Semur Hati Ayam dan Kentang ala Bunda Raffa (No MSG)
Ingredients:
- 5 pairs of chicken liver and gizzard
- 1/4 kg chicken wings (3 pieces)
- 2 large potatoes
Sliced Spices:
- 4 cloves of garlic
- 2 small onions
- 2 large red chilies
- 1 tomato
- 10 bird’s eye chilies
Additional Ingredients:
- 4 tablespoons sweet soy sauce
- 2 tablespoons oyster sauce
- Sugar and salt to taste
- Water (approximately 500 – 600 ml)
Instructions:
-
Prepare the Chicken Liver and Gizzards:
- Begin by boiling the chicken liver and gizzards along with the chicken wings until they are thoroughly cooked and tender.
- Once cooked, cut the chicken liver and gizzards into bite-sized pieces as per your preference. Set them aside.
-
Prepare the Potatoes:
- Peel the potatoes and cut them into your desired size.
- Fry the potatoes until they are fully cooked and golden brown. Set them aside.
-
Sauté the Spices:
- In a large skillet or wok, heat some oil and sauté all the sliced spices (garlic, onions, red chilies, tomato, and bird’s eye chilies) until they are fragrant and the onions have softened.
-
Combine Ingredients:
- Add the cooked chicken liver, gizzards, chicken wings, and fried potatoes into the skillet. Stir well to ensure the spices coat all the ingredients evenly.
- Let it sit for a few moments to allow the flavors to meld together.
-
Add Liquid and Seasonings:
- Pour in the water (adjust the amount based on your preference for the sauce consistency).
- Add the sweet soy sauce, oyster sauce, sugar, and salt. Stir well and taste the mixture to adjust the seasoning as needed.
-
Simmer:
- Let the mixture simmer on low heat until the liquid reduces significantly and the sauce thickens slightly. This should take around 10-15 minutes.
- Ensure to stir occasionally to prevent sticking.
-
Serve:
- Once the sauce has reduced and the flavors have developed, turn off the heat.
- Serve the semur hati ayam dan kentang hot with steamed rice.
Enjoy this savory and flavorful dish as a comforting meal with your loved ones!
