11.06.2020
83
Recipe information
Cooking:
3 hour
Complexity:
Middle
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Chicken necks 500 Column
2. Potatoes 600 Column
3. Bell pepper 1 PC.
4. Bulb onions 1 PC.
5. Tomato paste 1 art. l
6. Mayonnaise 2 art. l
7. Soy sauce 2 art. l
8. Garlic 1 clove
9. Ground ginger 5 Column
10. Black pepper taste
11. Salt taste
12. Butter for lubrication

Cooking

1. Stage

Mix the tomato paste with soy sauce, garlic passed through the press, add ginger, pepper and mix well.

1. Stage. Mix the tomato paste with soy sauce, garlic passed through the press, add ginger, pepper and mix well.

2. Stage

Transfer the necks to the marinade and mix well.

1. Stage. Transfer the necks to the marinade and mix well.

3. Stage

Dice the onion and pepper and add to the necks in the marinade, mix and place in the refrigerator for 2 hours.

1. Stage. Dice the onion and pepper and add to the necks in the marinade, mix and place in the refrigerator for 2 hours.

4. Stage

Cut the potatoes into thin slices and transfer to a baking dish greased with butter.

1. Stage. Cut the potatoes into thin slices and transfer to a baking dish greased with butter.

5. Stage

Add mayonnaise to the potatoes, salt and pepper to taste. Mix well.

1. Stage. Add mayonnaise to the potatoes, salt and pepper to taste. Mix well.

6. Stage

On top of the potatoes, lay the necks along with the marinade, bake at 180-200 degrees for 1 hour.

1. Stage. On top of the potatoes, lay the necks along with the marinade, bake at 180-200 degrees for 1 hour.

7. Stage

Serve hot. Bon Appetit!!!

1. Stage. Serve hot. Bon Appetit!!!