Straw Mushroom Chicken Hearts
Straw mushrooms and chicken hearts are stir-fried together with green and red peppers for a vibrant, savory home-style dish.
Story
This quick stir-fry brings together the tender texture of prepared chicken hearts and the earthy bite of straw mushrooms. Briefly blanched before hitting the hot wok, the ingredients absorb the savory aroma of oyster sauce and ginger, while the colorful peppers add a fresh, crisp finish to the meal.
Ingredients
Chicken hearts (remove outer membrane and blood vessels, wash, score tip in a crosshatch pattern)
225g
Straw mushrooms (remove outer membrane, wash)
150g
Green chili pepper (wash and cut into sections)
1 piece
Red chili pepper (halve, remove seeds, wash, and cut into pieces)
1 piece
Scallion (wash and mince)
2 stalks
Ginger (wash and mince)
1 small piece
Starch (cornstarch slurry)
appropriate amount
White sugar
1 small spoon
MSG
2 small spoons
Cooking oil
25g
Oyster sauce
1 big spoon
Cooking wine
1 big spoon
White pepper
a little
Salt
1 big spoon
Green pepper
Red pepper
Instructions
1
Prepare chicken hearts
Remove the outer membrane and blood vessels from the chicken hearts, wash them, score the tips in a crosshatch pattern, place them in boiling water to blanch, add wine and marinate for 10 minutes, then remove and wash.
2
Prepare straw mushrooms
Remove the outer membrane from the straw mushrooms, wash them, add salt to the boiling water when blanching, quickly scald them, then remove and rinse with cool water.
3
Prepare peppers
Halve the red pepper, remove the seeds, wash, and cut into pieces; wash the green pepper and cut into sections; wash the green onion and ginger and mince them.
4
Stir-fry chicken hearts
Heat the oil in a wok, sauté the green onion and ginger until fragrant, then add the chicken hearts and peppers to stir-fry together.
5
Add straw mushrooms
Pour in the straw mushrooms, add wine, oyster sauce, pepper powder, sugar, salt, water starch, and MSG, stir-fry evenly, then serve.
