Ingredients:
 | 1 lb chicken liver |
| 1 cup water |
| 3 Tbs. vegetable oil |
| ¼ cup sliced shallots or onion |
| 1 clove garlic, sliced |
| 1 Tbs. fresh hot red chili, sliced
diagonally |
| ¼ cup thin-sliced red sweet pepper |
| 1 tsp. tamarind, dissolved in 1 Tbs.
water |
| 1 tsp, salt |
| 1 Tbs. sugar |
| 1 bay leave |
| 1 piece laos |
|
Instructions:
| Divide the livers in lobes, bring it
to a boil with a cup of water. Discard the water. |
| Heat the oil in a wok and stir fry
the liver over medium heat for about two mnutes or until the color become light brown. Set
aside. Using the left over oil in the wok, saute the shallots, garlic, hot chili and sweet
pepper for approximately 2 minutes or until you can smell the aroma. |
| Add the liver and stir fry it for
another 2 minutes and it is ready to serve. |
Makes 4-6 servings. |
