7 Homemade Iftar Menu Recipes Using Chicken Liver and Gizzards, Anti-Smelly, Delicious, and Makes Your Rice Finish Quickly

foto ilustrasi: Instagram/@swastikasari⁣; Cookpad/@gitagibbon

Get excited about breaking your fast with a special dish made from chicken liver and gizzard.

Brilio.net - Breaking the fast is a moment that is awaited after a day of holding back hunger and thirst. A delicious and appetizing menu is certainly the main choice to restore energy. One of the ingredients that can be processed into a delicious breaking-the-fast dish is chicken liver and gizzard. If cooked properly, chicken liver and gizzard can be a delicious dish, free from fishy odor, and perfect to eat with warm rice.

To prevent the liver and gizzard from smelling fishy , make sure to wash it thoroughly with running water, then coat it with lime juice or vinegar for a few minutes before rinsing it again. Boiling the liver and gizzard with bay leaves and ginger can also help remove the unpleasant odor. After that, the liver and gizzard are ready to be processed into various delicious dishes.

Here are seven recipes for home-made fast-breaking menus using chicken liver and gizzards that you can try at home, as summarized by BrilioFood from various sources.

illustration photo: Instagram/@swastikasari

Material:
- 5 pairs of chicken livers and gizzards, clean and boil
- 3 lime leaves
- 1 stalk of lemongrass, bruised
- 1/2 tsp salt
- 1 tsp brown sugar
- 200 ml coconut milk
- Oil for frying

Ground spices:
- 5 red chilies
- 4 cloves of shallots
- 2 cloves of garlic
- 1 candlenut
- 1 cm galangal

How to make:
1. Fry the liver and gizzard until half dry, then drain.
2. Saute the ground spices until fragrant, add the lime leaves and lemongrass.
3. Add chicken liver and gizzard, stir well.
4. Pour in the coconut milk, add salt and brown sugar, cook until the spices are absorbed.
5. Remove and serve.

Material:
- 5 pairs of chicken livers and gizzards, boiled and cut into pieces
- 5 large red chilies
- 2 tomatoes, diced
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 2 bay leaves
- Enough oil

How to make:
1. Puree the red chilies and shallots, then saut until fragrant.
2. Add bay leaves, stir well.
3. Add chicken liver, salt and sugar.
4. Cook until the spices are absorbed.
5. Serve with warm rice.

Material:
- 5 pairs of chicken livers and gizzards, clean and boil
- 5 tbsp sweet soy sauce
- 2 large red chilies, sliced diagonally
- 3 cloves garlic, finely chopped
- 1/2 tsp pepper powder
- 1/2 tsp salt
- 1 stalk of spring onion, thinly sliced

How to make:
1. Saute the garlic until fragrant.
2. Add the gizzard liver, stir well.
3. Add sweet soy sauce, red chili, pepper powder, and salt.
4. Stir until the spices are absorbed, then sprinkle with spring onions.
5. Serve warm.

illustration photo: Cookpad/@gitagibbon

Material:
- 5 pairs of chicken livers and gizzards
- 2 cm galangal, grated
- 1 tsp salt
- 1/2 tsp coriander powder
- Oil for frying

How to make:
1. Boil the liver and gizzard with salt and coriander powder until cooked.
2. Drain, then coat with grated galangal.
3. Fry until golden brown.
4. Serve with your favorite chili sauce.

Material:
- 5 pairs of chicken livers and gizzards
- 200 ml coconut milk
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 1 tsp salt

Ground spices:
- 3 cloves of garlic
- 5 cloves of shallots
- 1 cm turmeric
- 1 cm ginger
- 1 candlenut

How to make:
1. Saute the ground spices until fragrant.
2. Add lemongrass and bay leaves, stir well.
3. Add the liver and gizzard, stir briefly.
4. Pour in the coconut milk, cook until the spices are absorbed.
5. Remove and serve.

Material:
- 5 pairs of chicken livers, cut into cubes
- 10 skewers of satay
- 3 tbsp sweet soy sauce
- 1 tsp salt
- 1 tsp lime juice

Peanut sauce ingredients:
- 100 grams of peanuts, fried and ground
- 2 cloves of garlic
- 3 red chilies
- 2 lime leaves
- 1/2 tsp salt
- 100 ml water

How to make:
1. Thread the liver and gizzard into the skewers.
2. Mix sweet soy sauce, salt, and lime juice, spread on the satay.
3. Bake until cooked.
4. Saute the peanut sauce until fragrant, add water and cook until thick.
5. Serve the satay with peanut sauce.

Material:
- 5 pairs of chicken livers, cut into pieces
- 5 large green chilies, sliced diagonally
- 3 cloves garlic, chopped
- 5 cloves of shallot, thinly sliced
- 1 tsp salt
- 1/2 tsp granulated sugar
- 2 bay leaves

How to make:
1. Saute the shallots and garlic until fragrant.
2. Add green chilies and bay leaves, stir well.
3. Add chicken liver, salt and sugar.
4. Cook until the spices are absorbed.
5. Serve warm.

(brl/tin)