Finger sucking roast chicken neck(shun zhi kao ji bo )

Finger sucking roast chicken neck

Introduction:

"It's a wonderful experience to eat this side dish while watching the world cup."

Production steps:

Step 1: clean the fresh chicken neck bought from the supermarket after removing the grease on the surface by hand.

Step 2: cut the cleaned chicken neck into small sections with a knife (the proportion is like this, a chicken neck is divided into three sections).

Step 3: prepare marinade: 2 pieces of rose sufu, 2 pieces of rose sufu, 2 spoons of soy sauce and 3 spoons of honey. Half a bowl of minced garlic, 5g cumin powder and 5g cumin granules.

Step 4: pour the marinade into the chicken neck, stir and marinate for 2 hours.

Step 5: apply some salad oil or olive oil to the surface of the chicken neck. Put it into a baking pan, bake it at 200 degrees above and below the fire, and turn it over for 15 minutes.

Materials required:

Chicken neck: 5

Rose Sufu: 2 pieces

Old style: 2 teaspoons

Honey: 3 teaspoons

Minced garlic: half a bowl

Cumin powder: 5g

Cumin Granule: 5g

Olive oil: a little

Note: warm tips: 1. The longer the curing time, the better the taste of chicken neck; 2. Spicy friends can add some chili powder in the marinade. 3. There are many kinds of sufu. It is suggested to use Wang Zhihe rose Sufu for this dish. 4. This method can also be used for duck neck.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: cumin

Chinese PinYin : Shun Zhi Kao Ji Bo