Warm Chicken Hearts and Bean Salad

1. 1 Chicken heartspack 500 g ≈ $2.50 200 g
2. 2 Canned red beanspack 400 g ≈ $1.10 150 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Soy sauce 17 ml
6. 6 Vinegar 9% 8 ml
7. 7 Sunflower oil 10 ml
8. 8 Sesame seeds 8 g
9. 9 Leaf lettucepack 150 g ≈ $0.65 40 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse chicken¹ hearts, trim off membranes and fat. Simmer covered with half the soy sauce and 50 ml water for 20–25 minutes until tender and liquid evaporates.

2. Cut carrots³ into small cubes, mince garlic⁴. Drain and rinse beans.

3. Heat oil in a pan, sauté carrots³ for 5 minutes until tender. Add beans and warm through for 3 minutes.

4. Stir in garlic⁴, add vinegar and remaining soy sauce, season with salt and pepper, and warm for 1 more minute.

5. Mix vegetables with chicken¹ hearts and serve on a bed of lettuce.

6. Sprinkle with sesame seeds and serve warm.