How to Boil a Delicious and Flavorful Chicken with Onion and Ginger
Step 1: Prepare a fresh or thawed frozen chicken. Once cleaned, rinse the chicken thoroughly and pat it dry. Wash the scallions and ginger, then finely chop the scallions.
Step 2: Place the chicken in a pot and rub it all over with a little cooking wine. Next, stuff the cavity with some chopped scallions and julienned ginger. Sprinkle the remaining chopped scallions and ginger on the surface, and marinate the chicken for about 30 minutes to remove any fishy odor and allow the flavors to penetrate the meat.
Prepare a fresh or thawed frozen chicken.
Step 3: Bring water to a boil in the pot, then briefly blanch the chicken for about 10 seconds before removing it. Repeat this process three times to help tighten the meat.
Step 4: After the final blanch, return the chicken to the pot. Add the julienned ginger, chopped scallions, salt, a little cooking wine, and gardenia to create an attractive yellow color. Simmer over low heat for about 10 minutes, then turn off the heat. Let the chicken steep in the pot for an additional 15 minutes to ensure even cooking. Use chopsticks to pierce the chicken; if no red liquid flows out, it’s fully cooked.
Step 5: Once cooked, remove the chicken and immediately immerse it in a bowl of iced water for about 3 minutes to tighten and crisp the skin. Once cooled, remove the chicken from the water and pat it dry. Cut the chicken into bite-sized pieces, arrange them on a plate, and serve with your favorite dipping sauce.
For a perfect boiled chicken, consider these tips:
Choose a fresh chicken: Opt for a free-range or yard-raised chicken to ensure firmer, sweeter meat that won’t fall apart. The chicken should be fresh, with no unpleasant odors or signs of spoilage.
Marinate the chicken before boiling: About 15-20 minutes before boiling, rub the surface of the chicken with a mixture of salt and crushed ginger to eliminate any fishy odor and enhance the flavor.
Opt for a free-range or yard-raised chicken.
Boil the chicken in cold water: Place the chicken in a pot and cover it with cold water before turning on the heat. This ensures that the chicken cooks evenly from the outside in.
Don’t cover the pot tightly: Once the water boils, reduce the heat to maintain a gentle simmer. Leave the pot uncovered to allow steam to escape, preventing the chicken meat from becoming tough.
Add spices to the boiling water: To enhance the flavor and eliminate any fishy odor, add a few slices of ginger, a bulb of shallot, and a pinch of salt to the pot.
Pay attention to boiling time: The boiling time depends on the size of the chicken and typically ranges from 30-40 minutes. Use chopsticks to pierce the thigh; if no red liquid comes out, the chicken is cooked.
Immerse the boiled chicken in cold water: After cooking, briefly plunge the chicken into cold water for a few minutes to tighten the skin, firm up the meat, and prevent dryness.
By following these tips, you’ll end up with a delicious boiled chicken that’s tender, flavorful, and free from any fishy odor.
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