Ingredients

Skin removedChicken necks500g

Oil as needed

Salt as needed

Dark soy sauce 2 tablespoons

Rice wine 1 tablespoon

3-4 pieces of rock sugar

Scallion as needed

　　Gingeras needed

Driedchili peppersas needed

Chili powder as needed

　　Sichuan pepperas needed

Bay leaf as needed

Steps for making spicy chicken necks

1. Clean the chicken necks, put water in a pot with half of the scallions and ginger slices, bring to a boil, then add the chicken necks and blanch them briefly to remove blood, fishy smell, etc., then wash with warm water;2. If the chicken necks are long, you can cut them into smaller pieces after boiling to facilitate flavor penetration.3. In a wok, add a little oil, heat it up, and add dried chili peppers and Sichuan pepper to fry until fragrant;

4. Turn the heat to medium, quickly stir-fry the previously boiled chicken necks with 1 tablespoon of rice wine and 2 tablespoons of dark soy sauce, then add 3-4 pieces of rock sugar and stir evenly to colorize them;5. After the rock sugar is basically melted, add water to cover the chicken necks, add half of the remaining scallions and ginger slices, 2 tablespoons of salt, and bay leaf; bring to a boil over high heat, then reduce to medium heat for slow cooking;

6. Boil for about 8 minutes until some of the liquid has reduced. If you like it spicy, add 1-2 tablespoons of chili powder and stir evenly. Turn off the fire and let the chicken necks soak in the sauce, allowing them to absorb more flavor.

7. Small tip

The cooked chicken necks can be eaten cold; if you prefer hot, reheat before serving to thicken the sauce before serving.

Tip

Chicken necks can be eaten cold, if you prefer them warm you can reheat them before serving and reduce the sauce to a thicker consistency.