Should chicken be boiled in cold water or hot water

When blanching chicken, cold water is more conducive to removing fishy smell and blood foam, while hot water is more suitable for quickly locking in freshness. The selection method should be determined according to the cooking purpose. Cold water is suitable for stewing, and hot water is suitable for short-term cooking such as stir frying or White cut chicken.

Putting cold water in a pot can evenly heat chicken from the inside out, allowing blood and impurities to fully seep out during the slow heating process, especially suitable for chicken soup dishes that need to preserve their original flavor. The meat gradually shrinks at low temperatures, and the fibers are not easily broken. After long-term stewing, it can still maintain its shape intact.

Hot water is used to quickly solidify surface proteins at high temperatures, reducing juice loss and maintaining a fresh and tender taste. High temperature instantly locks in internal moisture, suitable for cooking methods that pursue smooth and elastic teeth, but there may be residual blood foam that needs to be rinsed later.

Before processing chicken, it is recommended to scrub the skin with salt to remove dead skin cells. When blanching in cold water, ginger slices and cooking wine can be added to enhance the deodorization effect. Immediately supercooling after blanching can tighten the skin layer. Different parts such as chicken breast are suitable for quick blanching in hot water to avoid hardening. For boneless chicken, it is recommended to blanch slowly in cold water to ensure that the inside is fully cooked. Daily storage of uncooked chicken should be frozen at minus 18 degrees Celsius for no more than three months, and consumed within 24 hours after thawing.