Boil in cold water:
Preserve nutrition and flavor.
When the chicken is heated evenly, the nutrients can easily penetrate into the soup.
Boil water in a pot:
Cook the chicken quickly and lock the nutrition.
Suitable for occasions when time is tight or chicken is tender and smooth.
High-temperature water can quickly coagulate the protein on the surface of chicken and prevent the loss of nutrients.
Nutrition and taste:
Boil chicken soup in cold water: it retains nutrition and has a strong taste.
Boil chicken soup in boiling water: Cook it quickly and keep it tender and smooth, which may reduce some nutrients.