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Chicken livers are good source pf
iron and it is very popular in Thailand especially the north-eastern
part. This dish can be served as a starter with salad or as a main
course with fragrant rice.
Ingredients
- Cooking oil - 45 ml/3
tablespoons
- Chicken livers (trimmed) - 450
grams/1 lb
- Shallots (chopped) - 4 pieces
- Roasted ground rice - 15 ml/ 1
tablespoon
- Fish sauce - 45 ml/ 3
tablespoon
- Lime juice - 45 ml/ 3
tablespoon
- Sugar - 5 ml/1 teaspoon
- Lemon grass (bruised and
chopped) - 2 stalks
- Chopped coriander - 2 stalks
- Mint leaves (to garnish) - 12
pieces
- Chopped red chili - 2 pieces
Method
- Heat up the cooking oil in a
big frying pan then add chicken livers and stir fry until livers
turn golden brown and lightly cooked.
- Remove chicken livers from pan
and set aside.
- Stir fry the shallots and
garlic for 1-2 minutes until fragrant.
- Add roasted ground rice, fish
sauce, lime juice, sugar, lemon grass and coriander and lastly
the lightly cooked chicken livers. Stir to mix well for another
2 minutes.
- Serves for 5 with mint leaves
and chili garnish.
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