Cut pieces, whole cooking method and taste are different, if it is a feedlot broiler, medium pieces of size, fifteen minutes or so can work.

If it's a farm-raised broiler, it won't work; broilers have much older meat and generally cook for about 20 minutes.

If you cut the chicken into slices and cook it and crush it a little, it will be cooked in 10 minutes, and a few more cuts in advance for 5 minutes will be enough. Usually from the inside to the outside are white even if cooked, the exact time depends on your home stove.

The way to judge the chicken is raw and cooked

You can use the method of one look, two touches and three stabs:?

One look, that is, in the case of maintaining a certain water temperature, after a predetermined cooking time, see the body of the chicken floating, indicating that the chicken is cooked.?

The second touch, that is, the chicken out, with a finger pinch the chicken legs, if the meat has become hard, there is a slight sense of leaving the bone, also indicates that cooked.?

Three thorns, that is, with a toothpick to melt a chicken leg, no blood outflow that is cooked.