Chicken Neck Stew

Name: Chicken Neck Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken neck; 250g potato; A carrot; 10 Shiitake Mushrooms; 200g Lotus root; A parsley; Some salt; 1/2 frying spoon Luhua Fresh Soy Sauce; 2 cloves Aniseed; Some Cooking oil; a little Cooking Wine; Some Thirteen incense

by Green olives

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Chicken Neck Stew

1. Wash chicken neck

2. Lotus root

3. Potato Chopper Block

4. Green onion ginger garlic

5. Carrot chunks

6. Green onion ginger garlic

7. Wash the shiitake mushrooms

8. Put edible oil in the pot, heat the oil and put onion, ginger, garlic, the aniseed will make the pot fragrant, wash the chicken neck and stir-fry to turn white

9. Luhua Brand Soy Sauce for Coloring and Taste

10. Add potato cubes, carrot cubes, mushrooms, lotus root cubes and stir well. Add water to submerge the ingredients for about 3 cm

11. After the high heat is turned on, simmer the cooked soup on a medium heat and take it out of the pot when it dries, sprinkle with ground coriander. You can eat it after serving.