What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7403649 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720