Nectarine Salad with Chicken Hearts

Name: Nectarine Salad with Chicken Hearts
Total time: 10 min
Yield: 2
Ingredients: Nectarines 200 g; Chicken hearts 160 g; Wood sorrel 20 g; Oyster sauce 30 ml; Sesame oil 10 ml; Black rice vinegar (Chinkiang) 10 ml; Sugar 0 to taste; Salt 0 to taste; Red onion 40 g; Leek 20 g; Spring onion 5 g

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

CaloriesProteinsFatsCarbohydrates

260.8

kcal

14.6g

grams

13.5g

grams

21g

grams

Ingredients

2servings

Nectarines

200

g

Chicken hearts

160

g

Wood sorrel

20

g

Oyster sauce

30

ml

Sesame oil

10

ml

Black rice vinegar (Chinkiang)

10

ml

Sugar

to taste

Salt

to taste

Red onion

40

g

Leek

20

g

Spring onion

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:
1. Chicken hearts: 160 g
2. Leek: 20 g

2
Heat olive oil in a pan and fry the hearts for 4-5 minutes.
Required ingredients:
1. 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:
1. Nectarines: 200 g
2. Oyster sauce: 30 ml
3. Black rice vinegar (Chinkiang): 10 ml
4. Sesame oil: 10 ml
5. Sugar: to taste
6. 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:
1. Nectarines: 200 g
2. Red onion: 40 g
3. Wood sorrel: 20 g
4. Chicken hearts: 160 g
5. Wood sorrel: 20 g
6. Leek: 20 g

Nectarine Salad with Chicken Hearts

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