Potato and Chicken Liver

Per Serving


UluChicken®- Chicken Giblets Group

400 gram chicken livers

500 gram potato peeled and cut into 1/2 inch cubes

2 bay leaves

2 kaffir lime leaves

100 gram stink beans , cut each into two halves

2 tablespoon palm sugar

1 teaspoon salt

200 ml thick coconut milk

1 tablespoon sweet soy sauce

Grind the following into spice paste

8 red cayenne chili peppers

8 shallots

4 cloves garlic

2 tomatoes

1 inch galangal

1 teaspoon toasted shrimp paste


Heat enough oil for deep frying. Deep fry potato cubes until crispy and golden brown. Set aside and drain on wire rack or paper towels.

Prepare a pot of boiling water. Blanch chicken livers until no longer pink. Drain and cut each into bite size pieces (about 4 pieces per liver), set aside.

Heat 4 tablespoon of oil in a frying pan, sauté spice paste, bay leaves, and kaffir lime leaves until fragrant and the sauce turns a darker shade of red, about 4 to 5 minutes.

Add stink beans and sauté until the stink beans turns a darker shade of green, about 2 minutes.

Add chicken livers and potatoes, season with palm sugar and salt, mix well.

Pour the coconut milk, mix well and cook until the sauce has thickened and reduced. Add sweet soy sauce, mix well, adjust salt and sugar as needed.

Turn off heat, discard the bay leaves and kaffir lime leaves. Serve immediately with steamed white rice.

You can easily tweak the spiciness for this dish according to your preference. Use red Thai chilies if you prefer spicier dish, or red anaheim chili peppers for milder dish.

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