Poultry Offal in Tom Yum Sauce
A source of protein and B vitamins, this dish supports heart health and the immune system. The tender taste of the liver and the spicy aroma of tom yum pasta create a harmonious combination, perfectly suited for a keto diet.
Poultry offal in tom yum sauce is spicy, creamy and rich from coconut milk. Hearts and gizzards are boiled until tender first, while liver is added near the end.
Clean chicken hearts (200 g), cut chicken gizzards (200 g) and boil them until soft, 40-45 minutes. Cut chicken liver (200 g) into small pieces, slice onion (100 g) and cut mushrooms (200 g) into large wedges.
Heat ghee (50 g) and fry the onion for 2 minutes. Add the liver and mushrooms, then cook for 3-4 minutes.
Add the hearts, gizzards, unsweetened coconut milk (200 g), tom yum paste (40 g), sea salt (3 g) and sliced tomatoes (100 g). Cook for 3-4 minutes and serve with cilantro (15 g).
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