Spicy Indonesian Chicken Liver and Gizzard Stir-Fry
Ingredients
- 5 pairs chicken liver and gizzard
- 5 tablespoons sweet soy sauce
- 1 lemongrass stalk
- 2 green tomatoes
- 5 whole bird's eye chilies
- Water as needed
- Salt to taste
- Sugar to taste
- Pepper to taste
- Stock powder to taste
Spice paste
- 6 shallots
- 4 garlic cloves
- 4 candlenuts
- 4 red chilies
- 10 bird's eye chilies, optional
- 3 cm ginger
Preparation
Boil the chicken liver and gizzard with ginger, then discard the water.
Sauté the ground spice paste until fragrant and cooked.
Add sweet soy sauce, lemongrass, and water.
Add the chicken liver and gizzard, and stir well.
Season with salt, sugar, pepper, and stock powder.
Cook until the sauce thickens.
Add green tomatoes and bird's eye chilies.
Adjust seasoning to taste.
Remove from heat and serve with rice.
Tips
If you do not like offal, substitute with chicken cut into small pieces and fried briefly.
