Chicken Gizzard Liver Stew Recipe

If processed properly, chicken gizzard liver can be served into a delicious dish: odorless and tender. The key is to boil the gizzard liver with aromatic spices. Because gizzard liver can harden if cooked too long, you have to make sure to saute the ground spice mixture until it is fully cooked and does not smell bad. Only after that, the gizzard liver can be added and continue to cook until the gravy has reduced.

Ingredients

Chicken gizzard liver, wash clean - 5 pieces
Lemongrass - 1 stick
Ginger, bruised - 3 cm
Bay leaf - 4 pieces
Citrus leaves - 10 pieces
Salt - 1 tbsp
Sweet soy sauce - 3 tbsp
Water - 200 ml
Oil, for frying - 2 tbsp
Ground spices:
Garlic - 2 cloves
Shallots - 5 grains
Candlenut - 2 grains
Ground red chili - 1 tbsp
Salt - 1 tsp
Pepper powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Coriander powder - 1 tsp
See Mother's Recipe Version

Plans

In a saucepan, add liver gizzard, lemon grass, ginger, bay leaf, lime leaves, salt, and water. Boil for 10 minutes until the gizzard is cooked. Lift and drain.
Heat the oil. Saute ground spices until fragrant and cooked.
Enter the gizzard heart. Stir well.
Pour some water. Stir well.
Add soy sauce. Stir well and cook until the spices are absorbed and the gravy is reduced. Correction taste. Lift.
Ready to be served.
1. Do not cook too long because the liver can harden the gizzard.

How long to boil liver gizzard?

"If you want the garlic to be crushed or cut into pieces, just put it in the spices," continued Ragil. Furthermore, gizzard liver can be boiled for approximately 10-15 minutes or until the fishy aroma disappears. When finished boiling, chicken gizzard liver can be washed again until clean, then dried.

What is the chicken liver cooked for?

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