Chicken Giblets & Basil
500 gchicken giblets or any combination of what you prefer
40-60fresh bird's eye chilies
6 clovegarlic, peeled
2-3handfuls of thai basil
1 Tbspchicken stock powder
·salt, to taste
How to Make Chicken Giblets & Basil
- In a heavy mortar, grind up the chilies and garlic.
- Clean the chicken giblets, or parts you want, by removing the fat from the hearts and livers, cut the livers crosswise into 2-3 pieces., Cut the hearts in half (top to bottom), and chop the gizzards if using, into just smaller than bite size pieces.
- In a large non-stick pan, heat a splash of olive oil or cooking oil of your choice, and add the livers, hearts, and gizzards, and the chili and garlic paste from the mortar, and just a small amount of water, cook until the liver is no longer pink inside. While cooking, sprinkle in the chicken stock powder and stir that in. Stir the giblets occasionally. When the liver is cooked through, add the basil and stir that in until it wilts. Serve with rice.