Marinated Chicken Hearts with Onion and Dill

Trim the vessels and membranes from the chicken hearts (500 g), then rinse them.

Put the hearts in a saucepan, cover with hot water (1500 g), and add table salt (2 g). Once the water boils, cook for about 50 minutes, until fully done, then drain.

Slice the onion (120 g) into half-moons, mince the garlic (8 g), and chop the dill (5 g). Add them to the hearts with the soy sauce (sugar-free) (50 g) and mix.

Cover and refrigerate for at least 30 minutes. Stir the hearts once or twice during this time, then serve cold.