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Cooking
Grilled Chicken Hearts with Mushrooms
· 4 servings
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, soaking 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, if you prefer.
Marinade
Peel the ginger and grate it finely. Add the oyster sauce, soy sauce, lime juice, oil, sugar and a splash of sriracha chilli sauce.
Overnight
If you love a bit of heat, feel free to add a chilli pepper too. Finish with 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 perfectly.