According to Good Housekeeping and Taste of Home, the most important secret to a delicious boiled chicken is to choose fresh ingredients and control the temperature when cooking.
First of all, you should choose free-range chickens with firm, low-fat meat. When boiling, you need to release the chicken into a pot of cold water instead of boiling water to gradually increase the temperature, helping the cooked meat to cook evenly from the inside out without peeling.
To enhance the flavor, you can add a few slices of ginger, green onions or lemon leaves to the pot of water. These ingredients both deodorize and create a characteristic aroma for chicken.
Another tip is to keep the heat medium throughout the boiling process. Boiling water that is too strong will make the chicken dry and cracked. After turning off the heat, steep the chicken in the pot for another 1015 minutes, the meat will be soft but still retain its firmness.
When removing the chicken, you can gently apply the turmeric water mixed with chicken fat to turn the skin golden yellow, eye-catching. This is a secret applied by many chefs, helping the boiled chicken not only taste delicious but also beautiful on the rice tray.
