Crispy Chili Liver & Rice with Duck Egg
Tender chicken liver seared in a fiery sambal glaze, plated with jasmine rice, a runny duck egg, and quick stir-fried shrimp vegetables. A complete Indonesian dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 10 oz chicken liver, cut into bite-sized pieces
- 3 tbsp sambal oelek or chili paste
- 2 medium shallots, sliced thin
- 6 oz shrimp, peeled and deveined
- 1.5 cups mixed vegetables (snap peas, carrots, green beans)
- 2 whole salted duck eggs
- 1.5 cups cooked jasmine rice, warm
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Pat liver dry, season with salt and pepper.
- 2
Sear liver 2–3 minutes per side without moving — edges should caramelize. Transfer to a plate.
- 3
Add shallots to the same pan, cook 90 seconds until fragrant. Stir in sambal and cook 60 seconds more.
- 4
Add shrimp and vegetables. Stir-fry 3–4 minutes until shrimp turn pink and vegetables soften slightly.
- 5
Return liver to the pan, toss gently to coat in sambal. Cook 1 minute more until warmed through.
- 6
Divide rice between bowls. Top with liver mixture, set a duck egg alongside, and serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- chef's knife
- wooden spoon or silicone spatula
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