Chicken Giblets, Chili, and Basil
This is a Thai dish and is quite easy to prepare. The spiciness for this comes from the judicious use of orange, yellow, and light green Bird's eye chilies and Thai basil.
Ingredients
- 500 grams chicken hearts, (1 lb)
- 500 grams chicken gizzards, (1 lb)
- 6 cloves garlic, peeled
- large handful Thai basil leaves
- handful fresh black peppercorns, leave on the stems
- handful orange Bird's Eye chilies, orange, yellow, and light green, about 60
- salt and pepper, as desired
- 1-2 tablespoons cooking oil
Instructions
- Rinse the hearts and remove any visible blood, trim the tubes off if desired, and leave the fat on. Rinse the gizzards then slice them into smaller than bite size pieces. Remove the stems from the chilies and rinse. Rinse the basil and black pepper, and peel the garlic. This is a type of recipe that you want all the ingredients ready to go.
- Using a mortar and pestle, pound the chilies and garlic into a paste.
- Heat 1-2 tablespoons of cooking oil in a non stick pan on medium heat. When hot, add the hearts and gizzards. These will release water and the fat on the hearts will also render. Saute until there is no pink visible, they will get fully cooked shortly. Pour the contents of the pan into a pot and return the pan to heat.
- Add the chili paste and cook and stir for a 1-2 minutes.
- Add the giblets and the liquid back to the pan. Mix everything together and let come to a boil.
- Add the peppercorns and mix into the giblets, continue to boil for 2-3 minutes.
- Add the basil and mix in. Cook until the basil is wilted, remove from heat.
- Serve with hot cooked rice, enjoy.
Notes
Low cost per serving.