When, if ever, to boil chicken before frying?

My wife is Indonesian and always boils chicken or duck before frying, usually with herbs and spices in the water as if it were a marinade.

This is called for in many Indonesian/SE Asian recipes (see here for example), but I never really understood the reason. For me it leaves the chicken drier and less succulent, it does add flavour from the herbs but that could be achieved by marinade.

What is the logic behind boiling before frying, and what does it add to the dish?

submitted by /u/theavenuehouse
[link] [comments]

from AskCulinary https://ift.tt/36qhj6o