Spicy Beer-Braised Chicken Necks
Tender chicken necks simmered in a rich, mildly sweet and spicy sauce with aromatic beer. A popular Chinese street food snack that's perfect for game day or as a savory appetizer.
Story
This recipe transforms simple chicken necks into an irresistible snack. The rock candy (冰糖) adds a subtle sweetness that balances the heat from the dried chilies, while the beer creates deep savory flavor. Hawthorn water (山楂水) is a traditional Chinese ingredient that helps tenderize the meat and add a touch of tang.
Ingredients
Chicken necks
1 lb (about 8-10 necks)
Beer or Shaoxing wine
1 cup
Rock candy or brown sugar
1 tablespoon
Dried chili flakes
1-2 tablespoons (adjust to heat preference)
Sichuan peppercorns
1 teaspoon
Star anise
2 pieces
Garlic cloves, smashed
4
Fresh ginger, sliced
3 thin rounds
Green onions, cut into sections
3 stalks
Goji berries
1 tablespoon
Hawthorn flakes (optional)
2-3 pieces
Vegetable oil
2 tablespoons
Salt
to taste
Soy sauce
2 tablespoons
Instructions
1
Prepare the chicken necks
Rinse the chicken necks thoroughly under cold water. Bring a pot of water to a boil, then add the necks and blanch for 2 minutes to remove impurities. Drain and set aside.
2
Caramelize the sugar
Heat oil in a large wok or deep pan over medium heat. Add the rock candy and stir continuously until it melts and turns a deep amber color, about 2-3 minutes. Watch carefully to avoid burning.
3
Bloom the aromatics
Quickly add the dried chili flakes, Sichuan peppercorns, and star anise to the wok. Stir for 30 seconds until fragrant. Add the garlic, ginger, and green onions, cooking just until the garlic turns golden at the edges.
4
Braise the chicken
Add the blanched chicken necks to the wok and toss to coat evenly in the spiced oil. Pour in the beer and soy sauce, then add the hawthorn flakes and goji berries. Bring to a gentle boil.
5
Finish cooking
Reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced to a glossy coating. Season with salt to taste. Serve hot as-is, or let cool and chill for a richer flavor.
