1, freezing. Freezing can make the water in the chicken into ice, into a branch of tiny ice crystals, destroy the chicken connecting tissue, so that it is easier to cook and taste in the stew. At the same time, freezing also prevents some of the bacteria on the chicken from reproducing and deriving at room temperature, making it healthier to eat.

2. Slaughter the chicken in half and pat the chicken with the side of the knife to make it fluffy and easy to cut. The role of patting is to pat loose the chicken meat to connect the tight muscle tissue, in the stewing time, easier to cook rotten into silk.

3, cut the chicken into smaller pieces. Chicken cut small pieces, in order to more comprehensive exposure to the high temperature in the soup pot, so cooked faster, rotten faster, fast flavor. Moreover, this stewed chicken soup is more nutritious.

4, put salt pickled before stewing. Salt has the role of absorbing water, with salt marinated chicken, most of the water in it will be absorbed by the salt, the formation of brine and chicken cells in the infiltration, so that a cell gradually die. In turn, when stewing, it is easier for the soup in the soup pot to seep into the chicken, so that the meat is rotten.

5, low heat slow stew. Open small fire can maintain a balanced and unchanged high heat temperature in the soup pot, chicken long in such an environment, will naturally extend the meat texture spread to cook, into a pot of soup thick meat flavorful delicious food.

6, over the oil fried to seven or eight mature and then add water stew, the boiling point of oil is higher than water, after high-temperature stir-frying chicken, it is connected to the neurovascular tissue is basically dry, discrete. And then add water to stew will be very easy to stew. Moreover, the chicken stewed in this way will also be very tasty.