Chicken Livers Indonesian
Delight your taste buds with the bold, aromatic flavors of Chicken Livers Indonesian, a dish that brings the essence of Southeast Asia to your table. Tender chicken livers are simmered in a rich, savory-sweet sauce made from kecap manis, soy sauce, and fresh lime juice, perfectly balanced with the warming spices of turmeric, coriander, and ginger. Fragrant shallots, garlic, and red chili peppers infuse the dish with vibrant layers of flavor, while a touch of fresh cilantro adds a fragrant, herbaceous finish. Ready in just 35 minutes, this easy and nutrient-packed recipe is perfect when paired with steamed jasmine rice or crusty bread to soak up every last drop of the sauce. Whether you're a liver enthusiast or exploring something new, Chicken Livers Indonesian is a must-try for spice lovers craving an authentic Indonesian culinary experience.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 2 tablespoons Vegetable oil
- 3 Shallots, finely sliced
- 4 Garlic cloves, minced
- 2 Red chili peppers, thinly sliced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 2 tablespoons Kecap manis (sweet soy sauce)
- 1 tablespoon Soy sauce
- 1 tablespoon Fresh lime juice
- 100 milliliters Water
- 0.5 teaspoon Salt
- 1 tablespoon Fresh cilantro, chopped (optional, for garnish)
Instructions
Clean and trim the chicken livers, removing any connective tissue or fat. Rinse thoroughly under cold water and pat dry with a paper towel. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the sliced shallots and cook for 2-3 minutes until soft and fragrant.
Stir in the minced garlic, sliced chili peppers, and grated ginger. Cook for another 1-2 minutes, stirring frequently to prevent burning.
Sprinkle in the turmeric powder and coriander powder. Stir well to combine and cook for 1 minute to toast the spices.
Add the chicken livers to the skillet and stir gently, ensuring they are coated with the spice mixture.
Pour in the kecap manis, soy sauce, lime juice, and water. Stir everything together and bring to a gentle simmer.
Reduce the heat to low. Cover the skillet and let the livers cook for 10-12 minutes, stirring occasionally, until they are tender and cooked through (no pink in the center).
Taste the sauce and adjust the seasoning with salt as needed.
Remove from heat and garnish with chopped fresh cilantro, if desired.
Serve hot with steamed jasmine rice or crusty bread.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 7936 mg | 345% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 30.1 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 203 mg | 16% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 1985 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
