Boiling Chicken: Don't Add Salt and Plain Water—This Is the Secret to Sweet, Tender, and Firm Meat

Boiled chicken is a traditional and popular dish in Vietnamese cuisine. It often appears in family meals, festivals, or special occasions and is an essential item on the menu. Although it seems simple, cooking boiled chicken to perfection—tender, delicious, and flavorful—is not always easy. Many people struggle with boiling chicken, leading to issues such as bland meat, cracked skin, or not achieving the desired flavor.

To avoid these problems, boiling chicken requires attention and following these four important steps. If you follow them correctly, you will enjoy a delicious bowl of boiled chicken with fresh, tender meat—not too tough or too dry—and most importantly, ensuring excellent flavor for your dish.

Why Should You Boil Chicken in Boiling Water?

To boil chicken properly, first, clean the chicken by plucking the feathers and washing the inside. Then, bring water to a boil in a pot and add some chopped spring onions and ginger. The ginger and spring onions will help eliminate the chicken's odor.

Dip the Chicken Three Times

After placing the chicken into the boiling water, dip it in for a few seconds, then remove and return the chicken to the hot water. Repeat this process two more times. This step helps the chicken adapt to the hot water, prevents the skin from breaking, and enhances the flavor of the meat.

Next, cover the pot and continue boiling for 20 minutes. Once the chicken is cooked, place it in a bowl of cold water. This will make the skin crispy and give the chicken a brighter color, making your boiled chicken more appealing.

Avoid Using Too Many Spices When Boiling Chicken

Many people think that adding lots of spices is necessary to remove the odor when boiling chicken. However, this is a mistake. Chicken already has its own natural aroma and sweetness.

Using too many spices can overpower the chicken's natural flavor and aroma. When boiling chicken, you only need to add a few slices of ginger and a stalk of spring onion to neutralize the smell, and a pinch of salt if necessary.