Secrets of dissecting and shaping ceremonial chicken
When boiling ceremonial chicken, you cannot dissect it in the same way as when cooking fried, stir-fried or boiled regular dishes. You have to carefully dissect it in order to create a beautiful shape and avoid the skin from shrinking. It is recommended to detach the legs from the body to prevent the skin from shrinking during boiling and causing cracks in the thigh.
To shape a ceremonial chicken, you need to use a sharp knife to make incisions on both sides of the neck and stuff the wings through these incisions toward the mouth. You need to be careful and skillful to position the wings outward without bending or breaking them.
If you prefer a flying chicken shape, gently fold the wings toward the back and tie the joint of the two wings together. Make sure the tie is tight enough to avoid creating marks or tearing the skin after boiling.
How to boil delicious and beautiful ceremonial chicken
To make the boiled chicken have a golden and beautiful skin, you should place the chicken in a deep pot with the belly facing downward, along with smashed ginger, scallions, and a little salt. Pour enough water to fully submerge the chicken, then put it on the stove. Next, put the chicken in the pot while the water is still cold to gradually cook the meat from the outside in, so that the skin does not crack. Especially for frozen chicken, you need to completely thaw it before boiling.
Since the belly skin is in direct contact with the bottom of the pot and is prone to cracking, the trick is to place the chicken in a deep bowl before putting it into the pot, to shape the ceremonial chicken and ensure that the skin remains beautiful without cracks.
Things to note when boiling chicken?
When boiling ceremonial chicken, adjust the heat to medium, open the lid slightly, and remove any foam that rises to the surface. After boiling for 5 minutes, turn off the heat and let the chicken soak in the pot for about 15-20 minutes. This will prevent the chicken skin from shrinking and cracking. To keep the chicken skin firm and moist without discoloration, after the chicken is cooked, let it cool and then immerse it in boiling water with a few pieces of ice.
To make the chicken skin shiny, golden, you can mix chicken fat with a little turmeric juice, and spread a thin layer over the entire surface of the chicken.
Poached Chicken: The Perfect Recipe for Tender and Flavorful Meat
Many believe that boiling chicken simply requires salt and plain water. Try boiling chicken with this water.
Why chicken should be eaten with lime leaves: Add this to the pot, the chicken will be incredibly delicious
Have you ever wondered why chicken is often eaten with lime leaves instead of any other type of leaves?
Boiled Chicken with Salt and Clear Broth: The Ultimate Recipe for Juicy and Tender Meat
Many people believe that to boil a chicken, all you need is salt and lukewarm water. However, this is not actually the most effective way to boil a chicken.
Don’t Chop the Boiled Chicken Right Away: Soak it in this type of water for crispy and tender skin without breaking it
Don’t chop the chicken immediately after boiling it. Take an extra step to make the chicken crispier, chop it without smashing it.
Don’t remove the eggs immediately after boiling them: Do this additional step to make the chicken crispy, firm, and prevent it from falling apart.
Boiled chicken is a popular dish in Vietnam. However, when boiling chicken, just mastering this trick will help the dish become more delicious, crispy, and not crack.
