Chef Shirley Chung highlights that chicken powder is distinct from chicken bouillon, providing instant umami flavor without adding liquid, ideal for stir fry and Chinese cuisine.
Shirley Chung explains that chicken powder is a staple in Chinese cooking, enhancing nearly all dishes including stir fry, braised meat, and even hot pot broths.
According to Chung, traditional recipes may include chicken powder, and she advises against substituting it with bouillon due to its unique flavor profile.
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