How to choose good chicken
You should choose to buy native chicken, if you choose to buy live chicken, you should pay attention to choose healthy chicken, with shiny feathers, close to the body, bright feathers. For ready-made chicken, choose a chicken with light natural yellow skin, evenly thin all over the body, firm meat, small floating bubble, not too much yellow fat on the neck and thigh. Industrial boiled chicken will be soft, not crispy and delicious, so you should choose native chicken or free-range chicken.
Chicken pre-processing before boiling
– First, wash the chicken clean, rub salt, rinse thoroughly. If you buy it to eat, you should choose a hen chicken. Hen chicken has small bones, white meat, yellow skin, sweet and fatty…
– After cleaning the chicken, remember to remove all the fat leaves on the belly and the chicken neck and then fry them to get the chicken fat…
– After removing all the fat, put the chicken in a pot, pour water until it’s completely submerged, add dry onions or shallots or onion roots to boil together (if you want to cook pho, add some slices of ginger).
For boiling chicken broth, do not add ginger because ginger will restrict the types of vegetables cooked together).
How to boil delicious chicken
– Add 2 tablespoons of coarse salt, enough to make the broth taste just like cooking soup, then put it on the stove, medium heat, when the water boils, turn the heat down and simmer for 10 minutes – 20 minutes depending on the size of the chicken, then turn off the heat.
– Soak the chicken in the pot for about 30 minutes, then take it out, rinse it under cold filtered water to make it crispy, take the opportunity to rinse off any residues sticking to the chicken and drain the water.
– While boiling the chicken, take the chicken fat from the belly and chicken neck and fry them to get the chicken fat.
– Note that when adding the fat to the pan, cover the pan tightly so that no fat or water splashes out. Only use medium heat, when the lid can be opened, turn the heat down so that the fat stays inside without burning.
Take about 20 – 30ml of chicken fat mixture with turmeric to spread on the chicken. This is the secret to making the chicken skin look shiny and yellow.
+ If using fresh turmeric, after removing some fat, take the chicken fat out and then pound the turmeric into a small branch, put it in the pan and stir for 30 seconds to 1 minute, turn off the heat and use that fat to spread on the chicken.
+ If using turmeric powder, put the turmeric powder directly into a small dish (for drinking) or a small bowl, then pour the just-fried hot fat into it and stir well, then wait for it to settle, don’t cook the turmeric powder like fresh turmeric or it will burn.
– Wait for it to settle, then use the layer of fat inside to brush the chicken, the chicken will be yellow, not too heavy with the smell of turmeric (like adding turmeric directly into the boiling water, also avoid turmeric making the broth bitter…)
– After brushing with turmeric fat, the boiled chicken will have a beautiful color, and it will be very eye-catching when cut.
To have a beautiful cut of chicken: let the chicken completely cool down before cutting, put it in the refrigerator for 30 minutes – 1 hour, then the cut will be more beautiful. If there is excess chicken fat, it can be taken out and kept in a jar to stir-fry vegetables or cook delicious chicken rice.
To make the boiled chicken skin look plump and shiny with a bright yellow color, after scooping it out, dip it immediately into a pot of boiling water to cool, preferably cold water. It is not good to take it out onto a plate until the chicken is completely cool. If not, the chicken skin will be dry and dull in color.
After that, let the meat dry slightly, use a peeled turmeric root, crush it and squeeze out the juice, mix it with the chicken fat that has been fried, and spread a layer on the chicken, we will have boiled chicken with a shiny yellow and smooth skin.
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