Braised Chicken Neck

Name: Braised Chicken Neck
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Chicken neck; 15 pieces crystal sugar; A small amount Soy sauce; 30g shallot; 20g ginger; 10g salt; 30g Cooking Wine; 50g Spicy cabbage juice; A small amount pepper; 3 cloves garlic; 1 tablespoon MSG

by Sleepy monkey

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

There is collagen in the connective tissues of chicken necks. I often eat something like chickens, ducks’ necks and paws, which is good for replenishing the body’s collagen, which will tighten the skin over time.

Braised Chicken Neck

1. Put cold water in the chicken neck into the pot, boil the water to remove blood

2. Wash the blanched chicken neck with cold water to remove scum, and remove the lymph on the chicken neck.

3. Add hot oil and rock sugar to boil into syrup (boil until smoking is best)

4. Add the chicken neck and continue to stir fry, the chicken neck is fully colored. Add salt, dark soy sauce, light soy sauce, cooking wine, and stir fry.

5. Heat the water in the pot to cover the chicken neck, add green onion, ginger, garlic, add a small amount of spicy cabbage juice and simmer for 15 minutes. Add MSG to taste before serving.