Stewed Chicken

Pour the chicken pieces into the hot oil pan and stir-fry. When the water is dry, pour in an appropriate amount of balsamic vinegar, and then stir-fry quickly until the chicken pieces crackle. When there is a popping sound, immediately heat water to cover the chicken pieces, simmer over high heat for 10 minutes, then add seasonings, then lower heat and simmer for another 20 minutes, drizzle with sesame oil and serve; the temperature should drop after the soup is simmered. Add salt when it reaches 80-90 degrees Celsius or before eating. Because chicken contains high water content, salt is added first when stewing the chicken. The chicken is soaked in salt water, and the water in the tissue cells penetrates outward. The protein coagulates, causing the chicken to shrink and tighten significantly, affecting the dissolution of nutrients into the soup, and it is cooked The resulting chicken tends to be hard, old, and has a rough texture.