Chicken liver and gizzard are internal organs—specifically the liver and the gizzard—that are often prepared into various delicious dishes; however, before cooking, they must be cleaned and boiled to eliminate any strong, gamey odor. I also found some egg yolks inside, which would have eventually developed into chicken eggs.
I don't cook it with a lot of spices; I simply fry and sauté it with vegetables. I find it delicious prepared this way—though for lovers of liver and gizzard, it’s bound to taste good no matter how it's cooked.
For one thing, I have loved fried chicken gizzards—dipped in shrimp paste sambal—ever since I was a child; it was a favorite dish of mine back then. Although I can cook them myself now, this time I want to stir-fry them with long beans, which are another favorite vegetable of mine.
And as I explained earlier, before frying the liver and gizzards, I boil them first with bay leaves and lemongrass.
To prevent a fishy smell, I boil it until the water comes to a boil and reduces; then, I let it cool down before frying it.
If you are curious about this recipe, simply follow the steps I am sharing in today's post.
100 grams chicken liver and gizzard, 100 grams long beans, 1 tablespoon oyster sauce, salt to taste, 5 red chilies, 3 shallots and 1 clove of garlic, 1 tomato.
First
First, I cut the liver and gizzards into small pieces, and I also cut the long beans into shorter lengths.
Second
Next, I fried the liver and gizzards until cooked through, and also chopped the chili, onion, and tomato into small pieces.
Third
Next, I heated the cooking oil and sautéed the onions, chilies, and tomatoes until they all wilted.
Four
Next, I added long beans and I added salt and I added a little water then I cooked until cooked.
Five
Finally, I added the oyster sauce and the ampule liver and cooked it again until it was completely cooked and the sauce had reduced.
And this is the result. After it was cooked, I immediately put it on a serving plate and immediately took the rice to enjoy it.
an easy recipe but very delicious and special in my opinion, the taste is also with the liver and gizzard money really cooked perfectly
The blend of spicy, sweet, and savory flavors, combined with the richness of the chicken liver, made me thoroughly enjoy it with warm rice.
So, if you like it, go ahead and make it at home right away—provided you have chicken liver and gizzards on hand.
My real name is "Mariana" I am usually called Ryana, I come from Indonesia, my daily activities are working, cooking, taking care of the household, and also traveling, I really enjoy traveling with my husband and children. I also like enjoying culinary delights with my little family,Thank you very much for those who have taken the time to read my post this time, I hope this post is a little useful for the readers, and see you in my next post and I also really hope for the support of all friends, so that what we want while we are here we can make it happen
All these photos are taken by @Ryanaa herself, taken using a Realme phone Type RMX3630
