Tips

The Secret to Perfect Poached Chicken: A Golden, Glossy, and Aromatic Delight

With this simple trick, you can transform the humble boiled chicken into a dish that's not only tasty but also visually appealing. A simple way to ensure the skin remains taut and perfect is to...

Administrator

9 September, 2024

Boiling chicken is an art, and getting it just right is not as easy as it seems. But with this simple tip, you can ensure your boiled chicken looks and tastes amazing.

Rinse the chicken and rub it with salt to clean it thoroughly. When choosing a chicken for boiling, go for a hen. Hen chickens have smaller bones, whiter meat, and yellower skin, resulting in a sweeter and richer taste.

After cleaning the chicken, remember to remove all the fat from the belly and the neck area. Pan-fry this chicken fat to render chicken oil, which we will use later.

Now, place the chicken in a pot and cover it with water. Add a bulb of onion or shallot, or even the root of a spring onion (and a few slices of ginger if you’re making pho). Do not add ginger if you plan to use the broth for soup, as ginger can be overpowering for certain types of vegetables.

Note: If you plan to use the broth for soup, do not add ginger as it may overpower certain types of vegetables.

The Secret to Delicious Boiled Chicken

Add two large spoonfuls of salt to taste, and place the pot on the stove. Boil the chicken over medium heat until the water starts to simmer, then reduce the heat to low and continue cooking for 10 to 20 minutes, depending on the size of your chicken. Once the time is up, turn off the heat and let the chicken sit in the pot for about 30 minutes.

After 30 minutes, remove the chicken from the pot and rinse it under cold running water to cool it down and tighten the skin. This will also wash away any remaining blood and impurities. Let the chicken air dry.

While the chicken is resting, render the chicken fat that you set aside earlier. Place the fat in a pan and melt it over medium heat. Keep the lid on at first, as the melting fat can splatter. Once it’s melted, reduce the heat to low and continue heating the oil—this will ensure it stays clear and doesn’t burn.

Take about 20–30ml of the rendered chicken oil and mix it with turmeric. This mixture is the secret to giving your chicken a beautiful golden color. Brush this mixture onto the chicken.

If you’re using fresh turmeric, crush the turmeric and add it to the pan after removing most of the fat and the crispy bits. Fry this for 30 seconds to a minute, then turn off the heat and use this oil to brush the chicken.

If you’re using powdered turmeric, simply mix the powder with the hot chicken oil in a small bowl or cup, and let it settle. Do not heat the powder directly, as it may burn.

Brushing the chicken with this mixture will give it a beautiful golden color without making the turmeric taste too strong. It will also prevent the broth from becoming bitter.

Your boiled chicken will now have a gorgeous color, and when you cut into it, it will look absolutely mouthwatering. For the best presentation, let the chicken cool down completely, and even chill it in the fridge for 30 minutes to an hour before cutting. Use any remaining chicken fat for stir-frying vegetables or making delicious chicken rice.

Source: Khoevadep

Frequently asked questions

The secret to perfect poached chicken is in the poaching liquid, which should be a flavorful broth or stock. The broth should be seasoned with ingredients like ginger, scallions, and Chinese cooking wine to impart a golden, glossy appearance and an aromatic flavor to the chicken.

To make the poaching liquid, you’ll need a few key ingredients: ginger, scallions, Chinese cooking wine (Shaoxing wine is recommended), and chicken broth or stock. Optionally, you can also add soy sauce for a deeper color and flavor. Simply simmer these ingredients together to create a flavorful broth that will infuse your chicken with taste and aroma.

Poaching chicken in a flavorful broth has several advantages. Firstly, it adds moisture to the chicken, ensuring it stays juicy and tender. Secondly, it infuses the meat with flavor and aroma, creating a delicious and fragrant dish. This method is also healthier than frying, as it doesn’t require large amounts of oil.

To ensure even cooking and moisture retention, it’s important to bring the poaching liquid to a gentle simmer rather than a rolling boil. You should also use a heat-resistant container that fits snugly inside your pot, creating a barrier between the chicken and the direct heat source. This will help the chicken cook gently and evenly without drying out.

Absolutely! While the basic poaching liquid of broth, ginger, scallions, and wine creates a delicious foundation, you can certainly experiment with additional ingredients. Try adding different types of herbs, spices, or even citrus fruits to create unique flavor profiles that suit your taste or the dish you’re preparing.

Perfectly poached chicken is incredibly versatile. You can shred it for salads, slice it for sandwiches, or use it as a protein component in stir-fries, soups, or curries. It’s a great way to ensure your chicken dishes are flavorful, moist, and healthy.