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Potato Sambal With Chicken Liver and Gizzard
Potato Sambal With Chicken Liver and Gizzard

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See, you don’t need to eat all that junk food when you are wanting to feel better! Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to potato sambal with chicken liver and gizzard recipe. To cook potato sambal with chicken liver and gizzard you need 16 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Potato Sambal With Chicken Liver and Gizzard:
  1. You need 3 large potatoes
  2. You need 5 chicken livers
  3. Use 5 chicken gizzards
  4. Prepare 6 red chilies
  5. Take 5 cayenne peppers (option)
  6. Take 10 shallots
  7. Get 5 cloves garlic
  8. You need 1 tea spoon coriander
  9. Prepare 5 candlenuts
  10. Take 2 cm galangal (crushed)
  11. You need 1 lemonggrass (crushed)
  12. Prepare 3 kaffir lime leaves
  13. You need 2 Indonesian bay leaves
  14. You need To taste pepper
  15. Use To taste sugar
  16. Take Cooking oil
Steps to make Potato Sambal With Chicken Liver and Gizzard:
  1. Peel and cut potatoes into small cubes and fry until golden brown. Set aside
  2. Clean up and wash chicken livers and gizzards and fry boil until a half cook
  3. Remove Chicken Livers and gizzards from the pan and cut them into small cubes, set aside
  4. For sambal : remove red chili's seeds, blend red chili,shallot,garlic,candlenut,coriander,cayenne pepper.
  5. Heat oil in the pan and fry sambal,bay leave, kaffir lime leaves, lemonggrass,galangal until fragran.
  6. Add fried potato, chicken livers abd gizzards. Mix well.
  7. Add chicken powder,sugar and pepper,stir and cook for few minutes.Taste and adjust the seasoning to your liking.
  8. And when ready place it in the serving dish. Serve with rice.
  9. Happy Cooking… 🥳🥳

Into a pan or a wok over medium high heat, add in cooking oil and the spice paste, bay leaves, lime leaves and lemon grass. Fry them for a while until fragrance. Add in boiled chicken liver and gizzard. For the potatoes, I simply peel and cut them into little cubes, fry and set aside. Fry the chicken livers as well (and gizzards, if using).

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