Boiling chicken seems simple, but if done the wrong way, the meat can turn red in the center or taste bland. Here’s a step-by-step method to make chicken tender, flavorful, and with perfectly golden skin.

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How to Boil Chicken with Fragrant Onion and Ginger

Step 1: Prepare the Ingredients
Choose a fresh whole chicken—either freshly slaughtered or thawed from frozen. Clean the chicken thoroughly and pat dry. Wash the green onions and ginger, then chop the green onions and cut the ginger into thin strips.

Step 2: Marinate the Chicken
Rub cooking wine evenly over the entire chicken. Stuff some green onions and ginger strips inside the cavity of the chicken. Sprinkle chopped green onions and ginger over the surface of the chicken. Let it marinate for about 30 minutes. This step helps remove any gamey odor and allows the chicken to absorb flavor.

Step 3: Blanch the Chicken
Bring a pot of water to a boil, then briefly immerse the chicken for about 10 seconds before removing it. Repeat this process three times. This helps tighten the meat and remove impurities, giving the chicken a firmer texture after cooking.

Step 4: Boil the Chicken with Seasoning
After the third blanching, keep the chicken in the pot. Add green onions, ginger strips, a pinch of salt, cooking wine, and a few dried gardenia fruits to give the chicken a golden color. Simmer over low heat for 10 minutes, then turn off the heat and let the chicken sit in the hot water for another 15 minutes. Check the thickest part of the meat—if there’s no red liquid, the chicken is fully cooked.

Step 5: Cool the Chicken in Ice Water
Once cooked, immediately transfer the chicken into a bowl of ice-cold water for about 3 minutes. This temperature shock firms up the skin and makes the meat more flavorful. After cooling, remove the chicken, drain, chop into pieces, and serve with your favorite dipping sauce.

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Extra Tips for Perfect Boiled Chicken

1. Choose fresh chicken: Select free-range or farm chickens for firmer, sweeter meat. Avoid chickens with any off smell or signs of spoilage.

2. Marinate before boiling: Rub a little salt and crushed ginger on the chicken for 15–20 minutes before cooking. This enhances aroma and removes any unpleasant odors.

3. Start with cold water: Place the chicken in a pot of cold water before turning on the heat. This ensures even cooking from the inside out.

4. Don’t cover the pot fully: When the water begins to boil, reduce the heat and allow it to simmer gently. Keeping the pot uncovered lets steam escape and prevents the meat from becoming tough.

5. Season the boiling water: Add slices of ginger, shallots, and a pinch of salt to the water for extra aroma and flavor.

6. Watch the cooking time: Depending on the chicken’s size, boiling usually takes 30–40 minutes. Test by inserting a skewer into the thigh—if no red juice comes out, the chicken is cooked.

7. Ice water bath: After boiling, soak the chicken in cold water for a few minutes to make the skin crisp, the meat tender, and retain moisture.

By following these tips, you’ll enjoy a perfectly boiled chicken that’s golden, juicy, and flavorful without any unpleasant odor. It’s a simple method that transforms a basic dish into something special.