Stirfry Chicken Heart in Oyster Sauce
Stirfry Chicken Heart in Oyster Sauce. Chicken offal like the liver, gizzard, heart, etc. are dead cheap but are dreaded by most because they are intimidated on what dish to cook out of it. To the average Pinoy chicken offal would probably best cooked adobo style. It satisfy the Pinoy palate, goes well with hot steaming rice and of course it is a failsafe and easy to cook.
I have in the past made some post of chicken offal that you may be interested to check it out. Just click the link list below.
Be wary that chicken gizzard requires longer time to cook compared to the other chicken parts. Make sure also that your chicken heart are not overcooked. Chicken heart will render most of its juices as it cooks longer and will become dry and rubbery.
For my Stirfry Chicken Heart in Oyster Sauce, I added extra chili for added heat and some pineapple chunks or cubes to balance out that salty spicy flavor.
Here is the recipe of my Stirfry Chicken Heart in Oyster Sauce.
1 kilo chicken heart
1 small canned pineapple cubes or chunks, reserve syrup
1 small red bell pepper, de-seeded, trimmed, cut into strips
2-3 whole green/red chili
1-2 green chili, chopped
1 small bunch spring onion, trimmed, cut into 2” lengths
1/2 head garlic, peeled, crushed, chopped
1 medium sliced onion, peeled, chopped
2-3 thumb size ginger, skinned, cut into thin strips
1/3 cup oyster sauce
1/4 cup soy sauce
salt and pepper
parsley for garnish
In a bowl marinate the chicken heart with the soy sauce, a dash of salt and pepper for at least 15 minutes. In wok or frying pan heat generous amount of cooking oil. When it start to smoke add in the ginger and garlic, stirfry of a minute then add in the onion and chopped chili, continue to stirfry for anather minute. Add in the chicken heart and pineapple cubes or chunks, continue to stir cook for 5 to 8 minutes. Add in the reserved pineapple syrup, soy sauce, oyster sauce and the chilies. Continue to stir cook for 8 to 10 minutes or until most of the liquid has turned into nearly dry and oily sauce. Now add in the bell pepper, the whole chilies and the spring onions. Correct saltines if required. Continue to stircook for another 1 to 2 minutes until done. Serve with a lot of rice.
See other Stirfry Recipes;
Chicken and Ampalaya with Oyster Sauce
Stirfry Chicken with Ginger and Oyster Sauce
Stirfry Chicken Gizzard and Liver with Oyster Sauce
Chicken Stirfry with Hoisin Sauce
Chicken Stirfry with Black Fungus in Black Bean Sauce
Pork and Ampalaya with Oyster Sauce
Pork and Broccoli Stirfry
Pork and Asparagus Stirfry
Stirfry Pork and Bok Choy with Black Bean Sauce
Pork and Vegetable Stirfry
Beef and Broccoli Stirfry
Beef and Broccoli With Oyster Sauce
Beef and Ampalaya with Black Beans
Beef and Ampalaya With Oysters Sauce
Home Cooked Pigar Pigar
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