Chicken hearts are a healthy, nutritious and delicious offal. They are cheaper than meat, and they are not inferior in nutritional value and taste. This offal can be used to cook first and second courses, and even salads. If time is short, but you want something hot and satisfying, then fried chicken hearts are the best way out.
It is necessary
-
- For roast chicken hearts
- 500 g of chicken hearts;
- 1 onion;
- 1 carrot;
- 1/2 cup vegetable oil
- 1 glass of water.
- For spicy fried hearts
- 500 g of chicken hearts;
- 1 carrot;
- 1 onion;
- 1 sweet pepper;
- 3 cloves of garlic;
- 1/2 cup vegetable oil
- 1/2 teaspoon chili powder
Instructions
Step 1
Roast chicken hearts Defrost chicken hearts completely. Rinse thoroughly under running water. Remove the thin transparent film. Heat vegetable oil in a skillet and lay out the hearts. Fry for 5-7 minutes. When a crust forms on the hearts, pour half a glass of water and simmer for 15-20 minutes, stirring regularly. Make sure that the hearts do not burn. Add water in time if it evaporates quickly.
Step 2
Peel the onions and carrots and cut into thin half rings. After most of the water in the pan has evaporated, add 2 tablespoons of oil and pour the vegetables into the pan. Mix everything and fry for another 5-7 minutes. Season with salt and seasonings to taste. Curry goes well with chicken hearts. Remove from heat and serve hot. For a side dish, you can serve pasta, white rice, or just fresh vegetables.
Step 3
Spicy Fried Hearts Rinse the chicken hearts thoroughly, remove the foil and cut in two. If the hearts are large, then into four parts. Pour into boiling salted water. Simmer over moderate heat for half an hour.
Step 4
Peel the onions, carrots, bell peppers, and garlic while the hearts are boiling. Cut vegetables into small cubes or strips. Heat the oil in a deep frying pan and add all the vegetables except the garlic. Fry over high heat, stirring constantly, for 5-7 minutes.
Step 5
Remove the pot of hearts from the heat and drain all the water. Pour the boiled hearts onto a clean, dry towel and let them dry for about 5 minutes. Pour the dried hearts into the vegetable skillet. Add salt, red chili and minced garlic. Stir and cook for 2-3 minutes. Remove from heat, cover and let sit for about 10 minutes. Serve boiled potatoes or any kind of porridge as a side dish.
