Savory Gnetum and Chicken Offal Stir-Fry

Title: Stir-Fried Chicken Livers and Gnetum Leaves with Oyster Sauce

Ingredients:

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• 1 bunch of gnetum leaves (genjer)
• 1/4 kg chicken livers and gizzards (cut into small cubes)
• Spice Paste:
  • 3 cloves garlic
  • 4 shallots
  • 7 red bird’s eye chilies (adjust to taste)
• Salt and sugar to taste
• 1 sachet oyster sauce
• Cooking oil
• Water as needed

Instructions:

1. Wash and briefly blanch the gnetum leaves (genjer) for about 1 minute. Drain and set aside, squeezing out excess water.

2. In a separate pot, boil the chicken livers and gizzards until cooked through. Drain and set aside.

3. Heat some cooking oil in a pan. Sauté the spice paste until fragrant.

4. Add the boiled chicken livers and gizzards to the pan, stirring well to combine with the spice paste.

5. Next, add the blanched gnetum leaves (genjer) and oyster sauce. Season with salt, sugar, and a splash of water to create a sauce consistency.

6. Cook until everything is well combined and heated through.

7. Taste and adjust the seasoning if needed.

8. Serve hot, garnished as desired.

This flavorful dish combines the tender texture of chicken livers and gizzards with the slight crunch of blanched gnetum leaves, all brought together by the savory notes of oyster sauce and aromatic spices. Perfect served over steamed rice for a satisfying meal!