Spicy Indonesian Chicken Liver and Gizzard Delight

Ingredients

• Chicken Liver and Gizzard:

  • 200 grams of chicken liver
  • 200 grams of chicken gizzard
  • 10 kaffir lime leaves, finely sliced

• For Sauteing:

  • 10 shallots, thinly sliced
  • 3 tablespoons of cooking oil

• For the Spice Paste:

  • 6 cloves garlic
  • 1/2 tomato, roughly chopped
  • 30 red bird’s eye chilies (adjust according to your spice preference)
  • 3 teaspoons salt
  • 2 teaspoons sugar
  • 1 teaspoon chicken bouillon powder (such as Royco)
  • 1 teaspoon fried shrimp paste (terasi)

• Additional:

  • 300 cc water

Instructions

1. Prepare the Chicken Parts: Start by boiling the chicken liver and gizzard until any impurities are released. Drain and rinse thoroughly to ensure they are clean.

2. Fry the Chicken Parts: Heat oil in a pan over medium-high heat. Fry the chicken liver and gizzard until they are golden and crispy. Remove them from the pan and drain excess oil.

3. Make the Spice Paste: In a blender or food processor, combine garlic, tomato, and red chilies. Blend into a smooth paste.

4. Saute the Aromatics: In the same pan used for frying, add a bit more oil if needed. Saute the sliced shallots, kaffir lime leaves, and the spice paste until fragrant and the oil starts to separate from the paste.

5. Combine and Cook: Add the fried chicken liver and gizzard to the pan with the spice paste. Pour in the water and stir well to combine. Cook until the water reduces and the sauce thickens, allowing the flavors to meld together.

6. Season and Serve: Taste the dish and adjust seasoning if needed, adding more salt if you prefer. Once the sauce has reduced and thickened to your liking, remove from heat.

7. Serve: Transfer the Pedesan Ati Ayam to a serving dish and enjoy this flavorful Indonesian delicacy with steamed rice or as a side dish.

This recipe offers a delicious blend of spicy, savory, and slightly sweet flavors, perfect for those who enjoy a robust and hearty meal. Enjoy your cooking!