How to grill chicken neck

The biggest feature of chicken neck is that it is chewy and the more you chew it, the more fragrant it becomes. In many places, chicken neck is a special snack and is very popular among people. There are many ways to cook chicken necks, such as spicy chicken necks, beer chicken necks, and sauce chicken necks, etc. Each has its own characteristics, and people who like to eat them can’t put them down. Why not learn a few tricks yourself? What are the methods of grilling chicken necks?

Beer Chicken Neck

Ingredients: Fresh chicken neck beer

Seasoning: Onion, ginger, sugar, salt, soy sauce, aniseed, chili pepper, fennel, bay leaves

Specific steps:

1. Heat the oil until it is 60% hot, add 3 spoons of sugar to stir-fry the sugar color, stir constantly with a spatula, and do not use too high a heat, until the sugar turns into water and changes color, then add two drops of soy sauce.

2. Pour the chicken neck into the wok, add sugar color, and stir-fry continuously. Stir-fry for a while after the color changes.

3. Pour beer into the wok until it covers the chicken neck. Add onion segments, ginger slices, salt, aniseed, small red peppers, fennel, and bay leaves.

4. Cover with lid, simmer over low heat until the soup is dry.

Spicy Chicken Neck

1. Wash the chicken neck, then blanch it in hot water to remove the blood.

2. Prepare ginger, garlic, red pepper, Sichuan peppercorns, Sichuan bean paste, and when the oil is 70% hot, add the seasonings and stir-fry until fragrant.

3. Add the chicken neck, stir-fry for about a minute, then add the soy sauce and stir-fry.

4. Add a little water. Just enough to cover the chicken neck. Then cover and let it dry.

5. Wait until the water is dry and then you can put it on the plate.

Braised Chicken Neck

Ingredients: Raw chicken neck

Accessories: dried chili peppers, peppercorns, aniseed, scallions, ginger slices, cooking wine, white wine, sugar, soy sauce, salt, MSG

practice:

1) Wash the chicken neck with clean water, then blanch it with boiling water (make sure the water is boiled before adding the chicken neck).

2) Marinate the chicken neck with peppercorns, aniseed, scallion segments, ginger slices, cooking wine and salt for half an hour, then remove from the chicken.

3) Heat oil in a pan, add sugar and gently stir with a spatula to dissolve. Add the chicken necks (be careful of the oil splattering) and turn the necks over until both sides are browned. Add soy sauce, dried chili peppers and water, bring to a boil over high heat, then simmer until the water is dry.