This recipe is very much inspired by the Thai dish pad kueng niey gay, with some twists of my own. Chicken livers can be very expensive when purchased in the form of paté, but the raw prime ingredient is virtually given away these days. Modern home cooks tend to find raw offal unpleasant, both to view and to smell, so few home cooks try this excellent product. The texture of properly cooked chicken livers is one of the best in the culinary world and, cooked with the right seasonings, chicken livers can also have a great taste.
Ingredients (2-3 portions)
300 gm chicken livers
250 gm spinach leaves (fresh or bagged)
1 medium yellow onion
1 cup mixed basmati and wild rice*
4 cloves garlic
3 tbsp light soy sauce
3 tbsp oyster and spring onion sauce (or use oyster sauce and add your own chopped spring onion)
1 tbsp nam pla (Thai fish sauce)
1 cube vegetable stock
1 pinch mixed herbs (e.g. herbes de Provence)
* Supermarkets sell rice mixtures in which the wild rice is part-cooked. If using separate wild rice, pre-cook in accordance with instructions.
|Thoroughly wash the chicken livers, but don't leave them around as they start to go off very rapidly. This dish depends on very light cooking, so freshness is very important.|
|First, chop the onion and garlic and sweat off one half in a little vegetable oil. Be careful not to let the onion burn.|
Set the other half aside for later.
|Once the onion and garlic have softened, add the rice and stir in well.|
Fry gently for a few minutes, stirring frequently until the white rice starts to become translucent.
|When the rice is almost ready, fry off the remainder of the onions and garlic in some vegetable oil, with salt and black pepper.|
This time get the temperature higher and allow some browning.
|Now toss the livers into the frying pan and allow the temperature to rise, gently browning the livers.|
|Chop the spinach leaves and add to the pan, stirring regularly. Once the spinach has begun to wilt, add the remainder of the oyster sauce, soy sauce and nam pla.|
|It is important not to overdo this stage. Try to get some colour into the livers while wilting the spinach, but don't cook for too long. A couple of minutes should be ample.|
During this final stage, drain and serve the rice.