Stewed chicken

Stir-fry the chicken nuggets in a hot oil pan. When the water is dry, pour in a proper amount of balsamic vinegar, and stir-fry quickly. When the chicken nuggets make a crackling sound, immediately heat the water until the chicken nuggets do not pass through, and then simmer for 1 minutes with high heat, then add seasoning, simmer for 2 minutes, and pour sesame oil on them. Salt should be added after the soup is stewed, when the temperature drops to 8-9 degrees Celsius or before eating. Because of the high water content in chicken, the stewed chicken is salted first, and the chicken is soaked in salt water, so that the water in the tissues and cells permeates outwards, and protein produces coagulation, which makes the chicken shrink and tighten obviously, which affects the dissolution of nutrition into the soup, and the cooked chicken tends to be hard, old and rough in taste.