Stirfry Chicken Heart in Oyster Sauce

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.

Stirfry Chicken Heart in Oyster Sauce Dish

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.


Today I would like to share a more innovative but simple cooking method of chicken heart should you decide to buy some in your next visit to your favorite supermarket. My Stirfry Chicken Heart in Oyster Sauce obviously uses chicken heart, but of course you can also use chicken gizzard, liver or any part of the chicken which are usually discarded and most will keep away from it. You can also use the chicken offal in combinations.


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.

Ingredients:


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
cooking oil
parsley for garnish

Cooking procedure:

Stirfry Chicken Heart in Oyster Sauce - Cooking Procedure

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

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more