Chicken Hearts and Mushroom Adobo
You’ve probably had chicken or pork adobo before. Or squid adobo. Or mushroom adobo. But here’s something quite unconventional: chicken hearts adobo. Yes, you read that right — chicken hearts. Imagine consuming the hearts of not one, but dozens of chicken. Chicken hearts, the size of large marbles, are actually quite delicious, and if you’ve eaten chicken liver and gizzards before, chicken hearts are not going to be that much different in taste and texture. Cooking them the adobo way makes the dish even more enticing.
Preparation is very similar to the rest of the adobo recipes, using the usual garlic, whole black peppercorn, dried basil leaves and of course, soy sauce and vinegar.
For this recipe, I added button mushrooms just to give the dish a little more visual flair. But, mushroom adobo is really very good too!
1 1/2 lbs chicken hearts
1 cup white button mushrooms, whole
1/2 cup soy sauce
1/2 cup vinegar
1 tsp whole peppercorn
2 dry basil leaves
Sliced green onions or chopped cilantro for garnish
In large pan or wok, add chicken hearts, mushrooms, soy sauce, vinegar, peppercorn and basil leaves. Bring to to a boil. Reduce heat and simmer until chicken hearts become tender. Remove from heat and serve warm with steamed wild rice or dinner rolls. Garnish with green onions or cilantro.