Poached chicken is always a delicious and enticing dish, commonly featured at Vietnamese gatherings. However, to master the art of poaching chicken with crispy skin and tender meat, follow this recipe for a mouth-watering delicacy.
Ingredients
1.5 kg free-range chicken
A sprig of fresh onion
3-4 young lime leaves
A knob of fresh ginger
A handful of salt
A large pot for poaching
Method for poaching chicken with crispy skin
Step 1: Firstly, to ensure a delicious poached chicken, thoroughly clean the chicken under running water when you get it home. To eliminate any odors, rub the chicken with salt and rinse it repeatedly until it is clean and free from any distinctive chicken smell.
Step 2: Next, add a few slices of ginger to a pot of water and boil it over high heat. Once the water reaches a rolling boil, turn off the heat. Dip the chicken into this pot of water for about 30 seconds, then lift it out and repeat this process about 3 times.
Step 3: Subsequently, place the chicken in a new pot of water and bring it to a boil. Reduce the heat to low and continue simmering for 10-15 minutes. To check if the chicken is cooked, pierce the thigh with a skewer; if the meat turns a pale white color and no blood oozes out, it is ready. Immediately after, plunge the chicken into ice-cold water for about 5-7 minutes.
The contrast of hot chicken and ice-cold water helps tighten the skin and meat, resulting in a crisp and firm texture. Additionally, this technique prevents the chicken from falling apart when cut. Remember to follow these three steps for a restaurant-quality poached chicken that will impress your guests. Good luck, and enjoy your delicious, crispy-skinned chicken!
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