Chilli Liver
A quick, fiery chicken liver stir-fry
- Cooking time30 mins
Calories298kcal
In this episode of Pasher Barir Ranna, Doma Wang, chef and founder of The Blue Poppy, the Tibetan restaurant that was originally housed in Sikkim House on Middleton Row in Kolkata, cooks her version of a dry chilli liver.
Like most of Doma di's recipes, this is non-fussy. Apart from the chicken liver, every other ingredient is most likely already in your pantry. Doma di uses chicken but this recipe can be cooked with any type of liver.
This is perfect with plain rice, or as Doma di recommends, with a thick buttered toast.
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Serves
3
- 360 g chicken liver (sliced)
- 150 g onions (sliced)
- 12 g garlic (chopped)
- 20 g green chillies (chopped lengthwise)
- 80 g tomato (sliced)
- 40 g vegetable oil
- 5 g salt
- 4 g dark soy sauce
- ¼ tsp pepper
- spring onions (for garnish)
Method
- Clean and slice the chicken liver.
- Slice onions, chop garlic, cut green chillies and slice tomatoes.
- Hear 25 g oil in a wok. When hot, add in the chicken liver and stir-fry for 2–3 mins on high heat until the water evaporates (do not overcook).
- Season with 2 g salt and ¼ tsp pepper. Set aside.
- Add another 15 g oil to the wok. Add the sliced onions and fry on high heat for a minute.
- Add garlic and green chillies, and fry for another minute.
- Add back the fried liver, along with the remaining (3 g) salt and 4 g dark soy sauce.
- Toss everything together for a minute, then add the tomatoes.
- Toss for another minute before finally garnishing with spring onions.
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