The restaurant chef will never tell you: Want a boiled chicken, stretch the ball just for this

Prepare before boiling

Before boiling chicken, you need to prepare the following ingredients:

- Chicken was slaughtered and cleaned. For boiled chicken to be finished, bringing the piece of meat to be plump and beautiful, you should ask the salesperson to dissect. Wash the chicken with salt to keep the skin clean. Especially, when washing, it is necessary to wash the secretion to prevent the broth from becoming cloudy and that the blood adheres to the bumps.

- Other ingredients include ginger, dry onion, chicken fat, turmeric.

- The pot / pot of chicken must be large enough to fit in the chicken.

How to boil chicken

Step 1: Prepare the pot to boil the chicken

Put the chicken in the pot, pour water into the pot and then add the scallions, crushed ginger and half a teaspoon of salt into the pot to boil the chicken.

Add water to invade to boil the chicken

When boiling chicken you pay attention to the chicken in the pot of water when the water is still cold so the chicken will cook evenly from the outside in. If you wait until the water is boiling for the chicken to boil, the chicken will not only ripen but the chicken skin will crack, making the chicken lose its appeal.

When you boil the chicken you should put the chicken belly down, the water just flooded the whole chicken. The pot of chicken is moderately large, neither too big nor too small.

Bake 1 ginger, 1 onion, smash into a pot of chicken broth and then boil (if you do not want to give onions, ginger, you can skip this step). If young chickens and young chickens are boiled for another 5 minutes, while older chickens are boiled for another 10 minutes. Then turn off the heat, cover the lid, and soak the chicken in water for another 5 minutes.

To have a nice yellow color for the chicken skin

Crush a little bit of fresh turmeric then squeeze the water, mix with the fried chicken fat. When the chicken is finished soaking in cold water, remove, drain, apply a thin layer of this mixture evenly onto the skin of the chicken. Make sure the skin is yellow, even looking very tight and glossy.