Grilled Chicken Hearts with Mushrooms
·Ingredients
Rinse all the chicken hearts and trim off any excess fat. Clean the mushrooms – if you like, you can peel them too. Get your bamboo skewers ready and soak them in water for about an hour beforehand, so they don't burn on the grill.
Skewers
Thread the chicken hearts onto the bamboo skewers, alternating with the mushrooms. You can also make a few skewers with just hearts.
Marinade
Peel the ginger and grate it finely. Mix it with the oyster sauce, soy sauce, lime juice, oil, sugar and a splash of sriracha chilli sauce.
Overnight
If you're a fan of spicy flavours, feel free to add a chilli pepper too. Finally, stir in some chopped coriander. Leave to marinate in the fridge overnight.
Grilling and serving
The next day, grill the skewers on a hot grill. Sprinkle the finished skewers with freshly chopped coriander. Serve with mango in sweet syrup – the flavours of the grilled marinade and the mango complement each other beautifully.