Which is softer, boiled chicken or fried chicken with soy sauce?

1. Boiled chicken, also known as boiled chicken, is a national specialty of China, a classic Hakka and Cantonese cuisine, which is ubiquitous in southern cuisines. Folk restaurants, which began in the Qing Dynasty, were cooked without seasoning and chopped when they were eaten, so they were called white chopped chicken.

2. Sauced chicken, also known as sauce chicken, is a traditional dish in Guangdong Province and belongs to Cantonese cuisine. This dish is bright in color and the chicken is tender and smooth. Its method is relatively simple. The main ingredients are chicken and soy sauce, which can be boiled over low heat until the soup is drained. Very delicious.

3. Compared with boiled chicken, black soybean chicken takes longer to cook and tastes softer and worse. White-cut chicken is more resilient.