Sauce Chicken Feet Chicken Neck

Name: Sauce Chicken Feet Chicken Neck
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Chicken feet; 500g Chicken neck; 50ml Soy sauce; Some salt; 20ml Rice wine; 50g ginger; 30g garlic; 50g shallot; 50g crystal sugar; A small amount Cinnamon; A small amount Bay leaf; A small amount pepper; A small amount star anise

by Yurun Begonia

4.7 (1)

Favorite

17

Difficulty

Easy

Time

30m

Serving

4

The color of the chicken feet and chicken necks becomes reddish brown after being processed with sauce, which is very attractive. After the chicken feet and chicken necks are cooled, if they are refrigerated for a period of time to allow the soup and ingredients to solidify, it will become more delicious when eaten. It is a good snack! Every time I make this delicacy, I have a drink. It feels really good. The method of sauced chicken feet and chicken necks is also very simple, even if you are a novice in the kitchen, you can make a good taste, and let people eat more and more. If you like it, come and give it a try!

Sauce Chicken Feet Chicken Neck

1. Wash the fresh chicken feet and chicken necks, then put them in a pot for blanching;

2. Turn the ingredients after the water boils to heat them evenly;

3. After blanching, take it out, then cut off the end of the chicken feet with scissors, wash it with water, and put the chicken feet and chicken neck into the electric cooker after handling;

4. Add rock sugar, pepper, star anise, bay leaves, cinnamon, green onion, ginger, garlic, and then add a small half spoon of salt;

5. Put in rice wine to achieve the purpose of removing fishy smell;

6. Add light soy sauce and adjust the amount according to the color you want;

7. Rotate the pot and let the seasoning mix thoroughly;

8. Start stewing with an electric saucepan, or use an open flame if you don't have an electric saucepan;

9. In the process of stewing, turn the ingredients several times to make the ingredients evenly colored, and then stew until the meat is soft and rotten;

10. Soak the stewed chicken feet and chicken necks for a while before eating, it will be more delicious if eaten after cooling;

Tips:
1. After the food is cleaned, blanch it with water to remove blood and fishy smell;

2. There is no need to add water during the stewing process, just flip the ingredients frequently to make the ingredients evenly colored.