Korean Grilled Chicken Neck Meat

Rinse 350g chicken neck meat briefly under running water, then press it dry with paper towels until the surface feels dry.

Flatten any thicker pieces so they cook at the same speed and brown instead of steaming.

In a bowl, mix 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp minced garlic, 1 tsp sesame oil, and 0.3 tsp black pepper.

Stir until the garlic is evenly dispersed so no piece gets overly salty or garlicky.

Add the chicken neck meat to the marinade and massage it briefly so the seasoning coats every fold.

Marinate for only 15 minutes, because a longer rest can make the surface too wet and the soy flavor too strong.

Heat a pan well over medium-high heat, then lay the chicken neck meat in one flat layer with space between pieces.

The meat should sizzle immediately on contact; if it is quiet, wait longer before adding the rest.

Cook without moving for 2 minutes until a browned crust forms, then flip and cook the other side for 2 minutes.

If liquid gathers, keep the heat medium-high and stir until it evaporates and the sauce turns glossy.

Insert a thermometer into the thickest chicken neck piece and make sure the center has been held at 75°C or higher for at least 1 minute; browning alone does not show doneness. Then add 25 g green onion and stir-fry over high heat for 30 seconds. Serve as soon as the onion smells fragrant.