In the fragrant kitchen of Yu Xin, where the love for barbecue-infused flavors runs deep, a dish of Cumin Chicken Hearts is prepared with patience and passion. This delicacy, though requiring meticulous care in preparation, promises a taste that is truly rewarding. It’s an invitation to savor a barbecue-like zest, right from the comfort of your kitchen.
Ingredients: The Symphony of Flavors:
- Chicken hearts: 1 bag
- Cumin or cumin powder: as needed
- Light soy sauce or premium soy sauce: 2 tablespoons
- Salt: to taste
- Ginger: 2 slices
- Cooking wine: 1 tablespoon
- Chicken bouillon powder: to taste
- Star anise: 1 piece
- White sugar: a pinch
- Five-spice powder: a pinch
- Oyster sauce: a little
- Dark soy sauce: a dash (just for coloring)
- Sesame seeds: a small amount
- Chili powder: optional
The Gastronomic Voyage: Crafting Cumin Chicken Hearts:
- Begin with clean, fresh chicken hearts. Thaw if necessary, make a few incisions or halve them, and rinse thoroughly to remove any residual blood. Blanch the hearts in cold water with spring onions, ginger, and cooking wine to remove any gaminess. Once the scum rises and the water boils, turn off the heat, remove the hearts, and rinse them under tap water to eliminate any impurities. (Set aside)
- Heat oil in a pan and sauté onions, ginger, and garlic. Add the chicken hearts and star anise for fragrance. If desired, throw in a couple of red chilies. Introduce soy sauce or light soy sauce to the mix, stirring to color the hearts. A hint of sugar and oyster sauce enhance the taste, followed by salt, chicken bouillon powder, and five-spice powder for seasoning. Add a little water and simmer. (Note: The “coloring” refers to the use of soy sauce or light soy sauce, with just a touch of dark soy sauce, if desired.)
- As the sauce reduces, stir in the chili powder, cumin, and sesame seeds, ensuring not to dry out the sauce completely—leave a bit to keep the dish juicy and delicious.
- The final step reveals a dish that is a feast for the eyes and the palate, ready to be enjoyed with a warm meal.
Chef’s Tips:
If the blanching process is too long, the chicken hearts will be overcooked, reducing the need for prolonged simmering. Adjust the timing to your liking. Blanched chicken hearts can also be delicious when simply stir-fried with chili.