Chicken Liver with Long Beans

Chicken liver. I love, love, love it! hee..hee..hee... I know some people don't like organ meat but I enjoy it lots. If I see chicken liver or gizzard at the food stall, I must have it.

I found a packet of chicken liver in the freezer and I needed to get rid of it. In a delicious way of course. It so happened that Kak Azie posted her recipe for Kacang Panjang Hati Ayam (Long Beans with Chicken Liver) and that was my solution.

I rinsed the chicken liver and then boiled it first as recommended by Kak Azie. This step is to prevent blood and liquid from the liver from making the whole dish look messy. Even after boiling, the livers still oozed when I fried them in oil. Perhaps I did not boil them long enough.

So I had to use another pan to complete the cooking process. Not that it mattered, just that I wanted the dish to look "clean". It was well worth the effort because I enjoyed this dish. I had it with nasi goreng kampung and it made for a satisfying dinner.

Chicken Liver Fried with Long Beans

Recipe source : Adapted from Azie Kitchen

Ingredients :

- 400g chicken liver, boiled until fully cooked

- 1/4 tsp salt

- 1/2 tsp turmeric powder

- 8 strands long beans, sliced diagonally

- 4 cloves garlic, sliced

- 1 smallish big onion, sliced

- 1/2 tsp turmeric powder

- 1 tbsp oyster sauce

- 1 tbsp sweet soya sauce (kicap lemak manis)

Method :

1. Mix the cooked chicken livers with salt and turmeric powder.

2. Heat oil in wok and fry the chicken livers for a short while.

3. Remove and set aside.

4. In the same pan, saute the sliced onions and garlic until the onions are wilted.

5. Add 1/2 tsp turmeric powder and stir to mix.

6. Add the sliced long beans and fry until the longs beans are tender crisp.

7. Push the long beans aside and add the chicken livers into the wok.

8. Pour in the oyster sauce and sweet soya sauce and mix with the livers.

9. Stir everything together in the pan and dish out to serve.