Hearts can easily be transformed from a meat supplement to dinner into an interesting snack to beer, and vice versa. To cook chicken hearts is not easy, the main thing in this business is to keep them tender, thanks to a long and even cooking. It is for this kind of preparation that the multivark is suitable, which, when warmed up, provides the correct thermal treatment of the product from all sides. We would like to talk about the preparation of chicken hearts in a multivarka further.
Fried chicken hearts in a multivark
Ingredients:
- chicken hearts - 300 g;
- soy sauce - 3 tbsp. spoons;
- starch - 1/2 tsp;
- natural honey - 1 teaspoon;
- ginger ground - 1/2 tsp;
- garlic dried - 1/2 tsp;
- vegetable oil - for frying;
- lemon slices for serving.
Preparation
Dissolve the liquid honey in soy sauce , then add ginger, garlic, and then a little starch. Spread the chicken hearts in the resulting sauce and leave them to pickle from 30 minutes to 2 hours.
If you cook chicken hearts in the multi-brand "Redmond", then set the "Baking" mode for 20 minutes. In the heated cup multivarka pour oil and quickly fry chicken hearts directly in the marinade. During frying, the marinade will turn into a glaze glaze that will cover the hearts in a uniform layer.
Once the hearts are ready, put them on a plate, sprinkle with herbs and serve with a slice of lemon. If you are preparing hearts for a buffet table, then pre-thread them on skewers.
Recipe for chicken hearts and a ventricle in Indian in a multivariate
Ingredients:
- chicken hearts - 250 g;
- cloves of garlic - 3 pcs .;
- ground chili - 1/2 tsp;
- chicken ventricles - 250 g;
- curry powder - 2 tsp;
- fresh coriander - for filing.
Preparation
Multivarku included in the "Heating" mode, pour a little oil and lightly let in it crushed garlic with curry and chili pepper. Once you hear a clear garlic flavor, switch to "Baking." The main thing is not to overcook the garlic, otherwise the dish will turn out to be bitter. To the spicy mixture we put the salt and pepper seasoned with the ventricles and hearts. We set the time to 30 minutes, add 125 ml of water and close the lid of the device. When all the water evaporates, brown the stewed chicken hearts and stomachs in the multivark, and then serve them to the table, sprinkling finely chopped coriander.
Chicken hearts recipe in the multivark
The original snack for beer is chicken hearts in deep frying. Prepare them very quickly, and due to the variety of sauces with which they can be served, the number of variations of this dish is estimated in dozens.
Ingredients:
- chicken hearts - 300 g;
- flour - 80 g;
- kefir - 1 item;
- egg - 1 piece;
- bread crumbs for breading.
Preparation
In the bowl of the multivariate, heat about 3-4 cm of vegetable oil so as to create some kind of deep-frying and set the "Hot" mode, so that the oil is well warmed up and ensures a uniform roasting
While the oil is warming up, let's take care of the chicken hearts. Prepare chicken hearts in a multivark with deep frying is very simple. Washed and dried hearts are poured in flour mixed with a good pinch of salt, then we dip each heart into a egg whipped with kefir, and finally sprinkle with breadcrumbs. The remains of breadcrumbs are shaken so that they do not burn during frying.
Now let's lower our hearts into hot oil and fry until light golden crust. Distribute the finished hearts on a paper towel or napkins to get rid of excess vegetable oil. We serve hot appetizer with sauce.