Spicy Indonesian Chicken Liver and Gizzard Stir-Fry

Oseng Ati Ampela Ayam (Stir-Fried Chicken Liver and Gizzard)

Ingredients:

• 2 chicken livers and gizzards
• 5 shallots
• 2 cloves of garlic
• 7 bird’s eye chilies
• Palm sugar, to taste
• Sweet soy sauce, to taste
• Galangal, a small piece, crushed
• Ginger, a small piece, crushed
• Salt, to taste

Instructions:

1. Prepare the Chicken Livers and Gizzards: Begin by boiling the chicken livers and gizzards until they are fully cooked. Once done, remove them from the pot, let them cool slightly, and then cut them into small cubes.

2. Sauté the Aromatics: In a large skillet, heat a small amount of oil over medium heat. Add the sliced shallots, minced garlic, crushed ginger, and galangal. Sauté until the mixture becomes fragrant and the shallots turn translucent.

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3. Add the Chilies and Simmer: Incorporate the bird’s eye chilies into the skillet, adding a splash of water to prevent the ingredients from sticking and to create a slight sauce. Allow the mixture to simmer for a few minutes.

4. Season the Dish: Add the palm sugar, sweet soy sauce, and salt to the skillet. Stir well to ensure that the seasonings are evenly distributed throughout the mixture.

5. Cook the Chicken Livers and Gizzards: Add the cubed chicken livers and gizzards to the skillet. Continue to cook, stirring occasionally, until the livers and gizzards are well-coated with the sauce and have absorbed the flavors, and the sauce has thickened to your desired consistency.

6. Finish and Serve: Once everything is cooked through and well-seasoned, remove the skillet from the heat. Serve the Oseng Ati Ampela Ayam hot with steamed rice or as part of a larger meal.

Enjoy your flavorful and aromatic Oseng Ati Ampela Ayam, a delightful Indonesian dish that brings a touch of traditional spice to your table!