Braised chicken neck with potato

Ingredients

6 chicken necks

2 potatoes

1 green pepper

1 red pepper

1 piece ginger, sliced

1 tablespoon sliced green onion

1 tablespoon parsley

1 tablespoon cooking wine

2 tablespoons soy sauce

1 teaspoon white sugar

1/2 teaspoon salt

1 tablespoon oyster sauce

5 bay leaves

1 nutmeg

1 black cardamom

1 cinnamon stick

1/2 teaspoon black pepper

3 tablespoon vegetable oil

Method

1. Rinse and peel the potatoes

 

2. Roll and slice the potatoes into chunks, slice the red and green pepper into chunks

 

3. Rinse and chop the chicken necks

 

4. Pour some cold water in a stew pan, drop the chicken necks in the stew pan, pour cooking wine in the stew pan

 

5. Heat the stew pan over high heat, bring to a boil, remove the scums

 

6. Boil for 5 minutes, take out the chicken necks, rinse, drain

 

7. Add soy sauce, white sugar, some salt, and oyster sauce in a bowl, mix until even

 

8. Rinse the stew pan, heat the stew pan over low heat, pour vegetable oil in the stew pan, heat the oil until shimmering, add the black cardamom, cinnamon, bay leaves, black peppers, and nutmeg in the stew pan, stir until fragrant

 

9. Drop the chicken necks in the stew pan, stir until even, turn up to high heat

 

10. Pour the mixed sauce in the stew pan

 

11. Add the potatoes in the stew pan, stir until even

 

12. Pour some water in the stew pan, cover the stew pan with the lid, bring to a boil, turn down to medium heat, boil for 15 minutes

 

13. Turn up to high heat to thicken

 

14. Add the red and green pepper in the stew pan

 

15. Once thickened, add the parsley in the stew pan, stir until even

 

16. Serve