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.