Materials

4 chicken necks, chili powder, black pepper, five-spice powder, pepper powder, salt, chicken essence, sugar, cooking wine, soy sauce

Practice

Marinate the chicken necks in the marinade for 5 hours, you can marinate them at night and then grill them the next day, so that the flavor will be better!

Oven 220 degrees, bake for 15-20 minutes. Adjust the time and temperature depending on the oven and the size of the chicken neck.

Method 2, chicken necks in sauce

Materials

2,000 grams of net chicken necks. Seasonings red old marinade 2000 grams, 25 grams of green onion, 15 grams of ginger, sesame oil moderate. Spice package 1 (containing pepper, anise, cinnamon, sennel, nutmeg, angelica, chenpi, cloves, grass nuts, Xinyi each appropriate amount).

Practice

1, chicken neck with warm water, soak, scrape clean, and then put into a pot of boiling water scalded through, fished out and drained.

2, the pot into the amount of water, add red old brine, spice packets, green onions, ginger, boil into the blanched chicken neck, high-fire boiling, transferred to a small fire sauce until the chicken neck crispy can be. Remove and brush with sesame oil, chop into small pieces for serving.

Materials replacement

Raw material chicken neck can be replaced by chicken gizzard, chicken head, known as sauce chicken gizzard.

Flavor change

Seasoning can be replaced with white marinade, then called white marinated chicken neck.

Practice three, spicy chicken neck

Materials

Skinless chicken neck, soy sauce, cooking wine, rock sugar, green onions, ginger, dried chili peppers, chili powder, peppercorns, spices

Practice

1. Wash the neck of the chicken, boil the pot with half of the onion underwater, ginger segments to boil, under the neck of the chicken blanch slightly, to remove the impurities of the blood and other impurities, and then put into the lukewarm water to rinse;

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2. If the chicken neck is very long, you can blanch a little after the knife into a small section, which is also easy to taste. Frying pan with oil, hot, into the dry chili pepper, pepper burst incense;

3. Specialized into the medium heat, into the previous blanched chicken neck quickly stir-fry, add 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3-4 icing sugar stir-fried evenly color;

4. Stir-fry to the icing sugar basically melted after the water added to the neck of the chicken, add the other half of the green onions, ginger, 2 tablespoons of salt, daiyouyou, with a high heat to boil, and then adjusted to the medium heat and slowly flavored!

5. This cook about 8 minutes or so, the water to dry up some, if you like to eat spicy add 1-2 spoons of chili noodles mix, turn off the fire so that the chicken neck immersed in the soup, and again to let it fully flavored; chicken neck cold can eat, if you like to eat hot can be heated again before eating over high heat, will be thickened to collect the soup on the table.

Method 4: Chicken Neck with Soya Bean Curd

Ingredients

Chicken Neck: 500g

Seasoning A

Sweetened Bean Curd: 10g

Water: 90g

Seasoning B

Medium Flour: 90g

Pepper: 10g

Salt: 6g

Sugar: 10g

Salt: 10g

Salts: 6g

Sugar: 10g

Monosodium glutamate: 6g

Pepper: 3g

Bacopa monnieri: 1.5g

Glycyrrhiza glabra: 0.2g

White sesame seeds: 5g

Eggs: 1/2

Salad oil: 45g

Seasoning C

Homemade peppery salt: 6.5g (Preparation ratio: Mix 60g of pepper salt, 1g of pesto powder, 1g of onion powder)

How to do it

1. Peel off the meat and skin of the chicken neck, then remove and wash the fat left in the inner layer

2. Cut the chicken neck into small pieces about 3 centimeters long and set aside

3. Add Seasoning A to a juicer and puree it at a slow speed, then pour it into a bowl and set aside

4. Pour Seasoning B into a glass bowl, and add the Pour the chicken necks into the curd puree and mix well

5. Pour the chicken necks into the curd puree and mix well, then marinate in the refrigerator for about 36 hours

6. Remove the chicken necks from the marinade and mix well again so that the meat is evenly coated with the marinade mixture

7. Add the oil into a wok and heat it to 170 degrees Celsius, then put the chicken necks from Method 6 into the wok and deep fry them in a piece by piece manner

8. 8. Allow the chicken necks to fry for about 3 minutes until they are golden brown and cooked through. Drain off the oil and sprinkle with a pinch of homemade pepper and salt.