Stir Fried Chicken Hearts (炒雞心)
20 chicken hearts
3 pcs of shallot
1 clove of garlic
ginger (about 2cm)
1 pcs of chilli
2 pcs of spring onion
1 tablespoon of soy sauce
1 tablespoon of sugar
2 tablespoon of rice wine
salt and pepper as appropriate
Remove skin of shallot, garlic and ginger, then slice them. Cut the spring onion into 5 cm in length and separate white and green parts. Chop the chilli. Remove seed if you do not want it too hot.
Cut the hearts on the side until about 3/4 way down. Cut off any tendon you see so it can lie flat.
In a frying pan, heat oil. Add ginger, shallot, chilli, white part of spring onion and garlic. Stir fry until fragrant.
Add chicken heart and stir fry for 1 to 2 minutes. Add rice wine and evaporate the alcohol.
Add all other seasoning. Stir fry until chicken heart cooks through, about 2 to 3 more minutes. Season with pepper. Adjust taste with more salt and sugar if needed.
Tableware used in the photo by Ceramics by Key