Hati Ayam Kicap
Makan Tengah Hari • Malaysia
How to Make Chicken Liver in Soy Sauce (Traditional & Healthy Version)
Chicken Liver in Soy Sauce, known locally as Hati Ayam Masak Kicap, is a beloved Malaysian dish that beautifully represents the nation’s multicultural food heritage. This recipe combines tender chicken livers with a savory, slightly sweet soy sauce blend, enhanced by aromatic ingredients like bawang merah (shallots), bawang putih (garlic), and the subtle heat of cili merah (red chilies). The umami-rich sauce is balanced with a touch of kicap manis (sweet soy sauce) and a sprinkle of local spices, creating a comforting yet flavourful meal. In Malaysian households, this dish is often enjoyed as a quick lunch, paired with warm nasi putih (steamed rice) or even as a side during family gatherings. Its bold flavors and easy preparation make it a staple in many homes, especially among those looking for affordable, protein-rich options. The use of local ingredients like daun pandan (pandan leaf) and serai (lemongrass) anchors this dish firmly in Malaysia’s culinary landscape, where each bite tells a story of cultural fusion and local taste. What truly sets Chicken Liver in Soy Sauce apart is its adaptability—it's easy to make healthier by adjusting oil or adding more vegetables, making it a smart choice for calorie-conscious eaters. Its rustic flavors and nutritional value make it a standout in Malaysian lunch cuisine, cherished by generations.
Bahan-bahan(untuk 1 medium plate with steamed rice)
- 250g Chicken livers (hati ayam)
- 2 tbsp Soy sauce (kicap masin)
- 1 tbsp Sweet soy sauce (kicap manis)
- 3 cloves Shallots (bawang merah, thinly sliced)
- 2 cloves Garlic (bawang putih, minced)
- 1-inch Ginger (halia, julienned)
- 1 Red chili (cili merah, sliced) - pilihan
- 1 Pandan leaf (daun pandan, knotted) - pilihan
- 1 stalk Lemongrass (serai, smashed) - pilihan
- 1 tbsp Cooking oil (can use canola or sunflower)
- 1/2 tsp Black pepper (freshly cracked)
- 1/4 cup Water
- 1 stalk Spring onions (daun bawang, for garnish) - pilihan
Arahan
- 1
Clean and trim chicken livers, removing any sinew or fat. Rinse under cold water and pat dry.
5 minutes
Soak livers in milk for 10 minutes to reduce any strong aroma.
- 2
Heat oil in a non-stick pan over medium heat. Add sliced shallots, minced garlic, and ginger. Sauté until fragrant and lightly golden.
4 minutes
Use minimal oil to keep the dish light.
- 3
Add lemongrass and pandan leaf, stirring for 1 minute to release their aroma.
1 minute
Knotted pandan leaf infuses a subtle fragrance.
- 4
Increase heat to medium-high. Add chicken livers and cook for 2-3 minutes, stirring gently until they start to brown.
3 minutes
Avoid overcooking to keep livers tender.
Kenapa hidangan ini sihat
This Chicken Liver in Soy Sauce recipe is a healthy choice because it uses lean organ meat, which is nutrient-dense and high in protein. The preparation method reduces unnecessary fats, while using local herbs and spices increases flavor without added sodium or sugar. Served with moderate portions of rice and minimal oil, it suits calorie-conscious and high-protein diets alike.
Chicken livers are an excellent source of lean protein, iron, Vitamin A, and B vitamins, which support energy metabolism and overall vitality. The use of minimal oil and inclusion of aromatics like pandan and lemongrass add flavor without extra calories or saturated fat. This dish is naturally low in carbohydrates and rich in essential minerals, making it a smart choice for balanced eating.
Petua
- 💡Tip 1: Always use fresh chicken livers for the best flavor and texture.
- 💡Tip 2: Adjust the sauce’s consistency by adding a bit more water if you prefer it lighter.
- 💡Tip 3: Adding pandan and lemongrass elevates the dish with authentic Malaysian fragrance.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the livers.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
