about 26-28 cm and a height of 18-22 cm. Ensure the handles are sturdy for safe handling, especially when the pot contains hot water. Preferably, use pots with thick bottoms made of stainless steel. Avoid aluminum pots, as their thin bottoms may burn if you’re boiling without water.

The traditional method involves preparing a spice mixture of salt, fish sauce, sugar, pepper, onion, and ginger. Clean a 1.5 kg free-range chicken, rub salt on the skin, and rinse thoroughly. Let the chicken air-dry. Boil 3.2 liters of water with spices, add the chicken, and cook for 15-20 minutes. After boiling, let it soak for 10 minutes, then serve with a flavorful dipping sauce made with basil, chili, MSG, and salt.

Clean a 1.5 kg free-range chicken and enhance its aroma by using a mixture of pounded wine and ginger. Marinate the chicken with a paste made of onion, chili, salt, and MSG. Place 400g of salt at the bottom of your rice cooker, along with lemongrass stalks, sliced onion, ginger, peppercorns, and lemon leaves. Put the marinated chicken on this bed of spices and steam for 40-45 minutes. Serve the chicken whole or cut into bite-sized pieces, garnished for extra appeal.

Yes, boiled chicken is often prepared as a traditional dish for New Year’s Eve offerings in Vietnam, along with other dishes like sticky rice. A free-range rooster of about 1.4 kg is typically used, along with spices like ginger, onion, chicken fat, and turmeric powder to create a flavorful and festive dish.