I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday, 16 June 2016

Chilli and Ginger Chicken Liver ตับไก่ผัดขิง



Chilli and Ginger Chicken Liver ตับไก่ผัดขิง

Chicken livers are delicious, high in protein, packed full of vitamins, folate and iron. Livers are economical and perfect not just in pâtés but are great stir fried with Asian flavours. 

Preparation:

800g thickly sliced chicken liver.

   The vegetables.
2 cloves chopped garlic.
1 sliced onion.
5cm sliced ginger.
2 sliced chillies.
2 sliced spring onions.

   The sauce.
1tbsp oyster sauce.
2tbsp soy sauce.
1tbsp balsamic vinegar.
1tbsp fish sauce.

In a large wok, with a tablespoon of vegetable oil, stir fry
-the vegetables (not the spring onions),
Cook, stirring occasionally until the vegetables have softened, add
-sliced liver.
Leave the liver to cook, without stirring for 30 minutes or so, add
-the sauce.
Cook, stirring occasionally until the liver is cooked to your liking.
Taste and adjust the seasoning.
Stir through sliced spring onions.
Top with dry chillies (optional).

Serve with rice.

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