Poached chicken is a familiar dish to Vietnamese people. The preparation of this dish is not complicated. However, when poaching chicken, people often encounter issues such as bones turning red, bland and odorless meat.
To prepare delicious poached chicken, pay attention to the following tips.
Select Fresh Chicken
If purchasing a live chicken, choose one with glossy, smooth feathers that are close to the body, and firm and bright plumage. Look for an active bird with bright eyes and a robust appearance.
For pre-slaughtered chickens, opt for those with thin, evenly distributed skin across the body and a natural pale yellow hue. Choose a chicken with a small crop, firm meat, and good elasticity.
For free-range or backyard chickens, go for those labeled as such to ensure firmer meat. Industrially raised chickens tend to yield softer meat when poached.
Chicken Preparation
After plucking, thoroughly clean the chicken to eliminate any dirt and unpleasant odors. You can gently rub salt inside and outside the cavity, followed by multiple rinses with water.
Once the chicken is clean, remove all the fat from the abdominal area and the neck flap near the breast. Render this fat in a pan to obtain liquid fat. This liquid fat can be used for cooking sticky rice or infusing with fresh/powdered turmeric to create a golden glaze for the chicken’s skin. If using fresh turmeric, crush a small piece and sauté it in hot fat for about 30 seconds before turning off the heat. If using powdered turmeric, add it to the hot fat, stir well, and let the powder settle, then use the clear fat on top.
Poaching Tips
Select a pot that is large enough to accommodate the chicken. Ensure the water level completely submerges the chicken for even cooking and to prevent skin rupture. Start poaching from cold water to allow gradual cooking, preventing skin rupture due to sudden high temperatures.
For enhanced flavor and moisture, add a pinch of salt, some crushed ginger, and the white part of a scallion or a shallot to the poaching liquid.
Adjust the poaching time based on the chicken’s size. Initially, set the heat to high until the water boils. Then, reduce the heat to low and continue poaching for an additional 10-20 minutes. Afterward, turn off the heat and cover the pot for 10-30 minutes, depending on the chicken’s size. This step ensures even cooking, prevents red bones, and keeps the meat moist and tender.
While the chicken is resting, prepare a bowl of cooled boiled water with a few ice cubes. After the resting period, immerse the poached chicken in this water to tighten the skin and firm up the meat. Once the chicken has cooled down, remove it from the water and pat it dry.
At this stage, you can apply the turmeric-infused chicken fat to the skin for a golden appearance. Use turmeric sparingly to avoid altering the dish’s flavor.
When the chicken has cooled sufficiently, cut it into serving pieces. Chopping the chicken while it’s still warm will result in neater pieces compared to cutting it when it’s hot.
Arrange the chicken pieces on a plate and sprinkle with finely chopped lemon leaves or lemon zest for a refreshing touch.
Poached chicken can be enjoyed with various dips such as chili-lime salt, chicken broth mixed with salt, or your choice of sauces.
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