Chicken liver is a good source of iron and is a popular meat, especially in the north-east of Thailand. Serve this dish as a starter with salad, or as part of a main course with jasmine rice.
serves 4 - 6
45 ml (3 tbsp) vegetable oil
450 g (1 lb) chicken livers, trimmed
4 shallots, chopped
2 garlic cloves, chopped
15 ml (1 tbsp) roasted ground rice
45 ml (3 tbsp) fish sauce
45 ml (3 tbsp) lime juice
5 ml (1 tsp) sugar
2 stalks lemon grass, bruised and finely chopped
30 ml (2 tbsp) chopped coriander
10 - 12 mint leaves, to garnish
2 red chillies, chopped, to garnish
1. Heat the oil in a wok or large X frying pan. Add the livers and fry over a medium-high heat for about 4 minutes, until the liver is golden brown and cooked, but still pink inside.
2. Move the liver to one side of the pan and add the shallots and garlic. Fry for about 1 - 2 minutes.
3. Add the roasted ground rice, fish sauce, lime juice, sugar, lemon grass and coriander. Stir to combine. Remove from the heat and serve garnished with mint leaves and chillies.
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