1, white water cooking chicken breast is best cold water.

2, cold water in the pot can let the chicken breast and water together for heating, so as to reduce the loss of nutrients in the chicken breast, but also to let the impurities and blood inside the better to be cooked out, to remove the fishy meat itself, if the hot water in the pot, the high temperature will let the chicken breast in the protein denaturation, impurities will be closed in, affecting the taste.