Wash and cut into pieces, pour into the hot frying pan and stir-fry, when the water is dry, pour in the appropriate amount of balsamic vinegar, and then quickly stir-fry, until the chicken pieces issued a chop chop popping sound, immediately heat the water (not over the chicken pieces), and then burn ten minutes on a high flame, you can put in the seasoning, and then move to a small fire and simmer for another 20 minutes, drizzled with sesame oil can be out of the pot;

Soup should be stewed in the soup when the temperature drops to 80-90 degrees Celsius, or when eating Before adding salt --

Because chicken contains high moisture, stewed chicken first add salt, chicken soaked in salt water, water in the tissue cells outward penetration, protein coagulation, so that the chicken obviously contracted tight, affecting the nutrition to the soup dissolved, and cooked chicken tends to be hard, old, rough texture.

There is another way:

Stewing old chicken: in the pot with twenty or thirty soybean stew, cooked fast and taste fresh; or in the killing of the old chicken before the first irrigation to the chicken a tablespoon of vinegar, and then kill it, cook and stew with the fire, it will be cooked rotten; or put 3 to 4 hawthorn, the chicken is easy to rotten.