Precautions for use

The temperature must be strictly controlled when using MSG and chicken essence. High temperature will turn sodium glutamate into sodium pyroglutamate, which is harmful to the human body. This is why Westerners say MSG is unhealthy. Therefore, MSG should not be added during sizing and paste making. MSG is not easy to dissolve when the temperature is too low, so there is no need to add MSG or chicken essence to cold dishes. If necessary, dissolve it in warm soup and then mix in MSG.

Chicken essence contains the highest solubility of sodium glutamate at 70℃-90℃. When heated above 120°C, the sodium glutamate in chicken essence will turn into charred sodium glutamate. It will not only lose its umami flavor, but also have a certain degree of toxicity, which is difficult to be excreted in the body. Long-term accumulation will cause people to experience accelerated heartbeats, hand movements, and other symptoms. Symptoms such as tremors and insomnia.

Therefore, overheating of chicken essence during cooking should be avoided. For this reason, both chicken essence and MSG should be added after the dishes are out of the pot. At this time, the temperature is around 90℃, and the sodium glutamate in the chicken essence can not only fully Dissolving can also highlight its unique umami flavor.

Extended information:

Types of chicken essence

Some chicken essences are added with Chinese medicinal materials, such as ginseng chicken essence with ginseng, cordyceps chicken essence with cordyceps, and angelica essence. Angelicae Essence of Chicken, Ganoderma Essence of Chicken with Ganoderma, Wolfberry Essence of Chicken with Wolfberry, etc.

There are also some chicken essences that use different chicken species, such as silky chicken essence made from silky chickens.

History

In the early 19th century, H.W. Brand, the royal chef of Buckingham Palace, invented a fat-free, easy-to-digest chicken stew for King George IV. After taking it several times, George IV regained his strength. In 1835, Han Wen Bailan established the brand "Brand's" after his retirement. In 1920, the first batch of chicken essence arrived in Asia.

Because Chinese chicken stew requires double stewing for a long time, British Kitchen Brand’s chicken essence product concept quickly entered the Chinese market in Singapore and Malaysia, which was still a British territory at that time.

Reference: Baidu Encyclopedia-Chicken Essence