How to Boil Chicken: A Simple Guide to Tender, Flavorful Meat

10 September, 2024

Boiled chicken is a popular dish among Vietnamese, often presented in ceremonial offerings. It is easy to prepare and doesn’t require much effort.

With just a few simple steps and a short 20-30 minute wait, you can have a delicious plate of boiled chicken. This dish is commonly used to treat guests and is especially popular in the Mekong Delta region of Vietnam. While it is a simple dish, not everyone can boil chicken to perfection, achieving that desirable golden color with intact skin.

How to Boil Chicken with Salt and Soy Sauce

Prepare the Ingredients

Get a fresh or frozen chicken. After cleaning and gutting it, rinse it thoroughly and let it dry. Clean the scallions and ginger, then finely chop the scallions and cut the ginger into thin strips.

Marinate the chicken: Place the chicken in a pot and pour just enough cooking wine over it, rubbing it all over. Stuff the chicken’s cavity with some scallions and ginger strips. Sprinkle the remaining chopped scallions and ginger on the outside of the chicken. Let the chicken marinate for 30 minutes to reduce any fishy smell and allow the flavors to permeate the meat.

Choose a fresh and tasty chicken, or thaw a frozen one.

Blanch the chicken: Place a pot on the stove, fill it with water, and bring it to a boil. Once the water is boiling, carefully lower the chicken into the pot, along with its neck, and blanch for 10 seconds before removing it. Repeat this blanching process three times.

Cook the chicken: After the third blanching, leave the chicken in the pot. Add the scallion, ginger strips, salt, cooking wine, and gardenia fruit to the pot to give the chicken a golden color. Simmer over low heat for about 10 minutes, then turn off the heat and let the chicken steep in the broth for another 15 minutes. Poke the chicken meat with a pair of chopsticks; if no red liquid comes out, the chicken is cooked.

Soak and cut the chicken: Once the chicken is cooked, remove it from the pot and immediately soak it in a basin of ice water for 3 minutes. This step helps tighten the skin and enhances the flavor. Once the chicken has cooled down, take it out and pat it dry, then use a sharp knife to cut it into small pieces and arrange them on a plate. Serve with your choice of dipping sauce.

Tips for Boiling Chicken and Maintaining Tenderness

To ensure the chicken meat remains firm and tender after boiling, as well as looking fresh and appetizing, try this trick: After boiling, immediately immerse the chicken in a large bowl of water with ice cubes.

Keep the chicken in the ice water until it has completely cooled down, then remove it and let it air dry. Finally, brush the chicken skin with a mixture of turmeric powder diluted in the chicken broth to give it a beautiful golden sheen.

To make the chicken meat firmer and more tender, as well as enhancing its appearance.

To achieve crispy and tender skin, make sure to fully defrost the chicken if it was frozen. Boil the chicken over medium to low heat to prevent it from falling apart. Avoid frequently lifting the pot lid during the process.

After boiling, immediately plunge the chicken into cold water and remove it to air dry once it has cooled down. This technique will give you that desirable crispy and tender skin.

Frequently asked questions

Place the chicken in a large pot and cover it with water or chicken broth. Bring the liquid to a boil, then reduce the heat to a gentle simmer. For bone-in chicken, simmer for 10-12 minutes per pound. For boneless chicken, simmer for 2-4 minutes per pound. The chicken is done when the juices run clear and the meat is no longer pink.

Using a meat thermometer, ensure the internal temperature reaches 165°F (74°C). For added flavor, you can simmer the chicken with herbs and spices of your choice, such as thyme, rosemary, garlic, or peppercorns. For tender meat, let the chicken rest for 5-10 minutes before slicing or shredding it.

Yes, this boiling method can be applied to various cuts of chicken, including breasts, thighs, drumsticks, and a whole chicken. Adjust the cooking time accordingly, depending on the size and thickness of the cut.

Serve the boiled chicken as-is with your favorite sides, or use it in recipes that call for cooked chicken. It can be shredded or sliced and added to salads, sandwiches, soups, casseroles, or stir-fries. You can also use the leftover chicken broth for added flavor in soups or sauces.

Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, oven, or stovetop. Ensure the chicken is heated through to an internal temperature of 165°F (74°C).