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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
After purchasing the whole chicken, let it thaw at room temperature for 2 hours (or submerge in running water for 30 minutes) to completely remove internal chill.
Watch out
If the coldness inside the chicken is not removed, it will drop the water temperature rapidly upon submerging, leaving the meat raw near the bones.
Add 15 liters of water into a large stock pot, add 3 smashed lemongrass stalks, 50g garlic, 60g sliced shallots, 40g galangal, 2 pandan leaves, and 3 tsp salt. Bring to a boil over high heat for about 8 minutes to infuse aromatics.
local_fire_departmentHigh heat, boil about 8 minutesWatch out
Water volume must fully submerge the whole chicken. Add more water if insufficient, otherwise cooking will be uneven.
Watch out for steam and hot water splashes when dunking the chicken. Heat-resistant gloves are recommended.
Add 3 tsp turmeric powder to another pot of boiling water. Holding the whole chicken, dunk it into the boiling turmeric water and lift repeatedly for 1 minute, ensuring hot water floods the cavity until the skin firms and turns golden yellow.
local_fire_departmentHigh heat, about 1 minuteWatch out
Repeatedly lifting and dunking tightens the skin
skipping this will leave the cooked chicken skin dull and uneven in color
Bring the aromatic stock pot back to a rolling boil. Submerge the colored whole chicken rear-first, ensuring hot broth floods the cavity. Boil on high heat for 1 minute, then immediately turn off heat, cover tightly, and steep off-heat for 35 minutes until cooked through.
local_fire_departmentHigh heat for 1 min, then steep off-heat for 35 minsWatch out
Do not open the lid during the off-heat steeping process, otherwise heat loss will result in undercooked chicken.
Remove the poached chicken from the broth and submerge it immediately into an ice water bath for 15 to 20 minutes until thoroughly chilled.
Watch out
Thermal shock creates the gelatin layer between skin and meat
ensure sufficient ice bath time or the skin won't be crispy
Use caution with sharp knives while deboning. Keep fingers clear of the cutting edge.
Place the chilled chicken on a cutting board and cut off wings and leg quarters. Remove breast meat along the ribcage, deboning breast ribs and cartilage; then cut around thigh joints to pull out leg bones, trimming excess fat.
Watch out
Keep the knife tip pressed against the bones when deboning to avoid tearing the skin or meat.
Place the deboned chicken breasts and thighs into a heat-resistant zip bag (rated 80°C+) and seal tightly. Submerge in a pot of 70°C warm water for 15 to 20 seconds to warm the meat gently without overcooking.
local_fire_department70°C warm water bath for 15-20 secondsWatch out
Never reheat using a microwave or boiling broth directly, as it causes the meat to shrink instantly and become tough.
Remove the warm deboned chicken from the bag and slice horizontally into bite-sized pieces about 1.5 cm wide. Arrange neatly on a serving plate, accompanied by ginger paste, chili sauce, and dark sweet soy sauce.
Watch out
Slice cleanly in one motion to keep the shiny chicken skin attached and intact.
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