Indonesian Spicy Chicken Liver

Ingredients

• 1 pound chicken livers, cleaned and halved
• 4 count red Thai chilies, fresh
• 3 count shallots
• 5 count garlic cloves
• 1 inch piece fresh ginger, peeled
• 3 tablespoons vegetable oil
• 1 teaspoon shrimp paste (terasi)
• ½ cup coconut milk, full-fat
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon lime juice, fresh
• 1 teaspoon brown sugar
• 2 count green onions

Instructions

1. 1

   Pat the 1 pound of chicken livers dry with paper towels and set aside on a plate — removing surface moisture prevents them from sticking together and allows better browning.

2. 2

   Destem 4 fresh red Thai chilies and roughly chop them. Peel 3 shallots and quarter them. Peel and roughly chop 5 garlic cloves. Peel the 1-inch piece of fresh ginger and roughly chop it.

3. 3

   Add the chopped chilies, shallots, garlic, ginger, and 1 teaspoon of shrimp paste to a mortar and pestle or food processor. Grind or pulse until you have a coarse, fragrant paste — you should see visible pieces of chili and garlic, not a completely smooth puree.

4. 4

   Trim the white bottoms from 2 green onions and thinly slice them on the bias, keeping the white and green parts separate.

5. 5

   Set a 12-inch wok or large skillet over medium-high heat. Once it's hot enough that a drop of water evaporates on contact, pour in 3 tablespoons of vegetable oil and let it warm for 30 seconds until it shimmers.

6. 6

   Working in two batches to avoid overcrowding, add the chicken livers to the hot oil. Let them sit undisturbed for 2 minutes to develop a golden crust on the bottom — this creates flavor through the Maillard reaction. Flip and cook the second side for another 1.5 minutes until the exterior is caramelized but the interior remains slightly pink. Transfer the first batch to a clean plate and repeat with the remaining livers.

7. 7

   Lower the heat to medium. Add the sambal paste you made in prep step 3 to the same wok. Stir constantly, mashing the paste against the sides of the wok, for 2-3 minutes. You'll smell the chilies and garlic bloom intensely — when the paste darkens slightly and smells deeply fragrant, you're ready to continue.

8. 8

   Pour in 0.5 cup of full-fat coconut milk and stir to combine. Add back all the cooked chicken livers, along with any juices that collected on the plate. Stir gently to coat everything in the sambal sauce.

9. 9

   Add 2 tablespoons of low-sodium soy sauce, 1 tablespoon of fresh lime juice, and 1 teaspoon of brown sugar. Stir to combine. Simmer over medium heat for 3-4 minutes, stirring occasionally, until the sauce reduces slightly and the livers are heated through. Taste a piece of liver — it should be tender but not rubbery, with a rich sambal coating.

10. 10

    Transfer the sambal goreng ati to a serving dish. Scatter the sliced green onions over the top, using both the white and green parts for color and mild onion flavor.

11. 11

    Serve hot with steamed white jasmine rice or crusty bread to soak up the rich, spicy sauce.

Tools you’ll need

• mortar and pestle or food processor
• 12-inch wok or large skillet
• wooden spoon or silicone spatula
• paper towels
• cutting board
• chef's knife
• plate
• serving dish

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