Braised Chicken Neck - Dim Sum Style

Posted on January 4, 2022

Are you looking for recipe inspiration? Braised Chicken Neck - Dim Sum Style special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Braised Chicken Neck - Dim Sum Style What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Braised Chicken Neck - Dim Sum Style, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Braised Chicken Neck - Dim Sum Style delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the Braised Chicken Neck - Dim Sum Style yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Braised Chicken Neck - Dim Sum Style using 12 ingredient type and 10 manufacturing steps. Here's how to make the dish.

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 prepared 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 a 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.

Braised Chicken Neck - Dim Sum Style - Step 6

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.

Braised Chicken Neck - Dim Sum Style - Step 8

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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