Make 2 servings in multiple courses meal
1 package of chicken liver about 2/3 lb
2 medium tomato, cut into wedges
2 green onion, cut into 1-in length
A few sprigs of cilantro, coarsely chopped
2 tsp fish sauce
1/4 tsp salt
1 tsp sugar
1/4 tsp ground black pepper
1 Tbs vegetable oil
2 garlic cloves, crushed or finely chopped
1 shallot or 1/4 small yellow onion, finely chopped
Wash the chicken liver, trim excess loose fat, and any yellow stain from the bile if any. Cut large lobes into 2, keep the small whole. Season with salt and pepper. Set aside.
In a large saute pan, heating oil over medium high heat. Stir in shallot, garlic until fragrant. Stir in chicken livers, try to keep them separate for the steam to escape. Leave them on one side about 2 minutes until light brown. Turn over cook 2 minutes more. Add sugar and fish sauce, mix well, taste and adjust seasoning to your liking. Cover and simmer on medium low heat about 5 minutes. Uncover, turn the heat back to medium high and stir in tomato. Continue stirring occasionally until tomato skin start to peel at the edges and no pink in the liver center . Stir in onion and cilantro. Add a little fresh black pepper if you like to. Serve with cooked rice.