Ingredients
250 g chicken hearts, 30 g red chili pepper strips.
Seasonings
1 teaspoon salt, 1/2 teaspoon MSG, a pinch each of white pepper and cornstarch, 1 tablespoon Shaoxing wine, 2 teaspoons cumin, 1/2 tablespoon chili powder, and 300 g (about 1 1/2 cups) vegetable oil (about 30 g or 2 tablespoons will be absorbed).
Steps
1. Cut the chicken hearts open, rinse out any clotted blood, then mix in a little salt, cooking wine, pepper, and cornstarch, and let marinate to absorb the flavors.
2. Heat the wok over high heat, add oil and heat to about 350°F (180°C), then add the chicken hearts and stir-fry until they separate and are cooked through, then remove and drain the oil.
3. Heat the remaining oil in the wok, add shredded chili peppers and stir-fry until fragrant, then add the chicken hearts and stir-fry briefly, season with salt, MSG, cumin, and chili powder, stir well, and serve.