• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. 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.
  2. 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.

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