300 g Potatoes
200 g Chicken Liver
200 g Chicken Gizzards
70 g Shallots
50 g Garlic
70 g Big Red Chili
70 g Big Green Chili
50 g Onions
2 Red Tomatoes
3 g Salt
10 g Sugar
13 g Chicken Powder
30 g Sweet Soy Sauce
650 ml Cooking oil
50 ml Water
Dice the chicken liver, chicken gizzards and potatoes into 1cm cubes.
Preheat a pan with half of the oil for 5 mins on medium heat.
Add the diced liver, gizzards and potatoes, fry until cooked or about 10 mins.
Remove from heat and set aside.
Preheat a pan with 50ml cooking oil on medium heat.
Once the oil is hot, pour the blended spice paste into the pan and sauté for about 10 minutes.
Reduce heat, and add the fried liver, gizzards and potatoes.
Add sugar, salt, chicken powder, and sweet soy sauce. Stir to combine.
Scoop the dish onto your serving plate, and serve with steamed white rice if you like.