Salad with hearts and carrots

The process of making this delicious Asian-style salad is not complicated. first of all, we prepare the necessary products. We start with chicken hearts, which need to be rinsed well under running water, then put them in a small saucepan, pour water so that it completely covers the hearts, lightly salt it. Cook the hearts until tender, covering the pan with a lid. In terms of time, it takes 35-40 minutes. After the broth is drained, and the hearts are spread on a wide flat dish until completely cooled.

Peel the onion, then rinse it with cool water, wipe it with a clean towel. Cut the bulbs into halves, after which each is thinly cut into half rings. Put half of the chopped onion in a bowl, cover with sugar and pour water and rice vinegar. Marinate the onion for 15 minutes.

Wash and peel the carrots, then cut them into strips. Also, proportionally, we cut the cooled chicken hearts into strips. We put both carrots and hearts in a large salad bowl.

Peel the garlic from the husk, then finely chop it with a knife. Add garlic to the salad bowl with carrots and hearts. We also add pickled onions to the salad bowl, having squeezed it out before that. Sprinkle the contents of the salad bowl with salt, sugar, paprika, add coriander seeds. We mix everything well, then pour rice vinegar, and also pour oyster sauce over everything. Mix everything well again.

Put a small frying pan on medium heat, pour vegetable oil into it, heat it up. When it heats up, put the remaining onion (raw) in the pan and fry it until soft and translucent. We put the salad right hot in the onion, pour the rest of the oil there, mix everything well.

We put the salad in a cold place overnight. If there is time (or patience ;) there is no waiting, then at least for 40-60 minutes. After the salad can be served on the table!

Bon appetit!