Choosing Fresh and Delicious Chicken
When selecting chicken, it is common to prefer local chicken. If you decide to buy live chicken, pay attention to its health. Signs such as sleek and shiny feathers, firm body, large comb, and bright eyes are indicators of a healthy chicken.
For processed chicken, choose a chicken with naturally light yellow skin and evenly thin skin. When checking the chicken meat, observe its firmness, small bones, and minimal accumulation of yellow fat in the neck and thighs.
Avoid choosing industrial chickens, as they are often soft, not crispy, and lack delicious flavor. To ensure food quality, it is preferable to choose local chickens or free-range chickens.
Processing Chicken
After purchasing the chicken, the first step is to wash the chicken and rub salt evenly over the surface. Then, thoroughly rinse the chicken to ensure hygiene. If using the chicken for a meal, look for a female chicken with small bones, white meat, vibrant yellow skin, sweet taste, and aromatic smell.
After cleaning the chicken, remove the fat leaves from the abdomen and neck for later use, especially for frying and collecting chicken fat.
Next, place the chicken in a pot of water for soaking. Add dried onions, shallots, or whole onions to the pot while the chicken is simmering. If using the cooking liquid for soup, limit the amount of ginger added to the cooking liquid, as it may affect the taste of vegetables when cooked together.
Cooking Chicken
For delicious boiled chicken, add 2 tablespoons of salt to the water, maintaining a moderate taste. Bring the water to a boil, reduce the heat, and simmer for 10-20 minutes, depending on the size of the chicken. Then, turn off the heat.
Soak the chicken in water for about 30 minutes. Rinse under cold water to keep the chicken meat crispy and delicious. Remove any residues and dirt, leaving the chicken meat dry.
During the boiling process, you can separate the fat from the chicken’s abdomen and neck for later use. Melt the chicken fat and reduce the heat to avoid burning the fat when placing it in the pan for the first time.
Why Boil Chicken with Boiling Water?
To have the best-boiled chicken, first, clean the chicken by plucking the feathers and rinsing the inside. Then, bring the water to a boil in a pot and add some spring onions and finely chopped ginger. The ginger and spring onions will help eliminate the gamey smell of the chicken.
When the water is boiling, place the chicken in the pot. At that time, the chicken boiling water will have the aroma of ginger and spring onions, helping to completely remove the gamey smell. Many people often put the chicken in cold water or wait until the water boils before boiling the chicken. However, both methods are incorrect. Placing the chicken in cold water will make the chicken skin become tough. Placing the chicken in boiling water can cause the chicken skin to shrink suddenly and crack, making the boiled chicken less beautiful.
How to Boil Chicken with Golden and Shiny Skin
First, collect about 20 – 30ml of chicken fat from the chicken after frying it and combine it with turmeric. This is a secret that helps the chicken’s skin after boiling to have a shiny and attractive yellow color.
If you are using fresh turmeric, after removing the excess fat, chop the turmeric into small sprigs and mix them with the chicken fat in the pan. Stir-fry for about 30 seconds to 1 minute, then turn off the heat and use this mixture to baste the chicken meat.
If you are using turmeric powder, place the turmeric powder in a small bowl or plate, then pour hot chicken fat from the pan into it and mix well. Wait for the turmeric fat to settle and steep, do not heat too hot to avoid a strong turmeric smell (compared to adding turmeric directly into the boiling pot).
After the fat has settled, use this layer of fat to baste the chicken meat. This process will help the chicken’s skin have a beautiful, shiny, and attractive yellow color without affecting the taste balance (compared to mixing turmeric directly into the boiling pot).
To make the chicken meat firm and beautiful, let the chicken cool completely before proceeding. You can put the chicken in the refrigerator for about 30 minutes – 1 hour before chopping, which helps the chicken meat look more attractive when cooking. The excess chicken fat after boiling can also be removed for use, such as stir-frying vegetables or cooking delicious chicken rice.
To have a chicken with a bright and smooth yellow skin, after boiling, immediately immerse the chicken in boiling water or use cold water to cool it down. Wait for the chicken to cool completely before placing it on a plate. If you skip this step, the chicken’s skin may become dry and unattractive.
Finally, to make the chicken meat more dry, you can take a turmeric root, peel it, crush it, and squeeze out the juice. Mix this turmeric juice with the excess chicken fat that was previously fried, then baste it onto the chicken skin. The result will be a boiled chicken with a shiny and smooth skin, attractive yellow color. Wish you success in cooking delicious and alluring boiled chicken!
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