Ingredients:
FreshChicken hearts200 grams, 1 teaspoon of cooking wine (5 ml),Soy sauce1 teaspoon (5 ml), 1/4 teaspoon of salt (1.25 ml),Red pepper powder1/4 teaspoon (1.25 ml),White pepperpowder 1/8 teaspoon (0.625 ml, half of 1/4 teaspoon), and 1 teaspoon of roasted cumin seeds (5 ml)
Baking:：
OvenMiddle rack, 210°C, 12 minutes
Method:
1 Wash the fresh chicken hearts, use scissors to remove the fat at the top and open them up by cutting into the center with a pair of scissors.
2 After processing the chicken hearts, soak them in clean water for 40 minutes to an hour.
3 Drain the water thoroughly after soaking, then add cooking wine, soy sauce, salt, white pepper powder, and red pepper powder into the chicken hearts, mix well, and marinate for one hour.4 After marinating, drain the extra juice from the chicken hearts. Place them on a baking tray lined with parchment paper or aluminum foil.5 Place in an oven preheated to 210°C, and bake for about 10 minutes until most of the moisture has evaporated. Remove from the oven, sprinkle roasted cumin seeds on top, then return to the oven and bake for another 2 minutes before taking it out (adjust baking temperature and time according to your specific oven).
Cooking Tips:
1 The fat at the top of chicken hearts is usually more abundant; by removing it, you can reduce oil intake while maintaining a less greasy texture.

2 Soaking the processed chicken hearts in water helps reduce their fishy smell.
Thoroughly drain the chicken hearts after soaking before marinating.
3 Using high heat for quick baking results in an outer crispy and inner tender texture.Avoid over-baking, which can make the chicken hearts too dry and hard.
Roast at high temperature quickly to achieve a crispy exterior and tender interior.If roasted for too long, the chicken heart will lose too much moisture and become dry and hard, so pay attention to the roasting time.