How to make braised chicken neck

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about the method of making home-cooked braised chicken neck.

1. Wash and tie the shallots, peel the garlic, and slice the ginger

2.1 Take out and wash with warm water to remove fat and oil, etc., set aside

3.2 Put the chicken neck into a pot of cold water and blanch it. Remove it and set aside.

4.1 Put the red yeast rice into the pot and boil it over high heat until it turns yellow. Then remove the residue and keep the juice for later use.

5.2 Put dried chili peppers, star anise, cinnamon, fennel, cloves, amomum, pepper, cardamom, bay leaves, etc. into the pot and soak them in water for a while.

6. Add ginger, salt, pepper, bring to a boil, then simmer for half an hour until the spicy flavor and aroma are released. This is the spicy marinade.

7. Braising: Put the blanched chicken neck, scallion sections and Shaoxing wine into the boiling spicy marinade.

8. Braising over medium heat for 15 minutes, cover and turn off the heat. Let the chicken neck continue to soak in the spicy marinade for 30 minutes, then remove and let cool before cutting into pieces for consumption

The world is so big and there are so many restaurants, so naturally there are many flavors of home-cooked braised chicken necks. But no one tastes the same as the one you make yourself, so try it now.