Chicken hearts with shiitake mushrooms
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 300 gjasmine rice
- 1 tbspclarified butter
- 2garlic cloves
- 2 cmginger
- 3 tspsesame seeds
- 1 tspsalt
- 5 dlwater
- clarified butter
- 300 gchicken hearts
- 2 cmginger
- 1garlic clove
- ΒΌ tspsalt
- 300 gshiitake mushrooms
- 2red onions
- 2 tbspsoy sauce
- 1 tbspapple vinegar
- 2 tbspsalted peanuts
Instructions
Step 1
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the clarified butter in a pan. Mix the garlic, ginger and sesame over a medium heat for approx. 5 mins. until golden brown. Add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.Step 2
Heat the clarified butter in a non-stick frying pan. Brown the chicken hearts for approx. 5 mins. Add the ginger and garlic, cook for approx. 2 mins., season with salt. Remove the chicken hearts, heat a little clarified butter in the same pan. Add the mushrooms and onions in batches, fry for approx. 3 mins. Return the chicken hearts to the pan, season with salt. Add the soy sauce and cider vinegar, simmer briefly.Step 3
Plate up the chicken and shiitake mushrooms with the rice, sprinkle the peanuts on top.