Braised chicken neck and how to make brine
Overview
As a foodie, a pot of old stew at home is essential. Braised food is a taste given by the earth and time, so there is no need to worry about adding enough spices at one time or how much. The key is to braise multiple ingredients and braise different ingredients. Also, after cooking, filter out the impurities and skim off the floating oil, and freeze it to keep it for a long time. A pot of old stew is a treasure. The stew is fragrant, and adding a piece of bark will probably taste good too. Braised eggs, braised chicken, braised pork, you name it, braised pork rice, braised pork buns are all delicious. But I think there are a few things that should be avoided. Fish, after all, still smells fishy. The liver will become muddy. Rich in gum, pig's trotters, chicken feet, etc. The stew will become very thick and you will need to add more water.
Tags
Ingredients
Steps
-
Clean the chicken neck and remove excess fat and fascia. Pour into a pot of cold water and bring to a boil, rinse in cold water and set aside.
-
Prepare the spices. I used bay leaves, cinnamon, dried chili peppers, aniseed, Sichuan peppercorns, black and white peppers, grass fruits, and rock sugar. Everyone puts whatever they have at home, such as nutmeg, angelica, galangal, etc. A little bit of the same, not too much. There are also brine packages available.
-
Wash the chicken neck, add enough cold water, and add all the spices. It is better to have a food box. Add dark soy sauce, cooking wine, and salt. Could be a little saltier. No matter how clean you wash, there will be foam, just skim it off.
-
After boiling, turn down the heat and simmer for half an hour until it's done. Stew for a while to absorb the flavor, then turn off the heat and soak.
