Is it better to use old chicken or tender chicken for boiled chicken? Which kind of chicken is better for boiled chicken?

We all know that there are many ways to cook chicken, and boiled chicken is one of the more popular ones. Its meat is tender and delicious, and it tastes super good. It is very popular among people. Many people often eat boiled chicken. So what kind of chicken is best for boiled chicken? Let's take a closer look!

What kind of chicken is delicious?

To make boiled chicken, you must first choose the right chicken. The best choices for chicken are Sanhuang chicken and Qingyuan chicken. The best age for chicken is about 9 months. Chicken that is too young will not taste like chicken, and chicken that is too old will not be easy to cook and will not taste good, so it is not suitable for boiled chicken.

Even the chicken used to make white-cut chicken needs to be a special "Qingyuan chicken". Not all chicken is authentic. So there is absolutely no need to make sliced ​​chicken yourself, you have to pursue it, "absolutely authentic" is so extreme, just need to understand: the most important thing about white-cut chicken is "keep the original flavor!" We also need to know the correct way to make white-cut chicken, remember these two things, so the chicken is very authentic.

How to make boiled chicken

Ingredients: a free-range chicken, ginger, onion, peanut oil, chicken powder, salt, cooking wine, salt-baked chicken powder

step:

1. Clean the chicken and remove the internal organs. Be sure to remove the chicken lungs, otherwise it will not be cooked through.

2. Add water to the pot, just enough to soak the chicken, then add ginger, onion, salt for seasoning, a little cooking wine to remove the fishy smell, and bring to a boil over high heat.

3. Pick up the chicken head, put it into the pot and soak it for 5 seconds, then lift it up. Repeat three times. The purpose of this is to blanch the blood inside the chicken with cold water and keep the temperature inside and outside consistent.

4. Turn to low heat and soak for 25 minutes, then take out and poke the chicken leg with chopsticks to see if there is blood coming out. If not, it means it is cooked.

5. Soak the chicken in ice water for 10 minutes immediately after taking it out. If there is no ice water, you can also use cold boiled water.

6. The next step is to prepare the dipping sauce. Whether it tastes good or not is also very important. Use pure peanut oil from the countryside, crush ginger and scallions, add a little salt, salt-baked chicken powder and mix well. Dip it in the sauce when eating, it tastes first-class.

The boiled chicken made in this way has smooth skin, tender meat, delicious texture and original flavor.

What are the techniques for making white-cut chicken?

1. If you want to make the skin of the boiled chicken yellow, in addition to adding natural plant ingredients: yellow cassia bark and turmeric powder, the three-yellow chicken can also be soaked to make it golden. In fact, there is no need to worry about those things when you eat it yourself. As long as the chicken is free-range, the taste will not be bad. The chicken that is raised for six months has the best quality.

2. A 2-pound chicken should be soaked for 17 to 19 minutes, and a 3-pound chicken should be soaked for 23 to 25 minutes. Control the heat well to keep the temperature without rolling.

3. To judge whether the chicken is cooked, you can look at the chicken leg. If the muscles are tight, it means it is cooked. You can also use chopsticks to poke the thickest part of the chicken leg to see if there is blood.

4. Putting the cooked chicken into ice water can make the chicken skin and chicken meat tighter and smoother. It can also coagulate the blood in the chicken bones to keep the chicken fresh and tender, which is why the meat is delicious.

5. It is not advisable to add too many spices to boiled chicken, because boiled chicken is about the original flavor of the chicken, so simple seasoning is enough.