Braised Potato Chicken Neck

Name: Braised Potato Chicken Neck
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken neck; 1 piece potato; A small amount Bitter gourd; 10 capsules pepper; 1 piece Aniseed; Some Scallions; 2 tablets Sliced ginger; 3 cloves garlic; a little Thirteen incense; Some salt; 2 spoons Soy sauce; 7 capsules crystal sugar; 1/2 spoon White wine

by Green olives

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Sagong might not be surprised by the usual dishes. However, the method is still very particular. I don't like to put soy sauce in braised sauce, because it has a deep color and pigment. From a health point of view, it is not a good idea!
Stir-frying with rock sugar or white sugar for coloring is a technique for braising. Eating chicken neck alone is a bit monotonous, with some potatoes, the potatoes are also soft and delicious. "

Braised Potato Chicken Neck

1. Cut off the chicken neck and blanch it.

2. Add the base oil, sauté the fragrant pepper aniseed on a low heat, and stir-fry the rock sugar to turn brown.

3. Add the blanched chicken neck and stir-fry well. Add the green onion, ginger, garlic and continue to stir-fry to create a fragrant flavor.

4. Add half a spoon of white wine to get rid of the smell, thirteen incense, light soy sauce, salt, and a little bit of water. After the high heat is turned on, simmer on the medium heat.