How to Boil Chicken: Tender, Shiny, and Tear-Free Skin
To boil chicken to perfection, avoid boiling at too high a temperature and make sure to adjust the cooking time accordingly.
Ingredients
- 1 rooster (~1.5kg)
- 1 piece of ginger
- 4-5 lime leaves
- Coarse salt
- Turmeric powder
Instructions
Prepare the Chicken
After slaughtering, plucking, and cleaning the chicken, rub coarse salt thoroughly over the surface and inside the chicken. Remove the oil gland, clean the tongue, and rub salt thoroughly around the chicken’s throat. Be sure to remove all the pinfeathers, especially the small black ones, as these are the 'culprits' that cause an unpleasant odor, diminishing the taste of the boiled chicken.
Rinse the chicken well after salting and let it drain. For a shiny yellow appearance, you can rub a layer of turmeric powder over the chicken.
Wash the ginger, remove any black or rotten spots, and crush it. Stuff half of the ginger into the chicken’s cavity.
Wash the lime leaves, finely slice half, and keep the other half whole to add when boiling the chicken.
How to Boil Chicken Perfectly
Place the chicken in a pot, add the ginger and lime leaves, then fill the pot with water until the chicken is fully submerged. Place the pot on the stove and set the heat to medium. For example, if your stove has 8 heat settings, boil the chicken at level 6. Avoid using too high a temperature, as this can cause the chicken’s skin to tear or burn, especially if the pot has a thin bottom.
When the water begins to simmer with small bubbles at the bottom, flip the chicken. Once the water returns to a full boil, flip the chicken again. At this point, reduce the heat and boil each side of the chicken for about 2 minutes.
Lower the heat further to a gentle simmer, cover the pot, and continue boiling for an additional 10 minutes. Occasionally turn the chicken to ensure it cooks evenly on all sides.
After 10 minutes, turn off the heat and let the chicken sit in the pot for another 5 minutes. Then remove the chicken and let it cool completely before cutting it into pieces. This will ensure that the chicken pieces are neat and do not fall apart.
You can check if the chicken is fully cooked by inserting a toothpick into the thigh (the thickest part of the chicken). If the liquid that comes out is clear, the chicken is done.
Before cutting the chicken, skim the fat from the surface of the boiling water and brush it over the chicken’s skin. This will give the chicken a shiny yellow appearance and prevent it from drying out. For an even shinier finish, you can render chicken fat separately and brush it over the chicken skin before serving.
How to Make Boiled Chicken Dipping Sauce
Boiled chicken is typically served with a dipping sauce made of salt, pepper, and lime. Here’s how to prepare it:
Add 1 tablespoon of coarse salt, 1 teaspoon of peppercorns, and 1/2 teaspoon of sugar to a pan. Heat the pan and dry-roast the mixture for about 2 minutes. Then, transfer the salt and pepper mixture to a mortar, add 1 fresh chili, and grind it to a fine powder.
Transfer the ground salt and pepper to a small bowl, sprinkle with sliced lime leaves, and add 1 tablespoon of lime juice. Mix well, and your dipping sauce is ready.
Tips & Notes
- Choose free-range chicken for sweeter, more fragrant meat; industrially raised chickens tend to have softer meat.
- Use a rooster for boiling; hens are better suited for stir-frying.
- Select a pot that fits the chicken well, not too small for its size.
- If you have leftover boiled chicken, shred it to make chicken congee or shredded chicken salad, which are both delicious options.
