The Secrets to Boiling Chicken

 On weekends, when housewives want to treat their families and loved ones to a delightful meal, boiled chicken is a popular, easy-to-make, and fairly economical dish that suits many households. But how can you prepare chicken that is both delicious and visually appealing? 

If you boil it thoroughly to ensure the inside meat is well-cooked, the outer skin and meat may become overly tender; however, if you preserve the outer skin's crispiness and firmness, the inner meat and bones might appear reddish. 

To address this, when boiling chicken, place it in lukewarm water initially to prevent the chicken skin from cracking. Then, boil the chicken in simmering water (water that gently rolls without bubbling vigorously). The fastest boiling time for a chicken is around 20 minutes (on average, 30 minutes), but for even cooking and achieving a glossy golden skin, it should take about 45-60 minutes (on low heat). 

If the chicken has just been taken out of the refrigerator, the boiling time should be doubled compared to normal. To ensure a golden and appetizing appearance for the chicken and prevent the skin from becoming dull or discolored after boiling, as soon as the chicken is nearly cooked, lift it out of the boiling water and immediately immerse it in a basin of clean water, preferably cold water. Leave it in until the chicken has cooled completely, preserving the skin's color. Then, allow the meat to drain slightly, and brush a thin layer of rendered chicken fat over the skin. This will give the skin a glossy, golden appearance and a smooth texture, making the chicken look incredibly enticing.