Chefs recommend using bone-in, skin-on breasts (or frankly, they suggest using chicken thighs, which are juicier and harder ...

Cook, stirring occasion­ally, until the pieces are lightly browned. Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour.

This week’s recipe is “chicken heart pickled in soy sauce,” which flashed into her mind while cooking at Sai. She says it is a treasured recipe born just a year or so ago. The white fat on ...

Whole chicken hearts contain so many essential ... No matter which method you choose, the cooking time is minimal. This is ...