Chicken hearts "Eastern"

Description

East - a delicate matter - today we have in the menu the dish with great Eastern accent, specifically in the Japanese style. Very balanced and tasty! Easy and hearty. Good in hot or cold. You can take just about anywhere, putting it in a container in the style of Bento. And on the holiday table is not ashamed to serve! Spicy, supple hearts are perfectly combined with sweet and sour rice with fried radish and cucumber, cilantro and chili pepper. Interested? Let's try!

Ingredients

The pie

400 g
Soy sauce

1 Tbsp
Sauce

2 Tbsp
Balsamic

1 Tbsp
Sugar

1 Tbsp
Black pepper
Figure

0.5 cup
Water

280 ml
Vinegar

30 ml
Powdered sugar

1 tsp
Radishes

6 piece
Cucumber

0.3 piece
Cilantro
Green onions
Nori
Olive oil

2 Tbsp
Garlic

2 tooth
Salt

1 pinch

Cooking

Wash the hearts, a little cut off the top part and clean the ducts.

Make the marinade chicken hearts. This is good to mix light soy sauce, 1 tsp of olive oil, teriyaki sauce, balsamic vinegar and sugar. Pour the marinade into the hearts and leave to marinate in the refrigerator for 2 hours

Wash rice in cold water 5 times and drain in a sieve to dry

Chopped chili pepper rings, radish and cucumber small cubes, garlic slices.

Rice put in a saucepan, cover with water and over high heat bring to a boil, cover, reduce the heat to low and cook 15 minutes. Turn off the heat and leave the lid on for 10 minutes. Rice vinegar combine with the icing sugar and salt until smooth.

Pour a thin stream of rice vinegar to the rice and gently stir with a spatula like slicing movements. The rice cool. Fry in preheated pan with 1 tbsp olive oil, chilli, garlic with the radishes and cucumber, stirring a couple of minutes.

Pour the vegetables into the rice and mix well.

For feeding the rinsed rice with vegetables in a silicone mold with a groove in the middle. If you don't want the form just place the rice on a dish

The hearts to drain from the marinade and fry in the remaining olive oil over high heat - when the pan will be a lot of juice from the heart to drain it and the pan back on the heat, add the sauce Kikkoman Wok, black pepper and bring to the readiness under cover until almost all the liquid evaporates on medium heat.

Hearts ready

Then serve. Dump into a dish shape with the rice, put into the cut-out hearts, sprinkle with chopped cilantro and sliced strips of nori, spread the petals around radish and green onions. You can file the way You want - in any case, taste it will not change!

Bon appetit! Wrote longer than I do)

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