How to Make Tim Ga Xao Sa Te (Stir Fried Chicken Hearts with Sate Chili)
Vietnamese dishesStir FriesNationwide25 minutes
Tim ga xao sa te has a following because the hearts stay springy, take on the fragrant heat of the sate and come together quickly. The preparation is the tricky part, since blood left inside the hearts gives a strong smell that no amount of seasoning covers.
Cut each heart in half and squeeze out the blood inside, which is the main source of that smell. Split the sate in two, part for the marinade and the rest going in during the stir fry, and the heat and aroma come through stronger. Serve hot with white rice.
This batch weighs about 488g, at roughly 163 calories per 100g.
Method
Wash 400g chicken hearts in lightly salted water with bruised ginger to clear any smell. Cut them in half, squeeze out the blood inside, rinse them again and drain.
Finely chop 10g shallot, 10g garlic and 5g fresh chili.
Put the chicken hearts in a bowl and add 5g shrimp sate chili paste, 2g salt, 5ml fish sauce, 4.5g kOBE Monk Fruit Blend and 1g pepper. Mix well and marinate for 10 minutes.
Heat 15g cooking oil in a pan and fry the chopped shallot and garlic until fragrant.
Add the chicken hearts and stir fry over high heat until firm. Add the rest of the sate with 20ml water and stir for 3 to 5 minutes so the flavor works in.
Once the sauce thickens, add 10g spring onion and the fresh chili, stir for another 30 seconds and turn off the heat. Spoon onto a plate, sprinkle over a little ground pepper and serve hot with white rice.
Tips
Halving the chicken hearts and squeezing out the blood inside removes the main source of the strong smell.
Splitting the sate chili oil in two, 5g for the marinade and the rest for the stir fry, brings the fragrant heat through more clearly.
Ten minutes of marinating and then straight into the pan is right, since longer draws water out and shrinks the hearts.
Stir fry over high heat and work fast, since time in the pan makes the hearts tough and shrunken.
Add the spring onion last and turn off the heat straight away, so it keeps its green.
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