Braised chicken neck is both a snack and a meal

Overview

How to cook Braised chicken neck is both a snack and a meal at home

Tags

• cold dishes
• home cooking
• lunch
• dinner
• beer
• chicken neck
• cinnamon
• cooking wine
• dried chili pepper
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• pepper
• rock sugar
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Remove the excess fat from the chicken neck, chop it into small pieces with a knife, about three or four pieces, then put it into cold water to soak in the blood, which will also remove some of the fishy smell, then rinse it and set aside.

   

2. 2 Add enough cold water to the pot, add the chicken neck, the water should cover the chicken neck, add cooking wine, green onion and ginger to remove the fishy smell, bring to a boil over high heat, remember not to cover the pot to help disperse the fishy smell.

   

3. 3 After the water boils, take out the chicken neck, rinse it with cold water, drain and set aside. Drain as much water as possible, otherwise oil will easily splash on the back. You can use kitchen paper to absorb it.

   

4. 4 Prepare the seasonings as shown in the picture: scallions, ginger slices, dried chilies, Sichuan peppercorns, peppercorns, cinnamon, star anise, bay leaves, and cumin. If you don’t like spicy food, you can leave out the dried chilies. If you like it, add more for better taste. If you are picky about spices and are worried about eating them, you can put the spices in the food net.

   

5. 5 Add an appropriate amount of vegetable oil to the pot. When it is a little hot, add a few pieces of rock sugar. The oil temperature should not be too high, otherwise the rock sugar will easily burn off. Stir-fry over low heat until the rock sugar melts.

   

6. 6 Add the chicken neck and stir-fry evenly. This step is to stir-fry the sugar color and make the chicken neck more beautiful and brighter.

   

7. 7 After stir-frying, add light soy sauce, dark soy sauce, and oyster sauce, and stir-fry again. At this time, the chicken neck has a very beautiful color.

   

8. 8 Pour in a can of beer, add all the seasonings prepared previously, and stir evenly.

   

9. 9 If the beer cannot cover the chicken neck, you can add some hot water, cover the lid, bring to a boil, then turn to low heat and simmer for 20-30 minutes. Adjust the time according to the amount of water. The chicken neck is easier to cook, and the longer it cooks, the more flavorful it will be.

   

10. 10 When there is still some water in the pot, add an appropriate amount of salt, continue to simmer for a while, and finally reduce the juice over high heat. The degree of juice reduction depends on your preference. I like it dry, so I don't leave any soup at all.

    

11. 11 When the finished product comes out of the pan, it is full of color and flavor. It is a very delicious meal, and it is also a good dish to accompany wine. It is also a perfect snack for watching dramas. It has less fat and more bones, and it is not burdensome to eat.

    

12. 12 Lazy people can also make more at one time, divide it into small portions and freeze them, eat them as you go, and just beat them in the microwave. Although there is a difference in meat texture between chicken necks and duck necks, the chicken necks made this way are absolutely delicious, and it is highly recommended to try them.