Boiled chicken is a popular cooking technique in Vietnamese cuisine, but to get a perfectly boiled chicken with crispy, crunchy skin and tender, juicy meat that isn’t cracked, there are a few tips to follow. Here is a detailed guide to help you achieve boiling perfection.
Ingredients for Delicious Boiled Chicken
Free-range chicken (or yard chicken): 1 bird weighing approximately 2.6 – 3.3 lbs
Ginger: 1 small root (about 1 oz), crushed
Shallots: 2 bulbs, crushed
Salt: 1 tablespoon
Kaffir lime leaves: 5-7 leaves (optional, for aroma)
Water: enough to submerge the chicken
Ice: 1 large bowl (for chilling the chicken after boiling)
Equipment
Large pot (big enough to fit the chicken)
Bowl of ice water
Colander or tongs
How to Boil Chicken with Crispy, Crunchy Skin That Doesn’t Crack
Step 1: Prepare the Chicken
Clean the chicken: Rinse the chicken under running water, removing any fine feathers, innards, and bruised flesh. Use coarse salt to gently scrub the chicken’s skin to eliminate any fishy odor, then rinse thoroughly.
Marinate lightly: Rub a small amount of salt and crushed ginger onto the chicken, let it sit for about 10 minutes, then rinse again. This step enhances the chicken’s aroma and ensures cleaner skin.
Step 2: Prepare the Boiling Liquid
Bring water to a boil: Fill the pot with enough water to completely submerge the chicken (about 2/3 full). Add crushed ginger, shallots, and 1 tablespoon of salt to the water.
Optional: Add kaffir lime leaves to the boiling liquid for a distinctive fragrance.
Step 3: Boil the Chicken
Place the chicken in the pot: When the water reaches a gentle boil, carefully lower the chicken into the pot, ensuring it is fully submerged. Position the chicken so that the breast is facing downward to ensure even cooking.
Adjust the heat: Maintain a medium heat level, avoiding a vigorous boil to prevent the chicken skin from cracking. Cover the pot partially to allow some steam to escape.
Boiling time:
For a 2.6-3.3 lbs chicken: Boil for approximately 20-25 minutes.
After the first 10 minutes, flip the chicken to ensure even cooking.
After 20 minutes, pierce the thigh with a chopstick; if the juices run clear, the chicken is cooked.
Turn off the heat and soak: After boiling, let the chicken rest in the hot broth for an additional 5-10 minutes (depending on the chicken’s size) to ensure even cooking and maintain tenderness.
Step 4: Quick-Chill for Crispy Skin
Prepare a bowl of ice water: While boiling the chicken, prepare a large bowl of ice water (you can add a few extra ice cubes to make it extra cold).
Chill the chicken: Using tongs, remove the chicken from the pot and immediately submerge it in the ice water. Let it chill for about 5-7 minutes to tighten the skin, making it crisp and crunchy.
Remove and drain: After chilling, take the chicken out of the ice water, let it air dry, and place it on a clean rack or plate.
Step 5: Presentation and Serving
Carve the chicken: Using a sharp knife, cut the chicken into bite-sized pieces and arrange them on a plate. To maintain the skin’s attractive color, you can lightly brush the chicken’s skin with a thin layer of oil (cooking oil or sesame oil).
Prepare the dipping sauce: Mix salt, chopped kaffir lime leaves, and a touch of chili peppers for a traditional Vietnamese dipping sauce. Boiled chicken goes well with fresh herbs like Vietnamese coriander, kaffir lime leaves, or cucumbers.
Tips for Delicious Boiled Chicken with Crispy Skin and No Cracks
Choose fresh chicken: Free-range or yard chickens have firmer meat and thinner skin, resulting in crispier skin after boiling. Avoid aggressive boiling: Medium heat ensures even cooking and prevents skin rupture.
Immediately chill in ice water after boiling: This is the secret to tightening the skin and achieving that desirable crispiness.
Don’t cover the pot tightly during boiling: Allowing some steam to escape helps prevent the chicken skin from becoming too soft or mushy.
Select an appropriately sized chicken: A chicken that is too large may not cook evenly, while a smaller one may overcook, resulting in dry meat.
Notes
If you want the chicken to have an appealing yellow color, you can add a small amount of turmeric powder or fresh turmeric to the boiling liquid.
Avoid overboiling the chicken, as it may cause the meat to become dry and the skin to lose its crispness.
The chicken broth can be used to cook soup or porridge, adding a sweet and aromatic flavor.
Good luck, and enjoy your perfectly boiled chicken with crispy skin and tender, juicy meat!
