Roasted Chicken Neck and Chicken Feet with Secret Sauce

Overview

This dish was always made by my mother when I was a child. I love it and it goes well with meals. The current recipe is the most delicious one I have tried time and time again in the past few years. Yesterday was Mother’s Day, so I made this dish for my mother.

Tags

• hot dishes
• old man
• dinner with friends
• spring recipes
• autumn recipes
• winter recipes
• dinner
• aniseed
• chicken essence
• chicken feet
• chicken neck
• cinnamon
• cooking wine
• dried chili pepper
• ginger
• old soy sauce
• oyster sauce
• rock sugar
• thirteen incense
• zanthoxylum bungeanum
• green onions
• soy sauce

Ingredients

Steps

1. 1 Prepare all the ingredients: chicken neck, chicken feet (chicken feet), 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oil, an appropriate amount of chicken essence, an appropriate amount of cooking wine, 20 peppercorns, 1 aniseed, 1 piece of cinnamon, 2 dried chili peppers, 3 rock sugar, appropriate amount of thirteen spices, 1 piece of ginger, 2 green onions. 2. Adjust all the sauces (2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oil) 3. Chop a chicken neck into two sections 4. Slice ginger

   

2. 2 Put the chicken neck and chicken feet into the pot under cold water, add ginger slices and cooking wine, and blanch the water for 2 minutes after boiling the pot. 6. Rinse the blanched chicken neck and chicken feet with cold water to remove the blood foam. 7. Set the chicken neck and chicken feet aside to drain

   

3. 3 Heat the pan with cold oil. 9. Add the ginger slices, green onion segments and all spices, and slowly sauté over low heat until fragrant. 10. After frying until fragrant, add chicken neck and chicken feet and stir-fry

   

4. 4 Add the sauce prepared in advance and stir-fry evenly. 12. Stir well and add color and then add thirteen spices. 13. Add water (just apply the ingredients)

   

5. 5 Bring to a boil over high heat, then turn to medium to low heat and simmer for 45 minutes (I prefer a soft, melt-in-the-mouth texture. Friends who like a harder meal can reduce the time appropriately). After 15.45 minutes, start to reduce the juice over high heat. Add a little chicken essence 16. When the soup is dry, you need to stir-fry constantly. On the one hand, the soup can be evenly coated on the ingredients, and on the other hand, it can prevent the bottom of the pot from sticking.

   

6. 6 The soup is completely dry and ready to be served. 18. After serving, sprinkle with a layer of cooked sesame seeds

   

7. 7 Let’s eat! Let’s eat! Let’s eat! Say important things three times! ! !