How to Make It
This is a proportional recipe, because we each have our own personal levels of enthusiasm for chicken heart consumption, but figure on 1/4 pound per person. Place the chicken hearts in a plastic or glass lidded container or a sealable plastic bag.
In a separate bowl, mix together equal parts sherry vinegar, dark soy sauce, several dashes of fish sauce and a pinch of kosher salt—enough to completely cover the hearts. Roughly slice and crush fresh ginger and garlic. Pour all of this over the chicken hearts and marinate, covered and refrigerated for at least 2 hours.
If you’re using a grill: Thread marinated hearts onto metal or soaked bamboo skewers, brush with oil, and cook over a medium flame for a few minutes on each side, until the outsides are very lightly charred in places. If you’re using an oven: Preheat oven to 400°F, place hearts and a little bit of the marinade in a baking dish, pour in some oil and toss to coat. Roast the hearts, shaking the pan occasionally, until the outsides are very lightly charred in places.
While the hearts are cooling just a little, prepare the eggs. Exactly what format that will take is entirely up to you, but I like a very soft scramble—no milk or cream—to contrast with the acidity and chewy snap of the hearts. Whisk the heck out of the eggs, or even buzz them in a blender, then stir, stir, stir over very low heat with lots of butter in a nonstick pan until they're almost custard-like.
Leave several hearts whole, and slice others horizontally in the manner of an olive. Mound the eggs on a plate and sprinkle the hearts on top with a pinch of flaky salt. Eat to your heart’s content.