Chicken Gizzard Vegetables

Material 1

• Chicken gizzard 500 grams
• 700ml Air water
• Lemongrass leaves 1 stem
• Ginger 1 segment
• 1 sheet bay leaf
• 2 lime leaves

Material 2

• 13 pieces of cayenne pepper, cut oblique
• 3 large red chilies, sliced ​​oblique
• Onion 5 cloves
• Garlic 5 cloves
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Turmeric Powder 1 tsp
• Paprika powder 1 tsp
• Mrica powder 1 tsp
• Garam masala 1/2 tsp
• Curry powder 1/2 tsp
• 1 bay leaf
• Galangal 1 segment
• Ginger 1 segment
• 500 ml water
• Olive oil 2 tbsp
• Salt 1 tsp, mushroom stock 1/2 tsp
• Beans 1 handful sliced
• 1 pack of Kara coconut milk

Step

• 1. Boil 700 ml of water, add ginger, lemongrass, bay leaf and chicken gizzard (already washed) and cook for 10 minutes, remove and drain.
• 2. Saute shallots, garlic, Lombok, ginger, galangal, bay leaves, lime leaves add all the powdered spices, stir-fry until fragrant
• 3. Pour 600 ml of water, bring to a boil
• 4. Then enter the chicken gizzard, cook 15 minutes, season with salt, mushroom broth. Add chickpeas and cook 2 minutes.
• 5. Add coconut milk, stir, lift.
• 6. Serve ( my creation)

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