Sautéed Water Spinach with Chicken Hearts
Ingredients:
- 2 medium bunches of water spinach (kangkung)
- 3 cloves garlic, thinly sliced
- 3 cloves shallots, thinly sliced
- 1 teaspoon fish sauce
- 2 red chili peppers (cabe merah kriting), thinly sliced
- 2 bird’s eye chili peppers (cabe rawit merah), thinly sliced
- 1 tablespoon sweet soy sauce (kecap manis)
- Sugar and salt to taste
- 100 grams of boiled chicken hearts, cut into desired size
- Cooking oil for sautéing
Instructions:
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Prepare the Aromatics: Heat the cooking oil in a wok or large skillet over medium heat. Add the sliced garlic, shallots, and both types of chili peppers. Sauté until fragrant, ensuring they don’t burn, as this will impart a bitter taste.
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Incorporate the Chicken Hearts: Add the boiled chicken hearts to the wok. Pour in the fish sauce and sweet soy sauce. Sprinkle in sugar and salt according to your taste preferences. Stir everything together, allowing the flavors to meld and the chicken hearts to absorb the seasoning.
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Add the Water Spinach: Introduce the cleaned water spinach to the wok. Toss everything together until the water spinach is evenly coated with the sauce and has started to wilt.
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Adjust the Consistency: If you prefer a saucier dish, feel free to add a bit of water to achieve the desired consistency. Stir well to combine.
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Final Taste Check: Taste the dish and adjust the seasoning if necessary. Ensure the balance of sweet, salty, and spicy is to your liking.
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Serve: Once everything is well combined and the water spinach is tender, your Sautéed Water Spinach with Chicken Hearts is ready to serve. Enjoy this savory and aromatic dish with steamed rice for a delightful meal.
This recipe combines the earthy flavors of water spinach with the rich and unique taste of chicken hearts, enhanced by the aromatic garlic, shallots, and spicy chili peppers. The addition of fish sauce and sweet soy sauce creates a harmonious blend of umami and sweetness, making this dish a wonderful addition to your culinary repertoire.
