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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: James A. Beard in House & Garden magazine, July 1956
Servings: About 25 as an appetizer course.
Click on picture to enlarge. Photograph by Clay Irving, © Copyright 2008
2 to 3 pounds of chicken hearts
equal parts soy sauce and sherry wine
2 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger
Marinate chicken hearts in the following mixture: To equal parts of soy sauce and sherry wine add 2 crushed cloves of garlic, 1 teaspoon of freshly ground black pepper and 1 teaspoon of ground ginger. Let the hearts soak for an hour or two before cooking. Arrange 3 to 4 chicken hearts on each small skewer and grill them until nicely brown on all sides. Bamboo chopsticks can be whittled down to make excellent skewers. Soak them in water for an hour before using or they will burn and char.