Boil chicken without forgetting this: The meat is delicious, the crunchy skin is thick and the whole house is gripped.

Resources

Prepare 1 chicken about 1 -1,5kg,

Fresh onions, ginger, lemongrass, full spices .

Making

You go into a pot of salt, a medium crushed ginger and about 5 stalks of green onion cut the head of white tubers into chicken broth.

Next, put the pot on the fire and put it in the chicken so that the water will flood the chicken.

When boiled, note that the pot should be as tall and wide as the chicken. If the chicken is from 1.5 to 2 kg, you can choose a pot with a diameter of 28 cm is just right.

Conversely, when you choose a pot too big, the chicken will be shrunken and not beautiful and vice versa, boiled chicken in the pot is too small, the chicken will not ripen, it will be all nine seats.

Heat it until it boils, then set the fire again. When you boil if the fire is too big, the chicken will ripen faster but the bumps will shrink causing cracks and protrusions. On the other hand, if the chicken is boiled too much, the skin will suffer, if boiled quickly, the meat and bone will not be red. You should choose the appropriate boiling time from 40-60 minutes.

When you see the chicken smell good, when the chicken is boiling, turn on the heat, put in a cup of cold water and boil it again and turn off the stove.

Next, use the stabbing chopsticks in the thickest part of the meat if you don't see the red water, which means the chicken is cooked and the chicken is removed immediately to cool down and chop the chicken.