Chicken is high in water content, some of which are 65% to 90%. The salt has the function of dehydration. If the salt is put first in the stew, the chicken will be soaked in the salt water and salty soup, the cell water in the tissue will permeate outward, the protein will be solidified, the chicken tissue will contract and tighten obviously, which will affect the dissolution of nutrition into the soup, hinder the concentration and quality of the soup, make the stewed chicken hard and old, and the soup has no fragrance.
If salt is put into stewed chicken first, it will directly affect the taste, characteristics and nutrient preservation of chicken and chicken soup.
This is due to the high moisture content of chicken, some as high as 65% to 90%. The salt has the function of dehydration. If the salt is put first in the stew, the chicken will be soaked in the salt water and salty soup, the cell water in the tissue will permeate outward, the protein will be solidified, the chicken tissue will contract and tighten obviously, which will affect the dissolution of nutrition into the soup, hinder the concentration and quality of the soup, make the stewed chicken hard and old, and the soup has no fragrance.
Therefore, the right way to put salt in chicken stew is to cool the stewed chicken soup to 80-90 degrees, and then add some salt, so that the chicken soup and meat taste best.