Ingredients
Prepare a chicken weighing about 1-1.5kg,
To make the chicken tender, juicy, and flavorful without cracking the skin, you need various spices: Fresh onions, ginger, lemongrass, salt, turmeric…
Choosing the chicken
If you’re buying live chicken, you should choose a healthy one with shiny feathers, tight skin, and bright colored feathers.
For pre-prepared chicken, choose one with naturally light yellow and evenly thin skin, firm meat, small cartilage, and less yellow fat in the neck and thigh area.
Industrial chicken will be soft, tasteless, and less delicious when boiled. Therefore, for the boiled dish, you should choose free-range chicken or backyard chicken.
To make the boiled chicken fragrant, appetizing and visually appealing, you should choose a chicken with naturally light yellow, evenly thin skin, and firm meat.
Preparation and boiling
First, bring the chicken home, clean it, rub salt evenly, and wash it thoroughly.
After cleaning the chicken, remember to remove all the fat leaves from the belly and the part above the neck. Then put the chicken in a pot and fill it with water.
Boiling the chicken until it is tender, flavorful without the skin cracking and having a distinct aroma, you should add a small amount of salt, ginger crushed into small pieces, and 5 stalks of green onions with the white head into the chicken boiling water.
If you want the chicken to be delicious, you need to boil it for the right amount of time.
When boiling, the pot should be the same height and width as the chicken. If the chicken weighs 1.5 to 2 kg, you can choose a pot with a diameter of 28 cm.
On the contrary, if you choose a pot that is too large, the chicken will shrink and not look good anymore. Conversely, if you boil the chicken in a small pot, it will not be evenly cooked.
Boil the chicken over medium heat. When the water boils, 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 the pot for about 30 minutes, then take it out and rinse it under cold filtered water to make it crispy, while also rinsing off any residue on the chicken.
The boiled chicken has a beautiful color and will be very eye-catching when sliced.
Tips to make boiled chicken golden
You put the chicken fat in the pan to render the fat. Note that when you first put the fat in, cover the pan to prevent the fat and water from splashing. Keep the heat low, and when you can open the lid without splashing, turn the heat to low so that the fat stays inside and does not burn.
Then, take about 20-30ml of rendered chicken fat and mix it with turmeric to spread on the chicken. This is the secret to have a beautifully golden skin when boiling the chicken.
If you use fresh turmeric, after removing the fat, take the chicken fat out and pound the turmeric stalks for 30 seconds to 1 minute and turn off the heat. Use the rendered fat to spread on the chicken.
If you use turmeric powder, put the powder in a small bowl (for drinking alcohol) or a small dish, then pour the hot rendered fat into it, stir well, and let it settle. Don’t boil the turmeric like fresh turmeric, or it will become bitter.
Wait for it to settle, then use the fat to baste the chicken. It will make the chicken yellow, without being overly pungent with the smell of turmeric (like putting turmeric directly into the boiling water, or avoiding the bitterness of the boiled water…).
The finished boiled chicken, after basting with turmeric fat, will have a beautiful color and will be very eye-catching when sliced.
Good luck with your delicious and visually appealing boiled chicken.
Source: VTC News
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