Liver with Chili and Garlic

Ingredients

• 500 g Chicken liver
• 30 g garlic
• 10 g bird's eye chili (3:1 with garlic)
• 1 whole spring of basil
• 20 g spur chilies (red) – Anaheims will substitute
• 2 tbs oyster sauce
• 1 tbs seasoning soy sauce
• ½ tbs sugar
• ½ C basil

Directions

1. Clean Livers: Salt chicken livers, rinse thoroughly under cold water, drain, then add 2 tbs vinegar, wash again, and rinse completely.
2. Parboil: Cut livers into evenly sized pieces. Place in a heat-proof colander and parboil by pouring boiling water over them. Drain and let cool.
3. Make Paste: Pound garlic and bird's-eye chilies in a mortar and pestle. Add spur chilies and basil stems and crush into a coarse paste.
4. Heat Wok: Heat 2 tbs oil in a wok until smoking.
5. Fry Paste: Add chili paste and stir-fry until it darkens slightly and starts to stick.
6. Cook Livers: Add parboiled livers, oyster sauce, seasoning soy sauce, and sugar. Stir-fry just until the livers are cooked through.
7. Finish: Add ½ C basil leaves and stir until just wilted.
8. Serve: Transfer to a serving plate and serve hot with jasmine rice.

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