Chicken Heart Dish

I know that there are plenty of people out there who will read the name of this post and say “Yuck. No way. I’m not eating that!” To them I say, you have no idea what you’re missing! Chicken hearts are so tasty and yummy, however you make them, whether barbequed or cooked in a stove-top dish. 

Our local supermarket doesn’t sell chicken hearts every day and so when I saw some fresh ones, I immediately grabbed a kilo, knowing that my loyal customer Shira will lick her fingers.

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This time I am making a dish that will be served on white rice.

After freezing about half a kilo of chicken hearts for another day, I take the remaining 500 grams and clean off the extra fat, then I make a small cut in each and every one of the hearts so they don’t burst as I cook them. My thoughts at this point are screaming: “cholesterol! alert cholesterol alert!,” and I am just imagining how our hearts will look after eating all this. But who cares? We live only once and might as well enjoy it. Right ?? !!!!!

After washing the hearts, I take two medium carrots, and two boxes of button mushrooms (about 400 grams), three red onions and 100 grams of tomato paste. I chop everything and fry it all together, first the onions then the carrots and after a short while the mushrooms. 

Then I start spicing it, with three or four garlic cloves, some salt and pepper, oyster sauce and red sweet chile sauce. I add the tomato paste and about one cup of water. I throw in some bean sprouts just because I had them in the fridge, and at the last moment, I felt like adding them.

I mix all of it together and let it cook on medium heat until it’s ready, about 40 min.

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It was December when I made that dish. The sky was gray and rain was falling outside

when I served the dish in a bowl over a pile of white rice. Shira asked for seconds without even eating the rice.