Gongso Chicken Liver and Gizzards

Name: Gongso Chicken Liver and Gizzards
Cuisine: American
Ingredients: 6 pairs of chicken liver and gizzards; 3 shallots, sliced; 2 tablespoons sweet soy sauce; 1 teaspoon mushroom broth powder; Salt, sugar, and pepper to taste; as needed Water; 3 shallots + 2 cloves garlic (ground); 1 tablespoon palm sugar; 2 bay leaves + 3 kaffir lime leaves; 1 stalk lemongrass, bruised; 1 thumb-sized piece of ginger, bruised; 1 thumb-sized piece of galangal, bruised; 1 teaspoon ground coriander; 5 shallots; 3 cloves garlic; 5 curly red chilies; 3 bird's eye chilies (add more if you want it spicier); 1/2 teaspoon ground turmeric; Fried shallots

Ibu Malka ❤ @ibumalka

Serang

Among the many variations of chicken liver and gizzards dishes, my favorite is still the gongso style..😋

Don't skip the fried shallot topping because it makes the gongso even more delicious.. Try it, Moms, it's great with just some cucumber slices and canned crackers.

Among the many variations of chicken liver and gizzards dishes, my favorite is still the gongso style..😋

Don't skip the fried shallot topping because it makes the gongso even more delicious.. Try it, Moms, it's great with just some cucumber slices and canned crackers.

Ibu Malka ❤ @ibumalka

Serang

Among the many variations of chicken liver and gizzards dishes, my favorite is still the gongso style..😋

Don't skip the fried shallot topping because it makes the gongso even more delicious.. Try it, Moms, it's great with just some cucumber slices and canned crackers.

Among the many variations of chicken liver and gizzards dishes, my favorite is still the gongso style..😋

Don't skip the fried shallot topping because it makes the gongso even more delicious.. Try it, Moms, it's great with just some cucumber slices and canned crackers.

Saved

Ingredients

6pairs of chicken liver and gizzards
3shallots, sliced
2 tablespoonssweet soy sauce
1 teaspoonmushroom broth powder
Salt, sugar, and pepper to taste
as neededWater
Stewing spices:
3shallots + 2 cloves garlic (ground)
1 tablespoonpalm sugar
2bay leaves + 3 kaffir lime leaves
1 stalklemongrass, bruised
1thumb-sized piece of ginger, bruised
1thumb-sized piece of galangal, bruised
1 teaspoonground coriander
Spice Paste:
5shallots
3 clovesgarlic
5curly red chilies
3bird's eye chilies (add more if you want it spicier)
1/2 teaspoonground turmeric
Topping:
Fried shallots

Saved

Steps

1

Prepare water in a pot, boil the chicken liver and gizzards with the stewing spices, then boil until half tender.
Remove, drain, and cut into pieces.
2

Heat enough oil, then sauté the sliced shallots until fragrant, add the sliced chicken liver and gizzards. Fry until slightly dry. Remove and set aside.
3

Using the leftover oil from frying the chicken liver and gizzards, sauté the spice paste until fragrant, add the chicken liver and gizzards.
Add a little water, then add sweet soy sauce, mushroom broth powder, pepper, salt, and sugar, adjust the taste. Cook briefly. Turn off the heat (this is up to your preference, whether you want it with a little sauce or dry). Pour onto a plate, then sprinkle with fried shallots.
Serve with warm rice😋