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Chicken Hearts in Orange Sauce on the Skillet
Instructions
First, the chicken hearts need to be marinated. Clean them beforehand and trim away anything excess. Then pour over the hearts a mixture of sugar, orange juice, spices and soy sauce. I leave the hearts to marinate for twenty minutes.
I dice the onion into a small cube. I grate the carrot. I sauté the vegetables in odourless oil.
I add the hearts without the sauce and fry them until golden.
I pour in the sauce. I cook the hearts in the sauce until the offal is tender. I bring the heart stew to a harmonious taste. If you like it spicy, you can add chopped chili or garlic to the hearts. For a milder flavour, it is better to use dried or freeze-dried spices rather than fresh ones.
The fragrant chicken hearts in the skillet are ready! It is best to serve the appetiser hot.
Tips
- 1
The 20-minute marinade is the "secret" to the flavour. The hearts absorb the orange and soy aroma and become more tender. Without marinating, they will be "tough".
- 2
Frying without the sauce is the "secret" to a good crust. Wet offal "boils" rather than fries. First the crust, then the sauce.
- 3
Sugar in the marinade balances the acidity of the orange and the saltiness of the soy sauce. Without it, the dish would taste "sharp".
- 4
Fresh orange juice is the "secret" to the aroma. A shop-bought carton gives a "chemical" taste, while juice freshly squeezed from 2–3 oranges gives a natural flavour. The same principle works for other types of Asian-style offal.
FAQ
How do you clean chicken hearts? +
Rinse the hearts under running water. Remove large blood clots (dark spots) with a knife. Trim off the white sinews and membranes on top – they are "tough" and have a "specific" taste. Cut away excess fat (yellow growths), as it gives an "off taste". If a heart is large, cut it in half lengthwise (it marinates and fries faster). For a more tender texture, soak the cleaned hearts in milk for 30 minutes before marinating. Do not throw away hearts with a greenish tint (unless it is bile, which must be cut off). Fresh hearts are dark red in colour and firm.
What can replace orange juice? +
Alternatives: mandarin juice (sweeter, milder), pineapple juice (a tropical note), grapefruit juice (slightly bitter, for gourmets), apple juice (neutral). For a "premium" version, use juice freshly squeezed from 2–3 oranges. Do not use: tomato juice (it changes the character of the dish), lemon juice (too sour, you would need less). For a "diet" version, use apple or pomegranate juice (50/50 with water). For a "Chinese" style, use soy sauce 50/50 with orange (a "saltier" dish). Fresh juice is more aromatic than shop-bought. For 600 g of hearts, 150 ml of juice is optimal.
How long do the hearts keep in the sauce? +
In the fridge, in a container with a lid, for 2–3 days. Reheat in the microwave for 1–2 minutes under a lid, or in a skillet with 1 tbsp of water under a lid for 3–4 minutes. On the second day the dish "settles" and the flavour becomes richer. In the freezer, I do not recommend it (the texture would "fall apart"). Do not leave it at room temperature for longer than 2 hours, as offal spoils quickly. Freshly made, it is "at its best" in the first 30 minutes. For a "packed lunch", pack it with a side in a container. It is ideal as a "family batch" – a double portion is enough for 2 dinners.
What do you serve the hearts with? +
Side dishes: risotto (as the author suggests), mashed potatoes, basmati rice, udon or soba noodles (Asian style). Vegetables: steamed broccoli, asparagus, green beans. Fresh salad: cucumber + tomato + sesame (Asian style). With black or wholegrain bread. With a glass of red semi-sweet wine or dry white. With light or unfiltered beer. With a cup of green or jasmine tea – a "Chinese" presentation. For a "family lunch", serve with purée and stewed carrot. Finish with sesame and spring onion when serving – a "premium" presentation. A versatile appetiser for both everyday and festive tables.
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