Chicken livers are often overlooked, yet they’re inexpensive, packed with flavour, and cook in minutes. In Burma, offal and tripe are popular whether grilled on skewers or simmered in a hot pot with broth. Even those who are usually hesitant about liver may be won over by this dish. Best served with rice and ideally a salad to cut through the richness. The Rangoon Sisters recommend pairing it with their ginger salad.
This recipe is by The Rangoon Sisters and is kindly reproduced with their permission from The Rangoon Sisters Cookbook: Recipes from Our Burmese Family Kitchen.
Serves 4 as a side, or 2 as a main
Ingredients
Method
- Heat the oil in a wok or large frying pan over medium–high heat. Add the onion and fry until soft, about 5 minutes, stirring occasionally to prevent sticking or burning.
- Reduce the heat to low–medium, then add the garlic and ginger. Fry for 1 minute.
- Stir in the spices and cook for a further minute.
- Pat the chicken livers dry with kitchen paper, then add them to the pan. Stir fry for 8–10 minutes, until just cooked through.
- Add the fish sauce, taste, and adjust the seasoning, particularly the chilli, to suit your preference.
