Choose Chicken
Choosing the right chicken is crucial in determining the quality of your dish. It is recommended to choose free-range chicken for a firmer and tastier meat, as commercially raised chickens tend to have tougher meat. The ideal weight for a chicken is around 1.5 to 1.8kg. Chickens of this weight usually have tender meat that won’t become tough or shrink when boiled.
If you’re buying live chickens, look for chickens with fresh red color, shiny feathers, and feathers pressed close to the body. When you touch the chicken, it should feel warm, and the feet should be small. Avoid buying chickens with runny mouth or dull eyes.
If you’re buying pre-cooked chickens, observe them carefully. The chicken skin should have a natural yellow color, the meat should be firm, and when you press it with your fingers, it should bounce back and not leave deep imprints. Don’t buy chicken with a purplish hue or thick fat in the neck and thighs.
Boiling the Chicken with Cold Water
You should choose a pot that is spacious enough to hold the whole chicken. The amount of water used for boiling the chicken should be enough to submerge the entire chicken. It is recommended to start boiling the chicken with cold water to prevent the chicken skin from contracting due to sudden exposure to hot water, which can cause uneven cooking and skin cracking. If you’re using frozen chicken, make sure it is completely thawed before boiling.
When boiling the chicken, place the chicken breast-side down at the bottom of the pot. Boil the chicken with some crushed ginger, spring onions, and salt to enhance the aroma and flavor of the chicken.
Start with high heat and wait for the water to boil for about 5 minutes, then reduce the heat and continue boiling for another 5 minutes. After that, turn off the heat, cover the pot tightly, and let the chicken cook evenly from the inside out for about 20 minutes.
To check if the chicken is cooked, you can use a skewer to poke the breast and thigh parts. If the skewer easily penetrates the meat without any red juices, the chicken is done.
After boiling, it’s not recommended to immediately transfer the chicken to a serving plate. Instead, soak the chicken in a bowl of cold water. The cold water will help the chicken skin tighten, making the meat firmer and preventing it from breaking when cutting. This method also prevents the chicken skin from drying out and turning dark. Once the chicken has cooled down, remove it from the water and let it drain.
Prepare some turmeric water and chicken fat for brushing. Mix the turmeric water with the chicken fat and spread it evenly over the entire chicken. This will give the chicken a beautiful golden color.