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Boiled chicken is among the favorite dishes in Vietnamese households due to its ease of consumption and preparation.
1. Secrets to Boiling Chicken: Alluring, Shiny, and Golden
Boiled chicken is among the favorite dishes in Vietnamese households due to its ease of consumption and preparation.
A beautifully golden and shiny chicken always sparks cravings. Despite our efforts, homemade boiled chicken never matches the appeal of restaurant-quality. But fear not, for the secrets are unveiled in this article. Opt for native chickens with naturally light yellow skin, evenly thin body, and firm meat. Avoid industrial chickens as they tend to result in soggy meat and lack crispy skin when boiled. Fresh chicken yields the best results, but if unavailable, ensure thorough thawing of frozen chicken before boiling.
Achieving this lustrous golden chicken is truly within reach (Image: Internet)
- 1 cleaned chicken. It's recommended to wash with salt, clean the innards so that when boiling, the water remains clear, and the innards don't stick to the chicken skin, preventing it from turning dark.
- Ginger, chicken fat, turmeric, purple onion
- Chicken boiling pot
- Induction cooker or gas stove, infrared stove
Procedure:
- Firstly, put the chicken into the pot, pour water until the chicken is fully submerged. Avoid using too large a pot to prevent long boiling times.
- Bring to a rolling boil, not too vigorous to prevent the chicken skin from cracking. After boiling, continuously skim off the foam for about 10 minutes.
- Meanwhile, grill the ginger and purple onion, then crush them and add to the pot of boiling chicken.
- If it's young chicken, boil for an additional 5 to 7 minutes, if it's older, then boil for about 10 more minutes.
- Turn off the heat, cover the pot, and let it sit for about 5 minutes.
- After 5 minutes, remove the chicken from the pot and immediately immerse it in a pot of ice-cold water, then remove when cool. This method keeps the chicken meat firm and crispy.
- Not done yet, here comes the most important step: while soaking the chicken in ice-cold water, extract fresh turmeric juice, mix it with chicken fat, and then spread this mixture onto the chicken skin.
Note, only a thin layer. This step will give the chicken skin a glossy, shiny appearance like in restaurants.
Another important note is to let the chicken completely cool before chopping, this way the meat won't break, preserving its aesthetics.
