Abstract: The changes of the quality during the processing of chicken stir-fried and stewed were studied by reference to the processing of Dapanji.It provided the theoretical basis for the quality formation and control of chicken during the stir-fried and stewed processing of traditional foods.The moisture content and p H value were determined by the method of Chinese national standard.Texture and pressing loss were measured by the texture analyzer.The state and distribution of water of chicken breast was analyzed by using the low field nuclear magnetic resonance ( LF-NMR) . The results showed that the values of hardness, chewiness and p H increased significantly and the moisture content significantly decreased during the stir-fried and stewed processing, pressing loss increased significantly after stir-frying but significantly decreased after stewing ( p < 0.05) . The LF-NMR result showed that the stir-fried and stewed processing changes the state of water of chicken. The proportion of free water increased significantly while the ratio of immobilized water significantly decreased after the stir-fried processing, but the proportion of free water was decreased significantly while the ratio of immobilized water was significantly after the stewed processing ( p < 0.05) .The correlation analysis showed that the texture characteristic of the chicken stir-fried and stewed was highly correlated with the change of water content and the change of non-flowing water content.