Boiled chicken is a familiar dish in ceremonies, memorial services, festive gatherings, and daily meals in Vietnamese cuisine. However, not everyone can prepare delicious boiled chicken like those sold in restaurants. Novuz is here to share some tips to make this dish more enticing.
1. Choose fresh and firm chicken meat:
- Avoid selecting chickens weighing over 2kg, as larger chickens may result in softer and less attractive meat, prone to skin cracking during boiling.
- Opt for locally-raised chickens (either roosters or hens), as they generally offer sweeter and more fragrant meat compared to commercially raised ones.
- Quality chicken should have a light yellowish skin without any purple or red marks, and the meat should be a pale pink color with no unusual odor. The firmness of the meat is also essential; press the thigh and drumstick with your fingers to assess the elasticity.
2. Use cold water
- To maintain the chicken's freshness and tenderness, start boiling the chicken from cold water. Place the chicken in a pot of cold water before bringing it to a boil.
3. Add salt to the boiling water
- Adding an appropriate amount of salt to the boiling water enhances the tenderness and flavor of the chicken. Avoid using excessive salt; 1-2 tablespoons should be sufficient.
4. Avoid overcooking
- The correct boiling method involves placing the chicken into warm water (around 60 degrees Celsius), adding some dried shallots and smashed ginger, then bringing it to a gentle boil. Let it simmer for about 5 minutes while occasionally skimming off any impurities. Turn off the heat, cover the pot, and let it steep for 20-25 minutes, depending on the chicken's size. This ensures evenly cooked, moist, and flavorful chicken without red bones or torn skin. The cooking time may vary for larger or older chickens.
With these four tips for making delicious boiled chicken, we hope you achieve success and impress others with a delightful chicken dish comparable to those found in restaurants.
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