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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Thai green curry paste — lemongrass, galangal, chili
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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Thai green curry paste — lemongrass, galangal, chili
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Saute both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes. Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and saute livers on each side (turning over once) until the livers darken in color and become opaque looking. Add the chicken broth, oyster sauce and black pepper and stir thoroughly. Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened). Serve over steamed white/jasmine rice and enjoy!