Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, braised chicken neck - dim sum style. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Dim Sum Style Recipe braised chicken feet is a clever Cantonese way to transform the least desirable part of a bird into something delicious. Traditional chicken feet dim sum is deep-fried before braising. My version is much healthier with no mess or oil wastage. The chicken feet are braised in a Stir fry until the sauce has thickened.

Braised Chicken Neck - Dim Sum Style is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Braised Chicken Neck - Dim Sum Style is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have braised chicken neck - dim sum style using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Braised Chicken Neck - Dim Sum Style:

1. Get About 20 pcs frozen chicken neck, pre-cleaned
2. Take 2 large bay leaves
3. Prepare 3 Tbsp soy sauce
4. Prepare 1 Tbsp oyster sauce
5. Prepare 3 Tbsp white vinegar
6. Get Half a head of garlic, smashed and torn apart
7. Make ready Chinese cooking wine
8. Make ready 5 cloves
9. Make ready Ground pepper
10. Prepare A few pepper corns
11. Prepare Salt for rub (optional)
12. Take 2 Tbsp Cooking oil

My version is much healthier with no mess or oil wastage. Dim Sum style braised chicken feet is a clever Cantonese way to transform the least desirable part of a bird into something delicious. My husband loves dim sum chicken feet and I did not when we first met. After a bit of pressure and taunting, I tried my first ever chicken feet and I found it surprisingly.

Instructions to make Braised Chicken Neck - Dim Sum Style:

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.
11. Ready to serve and ENJOY!

My husband loves dim sum chicken feet and I did not when we first met. After a bit of pressure and taunting, I tried my first ever chicken feet and I found it surprisingly. Dim sum is a large range of small dishes that Cantonese people traditionally enjoy in restaurants for breakfast and lunch. In the tenth century, when the city of Guangzhou (Canton). Chinese dim sum style braised chicken feet.

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