The Perfect Poached Chicken: A Simple Trick for Golden Skin and Tender Meat

After boiling the chicken, all you need to do is to soak it in the broth to ensure even cooking, moist meat, and no signs of red bones or raw flesh.

Here are the detailed steps you can follow:

Choose fresh chicken and clean it thoroughly: Select a fresh chicken, rinse it, and rub salt and vinegar on the skin to eliminate any unpleasant odors.

Soak it in brine before boiling: Soak the chicken in a diluted brine solution for 15-20 minutes. This helps tighten the meat and reduce the amount of blood in the bones.

Start boiling in cold water: Prepare a pot of cold water that is enough to submerge the chicken. Add 2 bulbs of onion, 1 teaspoon of salt, 2 teaspoons of seasoning powder, a bit of cooking wine or fish sauce, and a small amount of ginger (note: if you plan to use the broth for another dish, go easy on the ginger to avoid an overpowering flavor).

By starting with cold water instead of dropping the chicken into boiling water, you ensure a gradual increase in temperature, allowing the chicken to cook evenly from the inside out and preventing red bones.

Maintain a gentle boil and avoid aggressive boiling: Once the water starts to simmer, lower the heat to maintain a gentle boil. Boiling the chicken at a moderate temperature helps it cook slowly, retaining its color and avoiding issues like red bones and torn skin.

Boiling time and chicken soaking: The boiling time depends on the size of the chicken. For a chicken under 2kg, boil for 3-5 minutes; for a chicken over 3.5kg, boil for 10 minutes. After boiling, turn off the heat and let the chicken soak in the broth for 30 minutes. This ensures no red bones, a moist texture, and tender meat.

Checking for doneness: Use a skewer to pierce the thigh; if the juices run clear without any pink color, your chicken is cooked.

Rinse the chicken with cooled boiled water or ice-cold water for an even crispier and shinier skin.

How to Achieve a Golden-Skinned Boiled Chicken

To give your boiled chicken a beautiful golden skin, follow these simple steps:

First, after rendering the chicken fat, take about 20-30ml of the chicken fat and mix it with turmeric.

This is a secret trick to giving your boiled chicken a gorgeous golden skin that will captivate anyone who sees it.

If using fresh turmeric, finely chop the turmeric root after removing the chicken fat and mix it with the fat in the pan. Heat the pan for about 30 seconds to a minute, then turn off the heat and use this mixture to brush onto the chicken.

If you’re using turmeric powder, pour the powder into a small bowl or cup, then add the hot chicken fat and mix well.

Wait for the turmeric-infused fat to settle and develop a rich color; avoid heating it again to prevent an overpowering turmeric flavor (compared to adding turmeric directly into the boiling pot).

Once the fat has settled, use this layer to brush onto the chicken. This process ensures a golden skin without altering the flavor balance (compared to mixing turmeric directly into the boiling pot).

For a firmer meat structure, let the chicken cool down completely before proceeding. Place it in the fridge for about 30 minutes to an hour before cutting.

The chicken fat can also be used for stir-frying vegetables or cooking sticky rice, adding a delightful flavor.

For a bright and smooth golden skin, immediately after boiling, soak the chicken in hot water or cold water to cool it down.

Wait until the chicken is completely cool before placing it on a plate. Skipping this step may result in dry skin and an unappealing appearance.

Finally, for a well-moisturized meat, take a knob of turmeric, peel and crush it, and extract the juice. Mix this turmeric juice with the previously rendered chicken fat and brush it onto the chicken skin.

The result will be a boiled chicken with a shiny, smooth golden skin. Good luck with cooking a delicious and visually appealing boiled chicken dish!

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