Nectarine Salad with Chicken Hearts

2 servings

10 minutes

Chicken hearts need sweetness, then their tart gut taste loses its excess and gains lightness. Nectarines are used as sweetness here.

Energy value per serving

• Calories: 260.8
• Proteins: 14.6g
• Fats: 13.5g
• Carbohydrates: 21g

Ingredients

• Nectarines: 200 g
• Chicken hearts: 160 g
• Wood sorrel: 20 g
• Oyster sauce: 30 ml
• Sesame oil: 10 ml
• Black rice vinegar: 10 ml
• Sugar: to taste
• Salt: to taste
• Red onion: 40 g
• Leek: 20 g
• Green onions: 5 g

Cooking steps

1. Clean the chicken hearts from vessels and cut them in half. Cut the leek into thin strips and soak in ice water for 5 minutes.

   Required ingredients:

   • Chicken hearts: 160 g
   • Leek: 20 g

2. Heat olive oil in a pan and fry the hearts for 4-5 minutes.

   Required ingredients:

   • Chicken hearts: 160 g

3. Cut the nectarines into cubes the size of half hearts. Add oyster sauce, black vinegar, sesame oil, salt and sugar to taste, and mix.

   Required ingredients:

   • Nectarines: 200 g
   • Oyster sauce: 30 ml
   • Black rice vinegar: 10 ml
   • Sesame oil: 10 ml
   • Sugar:  to taste
   • Salt:  to taste

4. Place the nectarines in portion plates, add sliced red onion, half of the sorrel, top with fried hearts, and garnish with sorrel and leek strips.

   Required ingredients:

   • Nectarines: 200 g
   • Red onion: 40 g
   • Wood sorrel: 20 g
   • Chicken hearts: 160 g
   • Wood sorrel: 20 g
   • Leek: 20 g