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Stewed Chicken Hearts
|Stewed Chicken Hearts|
1 pound chicken hearts, trimmed of excess fat
2 scallions, each one tied in a knot
1 star anise
10 whole cloves
1 clove garlic, cut into four pieces
6 Tablespoons dark soy sauce
6 Tablespoons chicken broth
1/2 Tablespoon Chinese black vinegar
1/2 Tablespoon Chinese brown sugar, crushed
1. Put all of the ingredients except the sugar into a one-quart pot. Bring them almost to the boil, then reduce the heat and simmer for an hour and a half. Test the heart to see if they are tender, if not, simmer everything for another half hour.
2. Remove scallions, star anise, cloves, and garlic slices. Then add the sugar and reduce the liquid until it just coats the chicken hearts. Then serve.