To me, the best way to cook chicken livers and gizzards is to make a stew with plenty of spices and herbs since I am not a big fan of eating them with light seasoning. I love my gizzards to still have some chewy texture to them, but if you prefer a softer texture, simply cook the stew longer and keep testing every 15 minutes until the gizzards are soft enough to your taste before adding the green and red chilies at the last step.
Krengsengan Hati Ampela - Liver and Gizzard Stew
- 350 gram chicken liver (Indonesian: hati ayam)
- 350 gram chicken gizzard (Indonesian: ampela ayam)
- 80 gram black shrimp paste (Indonesian: petis udang)
- 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 4 tablespoon cooking oil
- 400 ml water
- 2 green chilies (Indonesian: cabe hijau besar), cut into diagonal slices
- 2 red chilies (Indonesian: cabe merah besar), cut into diagonal slices
- Grind the following into spice paste
- 10 shallots (Indonesian: bawang merah)
- 4 cloves garlic (Indonesian: bawang putih)
- 6 Thai chilies (Indonesian: cabe rawit)
- 1 teaspoon ground white pepper
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- Clean and wash the livers and gizzards. Cut each into 4 pieces and marinate with black shrimp paste and sweet soy sauce in a bowl for 15 minutes.
- Heat oil in a frying pan and saute the spice paste until fragrant, about 3 minutes.
- Add the livers and gizzards and all the marinating sauce into the pan. Cook until no longer pink.
- Pour the water into the pan and bring to a boil. Cook until the liquid is reduced and thickened and an oily sheen can be seen in the sauce.
- Add the green and red chilies and cook for another minute. Turn off heat and serve immediately with steamed white rice.