chicken hearts

My medley includes deep-fried fish balls, pork balls, white radish, fish siu mai, baby octopus, mini wieners, beef omasum, wheat gluten balls, and chicken hearts.The ingredients you can use are endless but here are some others that you can consider:  squid, beef tripe, wontons, quail eggs, noodles, beef brisket and potatoes.Serve using bamboo skewers and paper cups to enhance the experience!

Hong Kong Curry Fish Balls 街邊咖哩魚蛋

500 g Deep-fried fish balls

Beef omasum

250 g Baby octopus

200 g Wieners ((regular size are fine too))

200 g Fish siu mai

Chicken hearts

White radish

g Wheat gluten balls

shallots

Ginger

Garlic (, chopped (approx. 3 tbsp))

tbsp Oil

500 ml Broth

tbsp Cornstarch

Water

Curry paste

peanut butter

tbsp Chinese barbeque sauce ((Sha cha sauce))

tbsp Oyster sauce

tbsp Chu Hou sauce

tbsp Spicy bean paste ((dou ban sauce))

Turmeric powder

tbsp Dark soy sauce

Sugar

g Rock sugar

Peel white radish and make quarter turn cuts

Bring a pot of water to a boil, add 25 g rock sugar and white radish.  Wait for it to boil and turn down heat to medium.  Cook for approx. 20-30 minutes until soft then drain and set aside  This will infuse some sweetness into the white radish and remove some of the bitterness, if any

Clean baby octopus.  Remove beak and cut a slit in the head to remove all the organs if not already done.  Set aside

Bring another pot of water to a boil, add chicken hearts, baby octopus and the beef omasum.  Cook beef omasum for 2-3 minutes until cooked, submerse in cold water, cut into smaller pieces and set aside.  Cook chicken hearts and baby octopus for approx. 4 minutes until cooked, drain and set aside. I boiled them separately but boiling them together is fine too

Bring a big pot of water to a boil.  All the following ingredients need to be boiled for a few minutes to wash off some of the oil that is on the foods.  When water boils, add fish balls, wieners, fish siu mai and wheat gluten balls.  When water boils again, remove everything except for the wheat gluten balls, they’ll need an additional 5 minutes to soften the inside.  Deflate them and set aside

In a bowl, combine 4 tbsp curry paste, 4 tbsp smooth peanut butter, 2 tbsp Chinese barbeque sauce, 1 tbsp oyster sauce, 1 tbsp Chu Hou sauce, ½ tsp turmeric powder and 1 tbsp spicy bean paste and set aside

Prepare a few slices of ginger, chop garlic and shallots  If you like ginger, you can also mince it and mix it in with the sauce.  I usually keep them in slices so that I can easily fish them out

In a wok, pot or large pan, on medium high heat, add 2 tbsp oil and add sliced ginger.  Stir-fry until lightly toasted

Add chopped shallots and garlic.  Stir-fry until aromatic

Make room in the centre of the pan or push everything to one side.  Add sauce mixture.  And let it cook for one minute while mixing the sauce together

Then mix together with shallots and garlic

Add 2 cups broth, bring to a boil and turn the heat to low

Combine 2 tbsp cornstarch with 2 tbsp water.  Mix and slowly pour into the curry sauce.  Mix well until thickened

Taste the sauce.  Add some dark soy sauce to adjust the colour of the sauce.  Add light soy sauce and sugar to adjust the taste.  I added 1 tbsp of dark soy sauce and 2 tsp sugar to mine

Turn heat to medium-high and add everything that’s set aside except the fish siu mai (the skin will fall off if you simmer it in the curry sauce so just add those when you’re ready to serve).  I usually keep the same kinds together so that they can be easily found.  Mix them within their own groups  What goes in will be the deep-fried fish balls, wieners, baby octopus, beef omasum, white radish, chicken hearts and wheat gluten

When sauce starts to simmer, turn heat to low, cover with lid and cook for 10 minutes

Add fish siu mai

Serve

Oven-Baked Chicken Hearts

chicken hearts - 17.5 oz (500 g)

salt

black pepper

lemons - 1

ketchup - 1 tablespoon

onions

olives - 1, green

Clean the chicken hearts (cut each lengthwise) and wash well in several waters. Put them for 1-2 min. in boiling, salted water. Take them out and rinse. 

Put them in a suitable baking tray, smeared with a little oil. Season with salt and pepper. Bake briefly in the oven. In the meantime, cut the lemon into very thin round slices. 

Serve the hearts, make a flower decoration on top from the lemon slices and add a little ketchup to each lemon flower. Put an olive in the middle and green onion stalks as a finale.

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Top Tags

Hong Kong Curry Fish Balls 街邊咖哩魚蛋

Oven-Baked Chicken Hearts

Top 2 chicken hearts recipes from across the web

The most viewed chicken hearts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hong Kong Curry Fish Balls 街邊咖哩魚蛋

Oven-Baked Chicken Hearts

The most viewed chicken hearts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine