Chicken hearts with rice

Ingredients for 2 servings:

• 130 g jasmine rice
• 500 g chicken heart(s), frozen
• 1 can tomatoes, chopped, approx. 400 g
• 2 large garlic cloves
• 2 tbsp soy sauce
• 3 tbsp oyster sauce
• 1 tbsp rice vinegar
• 3 tbsp sherry (medium sweet)
• ½ tsp glutamate
• 1 tsp ginger
• 3 tbsp peanut oil or sesame oil
• 1 pinch(s) black pepper
• 1 tsp, heaped paprika powder
• ½ tsp chili powder or cayenne pepper
• 3 dashes fish sauce
• 6 coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Place the rice in the rice cooker with the same amount of water. Otherwise, cook in a pot as usual according to the package instructions. Chop the ginger and garlic. Heat the oil in a wok, have a suitable lid ready, and add the chicken hearts as a frozen block. Be careful, cover the pan with the lid at first to avoid splashing oil. If necessary, turn down the temperature or gas control slightly. After a few minutes, the frozen block will melt, and the hearts can be stirred around in the pan to distribute and roughly turn. Add the garlic, ginger, pepper, paprika, and chili powder and fry uncovered until most of the melted water has evaporated. Add the soy sauce, oyster sauce, rice vinegar, sherry, and fish sauce and stir. Add the MSG and stir again. Add the tomatoes, bring to a boil, and reduce further if necessary to achieve a slightly creamy consistency. First, place the cooked rice on the plate, then garnish the hearts in the sauce with the coriander leaves.