Soy & Sherry Marinated Chicken Hearts
Source: Grilled Chicken Hearts, House & Garden Magazine [July 1956], , pg 42James A. Beard, Epicurious
- 2 to 3 lbs chicken hearts,
- soy sauce + sherry wine, equal parts
- 2 cloves garlic, crushed
- 1 tsp black pepper, freshly ground
- 1 tsp ground ginger,
Used fresh ginger & added some crushed red peppers.
I cooked them in a large cast iron pan, which I heated with oil on the stove top and then added the hearts, and put them on the oven on broil, about 5 minutes each side.