The most classic way to eat chicken heart is grilled chicken heart skewers. No matter what season, skewers cannot be without it.
How to make roasted chicken heart?
The purchased chicken hearts are cut open with scissors to remove the blood clots and rinsed repeatedly with water.
Drain the chicken hearts and add salt, Chinese cooking wine, oyster sauce and cumin powder to marinate for more than 1 hour.
Pickled chicken hearts are skewered on bamboo sticks, placed on a baking sheet, and sprinkled with a layer of cumin powder. If you like spicy food, you can sprinkle chili. It is best to put a layer of tin foil on the baking tray without having to brush the baking tray.
The upper and lower tubes of the oven are preheated at 200 degrees. The baking tray is placed in the lower and middle layers of the preheated oven. Bake for 10 minutes, and then bake for another 2 to 5 minutes after turn over the chicken hearts.
Freshly roasted chicken hearts are eaten while they are hot, fragrant and tender.
When the chicken heart is cleaned, it can be cut with scissors, or you can be lazy without cutting, and squeeze it with your hands to squeeze out the blood clots. Cut off the fat from the chicken heart, otherwise the roasted chicken heart will be too greasy. The temperature of the oven must be determined according to the temper of your own oven. If you are not sure, bake it for 7 ~ 8 minutes and turn it over to bake for another 7 ~ 8 minutes. If you are not sure, you can have a try. Hope you like the roasted chicken heart.