Braised Chicken Neck - Dim Sum Style
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.
Braised Chicken Neck - Dim Sum Style
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.
Cooking Instructions
- 1
In a pot heat oil and sauté garlic pieces.
- 2
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.
- 3
In a controlled pour, pour chinese cooking wine over the chicken pieces. Cover and cook a couple minutes in medium heat.
- 4
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.
- 5
Without stirring still, gently separate the frozen-now thawed chicken neck pieces, each to lay on the sauce. Cover and bring to a boil.
- 6
Once boiling it should look like the picture, swimming in juices, lower heat a bit and continue cooking.
- 7
When u can no longer smell the vinegar, and instead smell the aromatics, now u can stir with a spatula. Cover and continue cooking.
- 8
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.
- 9
Increase heat and stir fry in it's drippings until popping. Enjoy as is or use in another dish. :)
- 10
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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