Recipe Ingredient
- 200g chicken gizzards, cleaned
- 200g chicken livers, cleaned
- Ground spices (combine):
- 5 - 6 shallots
- 3 cloves garlic
- 1 stalk lemon grass
- 2cm piece galangal
- 2 candlenuts
- 2½ tbsp chilli paste
- 1 tbsp meat curry powder
- 2 tbsp lemon juice
- 1 onion, sliced
- 4 tbsp oil
- Seed and cut into wedges:
- 1 red chilli
- 1 green chilli
- Seasoning:
- 1/2 tsp salt or to taste
- 1 tsp sugar or to taste
- 1 tsp chicken stock granules
- 1/2 tbsp light soy sauce
Instructions
- Heat oil in a wok, fry chicken gizzards and livers, then dish out and set aside. With the remaining oil, sauté the ground spice ingredients until fragrant.
- Add in the chicken gizzards and livers and add lemon juice. Toss well. Add seasoning, onion and red and green chillies. Bring to a simmering boil for three to four minutes. Dish out and serve immediately.
