Chicken hearts are not only a healthy low-calorie semi-finished product from which you can make hot or gravy, but also very tasty. The article offers recipes for mouth-watering dishes.
Creamy chicken hearts. The recipe is as follows. Semi-finished product (500 g) to be sent to a deep stewpan with chopped onion, chopped mushrooms and garlic. Stew well until fully cooked under the lid. Prepare a pouring from a spoonful of sour cream, a glass of cream, a hundred grams of grated fat cheese, salt and a pinch of nutmeg powder. Pour this mixture into the saucepan, reduce the heat and put out.
A dish such as barbecue turns out to be tasty not only from meat. We offer a recipe from chicken heart, which is prepared very quickly. You need to make a dressing of six large spoons of soy sauce, four cloves of crushed garlic, a small spoon of grated ginger and lemon juice. In this mixture, pickle the semi-finished product for about three hours, then string on wooden skewers soaked in water and fry well on both sides, closing the lid. The dish will be ready in 15 minutes.
You can please guests and cook "Oriental" chicken hearts. The recipe is simple, but the dish will be very unusual. Pour a half-finished product with a mixture of 100 g of coconut milk, a large spoon of soy sauce, crushed garlic clove and a small piece of grated ginger. Salt everything a little and add a chopped slice of hot pepper. In this mixture, the meat must lie for at least twelve hours. String the hearts on soaked skewers, lay on a greased baking sheet and bake for about twenty minutes.
You can offer an "Original" chicken heart. How to cook? Very simple and fast, like the Japanese Yakitori appetizer. Dry the semi-finished product with paper towels and pour in soy sauce. All leave for half an hour, then string on skewers. Pour the marinade into the stewpan, add the same amount of water and simmer until such a condition, without closing the lid, so that all the liquid evaporates.
One of the unique dishes is "Julienne" made from chicken hearts with shrimp. Semi-finished product (300 g) and seafood (300 g) boil in different pots, as usual. Next, cut all the chicken hearts. The recipe involves roasting them with whole shrimps in a deep saucepan. Then add the processed cheese to them, close the lid and cook until such a condition that the dish boils and becomes homogeneous. Pour the "Julienne" into small heat-resistant molds, sprinkle with cheese and send to the oven for about ten minutes, so that an appetizing crust appears.
Sweet and sour chicken hearts can be served as an excellent gravy. The recipe is as follows. Cut them into two and fry for about five minutes to make the hearts turn golden. Pour in boiling broth, add lavrushka, salt, cloves and a little caraway seeds. Boil the gravy for about half an hour, put a couple of spoons of sweet tomato sauce, as well as oregano. Stew the dish for about ten minutes. At the very end, pour a little cinnamon, ground pepper and salt to taste. Boil for no more than five minutes, and can be served.
Loose rice is an ideal side dish for chicken hearts . Rinse the long grain cereal so that the water becomes completely clear. Pour a little oil into the bottom of the pan, put rice and fry until golden brown. Add finely chopped garlic, onions, dill, salt. Mix all ingredients thoroughly and pour in cold water. It should cover rice by ten centimeters. We cook over medium heat so that the water remains only at the bottom. Close the top with a lid, turn off the heat and cook for twenty minutes. Then we lay out pieces of butter on the surface.
Enjoy your meal!