Small tips when boiling chicken:
While boiling chicken, take the chicken fat from the belly and neck of the chicken and put it in a pan to collect the chicken oil.
Note that when pouring fat into the pan, cover the pan so that the fat and water do not splatter. Use medium heat, when the lid can be opened, turn the heat to the lowest so that the fat can be cooked without burning.
Take about 20 – 30ml of the cooked chicken fat and mix it with turmeric to rub on the chicken. This is the secret to make the boiled chicken have a shiny yellow skin.
+ If using fresh turmeric, after removing excess fat, scoop the chicken fat and pound the turmeric then put it in the pan and stir for 30 seconds to 1 minute, turn off the heat and use the fat to rub the chicken.
+ If using turmeric powder, put the turmeric powder in a small bowl (for drinking wine) or a small plate, then pour the hot cooked fat into it and stir well, then let it settle. Do not boil the turmeric like fresh turmeric as it will burn.
– Wait for it to settle and use the remaining fat to baste the chicken, then the chicken will turn yellow and not have a strong turmeric smell (like putting turmeric directly into the boiling water, it can also avoid turmeric giving a bitter taste to the broth…)
– After taking the chicken out, let it drain a little, then use a piece of peeled turmeric and smash it to extract the water and mix it with the fried chicken fat to spread a layer on the chicken skin, we will have a boiled chicken with a shiny yellow and smooth skin.
Some methods to boil delicious chicken
1. Place the chicken upside down when boiling
When we place the chicken upside down to boil, the thighs and chicken feet will face upwards, the water will not flood, so the chicken is easy to remain uncooked inside.
That’s why, when boiling chicken, you should place the chicken thighs down, this way the meat will cook faster due to contact with the hot heat at the bottom of the pot.
2. Season the chicken when boiling
Many people misunderstand that when cooking chicken, they need to add a lot of spices to remove the gamey smell and enhance the aroma of the dish.
In fact, this is very wrong. The deliciousness of the chicken mainly comes from its original flavor. Adding too many spices will change the taste and make the chicken less delicious.
When boiling chicken, you can add a few slices of ginger, some stalks of spring onion to remove the gamey smell, and at most add a little salt.
If you use pots smaller than the size of the chicken to boil, flipping the chicken will be much more difficult and you may get burned, and it will not give the chicken a more beautiful appearance.
3. Put the chicken in cold water to boil
Boiling chicken with cold water is a method that most people use, but it will make the chicken less delicious as the sweet and fatty essence in the chicken becomes less when boiling for a long time. You should not boil the chicken with already boiling water as it can make the chicken skin crack while the inside is still raw.
The recommended method is to heat the water to a medium temperature (when it starts to evaporate), about 50-60 degrees, then put the chicken in to boil. This way, the chicken skin will tighten immediately, and the chicken will have a fragrant smell and sweet taste.
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