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.

CHINESE NEW YEAR 2014

Served with noodles for a quick meal

I tried a lot of recipes that use cheap chicken breasts and create very tender results, and think this recipe is the best of all.Make sure that the chicken is covered with the chicken broth when it's being poached. Choose the right size pot and use water Just enough to cover the chicken.If you use too much water, the umami-filled juice of the chicken will escape into the water. Cool the chicken in the poaching liquid so that the meat can re-absorb the umami. Recipe by Asamato

So here I've got an attempt at red braising, a classic method of Chinese cooking. I've done it before with pork and now here's an attempt at chicken. #worldonaplate #mychinese 🇨🇳

I succeeded in easily making a main dish for Christmas dinner using my usual teriyaki sauce, so I uploaded the recipe.The key is to wait patiently until the skin becomes crispy instead of flipping it right away during Step 2. Recipe by meg526

I attempted to make some delicious simmered drumettes!Poke some holes in a sheet of aluminum foil to create a simple droplid. It'll also collect any scum that comes to the surface. Recipe by bvivid

Yummy braised chicken! Savory, sweet, and a bit spicy!This dish does take some time, but it generates a large amount of food. Try it for family gatherings or meal prep!#chicken #lunch #dinner #mealprep

I always rely on chicken breast before payday. This is a Chinese flavored version of "Sautéed Chicken That's Still Tender and Mild". Another thing I want to do at the end of the month is to get rid of all the aromatic vegetables I have stored. I also wanted to use up some Chinese flavoring ingredients...so this recipe was born.I used a chicken breast that weighed 230g after the skin and extra fat were removed. After Step 3, it goes quickly, so if you have the time, pre-season the chicken in advance. If you will be using this in a bento and you'll be marinating it overnight and cooking it in the morning, use a little less salt and a little more sake. If leftover chicken stored in the refrigerator stiffens up, once you heat it up in the microwave, the tender texture will return. It's also delicious with some dry-roasted pine nuts scattered on top. If you like pine nuts I recommend adding them here. For 2 servings. Recipe by Sabumochi

I have used this recipe for more than 15 years.I have perfected my friend's recipe over the years. For chicken wings recipe.Use a pressure cooker and you will have a quick result as if it was simmered for several hours.These are popular when I serve them at my dinner parties!You can eat 3 to 5 pieces easily so prepare plenty for your party. Recipe by Gissele

I posted this for my own reference. This recipe comes from a distant relative. I had the pleasure of having some with them, so I asked for the recipe and now I make this often with my added touches.Adding the mirin at the end gives a glazed finish. The meat is tender when done.In Step 1, it's best to cook both sides of the meat. Be careful, though, because if you overcook it, the meat is going to be tough.In Step 3, simmer it on a very low heat setting.I made my drop lid out of aluminum foil, so I made a hole in the center of it. Recipe by rie-tin