Ingredients
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Cucumber (sliced) - 300 grams
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Chicken liver (sliced) - 2
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Chicken gizzard (sliced) - 2
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Carrot (sliced) - 50 grams
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White vinegar - 1 cup
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Shallots (sliced) - 3
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Garlic (minced) - 3
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Red chili (sliced) - 1
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Spring onions (sectioned) - 2 stalks
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Dark soy sauce - ˝ teaspoon
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Sugar and salt to taste
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Cooking oil -= 4 tablespoons
Method
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Marinate sliced cucumber and
carrots with 1 cup of vinegar and ˝ cup of sugar for at least 1
hours. Dish out and drain well then set aside.
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Heat up 4 tablespoons of cooking
oil in wok, sauté shallots and garlic to fragrant then stir in
chicken gizzards and liver and stir fry for 2 or 3 minutes.
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Add pickled cucumber and carrot,
red chili, spring onions, dark soy sauce, sugar and salt to
taste, stir to mix well and dish up.
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