Dry-Fried Chicken Neck 干煸鸡脖（gān biān jī bó）
Dry-Fried Chicken Neck is a delicious dish that features golden crispy skin and well-browned chicken meat, emanating an enticing aroma. In terms of texture, the skin of dry-fried chicken neck is crispy while the meat remains tender. Each bite offers a rich and satisfying mouthfeel, leaving a lasting impression. This dish is not only flavorful but also packed with nutritional value. It contains ample amounts of protein, fat, vitamins, and minerals, providing the body with sufficient energy and nutrients. The unique texture and nutritional benefits of dry-fried chicken neck have made it a beloved delicacy.
Comprehensive rating:
| PREP TIME | COOK TIME | VARIETY | MOUTHFEEL | LEVEL |
| 15 min | 15 min | 13 | Fragrant and spicy | Moderate |
| Chicken neck | 800g |
| Oyster sauce | 8g |
| Salt | 6g |
| Starch | 200g |
| Celery | 20g |
| Onion | 15g |
| Sugar | 5g |
| White sesame seed | 10g |
| Custard powder | 5g |
| Pepper powder | 5g |
| Chili powder | 5g |
| Cumin powder | 5g |
| Dried chilli | 10g |
Steps:
1.Chop the purchased chicken neck into small sections and place them in a bowl. Add an appropriate amount of water and gently rub and wash the chicken neck to remove impurities and blood. Then, drain the chicken neck and remove excess moisture for subsequent frying. When cleaning the chicken neck, be careful not to break the chicken skin to avoid affecting the texture.
2.Start marinating the chicken neck by adding an appropriate amount of oyster sauce and pepper powder to the bowl. These seasonings help remove any unpleasant odors and reduce greasiness. Then, add a suitable amount of salt and mix well. Next, add a sufficient amount of custard powder to the bowl and stir again, ensuring that the chicken neck is evenly coated with custard powder. Finally, let the chicken neck marinate for about half an hour, occasionally flipping them to ensure even marination. Once the chicken neck has been marinated for enough time, add an adequate amount of starch and gently toss to ensure the starch evenly adheres to the surface of the chicken neck.
3.Start heating the oil in a pan and wait for it to reach about 50% hot. Then, evenly place the chicken neck into the pan. As soon as the chicken neck is added to the pan, gently flip them with a spoon to ensure even heating and shaping. Maintain low heat and periodically turn the chicken neck to ensure even cooking. After frying for about five minutes, observe the bubbles and changes in the oil temperature in the pan. When the bubbling stops and the chicken neck turns a reddish color, it indicates that the chicken neck is fried and ready. You can then remove them from the oil and drain off the excess.
4.Heat the pan again and add a small amount of cooking oil. Wait for the oil to reach a moderate temperature, then add dried chili , chili powder, and cumin powder to the pan. Stir-fry them slowly over medium-low heat to release the aroma of the spices. During the frying process, keep stirring with a spoon to evenly heat the spices. When a strong fragrance emanates from the pan, it indicates that the spices are cooked. Add the chopped celery stalks and shredded onions to the pan, and continue stir-frying over medium heat. This will fully blend the flavors of the ingredients and make them more delicious. Once the celery and onions are cooked but still slightly crispy, pour the fried chicken necks into the pan and stir well with a spoon. This allows the chicken necks to absorb the flavors of the spices in the pan and enhances their overall crispy and delicious texture. Sprinkle a moderate amount of sugar and white sesame seeds into the pan, and continue stirring until well combined.
5.After careful preparation, the delicious dry-fried chicken necks are successfully completed. Place the chicken necks in an exquisite plate, with enticing colors and an aromatic aroma that makes one’s mouth water. Once served on the table, savor this delightful dish and experience the crispy yet tender texture of the chicken necks along with the unique flavor of dry-frying.
Tips:
1.It is best to choose fresh chicken necks that have not been injected with water. Fresh chicken necks have tender meat and a better texture. If there are feathers on the chicken necks, they need to be cleaned thoroughly by washing them multiple times and using a knife to scrape off any remaining impurities, in order to avoid affecting the taste.
2.When frying, the oil temperature should not be too high or too low. It should be maintained at medium heat to ensure that the chicken necks are cooked through without getting burnt. The frying time should not be too long, usually just a few minutes, to prevent the chicken necks from becoming overcooked. After frying, it is important to drain off excess oil to avoid excessive greasiness.
Dry-fried chicken necks are a delicious dish with excellent appearance, aroma, and taste. Its enticing appearance features golden chicken skin intertwined with dark yellow chicken meat, emitting an irresistible fragrance. The unique texture is also noteworthy, with a crispy exterior and tender interior, offering delightful flavors. This dish is also highly nutritious, containing various essential nutrients for the human body, such as proteins, fats, vitamins, and minerals, providing excellent nourishment. Whether it’s a family gathering or a friend’s get-together, dry-fried chicken necks are a must-try delicacy.