Chinese Style Rice Vermicelli with Chicken Hearts

Method

1. Score the chicken hearts as you like, remove the clotted blood, scrub them with lime and salt, then drain them. Season them with 1 tablespoon seasoning powder, half a tablespoon kOBE Monk Fruit Blend, 1 tablespoon oyster sauce and 1 tablespoon soy sauce.
2. Soak the rice vermicelli in a basin of water for 30 minutes until soft, then lift it out, rinse it and drain.
3. Trim the choy sum, cut it into lengths and halve any thick stems, keeping the leaves separate. Peel the carrot and shave it thin. Blend the shallot and garlic fine in a spice grinder.
4. Mix the stir fry sauce: put 1.5 tablespoons kOBE Monk Fruit Blend, 1 tablespoon seasoning powder, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons chili sauce, a little ground pepper and 30ml water in a bowl and stir well.
5. Heat cooking oil in a pan, fry part of the shallot and garlic paste until fragrant, then stir fry the chicken hearts for 5 to 7 minutes until cooked and lift them out.
6. Add the rest of the shallot and garlic paste to the pan and fry until fragrant, add the carrot and choy sum stems and toss, then add the leaves along with 3 tablespoons of the stir fry sauce.
7. Add the rice vermicelli to the pan with 5 to 6 tablespoons of the sauce, tossing so the strands take up the seasoning, then return the chicken hearts, toss through and turn off the heat.
8. Turn out onto a plate and finish with cilantro, fried shallots and ground pepper to taste.

Tips

• Chicken hearts can be swapped for gizzards or livers with the same cooking time.
• Dried rice vermicelli needs 30 minutes in cold water, as hot water turns it mushy.
• Lift and toss the noodles with long chopsticks rather than stirring hard, which keeps the strands whole.
• Rub the chicken hearts with salted lime and remove the clotted blood so nothing tastes off.
• Two minutes over high heat is enough for the hearts, since longer makes them tight and firm.