How to Boil Chicken Without Water, But with Salt, Lime Leaves, Lemongrass and Wine

How to Boil Chicken Without Water, But with Salt, Lime Leaves, Lemongrass and Wine

Boiled chicken is a familiar dish to people around the world. This dish is both nutritious and easy to eat and is extremely loved by people. Especially due to customs, most of the time during Tet, death anniversaries, and weddings in East Asian countries such as China, Korea, Vietnam… the indispensable dish is boiled chicken.

And to have delicious, tender boiled chicken without being overcooked or falling apart, try the trick of boiling chicken without using water like the methods below. The ingredients used to boil will also blend into each fiber of the meat, making the chicken fragrant, retaining the original sweetness of the meat while still being rich and delicious.

1 cleaned chicken, 1 ginger, half a cup of white wine (or vinegar, salt), soup powder, cooking oil, green onions

Step 1: To make the dish look and taste better, first take half of the spices, such as ginger, crush it, mince the remaining spices, combine them with white wine, and rub them on the chicken. Then, marinate the chicken for 30 minutes to get rid of the bad smell. If you don’t have alcohol, you can still rub the chicken multiple times with a mixture of salt and vinegar (2:1). After rinsing it with clean water, coat it with soup powder, and let it soak for about two hours.

Step 2: Next, add a small amount of cooking oil to the bottom of the rice cooker and spread it around so that it covers the bottom of the pot. Place thinly sliced ginger and green onions on the bottom of the pot, then arrange the chicken. Pour in 1 cup of cooking wine, cover, and turn on the cook button. When the pot switches to the incubation mode, wait 10 minutes before flipping the chicken over and pressing the cook button again.

Step 3: Next, after the pot switches to the incubation mode, leave it for another 5 minutes. Check to see if the skewer is no longer oozing red juice. Take the chicken out and allow it to cool completely before chopping. So you have a delicious, flavorful boiled chicken dish that everyone will enjoy.

1 chicken, cleaned of feathers, 1/2 bowl of salt, 1 year lemon leaves, 5-6 lemongrass, white wine

Step 1: First you need to use wine and salt on the chicken and then rinse with clean water to remove the smell.

Step 2: Next, crush the lemongrass and cut it into pieces about one knuckle long. Then, in a large pot large enough to accommodate the chicken, spread salt evenly to cover a thin layer on the bottom of the pot, then cover the salt with lemongrass and lime leaves, and insert a portion of the lime leaves and lemongrass into the chicken’s belly. This ensures that the chicken is extremely delicious and flavorful after cooking, as opposed to bland when boiled in regular water.

Step 3: Next, add the chicken to the pot and cook over medium heat for a few minutes. When the heat rises, reduce it and simmer for another 40-50 minutes. This eliminates the need to turn the chicken while boiling.

1 chicken, salt, wormwood, lime leaves, lemongrass

Step 1: First, to deodorize, rub salt on the chicken, then wash and drain

Step 2: Next, take the previously prepared lemongrass, then crush the lemongrass and cut it into pieces. Wash lemon leaves and mugwort and then chop them to prepare for steaming.

Step 3: To prevent burning, line the bottom of the pot with foil, sprinkle with a thin layer of salt, then top with half of the lemongrass, mugwort, and lime leaves, stuffing the other half into the chicken belly. Place the chicken in the pot and heat over high heat until there is steam. Reduce the heat and simmer for 30 minutes.

Step 4: Then, turn off the stove, leave for another 10 minutes, then remove the chicken and allow to cool before chopping. With this method of boiling chicken, you will get delicious, unforgettable chicken. Once you’ve tried it, you’ll want to eat it forever.

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