Tips for preparing boiled chicken
While boiling chicken, you can use chicken fat taken from the belly and neck of the chicken to fry and collect dripping fat. Note that when pouring fat into the pan, cover it tightly to avoid splattering. Heat the stove to medium, and when you can open the lid without any problem, turn down the heat to ensure the fat does not burn.
Take about 20-30ml of the dripped chicken fat and mix it with turmeric and then spread it on the chicken. This will give the boiled chicken a golden shiny skin.
If you are using fresh turmeric, after removing the fat, skim off the top layer of chicken fat from the dripped fat, then lightly crush the turmeric and add it to the pan for about 30 seconds to 1 minute. Then turn off the stove and use this fat to spread on the chicken.
If you are using turmeric powder, pour the turmeric powder into a small bowl or plate, then pour the freshly fried fat into it and mix well. Wait for the turmeric powder to combine with the fat, do not let the turmeric powder boil as it can burn.
After the fat has settled, use this layer of fat to spread on the chicken. When you do this, the chicken will have a bright yellow color without the smell of turmeric. This helps to avoid putting turmeric directly into the boiling water and also prevents the turmeric from making the broth bitter…
After boiling the chicken and removing it, let the chicken drain and then spread the turmeric fat layer on it. This creates a beautiful color for the chicken and when cut, the chicken looks very appealing.
To achieve beautiful chicken slices: Let the chicken cool completely before slicing. You can leave the chicken in the fridge for 30 minutes to 1 hour before slicing for best results. Excess chicken fat can be skimmed off and stored in a jar for use in stir-fried vegetables or delicious chicken rice.
To make the boiled chicken have an attractive yellow skin and juicy meat, you can do the following: As soon as you remove the chicken, immerse it in ice water. Make sure the water is cold for this process. Wait for the chicken to cool completely before placing it on a plate to enjoy it. If you skip this step, the chicken skin may become dry and lose its vibrant color.
After that, to drain the chicken a bit, you can use 1 turmeric root, peeled, crushed, and squeezed for the juice. Mix this turmeric water with the fried fat, then spread this layer of fat on the chicken. The result will be a boiled chicken with a shiny yellow color and a smooth attractive skin.
Some tips for delicious boiled chicken
When boiling chicken, how you position the chicken has a big impact on the result. To avoid undercooked meat when boiling, place the chicken face down, with the thighs and legs pointing downwards. This ensures good contact between the chicken meat and the heat and even cooking.
To cook the chicken faster and evenly, make sure the thighs of the chicken come into contact with the bottom of the pot by placing the chicken upside down.
Seasoning and the right way to boil chicken
Many people think that they need to use a lot of seasonings to remove the gamy smell and create a fragrant smell for the chicken. However, this is a misconception. The delicious taste of chicken mainly comes from the chicken itself. Using too many seasonings can alter the natural flavor of the chicken and make the dish lose its deliciousness.
When boiling chicken, use a few slices of ginger and a bunch of spring onions to remove the gamy smell. Salt can also be added to enhance the flavor. However, avoid using too many seasonings to avoid changing the original flavor of the chicken.
The right technique for boiling chicken
To avoid burns and to create a better shape for the chicken, if using a smaller pot compared to the size of the chicken, flipping the chicken will be more difficult.
Instead of boiling the chicken in cold water or boiling water, you can try the following method: Heat the water until it starts to evaporate, at a temperature of about 50-60 degrees Celsius. Then, add the chicken to the pot. This method helps the chicken meat firm, delicious, and sweet.
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