Sambal Goreng Ati with Rice

Ingredients

Quantities are for one portion.

• 150 gchicken livers, trimmed and diced
• salt and pepper to taste
• 1onion, finely sliced
• 50 mlcoconut milk
• 70 gwhite rice
• 1 tbspvegetable oil
• 1 tbspsambal oelek
• 50 gpotatoes, peeled and diced
• 2garlic cloves, minced

Method

1. Cook the dry white rice in salted water until fully soft and fluffy. Set aside to keep warm.
2. Fry the diced potatoes in a little oil until golden and fully cooked. Remove and set aside.
3. Heat the vegetable oil in a wok or pan. Sauté the sliced onion and minced garlic until translucent.
4. Add the diced chicken livers to the pan. Sear them rapidly over high heat until browned on the outside but still tender.
5. Stir in the sambal oelek, cooking briefly to toast the chili paste.
6. Pour in the coconut milk, return the fried potatoes to the pan, and simmer until the sauce thickens and tightly clings to the ingredients.
7. Serve the vibrant, intensely savory liver dish over the steamed white rice.