Butterflied chicken hearts, seared over high heat with fine matchsticks of fresh ginger, then glazed in a caramelized sauce of soy sauce, mirin, and sake.
Ingredients
- 600 g whole fresh chicken hearts (tori hatsu)
- 40 g fresh ginger root
- 1 piece yellow onion
- 2 pieces fresh scallions
- 2 tbsp toasted sesame oil
- 2 tbsp Japanese koikuchi dark soy sauce
- 2 tbsp Japanese cooking sake
- 1 tbsp hon-mirin
- 1 tsp granulated white sugar
- 1 pinch ground black pepper
Method
- Trim the chicken hearts by cutting away the excess white fat and tough vessels at the wide end with a paring knife. Slice each heart lengthwise without cutting all the way through, opening it flat like a book.
- Rinse each heart thoroughly under a thin stream of very cold water, using your thumb to dislodge and wash away any residual blood clots. Drain well, then press firmly in paper towels until completely dry.
- Peel the fresh ginger with the edge of a spoon, then cut it into fine, even matchsticks. Peel the yellow onion and slice it thinly. Slice the scallions diagonally on a bias, keeping the white parts separate from the crisp green tops.
- In a small bowl, whisk together the Japanese koikuchi dark soy sauce, Japanese cooking sake, hon-mirin, and white sugar for 30 seconds until the sugar crystals are completely dissolved.
- Set a wok or large skillet over high heat and add the toasted sesame oil until it reaches about 350 °F (180 °C). As soon as the oil shimmers and begins to smoke faintly, toss in the sliced yellow onion and the white parts of the scallions. Stir-fry constantly for 2 minutes until the onion turns golden and translucent at the edges.
- Push the onion up against the sides of the wok to clear the smoking-hot center, then lay the chicken hearts flat in a single layer. Sear undisturbed over high heat for 2 minutes until a deep golden crust forms on the bottom and the edges begin to curl.
- Scatter the fresh ginger matchsticks and ground black pepper over the meat. Stir-fry everything vigorously over very high heat for 1 minute 30 seconds to toss the pan juices, until the hearts lose their raw pink exterior and reach an internal temperature of 160 °F (70 °C).
- Pour the sauce mixture directly onto the smoking-hot surface of the pan. Boil rapidly over high heat for 1 minute 30 seconds, tossing and swirling constantly, until the liquid reduces to thick, glossy bubbles and glazes the chicken hearts in a syrupy, rich coating.
- Immediately remove the wok from the heat and let the meat rest off the flame for 1 minute to relax the muscle fibers. Transfer to a warm serving platter, scatter the reserved green scallion tops over the top, and serve immediately.
Nutrition
Per serving
- Energy
- 276.7 kcal
- Protein
- 36.76 g
- Carbohydrate
- 6.45 g
- Fat
- 9.94 g
- Fibre
- 1.11 g
- Calcium
- 26.54 mg
- Iron
- 0.48 mg
- Magnesium
- 12.76 mg
