Easy Chinese stir-fried chicken hearts with mushrooms - recipe
People who dislike innards aren’t necessarily logical or consistent about their distaste. Why is liver fine (and some like only foie gras but won't eat veal or chicken liver) but heart is not? Some are OK with sweetbreads but horrified at the thought of eating lung or kidney.
Each type of innard has its own texture (one of the reasons I like them) and they are usually more strongly flavoured than other types of meat (another plus). Other reasons to seek them out: they tend to be economical (well, not foie gras or sweetbreads) and score highly in the ethics of not wasting food. After all, if you are going to kill an animal for food, the whole thing should be eaten, not just the prime cuts.
You can make this with chicken hearts only or with a combination of hearts, gizzards and livers.
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