If you want to diversify your daily diet with something unusual and tasty, try frying chicken hearts. For them, you can make a fragrant marinade or cook them with nuts and vegetables.
It is necessary
-
- Chicken hearts with walnuts:
- chicken hearts - 500 g;
- walnuts - 1/2 cup;
- onions - 2 pcs;
- red hot pepper - 1/2 pc;
- butter - 2 tbsp. spoons;
- vegetable oil - 2 tbsp. spoons;
- salt to taste;
- pepper to taste.
- Chicken hearts with onions:
- chicken hearts - 500 g;
- onions - 2 pcs;
- vegetable oil - 50 g;
- salt to taste;
- pepper to taste.
- Spicy Chicken Hearts:
- chicken hearts - 300 g;
- soy sauce - 2 tbsp spoons;
- vermouth - 2 tbsp. spoons;
- soybean oil - 1 tbsp. the spoon;
- paprika - 1 tsp;
- hot ground pepper - a pinch;
- ground ginger - 1 tsp;
- olive oil - 2 tablespoons spoons.
- Chicken hearts with mushrooms:
- chicken hearts - 700 g;
- mushrooms - 600 g;
- onions - 3 pcs;
- vegetable oil - 60 g;
- salt to taste.
Instructions
Step 1
Chicken hearts with walnuts
Chop 2 large onions into thin half rings. Chop half of the red hot pepper into small pieces, and chop the walnuts larger.
Melt two tablespoons of butter in a skillet, add the onion and fry for 5 minutes. Add peppers, walnuts and cook for another 3 minutes. Remove the fat from the chicken hearts and fry in another pan in vegetable oil for about 10 minutes. Place the contents of the first skillet over the hearts, season with salt and pepper to taste, simmer for a few minutes, covered, then turn off the heat.
Step 2
Chicken hearts with onions
Remove excess fat from offal, cut into halves and rinse thoroughly in cold water. Peel two large heads of onions and cut into thin half rings.
In a large skillet, heat 50 g of vegetable oil and add the onion and hearts. Season with salt and pepper to taste, cover and cook for about 25 minutes. Then remove the lid and evaporate any excess liquid. Once the chicken hearts are golden, turn off the heat.
Step 3
Spicy chicken hearts
For savory chicken hearts, marinade. To do this, pour 2 tablespoons of soy sauce, the same amount of vermouth, a tablespoon of soybean oil into a bowl and mix with a teaspoon of paprika, a pinch of hot pepper and ground ginger.
Remove the fat from the chicken hearts, rinse, put in the marinade and leave for 2 hours. Then remove the offal from the marinade and fry in a hot skillet with olive oil until cooked through.
Step 4
Chicken hearts with mushrooms
Rinse 700 grams of offal, previously cleaned of excess fat, under cold water. Cut three heads of onions into half rings, and 600 grams of mushrooms into slices.
Pour 60 grams of vegetable oil into a hot pan, put the hearts and fry them until golden brown. Then add the onions, and after another 5 minutes add the mushrooms. Season with salt to taste and cook together for about 10 minutes.
