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. Salt chicken livers and rinse well under cold water. Drain completely, then add 2 tbs vinegar, wash, and rinse completely.
2. Cut livers into equal size pieces, place in a heat-proof colander, and parboil them by pouring boiling water over top. Allow to drain and cool.
3. Crush garlic and bird's eye chilies into a paste in a mortar and pestle. Add the spur chilies and basil spring and crush into a paste.
4. Add 2 tbs oil to a wok and heat until smoking.
5. Add the chili paste and stir fry until it colors and starts to stick
6. Add the parboiled chicken livers, oyster sauce, seasoning soy sauce, and sugar and stir fry until just done
7. Add the ½ C of basil and stir fry until wilted
8. Transfer to a serving plate and serve with jasmine rice