Chewy & Flavorful Braised Chicken Neck, Innards, and Egg Sac
Chewy & Flavorful Braised Chicken Neck, Innards, and Egg Sac
#ChickenInnardsRecipe #ChickenEggSac #ChickenNeckDish #SpicyBraisedChicken #KoreanFood #UniqueEats
Inspired by a special sequential course meal in Haenam, South Korea, comes this delightful braised dish featuring chicken neck, innards, and egg sac! Experience the unique flavors of different chicken parts right in your own kitchen. This recipe combines the familiar, tender chicken neck with the satisfying chewiness of chicken innards and the delicate texture of the undeveloped egg sac, reminiscent of a perfectly boiled egg yolk. All simmered in a savory and spicy sauce similar to a classic dakbokkeumtang (spicy braised chicken), this dish is a guaranteed rice-stealer. If you’re curious and love exploring new flavors, this is the perfect way to utilize every part of the chicken!
Chicken Parts Preparation- 200g Chicken Necks
- 1kg Chicken Egg Sacs and Innards (thawed)
- 1 tsp Whole Peppercorns
- 5 cloves Whole Garlic
- 2 Tbsp Soju (Korean rice wine)
Spicy Sauce Ingredients- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili powder)
- 1 tsp Minced Ginger
- 3 Tbsp Minced Garlic
- 1 Tbsp Chopped Scallions
- 2 Tbsp Maesilcheong (Korean plum extract)
- 2 Tbsp Sugar
- 1 tsp Black Pepper
- 3 Tbsp Soy Sauce
- 2 Tbsp Cheongju (or Mirin)
Braised Dish Ingredients- 1.2kg Prepared Chicken Necks, Innards, and Egg Sacs
- All of the prepared and chilled sauce
- 4 Potatoes (cut into large chunks)
- 1 Onion (cut into large chunks)
- 100g Frozen Mixed Vegetables (optional)
- 700ml Broth or Water (enough to cover ingredients by 2/3)
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili powder)
- 1 tsp Minced Ginger
- 3 Tbsp Minced Garlic
- 1 Tbsp Chopped Scallions
- 2 Tbsp Maesilcheong (Korean plum extract)
- 2 Tbsp Sugar
- 1 tsp Black Pepper
- 3 Tbsp Soy Sauce
- 2 Tbsp Cheongju (or Mirin)
Braised Dish Ingredients- 1.2kg Prepared Chicken Necks, Innards, and Egg Sacs
- All of the prepared and chilled sauce
- 4 Potatoes (cut into large chunks)
- 1 Onion (cut into large chunks)
- 100g Frozen Mixed Vegetables (optional)
- 700ml Broth or Water (enough to cover ingredients by 2/3)
Cooking Instructions
Step 1
Let’s start by making the delicious sauce for our braised dish. In a large bowl, combine 3 Tbsp Gochujang, 3 Tbsp Gochugaru, 1 tsp minced ginger, 3 Tbsp minced garlic, 1 Tbsp chopped scallions, 2 Tbsp Maesilcheong, 2 Tbsp sugar, 1 tsp black pepper, 3 Tbsp soy sauce, and 2 Tbsp Cheongju. Mix them well. Cover the sauce with plastic wrap and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld and deepen.
Step 2
Rinse the chicken necks thoroughly. If possible, soaking them in milk beforehand helps remove any gamey odors, but if milk isn’t available, rinsing them well under cold water will suffice.
Step 3
Thaw the frozen chicken egg sacs and innards by placing them in the refrigerator overnight or by soaking them in cold water for faster thawing. It’s important to drain away any blood during this process. Since we’ll be blanching them, a little ice remaining is perfectly fine.
Step 4
Bring a pot of water to a boil and add a few whole peppercorns, 5 whole garlic cloves, and 2 Tbsp Soju. Add the prepared chicken egg sacs, innards, and necks to the boiling water and blanch for about 5-10 minutes. This step effectively removes impurities and unwanted odors. After blanching, rinse them under cold water and drain well.
Step 5
Now, let’s begin assembling our braised dish! Choose a deep, wide pot. Start by laying the frozen mixed vegetables (if using) at the bottom of the pot.
Step 6
Cut the onion into quarters, then further divide each quarter into three large pieces. Wash and peel the 4 potatoes, then cut them into similarly large chunks, about 3-4 cm in size. Cutting them large prevents them from breaking apart during cooking and maintains a pleasant texture. Add the cut onions and potatoes to the pot.
Step 7
Carefully place the blanched chicken necks, egg sacs, and innards into the pot. The varied textures of the innards and the tender egg sacs will create a wonderful contrast.
Step 8
Pour the chilled, seasoned sauce evenly over all the ingredients in the pot. You can gently toss everything with your hands to ensure the sauce coats each piece well.
Step 9
Pour in about 700ml of broth or water. It should be enough to cover the ingredients about two-thirds of the way up; too much liquid will dilute the flavor. Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 20-30 minutes. Check occasionally, stirring and ensuring the sauce doesn’t reduce too much. The goal is a thick, rich sauce that coats the ingredients. If it becomes too dry, add a little more broth.
Step 10
Once the sauce has thickened to a rich consistency, your Chewy & Flavorful Braised Chicken Neck, Innards, and Egg Sac is ready! The chicken egg sacs offer a soft, subtly rich flavor, much like a perfectly cooked yolk, while the innards provide a delightful chewy texture. Combined with the savory chicken neck, this dish is incredibly satisfying and perfect with a bowl of steamed rice. Enjoy this unique and delicious creation while it’s hot!
