Should chicken be blanched in cold water or boiling water?

It is better to use cold water when blanching chicken. It needs to be heated while in cold water. This can reduce the loss of nutrients in the chicken and remove blood stains and impurities in the chicken. If we choose to blanch the chicken in boiling water, the impurities in the chicken will be retained, the fishy smell will be strong, and the meat will become tough, so everyone should pay attention to this when preparing chicken.

In fact, when blanching the chicken, you should use cold water. Putting it in cold water and then heating it can effectively reduce the loss of nutrients in the chicken. In addition, the impurities and blood in the chicken can be drained cleanly, and the fishy smell can also be removed well. If you put the chicken directly into hot water, the sudden heat will retain impurities in the chicken, and the chicken will have a strong fishy smell and the quality of the meat will also be affected. Here are the methods and tips for blanching chicken in cold water:

1. Wash the chicken first, then cut it into large pieces, put it in a large bowl, add cooking wine, pepper, salt, minced ginger, etc., mix well, and marinate for half an hour to remove impurities and fishy smell.

2. Then prepare a pot of cold water, put the marinated chicken pieces in, add onion segments and ginger slices, and then bring to a boil over high heat. During the heating process, you can see the impurities in the chicken slowly floating up. You can remove the floating foam and blanch it for 8 minutes.

3. After removing the foam on the surface of the water, take out the chicken pieces and rinse them with cold water. After this treatment, the chicken will be firmer, more tender, and have no fishy smell.

After blanching the chicken in this way, you can save time when cooking it and the food will be more delicious and tender. As you can see, when blanching chicken, it is best to use cold water, which can improve the taste of the meat and remove the fishy smell. When you blanch the chicken, do you use cold or hot water?