Chicken hearts with shiitake mushrooms

Chicken hearts with shiitake mushrooms

Total: 40 Min. | Active: 40 Min.
Nutritional value / person: 532 kcal
, Fat: 16 g
, Carbohydrate: 70 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g jasmine rice
1 tbsp clarified butter
2 garlic cloves, finely chopped
2 cm ginger, finely chopped
3 tsp sesame seeds
1 tsp salt
5 dl water

Chicken hearts and mushrooms

clarified butter
300 g chicken hearts
2 cm ginger, finely chopped
1 garlic clove, finely chopped
¼ tsp salt
300 g shiitake mushrooms, cut into pieces
2 red onions, cut into thin slices
2 tbsp soy sauce
1 tbsp apple vinegar

To serve

2 tbsp salted peanuts, coarsely chopped
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How it's done

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Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the clarified butter in a pan. Mix the garlic, ginger and sesame over a medium heat for approx. 5 mins. until golden brown. Add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.

Chicken hearts and mushrooms

Heat the clarified butter in a non-stick frying pan. Brown the chicken hearts for approx. 5 mins. Add the ginger and garlic, cook for approx. 2 mins., season with salt. Remove the chicken hearts, heat a little clarified butter in the same pan. Add the mushrooms and onions in batches, fry for approx. 3 mins. Return the chicken hearts to the pan, season with salt. Add the soy sauce and cider vinegar, simmer briefly.

To serve

Plate up the chicken and shiitake mushrooms with the rice, sprinkle the peanuts on top.

Good to know
Tip: Garnish with ½ bunch of roughly torn coriander.

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