Sikkim Syang Chicken Gizzard Liver Nepali Spiced Dry

Ingredients

• 300g chicken gizzards and livers — cleaned
• 1 medium onion — finely sliced
• 1 tbsp ginger-garlic paste
• 2 green chillies — chopped
• 1/4 tsp timmur (Sichuan pepper) — roasted and ground
• 1/2 tsp turmeric
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tbsp oil
• Salt to taste
• 2 spring onions — chopped
• Fresh coriander

Method

1. Clean gizzards: trim any yellow-green bile-stained parts and fat.
2. Score the outer tough layer of each gizzard. Slice into 1 cm pieces. Clean livers and cut into 2 cm pieces.
3. Heat 1 tbsp oil in a pan on medium-high heat.
4. Add finely sliced onion. Cook 8 minutes until golden.
5. Add ginger-garlic paste and chopped green chillies. Cook 2 minutes.
6. Add gizzard pieces. Cook on medium-high heat for 5 minutes — gizzards are tough and need longer cooking.
7. Add turmeric, cumin powder, coriander powder and salt. Cook 2 minutes.
8. Add liver pieces. Cook 3 to 4 minutes stirring — liver cooks faster than gizzards.
9. Add ground timmur. Toss well.
10. Cook until the preparation is mostly dry — this is a dry curry, not a gravy.
11. Garnish with spring onion and coriander. Serve as a snack with any beer or drink.