I like to eat roasted chicken hearts when I eat barbecues. Today, I bought a chicken heart at Carrefour and went to my classmate's house to make my own stir-fried chicken heart.
Although it does not have the aroma of charcoal fire like barbecue, it is similar to the smell of iron plates on the street ~~
I didn't have a camera, so I took one with my mobile phone. I didn't think it was a chicken heart. It was a dark bowl, but it was really delicious.
stir-fried chicken hearts
By RubyKihn
Recipe Recommendations
- chicken heart appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- cumin appropriate amount
- pepper appropriate amount
- edible oil appropriate amount
- dried chili appropriate amount
Steps for stir-fried chicken hearts
1
Use scissors to run the heart of the chicken along the hole in the middle (the atrium, ventricle, aorta or something?) Cut it open, then cut off the blood vessels and oil, and wash it. Then add it to the pan and blanch it with cold water to remove the blood foam and oil slick.(There is quite a lot of chicken heart oil, alas, the confused oil is confusing...) Dry with kitchen paper.2
Marinate the blanched chicken hearts for 1 hour with all the ingredients mentioned in the marinade. Of course, the longer the better ~~.3
Preheat the pan until you can feel the heat hot when you place your hands on the top of the pan. Pour the marinated chicken hearts and the marinade into the pan, add a few broken dry red peppers, and stir-fry quickly over high heat until the marinade is stir-fried, and then sprinkle with a little salt and chili powder.stir-fried chicken hearts Make Tips
1. You don't need to add extra oil for this stir-fried chicken hearts dish because cooking oil was already added during the marinade. You can also choose not to trim the fat from the hearts; if you do that, you don't need to add oil for marinating either, as the fat will render out during stir-frying, resulting in plenty of oil.
2. I like a sweet taste, so I added sugar during the marinade. However, I later found that adding sugar while marinating doesn't really provide a sweet flavor. Those who like it sweet should add the sugar while stir-frying.
3. Make sure to pour the remaining marinade into the pan when stir-frying, especially the onion—it tastes super delicious when cooked!
4. I prefer them dry. If you like them tender, you can stir-fry for a shorter time. I cooked mine for over 5 minutes, so the chicken hearts were quite dry.