Appon's Thai Food Recipes

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BBQ Chicken Liver ( Ping Tub Gai )


A Thai barbecue classic, chicken livers marinaded in a Thai sauce and braised on the barbecue. In Thailand we eat kidneys and liver and all kinds of offal without thinking, in the west liver only seems to be eaten in paté, and in barbecue sausages.

300 gms Chicken Liver
3 Garlic Cloves
2 Coriander Root
1 Teaspoon Black Peppercorns
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Sugar
1 Teaspoon Sweet Dark Soy Sauce

1. Pound the garlic, coriander root and black peppercorns together until ground.
2. Mix with the chicken livers, soy sauce, sugar and sweet dark soy and marinade for 8-10 hours.
3. Skewer the liver on wooden sticks.
4. Barbecue until cooked.

Comments (2)

Chef Jay:

I tried this and it is wonderful.I love all parts of foul and this is great way to use livers, gonna try kidneys this way too. Thanks for the great idea.


Gorgeous, healthy and more importantly cheap bbq dish. A good way of getting people into eating liver.
All in all a fantastic, bright, easy on the eye website. This should be first choice for anyone wanting to experiment with thai / east-asian food. Already done one recipe and cant wait to try more. The ingredients list is well recommended to newcomers.
Keep up the good work.

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