Chicken boiled in lukewarm water might not be tasty: This is the ultimate broth for boiling chicken, incredibly flavorful and delicious, every piece is fragrant and juicy.

Boiled chicken is a familiar dish, beloved by many for its specific sweet and fragrant taste. Although boiled chicken is a popular choice, not everyone knows how to cook it to perfection, without cracking the skin.

Usually, we use brine to boil chicken. If you are a professional chef or have years of cooking experience, you can make delicious and appealing boiled chicken using any type of water.

However, if you are unsure about your skills, instead of using brine, you can use a special type of water to boil the chicken.

By doing so, you can ensure that the chicken will be extremely delicious and sweet. So, what kind of water is it? Let’s find out how to make it below:

Preparing the chicken

– To save time, you should ask the vendor to clean the chicken thoroughly before bringing it home for preparation.

– After purchasing the chicken, rinse it thoroughly by lightly rubbing some salt on the body. Avoid rubbing too hard, as it may cause the skin to crack and lose its beauty when boiled.

– Let the chicken rest for about 5 minutes, then rinse it again with cold water. Besides making the chicken cleaner, some salt will seep in, making the skin crispier after boiling.

– After that, place the chicken on a rack to drain.

What water to use to boil chicken?

Instead of using brine (cold water) like tradition, you can use warm water. That means pouring water into a pot, adding a few slices of dried onions and ginger.

Heat the water until it becomes slightly hot, then add the chicken. At this point, the hot water will release the fragrant aroma of the onions and ginger, infusing the chicken with delicious and rich flavors.

Note that the pot filled with water must completely submerge the chicken to ensure even and beautiful color. If using a ceremonial chicken, it is best to keep the chicken upright and not tilt it.

– Turn on the stove, let the water boil, then reduce the heat and let it simmer for 5 minutes for a chicken weighing 1kg – 2kg, 7 – 10 minutes for a chicken weighing 2.5 – 4kg. Turn off the heat and leave the chicken in the pot for an additional 15 – 20 minutes.

– For older chickens, simmer for 15 minutes from the moment it boils.

To achieve a beautiful golden color for the boiled chicken

– While waiting for the chicken to cook, crush 3 fresh turmeric branches, use 4 tablespoons of cooking oil to extract the turmeric color. Heat the oil, add the turmeric, simmer on low heat until the turmeric color is absorbed. If the chicken has fat, use the chicken fat itself to extract the color.

– After the chicken is cooked, let it soak in cold water for 5 minutes.

– Then, lift and drain the water, use a clean towel to pat it dry. Then, dip a cooking brush or clean paper towel into the turmeric oil and brush a thin layer over the chicken to create a beautiful golden color. If the chicken is raised on corn feed, there is no need to extract the color as corn-fed chicken already has a beautiful yellow color.

Source: Dân Việt