Recipe of Perfect Braised Chicken Neck - Dim Sum Style
Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a special dish, Simple Way to Prepare Favorite Braised Chicken Neck - Dim Sum Style. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Braised Chicken Neck - Dim Sum Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Chicken Neck - Dim Sum Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can cook Braised Chicken Neck - Dim Sum Style using 12 ingredients and 10 steps. Here is how you can achieve it.
Much like chicken feet, chicken neck is enjoyed in parts of Asia- Braised in a flavorful aromatic sauce then stir fried in it's drippings. It's great with beer or as a twice-cooked Adobo, or added to fried noodles, or enjoyed as is like dim sum chicken feet.
Ingredients and spices that need to be Prepare to make Braised Chicken Neck - Dim Sum Style:
- About 20 pcs frozen chicken neck, pre-cleaned
- 2 large bay leaves
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp white vinegar
- Half a head of garlic, smashed and torn apart
- Chinese cooking wine
- 5 cloves
- Ground pepper
- A few pepper corns
- Salt for rub (optional)
- 2 Tbsp Cooking oil
Steps to make Braised Chicken Neck - Dim Sum Style
- In a pot heat oil and sauté garlic pieces.
- Rub chicken lightly with salt, all around (or skip this if cutting down on salt or if your soy sauce is super salty). I used frozen, so it's clumped together and I just rubbed salt around. Add to the pot.
- In a controlled pour, pour chinese cooking wine over the chicken pieces. Cover and cook a couple minutes in medium heat.
- Without stirring, add the soy sauce, oyster sauce and vinegar. Drop in the bay leaves, peppercorn and cloves. Sprinkle ground pepper all around. Do not stir yet- just cover and cook a few minutes to thaw.
- Without stirring still, gently separate the frozen-now thawed chicken neck pieces, each to lay on the sauce. Cover and bring to a boil.
- Once boiling it should look like the picture, swimming in juices, lower heat a bit and continue cooking.
- When u can no longer smell the vinegar, and instead smell the aromatics, now u can stir with a spatula. Cover and continue cooking.
- Stir every few minutes until the brown colored sauce has absorbed/evaporated like in the picture. It's now cooking in it's own oil.
- Increase heat and stir fry in it's drippings until popping. Enjoy as is or use in another dish. :)
- Options:
-To make Twice-Cooked Adobo, shallow fry in another pan with oil.
-Chop and add to a fried noodle dish with veggies.
-Dip in batter and deep fry to a crunch.
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So that is going to wrap it up for this exceptional food How to Make Quick Braised Chicken Neck - Dim Sum Style. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!