Boiled chicken with cold water is wrong: This is the most perfect type of chicken broth, with golden skin and no cracking.

This simple tip will ensure that boiled chicken turns out delicious and aesthetically pleasing, just like those from restaurants.

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The most popular and easiest way to cook chicken is boiled chicken. However, many people often end up with cracked and dry chicken, or it is too soft and even has a gamey smell, making it not enjoyable to eat.

Do not think that boiling chicken is just putting it in water and boiling it until it is done. Follow these 4 steps below, and you can successfully cook boiled chicken that is fresh, tender, juicy, neither tough nor gamey.

Boiling chicken with hot water

The first step is to clean the chicken, remove all the feathers and some internal organs. Then, pour water into a pot and add sliced spring onions and minced ginger into the water. Ginger and spring onions help eliminate the gamey smell of the chicken.

After waiting for a while, when the water is hot, release the chicken into the pot. At this time, the water has a fragrant smell of onions and ginger, helping to remove the gamey smell.

Many people put the chicken in when the water is cold, while others wait for the water to boil before adding the chicken. Both methods are incorrect. Boiling the chicken in boiling water causes the skin to shrink and crack, resulting in an unattractive appearance.

Boiling the chicken by dipping it three times

After releasing the chicken into the hot water, you need to quickly hold the chicken by its neck, lift it out of the water, wait for 30 seconds, and then release it back in. Repeat this action 3 times.

This helps the chicken “get used to” the hot water, preventing the skin from breaking and making the chicken taste better.

After that, cover the pot and simmer for another 20 minutes. Once the chicken is fully cooked, you need to transfer it to a bowl of cold water. This makes the chicken skin crispier, and the chicken skin has a beautiful bright color, making it more appetizing.

Seasoning when boiling chicken

Many people think that when cooking chicken, they need to add a lot of seasoning to eliminate the gamey taste and enhance the aroma of the dish.

In reality, this is a misconception. The deliciousness of chicken mainly comes from its natural flavor. Adding too many seasonings will change the taste and make the chicken less delicious.

When boiling chicken, you can add a few slices of ginger, spring onions, and a little salt to eliminate the gamey smell and enhance the flavor.

Cooking time for boiled chicken

Chicken meat is very tender, so you do not need to boil it for too long. If you boil the chicken for too long, the taste and texture will be compromised, and the chicken will become tough and dry.

When boiling, pay attention to the height and width of the pot, which should be proportional to the size of the chicken. If the chicken weighs between 1.5 to 2 kg, you can use a pot with a diameter of 28 cm.

On the contrary, if you choose a pot that is too big, the chicken will shrink and not look as beautiful. If you cook the chicken in a too small pot, some parts will not be cooked evenly.

Boil until the water is boiled, then reduce the heat. If the heat is too high, the chicken will cook faster, but the skin will shrink, crack, and the meat will have an unattractive appearance. On the other hand, if the chicken is overcooked, the skin will become mushy, and if it is cooked quickly, the meat and bones will become red and unpleasant. You should choose the appropriate boiling time from 20-30 minutes.

Small tips for boiling chicken:

While boiling, take the chicken fat from the belly and neck, and press it into a pan to extract the fat.

Note that when you first put the fat in, cover the pan so that the fat doesn’t splatter. Use medium heat, and when you can lift the lid, turn the heat to low so that the fat doesn’t burn.

Take about 20-30ml of the fat from the pan, mix it with turmeric, and brush it onto the chicken. This is the secret to have a boiled chicken with a shiny yellow skin.

+ If using fresh turmeric, after removing excess fat, take a piece of chicken fat and smash the turmeric on it for 30 seconds to 1 minute, then turn off the heat, and use the fat to brush on the chicken.

+ If using turmeric powder, put the turmeric powder directly into a small dish or bowl, then pour the hot fat from the pan onto it, stir it evenly, and let it cool. Don’t cook the turmeric powder like fresh turmeric, as it will burn.

– Wait for it to settle, and then use the fat to brush the chicken. The chicken will turn yellow without having an overpowering turmeric smell (like when putting turmeric directly into the boiling water, also avoiding turmeric from making the broth bitter.)

– After boiling the chicken, let it drain for a while, and then use some turmeric to mix with the remaining fat, brush a layer onto the chicken. This way, we will have boiled chicken with a shiny and smooth yellow skin.

To make the chicken look beautiful when cutting: let the chicken cool completely before cutting, leave it in the refrigerator for 30 minutes – 1 hour to make the cutting more precise. The extra chicken fat can be chopped and stored to stir-fry vegetables or cook delicious chicken porridge.

To make the boiled chicken skin look moist and shiny with a bright yellow color, after removing it from the pot, immediately immerse it in boiling water to cool, and cold water is the best. Only take it out when the chicken is completely cool. If not done this way, the chicken skin will become dry and dull.

Then, let the meat drain slightly, take 1 turmeric root, peel it, crush it, and squeeze out the juice to mix with the fried chicken fat, then spread a layer of this mixture on the chicken, and you will have boiled chicken with a shiny and firm yellow skin.

According to Xe và thể thao

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