Mom makes sure how to boil chicken with 1-0-2: Golden chicken, sweet meat without fear of cracking skin

There are many tutorials to boiled chicken Burning incense or presenting a feast does not crack the skin, but there is a new way to ensure that many women do not know it, but it is extremely quick and easy.

That is, the chicken is not boiled in the usual way with cold water and then boiled until cooked. This fairly new way of making chicken will help the boiled chicken to have crispy skin without cracking.

– Chicken: 1 chicken (about 1kg); 1/2 cup salt (use a rice bowl to measure salt)

– Lemongrass: 5-6 bulbs; lime leaves: enough to stuff a chicken belly and cover with salt; Alcohol.

Way boiled chicken

– Buy chicken to clean, wash and dry. Use alcohol and salt to rub around the chicken and then rinse with water to clean.

– Mix a mixture of turmeric powder and sesame oil (sesame) and rub it all over the chicken, especially for chickens with white skin, so that after steaming the chicken skin will be shiny and have a beautiful golden color.

– Wash lemon leaves. Wash, crush and cut in half. Use a pot with a diameter to fit the chicken, sprinkle salt on the bottom of the pot and spread evenly. Next, spread a turn of lemongrass so that it is covered with salt and then sprinkle another turn of lemon leaves. Place the chicken on the top so that the chicken does not touch the salt, cover the pot and bring to the boil.

– Boil chicken Cook on medium heat for a few minutes, until there is a lot of steam in the pot, then reduce the heat to the lowest level. Simmer for 40-45 minutes until the chicken is cooked (during cooking, absolutely do not open the lid, it will lose heat).

Chopping chicken

If the chicken is really cold, cut it because the skin and meat will be firmer at that time, and the chicken will not be broken or crushed.

To properly chop chicken, the first requirement is that the knife must be very sharp and heavy and the cutting board must be thick and firm. Can prepare 2 knives, a thick, sharp, heavy, big knife to chop, a small knife with a sharp point to separate 2 thighs, 2 wings for easy and beautiful.

First, use a light, thin sharp knife to separate the thighs and wings. Then cut off the fishing float, separate the head and neck. Chopping chicken requires a sharp knife and a thick cutting board to chop it up and eat it right away.

Continue to stand the chicken up, use a heavy knife to cut along the chicken’s back, then brake the bone face down on the cutting board, the skin on top.

At this time, cut the chicken into 4 pieces (2 pieces of back, 2 pieces of breast) and then from those 4 pieces, cut small pieces to eat and remember that when chopping, you must look at the place you intend to cut and chop firmly.