Pickled hearts

We will start with a thorough washing of the hearts. Each one needs to be pressed a little to remove blood clots from the inside. We cut off everything superfluous from the hearts: films, large vessels. Slightly remove the moisture from the hearts with a paper towel and transfer the prepared offal to a suitable container for pickling. it should be glass or ceramic.

After the hearts are prepared, you can do the marinade. To do this, first of all, peel the garlic from the husk - a couple of cloves. My piece of ginger root, gently peel it. Garlic cloves and ginger root three on a fine grater, put in a small bowl.

Wash the chili pepper, remove the stalk, clean the seeds. Then cut the pepper in half lengthwise, and then cut each half into thin half rings. However, sharper lovers can leave the seeds inside the pepper and put them in the marinade as well. We must be prepared for what will be very acute! Add chopped chili pepper to garlic and ginger.

Wash the orange well, then cut it in half and squeeze the juice out of each half. Pour the juice into the garlic-ginger-pepper mixture. We're in the way. It remains to add soy sauce and olive oil and mix everything well again. Pour the chicken hearts with the resulting marinade, mix again.

Tighten the container with cling film and leave the hearts to marinate for 1-1.5 hours in a cool place. When time passes, the pickled hearts will remain strung on skewers and fried in a dry frying pan (if desired, you can add a little oil). The pickled hearts are fried for 20 minutes, in the process they need to be turned over so that they are fried from all sides.

Serve such a snack hot! You can add fried pickled hearts with fresh herbs or any side dish to your taste.

Bon appetit!