Wash chicken livers, put into a pot with enough water to cover, pinch of salt and 2 stalks of lemongrass (bruised). Over medium heat, bring to a rolling boil and keep boiling for 10 mins until the liver is firmed and fully cooked. Drain the water. Keep aside. Prepare all ingredients. See pics below

Heat 1/4 c of cooking oil in a wok. Add brown onion, ginger, 1 bruised lemongrass and turmeric powder to the hot oil. Sauté until translucent and very soft, over medium heat. Brown or red onion needs to be cooked well (especially if using brown onion) because it helps to sweeten the dish.

Then add dried chillies. Adding dried chillies now prevents the chillies from burning (burnt dried chillies taste bitter) and it allows onion time to caramelize first. Stir few seconds to mix.

Add chicken livers, stir to mix for a minute. Season with 2 tbps of oyster sauce, 1 tbsp of DARK soy sauce, 1 tbsp of sugar and a pinch of salt (to be adjusted again later after stirring and mixing). Stir to mix for another minute or two.

Stir in finely chopped coriander (and shallot or red onion if using- shallot OR red onion is OPTIONAL). Stir to mix until well combined. Turn the heat to medium low, cook until the sauce is slightly thicken. Taste and adjust seasonings accordingly. Remove from the heat and serve warm with rice.

Note: Adding coriander elevates the taste of this dish.