Chicken hearts. The recipe for cooking hot dishes and gravy

Chicken hearts are not only a useful low-calorie semi-finished product, from which you can make hot or sauce, but also very tasty. The article offers recipes for mouth-watering dishes.

"Creamy" chicken hearts. The recipe for cooking is as follows. Semi-finished (500 g) to send in a deep saucepan, together with chopped very finely chopped onion, plates of champignons and garlic. Well extinguished until completely ready under the lid. Prepare a filling from a spoonful of sour cream, a glass of cream, a hundred grams of grated fat cheese, salt and a pinch of nutmeg powder. This mixture is poured into the saucepan, lowered the fire and put out.

This dish, like a shish kebab, turns out delicious not only from meat. We offer a recipe from a chicken heart, which is prepared very quickly. It is necessary to make a dressing from six large spoons of soy sauce, four slices of crushed garlic, a small spoon of grated ginger and lemon juice. In this mixture, marinate the semi-finished product for about three hours, then strung on the wooden skewers soaked in water and fry well on both sides, closing the lid. The dish will be ready in 15 minutes.

You can please the guests and cook "Oriental" chicken hearts. The recipe is simple, but the dish will turn out very unusual. Half-finished half-finished product is filled with a mixture of 100 g of coconut milk, a large spoonful of soy sauce, crushed cloves of garlic and a small piece of grated ginger. All a little salt and add chopped piece of hot pepper. In this mixture, meat should lie for at least twelve hours. Serve the hearts on the soaked skewers, lay on a greased baking sheet and bake for about twenty minutes.

You can suggest "Original" heart chicken. How to cook? Very simply and quickly, like a Japanese snack "Yakitori." Semi-finished products dry with paper towels and pour soy sauce. All leave for half an hour, then strung on skewers. Pour marinade into the saucepan, add the same amount of water and extinguish to such a state, without closing the lid, to evaporate all the liquid.

One of the unique dishes is "Julien" from chicken hearts with shrimps. Semi-finished (300 g) and seafood (300 g) boil in different saucepans, as usual. Then we cut all the chicken hearts. The recipe implies roasting them with whole shrimps in a deep saucepan. Then add the melted cheese to them, close the lid and cook to such a state that the dish boils and becomes homogeneous. "Julien" pour on small heat-resistant molds, sprinkle with cheese and send to the oven for about ten minutes to make an appetizing crust.

As an excellent gravy, sweet and sour chicken hearts can be served. The recipe for cooking is as follows. Cut them into two pieces and fry them for five minutes so that the hearts turn golden. Pour the boiling broth, add the bay, salt, cloves and a little cumin. Cook gravy about half an hour, put a couple spoonfuls of sweet tomato sauce, as well as oregano. The dish should be extinguished for about ten minutes. At the very end, pour a little cinnamon, ground pepper and salt to taste. Cook no more than five minutes, and you can serve on the table.

The ideal side dish for chicken hearts is friable rice. Rinse the long-grain cereal so that the water becomes absolutely clear. At the bottom of the pot, pour a little oil, put the rice and fry until golden brown. Add finely chopped garlic, onion, dill, salt. Mix all ingredients thoroughly and pour in cold water. She should cover rice by ten centimeters. Cook on medium heat so that the water remains only on the bottom. We close the top with a lid, take out the fire and cook for twenty minutes. Then lay out on the surface pieces of butter.

Bon Appetit!