Asian cooking utilizes the whole animal so I’m using the heart of the chicken. I used Asian flavors but not from one country of style. I used 5 spice, ginger, garlic to start then coconut aminos, mirin and gochugang paste in water for a short simmer. Then a quick sauté in a Thailand chili past more aminos, hoisin and teriyaki. All served over rice with some broccoli. I hope you like it.

1 pound chicken hearts (Holy Roots Farm)
1 quart water
2 tablespoons coconut aminos
1 tablespoon hoisin sauce
1 tablespoon mirin
1 tablespoon gochugang paste

Sauce
1 tablespoon teriyaki sauce
1 tablespoon coconut aminos
1 tablespoon Ty chili paste from a tube
1 tablespoon hoisin sauce

Rice
Broccoli

In a quart sauce pan add water, coconut aminos, mirin, gochugang, and hoisin and bring to a simmer.

Add chicken hearts and simmer for 30 minutes.

In a skillet and hearts, Tai chili paste, hoisin, teriyaki and coconut aminos. Cook until sauce covers hearts and begins to thicken.

Serve over rice with broccoli.

The lighter stuff is leftover duck but you get it.