Kreng with chicken ampela liver

Material:

• 6 pairs of chicken liver and gizzard, cut 2 parts
• 1 tablespoon sweet soy sauce
• 6 tbsp shrimp paste
• 6 tablespoons of oil, for sautéing
• 400 ml of water
• 4 large red chili, 1/2 inch slices

Seasoning, puree:

• 10 shallots
• 4 cloves garlic
• 6 cayenne fruit
• 1 tsp granulated white pepper
• ½ teaspoon salt
• T teaspoon of sugar

Sprinkles:

• Fried onion
• How to make:
• Mix the liver and chicken gizzard with sweet soy sauce and paste, mix well. Let stand for 15 minutes to soak. Set it aside.
• Heat oil, sauté fine spices until fragrant. Enter the chicken liver and gizzard with the marinade, mix well. Cook until the liver and gizzard are half cooked.
• Add water, bring to a boil. Cook continuously until the sauce shrinks and the oil comes out. Add the red chili, cook until wilted. Lift.
• Serve with complement.

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