Clean chicken feathers with guava leaves
Chicken feathers can easily be cleaned with boiling water and guava leaves
Cleaning the chicken feathers is a secret to prevent the chicken from being smelly when boiling. One small tip is to boil water with a few guava leaves until it reaches boiling point. Then, put the cut chicken into the water and blanch it evenly on all sides for about 1 – 2 minutes.
Take the chicken out and use your hand to pluck the feathers along the direction of growth, plucking the chicken feathers in a bowl of cold water will be easier. Note that when plucking, you need to press your hand down close to the skin to clean the hair follicles and down feathers.
The sebaceous gland at the tail is also the cause of the smell (the scent gland at the chicken’s anus). Therefore, you need to remove the sebaceous gland from the chicken’s tail.
After plucking the feathers, use white wine and salt to rub evenly on the chicken skin, rinse under the faucet to remove the feathers, the chicken will be clean and no longer smelly.
Delicious and crack-free boiled chicken
Adding crushed ginger and a small spoonful of sugar will make the chicken more flavorful
Boil the chicken with cold water, as using cold water to boil from the beginning to cooking the chicken through will prevent the bones from turning red. When boiling, place the chicken belly side down on the bottom of the pot, pour cold water to cover the chicken. Add 1 crushed ginger to the boiling water. Ginger will help neutralize the smell of the chicken.
Boil the chicken over medium heat. When it starts to boil, reduce the heat, simmer for 10 minutes, then turn off the heat and cover. Let it sit for another 10 to 15 minutes for the chicken to cook evenly from the inside. Skim off any foam that forms while boiling the chicken.
You can add a little sugar to the water, it will make the chicken more flavorful.
Delicious boiled chicken with crispy skin, firm and not broken.
When the chicken is cooked, take it out and soak it in cold water with ice for about 30 minutes, then remove it. This method helps the chicken meat become firm, the skin crispy, and the meat and skin firm, not mushy.
Source: Gia đình & Xã hội
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