I’ve just eaten some chicken hearts at my local Chinese restaurant and, compared to my pan fried hearts, they were crispy in parts. You could almost see the blistering in some places.
When I cook them they are more on the rubbery side.
How to achieve this? Salted for time, thoroughly dried, and cooked in a pan? Or were they just deep fried to within an inch of their meaty little lives?
Any top tips on chicken hearts in general welcome too.
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