The final stage. When stewing chicken, it is generally recommended to add salt in the final stage of stewing, that is, it is more appropriate to add salt about 5 minutes before turning off the fire. This is because putting salt too early will lead to the solidification of protein in chicken, which will make the chicken neither soft nor rotten, and the aroma will be difficult to come out. At the same time, putting salt too early will dehydrate and dry the chicken and lose its "tender and smooth" taste. Therefore, in order to maintain the original flavor and taste of chicken, it is generally necessary to add salt to taste when the stew is about to be completed. This can not only reduce the dehydration of chicken, but also make the taste of salt penetrate into chicken better and improve the overall taste.