However, fresh-keeping additives-inosinic acid, salt, chicken, meat powder, spices and so on are added to the chicken essence. This is the reason why the umami taste of monosodium glutamate is different from that of chicken essence. Generally speaking, you can use chicken essence without monosodium glutamate, and you can use monosodium glutamate without adding chicken essence, but if you want to have both umami and fragrance, you can consider using both at the same time. Only when using it, you should master the proportion of each dosage and highlight the same, with the same as the main one, and the other one is just embellishment or auxiliary. This is just like aesthetics in aesthetics. For example, if there is a little red in all kinds of green, this red is particularly arrogant; And there is a little green leaf among the red flowers, which is delicate and green. However, if you are half red and half green, it will offset the beauty of both sides, which is Xiao's killing and becoming vulgar. Seasoning is also reasonable. In order to make the taste reach a higher level under limited conditions, the chef used both monosodium glutamate and chicken essence, in order to make the dishes with fresh flavor of chicken essence and fresh alcohol of monosodium glutamate, thus enriching the taste level. Having said that, I don't think it is necessary to elaborate on whether the two seasonings will conflict when put together. The problem of seasoning is quite complicated. Although I have been in the catering industry and vocational education for half a century, I can't tell one or two of them. The above is just my personal opinion. I don't know if I can help you solve your questions.