Hati masak ungkep

I love chicken liver the most, among all the chicken parts and I'm trying to cook something different than the usual liver in soy sauce or sambal. This is a Javanese style dish.

Hati masak ungkep

 400g chicken liver
1 onion
3 cloves garlic
1 green chilli
15 bird's eye chillies
1-1/2 inch ginger
1 inch turmeric
1 piece asam keping
1 tsp coriander powder
2 tsp sweet cumin powder
1 lemongrass, bruised
1 inch galangal, bruised
1 cinnamon stick
1 star anise
3 cloves
1 tbsp palm sugar
Pinch of salt
Cooking oil
1 cup water

1. Parboil the chicken liver and set aside.

2. In a blender, make the onion, garlic, ginger, turmeric, green chilli and bird's eye chillies into paste.
3. Heat a skillet on medium-high heat and add cooking oil.
4. Saute the cinnamon stick, star anise and cloves. Add in the paste, lemongrass, galangal, coriander powder, sweet cumin powder and asam keping. Fry until the oil separates.
5. Add the liver and water. Put in more water if you want more gravy. Add the palm sugar and salt.
6. Let the liver cook through and the gravy thickens. Remove from heat.

Original recipe shared by K.Nor