Thai chicken liver curry à la Gabi

Ingredients for 4 servings:

• 6 dried mu-err mushrooms
• 6 mushrooms (shiitake), dried
• Water for soaking
• 1 tbsp palm sugar
• 2 tbsp vinegar
• 1 piece(s) ginger (approx. 3 cm), peeled, finely diced
• 1 bunch of spring onions, cut into fine rings
• 1 stalk(s) leek, cut into fine rings
• 2 small onions, finely diced
• 4 chili peppers, fresh red, pitted, finely chopped
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), yellow, diced
• 500 g chicken liver(s), cut into bite-sized pieces
• 4 tbsp oil (peanut oil)
• 2 ½ tbsp fish sauce
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the mu-err mushrooms in lukewarm water for 1 hour, and let the shiitake mushrooms soak in lukewarm water for 15 minutes. Rinse the mu-err mushrooms in a sieve. Reserve the soaking water from the shiitake mushrooms. Remove any tough stems from the shiitake mushrooms. Cut both mushrooms into thin strips. Dissolve the sugar in the vinegar. Heat the oil in a wok or pan and fry the onions until golden brown. Add the ginger, spring onions, leeks, chilies, mushrooms, and bell peppers and stir-fry for 4 minutes. Add the liver and fry briefly. Stir in the sugar-vinegar mixture and 4 tablespoons of the mushroom soaking water and cook for about 8 minutes. Season with fish sauce and salt. Serve with basmati rice or Thai fragrant rice.