Sweet Soy Glazed Chicken Liver (Hati Ayam Bumbu Kecap)

Indonesian Chicken Liver with Sweet Soy Sauce (Hati Ayam Bumbu Kecap)

Ingredients:

• 1/4 pound chicken liver
• 4 cloves garlic
• 3 shallots
• 2 large red chilies
• 1 teaspoon whole black peppercorns
• Soy sauce, to taste
• Salt, to taste

Instructions:

1. Prepare the Aromatics: Begin by finely grinding the garlic, shallots, whole black peppercorns, and red chilies. You can use a mortar and pestle or a food processor for this task until the mixture forms a fragrant paste.

2. Sauté the Spice Paste: Heat a bit of oil in a skillet over medium heat. Add the ground spice mixture to the skillet and sauté until it becomes aromatic and slightly caramelized, which should take about 3-4 minutes.

3. Cook the Chicken Liver: Add the chicken liver to the skillet with the spice paste. Stir well to coat the liver with the spices.

4. Add Flavorings: Pour in enough soy sauce to cover the liver and season with salt to taste. Stir to combine all ingredients evenly.

5. Simmer: Allow the mixture to cook over medium-low heat until the liquid has reduced and the liver is cooked through, which should take about 10-15 minutes. Stir occasionally to prevent sticking.

6. Serve: Once the sauce has thickened and the liver is tender, remove from heat. Serve the dish hot with steamed rice or your favorite side.

Enjoy this savory and sweet Indonesian chicken liver dish that’s packed with rich flavors and perfect for a hearty meal.