Boil chicken and duck so that the belly is facing up or down so that the chicken skin is golden and delicious like a restaurant

Many people boil chickens, poultry, but the meat and chicken broth are not fragrant, and think that when boiling, the chicken and duck belly must be placed upwards, or downwards, the new chicken skin will be golden and crispy like a restaurant.

Boil the chicken with the belly facing down and fill the chicken with water

Chicken, duck, geese, poultry… often have a characteristic odor. Boiling chicken, duck and poultry is very simple, but to boil delicious chicken, duck and poultry, not everyone knows how to do it. Boiling is as follows:

Material

– 1 duck/chicken

– Fresh ginger 1 bulb, dried onion 1-2 bulbs, lemongrass 1-2 branches, scallions, Chinese coriander, salt, pepper, lemon, vinegar…

Delicious boiled chicken and duck need a few more ingredients. Illustration.

How to get rid of bad smell

Preliminarily clean the chicken/duck, cut off the oily glands in the poultry’s tail, lest there is a little slime left behind, it will also make the chicken/duck and the broth smell bad and difficult to eat.

Use salt, pepper, crushed ginger (additional white wine) to massage the chicken/duck, then let it soak for a few minutes, then wash, drain and put in the boiling pot.

How to boil

Choose a boiling pot that contains enough chicken (note to choose the right chicken pot, because a small pot makes it difficult to turn the chicken over and also breaks the skin, the black and white places are not beautiful, the big pot takes time to boil the chicken). Note that when boiling chicken, keep the belly of the chicken facing down and pour water into the pot so that it just covers the whole chicken.

Boiling chicken/duck want to be delicious, you must prepare some more ingredients to boil together:

– Use 1 fresh ginger root, 1/2 is smashed, 1/2 grilled until fragrant.

– Dried onions are also grilled until fragrant and golden, then peeled and smashed.

– Lemongrass washed, cut off the old leaves, smashed.

Put lemongrass on the bottom of the pot. Add crushed fresh ginger and a pinch of salt to the pot with the chicken/duck from the cold water. When the pot of boiling chicken/duck is almost boiling, drop the grilled ginger and grilled onions in fresh smashed and boiled together.

When the water boils, lower the heat, braise for about 15-20 minutes, then use the tip of the chopsticks to skewer the chicken/duck, if you see red water, cook for a few more minutes until the meat is fully cooked.

Take out the chicken/duck to cool, cut into bite-sized pieces, arrange on a plate. Blanch a few heads of white onion to decorate the chicken dish and then serve very sweetly.

The pot of chicken/duck broth, also known as broth, is very fragrant and delicious. If used to drink, drop a few stalks of onions, a little salt will be more delicious and rich. Or cook soup, simmer bamboo shoots, or make vermicelli broth… very delicious.

Note if it is boiled (or simmered) chicken, duck, or geese to cook vermicelli or pho, remember to put grilled ginger and grilled onions in the pot of broth to wake up the aroma.

Boiling chicken wants to be beautiful, so force it to shape first and then put it in the pot. Illustration.

How to boil delicious chicken

Material

– 1 young chicken 1.5 – 2kg

– Green onions: 50g, 200g purple onion, 300g ginger, 2 fresh turmeric.

Making

Roast ginger and onions until fragrant, put in a pot of boiling water.

Peel the purple onion, wash it and put it in a pot of water (1 liter of water for 20g of onions), with 1 teaspoon of salt to make the chicken broth delicious.

Place the chicken on its side in a pot of cold water, with its head facing back, legs tucked behind its belly, its wings naturally contracted (should tie the wings to shape the chicken before putting it in the boiling pot).

Put the chicken in the pot, pour cold water over the chicken body (don’t put the chicken in hot water because the chicken skin will shrink, easy to crack, tear).

Before the water boils, add 1 piece of fresh ginger and smash it into the chicken broth. Just boil the chicken and soup, the water is almost boiling, then lower the heat until it just boils (don’t let it boil), just boil and skim off the foam (about 8-10 minutes).

The boiling process needs to be flipped on both sides so that the chicken is not crooked or skewed.

Depending on how big or small the chicken is, increase or decrease the boiling time accordingly.

If it is young chicken, boil for about 5 minutes.

If the chicken is mature and boiled before eating, let it rest for about 10 minutes, then poke the chicken with the tip of the chopstick, if the chopsticks pierce easily, the water is not red, then the meat is cooked, then turn off the stove. Cover and braise for another 5-10 minutes.

If you want the chicken to be finished eating when it has a crispy skin, then immediately take it out and drop it into a bowl of ice water (if you don’t have ice, use clean filtered water) completely soaked in cold water for 15-20 minutes until it cools completely – this is the stage that decides the degree of temperature. crispy chicken skin.

– If you want the chicken skin to be golden and shiny, puree turmeric, stir-fry with chicken fat, purple onion and minced garlic and then sweep it on the chicken skin to have a beautiful aroma and golden color for the chicken. Folks often decorate the offering chicken with a rose flower when placed on a plate, or decorate it with a white onion trimmed with flowers.

Chicken broth to cook porridge, mixed white cabbage salad, carrots served with boiled chicken. Or use boiled chicken with salt, pepper, lemon, or dipping sauce.

Note when boiling chicken

– Young chickens, small chickens (and ducks, swans) boil for 10 minutes, turn off the heat and braise whole chickens in a pot of hot water for 15 minutes, then take them out and chop.

– If boiling half a chicken/duck, reduce the boiling time to 7 minutes, and braise the whole chicken in the pot for 10 minutes.

– If you boil the chicken without filling it with water, remember to turn the chicken several times during the boiling and braising process, and use chopsticks to make sure the meat is fully cooked.

– If the chicken is too big, or too thick, and the inside is still slightly red, take the pieces of red meat into a wide-rimmed dish, wrap the food in plastic wrap, and put it in the microwave to defrost for a few minutes. will ripen evenly.