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Thai Recipe : Spicy Chicken Livers

This dish in Thai is called Thab Gai Pad Prikon

Serves 4


  • 10 oz chicken livers
  • 6 dried Chinese mushrooms, soaked for 20 minutes in hot water
  • 2 tbsp vegetable oil
  • 1 clove garlic, finely chopped
  • 2 onions, sliced
  • 2 fresh red chilies, finely sliced
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 2 tbsp lemon juice
  • ½ green capsicum, sliced
  • 3 scallions, cut into 1 ½ inch pieces


  1. Wash and dry chicken livers. Cut into bite-sized pieces. Finely slice mushrooms, removing stems. Set aside.
  2. Heat oil in a wok or frypan. Stir fry garlic until golden. Add onions and chilies. Stir fry for 1 minute. Add chicken livers. Stir fry until just pink.
  3. Add fish sauce, sugar, lemon juice, and mushrooms. Stir fry for another minute. Check taste to see if more fish sauce, sugar or lemon is needed.
  4. Stir in capsicum and scallions. Stir fry another minute. Serve with rice.

Submitted by KY Chang

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Last Modified: 11/27/11.