11/9/24: I cook Opo Squash every two weeks. I cook chicken hearts for my kids every two weeks. So why not try to combined the two together and see how it goes! I do like the taste result of this stir fry and hope you will like it too. My husband really likes this stir fry I stormed up. I will have to go back and update this pictorial recipe with the pictures next time.
Ingredients:
- 2 to 3 lb chicken hearts
- 1 Opo Squash (at least 1 pound or 3 cup full)
- 1 yellow onion bulbs
- herb (cilantro/ngò gai)
- 1/4 tsp black ground pepper
- 1/4 tsp ginger powder
- 1/4 tsp lemongrass powder
- 1/4 tsp kosher salt
- 1/4 tsp sugar
- 1 Tbsp Viet Huong fish sauce
- 2 tsp Coco Caramel
- 2 Tbsp Teriyaki Sauce
- 1/4th Black Vinegar
- 1 Tbsp cornstarch
- 1 tsp sesame oil
- 1 Tbsp Olive oil
- 1/2 cup water*
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Direction:
1. Parboil chicken hearts with a teaspoon of salt for five minutes. Rinse under cold water and strain in colander. I then slit the chicken hearts open so it can cook evenly later, remove any clotted blood, then put the hearts in a mixing bowl.
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2. Seasoned the chicken hearts with the seasoning ingredients above. Set aside.
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3. Peel and cut the opo squash and yellow onion bulbs. Opo squash is called trái bầu in Vietnamese. Set aside.
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4. Choose and prep an herb. I chose culantro (sawtooth herb/ngò gai).
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Get ready to cook!
5. In a 14-inch Hexclad pan, I heat up a tablespoon of olive oil with a teaspoon of sesame oil along with the onion and Opo squash. Cook on high heat until the onions sizzles up.
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6. Add in the seasoned chicken hearts.
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7. Stir and cook for about two minutes.
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8. Add in half a cup of water. Stir and cook on medium high heat for ten minutes. Stir occasionally so that the chicken hearts doesn’t stick to the pan and get burnt. I added the chosen sawtooth herb the last three minutes.
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9. Serve with steamed rice. Enjoy!
