Hati Ayam

Tasty Chicken livers in a Peanut and Coconut sauce. Ideal side dish with the rijsttafel.


  • 250 gr. Chicken livers.
  • 2½ cm. Fresh Ginger.
  • 1 Large Onion.
  • 1 Clove Garlic.
  • ½ teaspoon Dark Sugar.
  • 1 teaspoon Sambal Ulek.
  • 1 teaspoon Trassi.
  • 30 gr. Ground peanuts or
  • 1 tablespoon Peanutbutter.
  • 200 ml. Chicken stock.
  • 100 ml. Thick Coconut Milk
  • Pepper & salt.
  • 1 tablespoon chopped Coriander.


Clean Chicken livers under running water and dry.
Heat oil in wok. Dice Onions and Garlic. soften in wok and add grated Ginger, Sugar, Sambal and Shrimp paste and stir well. Add Peanuts or Peanutbutter. Add Chicken livers and fry for 3 Minutes, stirring constantly. 
Add Chicken-stock and simmer for a further 3 minutes then add Coconut milk to slightly thicken up the sauce. Use Pepper and salt to taste. 
Serve hot, decorated with the chopped coriander.

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