Nectarine Salad with Chicken Hearts

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.

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

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

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.