Garlic Chicken Neck

Name: Garlic Chicken Neck
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 pieces Chicken neck; Some Vegetable oil; 1 tablespoon salt; a little Cooking Wine; 1/2 a spoon Soy sauce; a little Thirteen incense; a little Sugar; 3 cloves garlic; a little Cumin; a little Chopped chili

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Although chicken necks don't have much meat, there are many people who like to eat them. Because this part is "live meat" (moving meat), the strands of meat are firm and taste better than eating large pieces of meat directly. The usual method of chicken neck is stewed, braised in brown sauce, or grilled. The method I’m going to talk about today is different from the above. It’s based on a popular "street snack" that I have eaten before.

The chicken neck prepared according to my method is dry and slightly spicy on the outer layer, and tender and tender inside. It is very delicious whether it is served with wine or eaten directly. There is no pressure to eat a plate by yourself. And the method is not difficult, let's take a look. "

Garlic Chicken Neck

1. Rinse the chicken necks you bought with clean water, then use a knife to scrape off excess fat, fascia, lymph nodes, trachea and other debris on the surface, pierce some small holes with a fork, and then chop them into two knuckle-long sections.

2. Put the processed chicken neck into a large bowl, add salt, sugar, light soy sauce, cooking wine, and thirteen spice powder to mix well, and marinate for a while.

3. Pour the starch and stir well for later use.

4. Pour the vegetable oil into a small pot and heat it to 40-50% hot, about 120-150 degrees.

5. Put the chicken necks into the oil one by one, the chicken necks will rise quickly, indicating that the oil temperature is appropriate, if the bottom does not move, the oil temperature is too low. After frying the surface to golden brown, lower the oil temperature to about 100 degrees, "fry" the chicken neck until it is cooked through, and set aside.

6. Pour a little oil from the fried chicken neck in the wok, heat up and sauté the garlic, chili, and cumin.

7. Mix half a spoon of starch with 3 spoons of water to make water starch, and mix in the marinade left over from the marinated chicken neck.

8. Pour the chicken neck and stir quickly.

9. Then pour in the water starch, and quickly hang it out of the pot.

Tips:
1. Because the chickens must be bloodletted, there is not much congestion in the chicken necks, so just rinse them with water. However, the debris on the surface of the chicken neck must be removed, otherwise it will not only affect the taste, but also be harmful to the human body.
2. Because the chicken neck itself is not thick and it is pierced with a fork, it is easy to marinate and taste. Adding starch can make the skin more crispy and make the meat more tender. Only starch is used instead of batter, and the surface of the finished chicken neck is more dry and fragrant.
3. Tips for measuring oil temperature: insert the head of the wooden chopsticks into the oil, do not touch the bottom of the pot, as the oil temperature gradually rises, the chopsticks head will gradually emerge small bubbles, wait for these small bubbles to appear evenly and densely. The oil temperature is about the same.
4. The chicken neck is not thick and is easy to cook, but in order to ensure that it is fully cooked, there is no blood in the bones, and the skin is not burnt, you must lower the oil temperature slightly. If you can’t tell whether it’s ripe, you can take a break and take a look.
5. Don't put the minced garlic when marinating the chicken neck, otherwise it will be easy to paste when fried. Water starch is used for thickening, and can be omitted, but the chicken neck after thickening has a richer taste and attractive luster.