Often I buy meats, produce and condiments, without having a specific use for them, because I like the way they look. This is part of the reason that I’m constantly in freezer, refrigerator and pantry trouble. This wouldn’t be a problem if I were cooking for ten but, alas, I bought into the birth control propaganda in the 70’s and have never gotten over my love of pretty, especially if the colors are bright. Most Asian dishes are bright, pretty and delicious. So that’s why.
My husband seems to be going through a chicken innards phase. No lover of those “nasty bits”, he surprised me by chowing down on seconds of the chicken liver chashushuli https://cookinginsens.wordpress.com/2013/05/24/georgian-chicken-liver-chashushuli-supreme/. Further, you could have knocked me over with a dishrag when we were passing the poultry stall in the market and he asked if we were getting more livers and gizzards! Well. Opportunity banging on the door with both fists, I suggested that we also try some chicken hearts. “Okay!”, said my husband, probably fighting off some bizarre flu and fever.
Anyway. I had some pointy mini bell peppers that, even though they were not suitable to be stuffed, I bought because they were pretty and in a little plastic cup. Chicken hearts with mini peppers. Fabulous! I did add an extra half of a leftover red pepper because it was there and didn’t hurt.
Chicken Heart and Pepper Stir Fry
1 lb chicken hearts, quartered vertically, rinsed and drained
2 small onions, diced
6 garlic cloves, chopped
1 inch fresh ginger, chopped
2 tbsp vegetable oil
1 tbsp sesame oil
8 mini bell peppers, cut into coarse cubes
1/2 red bell pepper, cut into coarse cubes
2 tbsp sambal oelek
1 tsp sugar
1/2 tsp salt
2 tbsp sake
2 tbsp soy sauce
1 handful coarsely chopped cilantro
Wok the onion, garlic and ginger in the oils until the onion just starts to soften. Add the chicken hearts and stir fry until just cooked. Add the peppers and stir fry for about 2 minutes. Stir in the sambal, sugar, salt, sake and soy sauce, then allow to bubble away for about 3 minutes. Remove from the flame and stir in the cilantro.
Beverage suggestion: Stolichnaya