Chicken hearts
4 servings
40 minutes
Chicken hearts are a tender and nutritious dish that has long gained popularity in European cuisine. Their soft texture and rich flavor are beautifully revealed during stewing, especially with the addition of soy sauce and sour cream. This recipe offers a perfect blend of aromas: the delicate tartness of lemon, light sweetness of sugar, and spiciness of spices create a harmony of flavors. Onions and carrots add an appetizing caramelized note, while flour helps thicken the sauce, making it velvety. The hearts are served hot with a side of mashed potatoes or fresh bread. Their history roots back to the traditional cuisine of many countries where offal is valued for its benefits and richness in micronutrients. This recipe is an ideal choice for lovers of simple yet flavor-rich dishes.
1
Chicken hearts should be washed well and soaked in cold water for half an hour.
- Chicken hearts: 0.5 kg
2
Trim the hearts, cut them in half, and marinate in a mixture of soy sauce, mineral water, sugar, and the juice of one lemon. Salt (optional) and pepper to taste. Leave for a couple of hours.
- Chicken hearts: 0.5 kg
- Soy sauce: 3 tablespoons
- Mineral water: 1 glass
- Lemon: 1 piece
- Sugar: 2 teaspoons
3
Fry with the lid closed until all the liquid evaporates.
4
When the hearts start to blush, add sliced onions, grated carrots, and flour. Fry for a few more minutes.
- Onion: 2 pieces
- Carrot: 1 piece
- Wheat flour: 1.5 tablespoon
5
Add sour cream and a little water. Simmer covered for about 10 minutes until the sauce thickens.
- Sour cream: 100 g
