Equipment
- Mei Wok
Ingredients
Chicken Heart Prep
- Chicken Heart Prep
- 1/2 lb chicken hearts(about 12)
- 1 tsp salt
- 1 Tbsp black pepper
- 1 Tbsp corn starch + 1/2 cup corn starch
- 1 cup vegetable for frying
For stir fry
- 1 each of green,yellow,orange, and red bell pepper. Cut into heart shapes.
- 1/2 medium white onion, cut into bite size
- 1 Tbsp soy sauce
- 2 Tbsp vegeatable oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves of garlic, minced
- 1/2 cup water, or chicken broth
Instructions
- Prep the chicken hearts by soaking them in water to let the blood impurities out. Soak for an hour in the refrigerator, rinse and repeat if needed. Squeeze out any water from the hearts, dry and season with salt and pepper and let it marinate overnight in the refrigerator.
- Heat vegetable oil in the wok. Lightly coat the chicken hearts with cornstarch and fry them in the hot oil. Be careful as the hearts may pop during the frying process. Remove the hearts after they have browned and let it drain. (1-2 minutes) Remove the oil from the wok after it has cooled some or into a heat resistant container.
- Cut the bell peppers into heart shapes. I used a shape cutter tool and there was a lot of leftover parts usable for other dishes. This is optional and you can otherwise cut them into bite sized portions, and only use half the amount.
- Cut the half of the onion into bite sized pieces.
- Add 2 tablespoons of oil into the wok. Once it has gotten hot, add in the minced garlic. Stir for about 30 seconds. Then add in the onions and bell peppers. Also add the salt and black pepper. Stir fry for a few minutes.
- Add the chicken hearts and soy sauce into the wok and mix well.
