5 Recipes for spicy balado chicken necks that will make you addicted, an economical iftar menu

Balado chicken neck recipe/photo illustration: Gemini AI

Chicken necks are an affordable cooking ingredient but have loyal fans because of their fun texture to chew. Combined with red balado spices, this dish is perfect to accompany warm rice when it’s time to break the fast. The ingredients are very simple and you can find them at the nearest traditional market or supermarket.

Apart from being economical, cooking chicken necks doesn’t take long, so it is very helpful for those of you who are preparing a meal for sahur in a limited time. Here are some recipe options.

1. Classic Balado Chicken Neck (Simple for Beginners)

This recipe is perfect for those of you who don’t want to bother with lots of additional ingredients, but still want an authentic taste.

Material:

– 500 grams of chicken necks
– Enough water and cooking oil

Ground spices:

– 8 red chilies
– 5 red onions
– 3 cloves of garlic
– 1 tomato
– Sugar and salt to taste

How to make:

1. Clean the chicken neck, then boil until the texture is soft. If so, lift and drain.
2. Briefly fry the boiled chicken neck until the outer skin is slightly crispy.
3. Saute the ground spices in a frying pan until they emit a fragrant aroma and are perfectly cooked.
4. Add the chicken neck, stir until the spices cover all parts, then serve.

2. Sweet Spicy Balado Chicken Neck

If family members at home don’t like spicy flavors that are too sharp, this sweet and spicy version is the right solution.

Material:

– 500 grams of chicken necks
– Enough cooking oil

Ground spices:

– 10 curly red chilies
– 6 red onions
– 3 cloves of garlic
– 1 small piece of brown sugar
– Salt to taste

How to make:

1. After the boiled chicken neck is tender, fry it until it is half crispy.
2. Saute the ground spices until cooked and fragrant.
3. Add brown sugar to the stir-fry spices, stir until the sugar melts and combines.
4. Add the chicken neck, continue to cook until the spices thicken and seep into the meat.

3. Rawit Balado Chicken Neck (Maximum Spicy)

For those of you who need an extraordinary spicy sensation so that your eyes immediately “open” at dawn, this recipe is a must try.

Material:

– 500 grams of chicken necks
– Enough cooking oil

Ground spices:

– 15 red cayenne peppers
– 5 large red chilies
– 5 red onions
– 3 cloves of garlic
– Salt and sugar to taste

How to make:

1. Boil the chicken necks until tender, then fry until the color turns brown.
2. Saute the cayenne pepper mixture and other ground spices until cooked.
3. Mix the chicken neck into the spicy seasoning.
4. Stir well and cook for a few moments until the spicy taste is completely absorbed into the chicken’s neck.

4. Balado Chicken Neck with Basil Aroma

The touch of basil leaves provides a fresh aroma which can increase your appetite when breaking the fast.

Material:

– 500 grams of chicken necks
– 1 bunch basil leaves (just take the leaves)
– Enough cooking oil

Ground spices:

– 8 red chilies
– 5 red onions
– 3 cloves of garlic
– 1 tomato
– Sugar and salt to taste

How to make:

1. Boil and fry the chicken necks according to the level of doneness you like.
2. Saute the ground spices until fragrant and not unpleasant.
3. Add the chicken neck and stir well so that the spices are evenly distributed.
4. Finally, add fresh basil leaves, stir briefly until wilted, then immediately remove from heat.

5. Coconut Milk Balado Chicken Neck (Savory and Creamy)

The addition of coconut milk makes the texture of the seasoning thicker and the taste is much more delicious.

Material:

– 500 grams of chicken necks
– 200 ml thick coconut milk
– Enough cooking oil

Ground spices:

– 8 red chilies
– 5 red onions
– 3 cloves of garlic
– 1 tomato
– Sugar and salt to taste

How to make:

1. Prepare the chicken neck by boiling it until tender.
2. Saute the ground spices until cooked.
3. Pour the thick coconut milk into the stir-fried spices, stir gently over low heat so that the coconut milk doesn’t break.
4. Once boiling, add the chicken neck and cook until the coconut milk reduces and is absorbed.

Cooking Chicken Necks FAQ

1. How do you remove the fishy smell from chicken neck before cooking?

You can coat the chicken neck with lime juice or vinegar for 15 minutes, then rinse thoroughly before boiling. Adding ginger or bay leaves when boiling is also very effective in getting rid of the fishy smell.

2. Do chicken necks have to be fried after boiling?

It’s actually optional, but frying the chicken neck briefly will give it a chewier outer texture and make the balado spice stick more easily to the chicken skin.

3. How long does it take to boil chicken necks so they are soft?

Over medium heat, this usually takes around 20-30 minutes. If you use a pressure cooker, the time can be shorter, namely around 10-15 minutes.

4. Can this chicken neck be used as frozen food?

Very possible! You can cook it until cooked, let it cool, then store it in an airtight container in the freezer. At dawn, you just heat it briefly in a frying pan or microwave.

5. What vegetables are suitable to accompany this balado chicken neck?

Because the taste is spicy and strong, balado chicken neck is very harmonious when paired with clear vegetables such as spinach, vegetable soup, or stir-fried green beans to balance the taste.

(brl/tin)