Seasonings
200 g chicken hearts, with a small amount of Chinese chive sections and cilantro leaves.
Seasonings
Red dried chili pepper segments, minced ginger, salt, MSG, ginger-scallion juice, Pixian broad bean paste, cooking wine, sesame oil, chicken broth, and vegetable oil, each to taste.
Steps
1. Clean the chicken hearts, score them with a chrysanthemum pattern at the tips, then marinate with salt, scallion-ginger juice, and cooking wine until flavorful. Briefly blanch in boiling water, then remove and rinse under cold water.
2. Heat oil in a wok until hot, first add minced ginger, garlic sprouts, dried chilies, and broad bean paste, stir-frying until fragrant, then add chicken broth and salt, bring to a boil, then add the chicken hearts and briefly braise, when the sauce is nearly reduced, add MSG, then remove and transfer to a bowl.
3. Heat the sizzling iron plate, drizzle with sesame oil, add the chicken hearts and stir-fry until well combined, then serve.