Braised Chicken Hearts

Name: Braised Chicken Hearts
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 340g Chicken heart; 20g Vegetable oil; 8 cloves garlic; Some salt; 10g Soy sauce; 10g Sugar; 2 pieces Bay leaf; A star anise; 20g Cooking Wine

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The chicken heart is firm and has a Q taste, which can be eaten in many ways. Today I used it for braising. The taste and texture are great.
It can be eaten hot or cold, and it is also good as a side dish.

Ingredients

340g Chicken Heart
20g Vegetable Oil
8 cloves Garlic
Some Salt
10g Soy Sauce
10g Sugar
2 pieces Bay Leaf
A Star Anise
20g Cooking Wine

Braised Chicken Hearts

1. When the chicken heart is ready, squeeze the blood out of the inside with your hands, and then rinse it off with water

2. Put a little oil in a saucepan and stir-fry the garlic on a low heat to create a fragrance

3. Put the chicken heart into the pot, stir fry until the surface is white, pour some cooking wine to remove the fishy

4. Add star anise, bay leaves, dark soy sauce, light soy sauce, salt, sugar

5. Pour in hot water until the chicken hearts are covered, cover the pot and simmer for about 30 minutes

6. Open the lid and collect the juice

7. Chicken hearts, golden red in color and rich in flavor

Tips:
Try to clean the contaminated serum inside the chicken heart; dark soy sauce for color, light soy sauce for seasoning, white sugar can increase the taste and freshness; low fire stew adds more flavor