Chicken hearts are a useful, nutritious and tasty offal. They are cheaper, than meat, and on nutritiousness and gustatory qualities don't concede to it. From this offal it is possible to cook both the first, and second courses, and even salads. If time isn't enough, but there is a wish for something hot and nourishing, then the fried chicken hearts – the best way out.
It is required to you
- For roast from chicken hearts
- 500 g of chicken hearts;
- 1 bulb;
- 1 carrots;
- 1/2 glasses of vegetable oil;
- 1 glass of water.
- For sharp fried hearts
- 500 g of chicken hearts;
- 1 carrots;
- 1 bulb;
- 1 paprika;
- 3 garlic gloves;
- 1/2 glasses of vegetable oil;
- 1/2 teaspoons of a sprinkling pepper of Chile.
Instruction
1. Roast from chicken to a serdechekrazmorozta completely chicken hearts. Carefully wash a baking plate with flowing water. Remove a thin transparent film. Warm vegetable oil in a frying pan and lay out hearts. Fry 5-7 minutes. When on hearts the crust is formed, pour a half-glass of water and you extinguish 15-20 minutes, regularly stirring slowly. You watch that hearts didn't burn. In time add water if it quickly evaporates.
2. Clean onions and carrots and cut thin half rings. After water from a frying pan almost all is evaporated, add 2 tablespoons of oil and pour out vegetables in a frying pan. Mix everything and fry 5-7 more minutes. Salt, add some seasoning to taste. The curry is well combined with chicken hearts. Remove from fire and serve the dish hot. It is possible to serve with paste, white rice or just fresh vegetables.
3. Sharp fried to a serdechkipromoyta carefully chicken hearts, remove a film and cut on two parts. If hearts large, then on four parts. Pour out in the boiling added some salt water. You cook on moderate fire within half an hour.
4. Clean onions, carrots, sweet paprika and garlic while hearts cook. Cut vegetables in small cubes or straws. Warm oil in a deep frying pan and pour out all vegetables except garlic there. Fry on strong fire, constantly stirring slowly, 5-7 minutes.
5. Remove a pan with hearts from fire and drain all water. Pour out the boiled hearts on a clean dry towel and let's them dry out about 5 minutes. Pour out dry-through hearts in a frying pan with vegetables. Add salt, the Chile chili powder and the crushed garlic. Mix and fry 2-3 minutes. Remove from fire, cover and let's infuse about 10 minutes. Serve with boiled potatoes or any porridge roast.