1. Choosing the Right Chicken

• Free-range or native chicken is highly recommended for the best flavor and texture.

• For live chicken: Choose a healthy one with glossy feathers, firm body, bright eyes, and large scales. These are signs of a strong, flavorful bird.

• For processed chicken: Look for even yellowish skin, firm and plump meat, small keel bone, and moderate fat around the neck and thighs.

• Avoid commercially pre-boiled or industrial chickens as the meat is often soft, mushy, and lacks natural flavor.

Tip: Native hens tend to have slightly smaller bones, whiter and firmer meat, and a natural sweetness that enhances the taste of traditional dishes.

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2. Preparing the Chicken

1. Rinse the chicken thoroughly and rub it with salt to remove impurities and any unpleasant odor.

2. Remove the fat from the belly and neck; keep it for later use in stir-frying or for making chicken-flavored dishes.

3. If cooking for a family meal, a hen is ideal because of its tender and flavorful meat, smaller bones, and attractive golden skin.

Note: Proper cleaning not only improves hygiene but also ensures the chicken absorbs flavors better during cooking.

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3. Boiling the Chicken

1. Place the chicken in a pot with enough water to fully submerge it.

2. Add aromatic ingredients such as shallots, onion bulbs, or the base of green onions. For soups, a few slices of ginger can be added, but avoid strong spices if the broth will be used with vegetables later.

3. Add two tablespoons of coarse salt to season the water evenly.

4. Bring the water to a boil over medium-high heat. Once boiling, reduce to a low simmer and cook 10–20 minutes, depending on the size of the chicken.

5. Turn off the heat and allow the chicken to rest in the hot water for 30 minutes. This step helps the meat remain firm and prevents it from breaking apart.

6. Remove the chicken from the water and rinse under cold running water to eliminate residues, tighten the meat fibers, and make the chicken firmer. Drain thoroughly.

Tip: Letting the chicken rest in hot water ensures even cooking, making the meat juicy and tender while keeping the skin smooth.

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4. Secrets to Golden, Attractive Chicken Skin

1. Chicken fat and turmeric mix:

   • Take 20–30 ml of rendered chicken fat from the stir-frying step and mix it with either finely chopped fresh turmeric or turmeric powder.

   • Heat briefly for 30 seconds to 1 minute, then turn off the heat.

   • Brush this mixture evenly over the chicken skin. This method gives the skin a natural, bright golden color without overpowering the chicken’s natural flavor.

2. Firm meat for clean cutting:

   • Allow the chicken to cool completely. You can refrigerate it for 30–60 minutes before chopping. This step makes slicing easier and keeps the pieces intact.

3. Smooth skin:

   • Immediately after boiling, immerse the chicken in hot or cold water to prevent the skin from drying out.

   • Mix the juice of fresh turmeric with the rendered chicken fat and brush it onto the skin for a shiny, smooth finish.

Extra Tip: Using fresh turmeric gives a gentle aroma and appealing color, whereas adding it directly to the boiling water can result in a strong, slightly bitter taste.

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5. Additional Tips

• During boiling, you can collect fat from the belly and neck to use later in stir-fries, fried rice, or sticky rice dishes.

• Avoid over-spicing the water to maintain the natural sweetness of the chicken broth.

• If you want extra flavorful meat, you can lightly massage the chicken with salt and turmeric before boiling.

With these steps, the chicken meat remains firm and juicy, while the skin turns golden and visually appealing. The broth is naturally sweet and aromatic, perfect for soups or as a base for other dishes.

Result: Firm, succulent, and flavorful chicken with smooth, golden skin — a visually stunning dish that tastes as good as it looks.