where is the concentrated chicken juice used and what is its use? thank you 1. The main component of chicken juice is nucleotide, which is savory and contains salt. It can be understood as a liquefied form of solid chicken essence, but its purity is higher than that of solidified chicken essence. It is generally used in restaurants for dishes that require clear soup and bright color (solidified chicken essence becomes turbid when it meets water)

2. Chicken powder is generally used in western cooking. It does not belong to sodium glutamate, but is a natural fresh-tasting substance, mainly supplemented by artificial addition and synthesis. Absolutely salt-free. This should be the highest-grade flavor-presenting food at present.

There is no difference in the results of cooking ordinary dishes.

The difference is mainly reflected in the fact that it is more obvious when cooking western food and high-grade Chinese food with soup.