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Food & Receipts

The Ultimate Guide to Perfectly Cooked Chicken: How to Boil Chicken Without Losing its Shape and Get that Golden Glow

16 November, 2024

To make the most delicious chicken broth, you can prepare the stock from scratch using natural chicken bones and meat. First, prep the chicken by cleaning it and removing any unwanted parts such as fat, feathers, and innards. Then, boil the chicken with water in a large pot. You may add spices such as onion, ginger, and pepper to enhance the flavor.

Choosing fresh, firm-fleshed chicken is the first step to delicious boiled chicken

Select Fresh and High-Quality Chicken: Opt for fresh and high-quality chicken to boil. Fresh chicken will impart a natural sweetness and a more vibrant color to the broth.
Gently Boil: Once the chicken is in the pot of water, gently boil it at a moderate temperature until the chicken is tender. Overboiling or using too high a temperature can diminish the natural flavor of the chicken.
Strain and Season: After the broth has come to a rolling boil, strain it to remove any scum and impurities, resulting in a clear broth. You can also season it by adding salt, sugar, or fish sauce to suit your taste.
Add Natural Spices: If you want to give your broth a special touch, consider adding natural spices such as shiitake mushrooms, onions, ginger, and pepper. These spices will enhance the depth and richness of your broth.

Chicken Preparation

When you buy a chicken, the first step is to clean it thoroughly and rub salt all over its surface, followed by a thorough rinse. If you plan to use the chicken for a meal, look for a hen. Hens tend to have smaller bones, fine white meat, bright yellow skin, a sweet taste, and a fragrant aroma…

Once the chicken is clean, remove all the fat from the abdominal area and neck for later use, especially for pan-frying and collecting chicken fat…

Next, place the chicken in the pot for boiling, ensuring that there’s enough water to submerge it. Add a dry onion, an onion bulb, or onion roots to the pot while the chicken is boiling (if you’re planning to make chicken soup, you can also add a few slices of ginger).

Note that if you intend to use the chicken broth for cooking vegetables, refrain from adding ginger to the broth, as it may affect the flavor of the vegetables when cooked together.

How to Boil Chicken to Perfection

Start by adding 2 large spoonfuls of salt to the pot, ensuring the water is seasoned just right, similar to when you’re making soup. Place the pot on the stove and turn the heat to medium-high. Once the water starts boiling, reduce the heat to low-medium and let it continue boiling for about 10 to 20 minutes, depending on the size of the chicken. Then, turn off the heat.

Before proceeding, let the chicken sit in the pot for about 30 minutes. Then, take it out and rinse it under cold filtered water to give the meat a crisp texture. During the rinse, carefully remove any residue and grime from the chicken meat, then let the chicken air dry.

While the chicken is boiling, you can also separate the fat from the abdominal area and neck for later use. Place the chicken fat in a pan and heat it up. Note that when you first put the fat in the pan, maintain a safe distance to avoid splattering. Keep the heat at a moderate level, and once the fat has melted, reduce the heat to low to prevent it from burning.

How to Boil Chicken for a Golden, Appealing Skin

First, take about 20-30ml of chicken fat from the pan after frying, and mix it with turmeric. This is a secret to achieving a golden-skinned boiled chicken that’s a feast for the eyes.

If you’re using fresh turmeric, after removing the excess fat, finely chop the turmeric root and mix it into the chicken fat in the pan. Heat the pan for about 30 seconds to a minute, then turn off the heat and use this mixture to brush onto the chicken.

If you’re using powdered turmeric, place the powder in a small bowl or cup, then pour in the hot chicken fat and stir well. Wait for the turmeric-infused fat to settle and develop a rich color; avoid heating it again to prevent the turmeric flavor from becoming too strong (compared to adding turmeric directly to the boiling pot).

Boiling chicken to achieve a golden skin requires a special technique

Once the fat has settled, use this layer to brush onto the chicken. This process will give the chicken skin a beautiful golden color without compromising the flavor (compared to mixing turmeric directly into the boiling pot).

For the most aesthetically pleasing cut, let the chicken cool completely before handling. You can place the chicken in the fridge for about 30 minutes to an hour before cutting; this will enhance the appearance of the meat when prepared. The excess chicken fat after boiling can also be saved for later use, such as stir-frying vegetables or making fragrant chicken rice.

To ensure the boiled chicken skin is bright yellow and smooth, immediately after boiling, immerse the chicken in a pot of boiling water to cool it, or you can use cold water. Wait until the chicken is completely cool before plating. Skipping this step may result in dry and unappealing skin.

Finally, to make the chicken meat drier, you can take a turmeric root, peel it, crush it, and squeeze out the juice. Mix this turmeric juice with the previously fried chicken fat, then brush it onto the chicken skin. The result will be a boiled chicken with shiny, smooth, and appealing golden skin.