Boiled chicken is one of the national delicacies, but few people make it at home. They are always worried that the chicken will be overcooked, the juice will be lost, or the chicken skin will be cracked and the appearance will not look good. No need to worry anymore, let the coffee mom who loves cooking teach you the tips for blanching a whole chicken, ensuring beautiful, tender and juicy blanched chicken!

Glossy chicken skin and juicy chicken , just looking at it makes people drool!

This is how to scald a whole chicken or chop a chicken

1. Wash the chicken first and stuff the chicken feet into the belly.

2. Boil 7 or 8 minutes of hot water.

3. After the water boils, grab the chicken head and put the chicken body into the boiling water (the belly of the chicken is filled with hot water) and slowly circle it.

4. Then set the chicken aside to allow the abdominal water to drain. The purpose of changing the water in the abdominal cavity of the chicken is to allow the whole chicken to be evenly heated inside and outside.

5. Do steps 3 and 4 three times in a row, then put the whole chicken into the pot with the chicken head pressed under the water. The fire is still on high, boil until it boils for about three minutes, then turn to low heat. This way the chicken heads won't turn ugly when cooked.

6. While turning to low heat, cover the pot and cook for 20 minutes. For low heat, just turn on the circle in the middle.

After 7.20 minutes, open the lid of the pot, put the chicken in the pot again.

8. Then turn off the heat, cover the pot and simmer for twenty minutes.

9. To check whether it is cooked, just insert chopsticks into the thickest part of the chicken leg and see if there is blood flowing out. If there is, continue to simmer for a while.

After the chicken is blanched, apply rice wine and salt on the whole chicken while it is still hot. If you want to reshape it, insert an iron skewer through the nostril while it is still hot to fix it. If there is no iron skewer, you can use a barbecue knife. Bamboo sticks.

After cooling, take out the iron skewer, and the neck of the whole chicken will be very straight!

This is restaurant-grade fresh and tender white chicken, which you can also eat at home! It’s so happy, even the chicken breast parts They are all tender, juicy and delicious! Friends who want to try it, buy a whole chicken and try cooking it!

The chicken skin will become more elastic after it is cold!