Tumis Bokcoy Hati Ayam - stir-fry of bokcoy with chicken livers

Ingredients

• 250 gbok choy
• 150 gsnow peas or peas
• 4chicken livers
• 6 clovesgarlic
• 2 cmginger
• 2red chillies, seeded
• 45 ml (3 tbsp)oyster sauce
• 30 ml (2 tbsp)light soy sauce
• 2.5 ml (½ tsp)salt
• 5 ml (1 tsp)palm sugar
• 150 mlchicken broth
• 1carrot
• 30 ml (2 tbsp)oil

Instructions

1. 1

   Prepare the ingredients

   Steam the chicken livers, then cut them into pieces. Finely chop the garlic, cut the seeded chillies into thin strips, julienne the carrot and cut the snow peas into pieces.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the garlic, ginger and chillies and fry for 3 minutes.

3. 3

   Add the sauces

   Stir in the oyster sauce, soy sauce, salt, palm sugar and chicken broth until combined.

4. 4

   Cook the stir-fry

   Add the carrot, bok choy, snow peas and chicken livers. Mix well and cook until done, then serve.

What is tumis bokcoy hati ayam?

Tumis means a sauté or stir-fry in Indonesian, while bokcoy and hati ayam refer to bok choy and chicken liver. This home-style combination pairs leafy greens and offal with a savoury, lightly sweet sauce.

Ginger, garlic and red chilli build the flavour in the pan, while chicken broth loosens the oyster and soy sauces into a coating for the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken livers provide most of the protein, while the vegetables and palm sugar contribute carbohydrates. Oil and the sauces account for much of the fat and sodium. Serve with a modest portion of rice and add extra greens if you want to balance the plate.

Prepare the ingredients evenly

Chicken livers: steam them before cutting, as directed, so they can be added to the pan with the vegetables. Cut the pieces to a similar size for more even cooking.

Vegetables: julienne the carrot and cut the snow peas into pieces before heating the pan. Keeping the preparation ready helps the later cooking move smoothly.

Build flavour with the aromatics

Garlic and ginger: chop the garlic finely and cook it with the ginger for the stated 3 minutes. Keep the mixture moving so the garlic flavours the oil without scorching.

Chillies: remove the seeds and slice the chillies thinly for a gentle heat throughout the dish. Add the prepared strips with the aromatics.

Get the sauce balance right

Sauce base: oyster sauce and soy sauce provide savouriness, while palm sugar rounds it out. Salt adds seasoning, so taste before adding any extra.

Chicken broth: stir it in with the sauces before adding the vegetables. It helps distribute the seasoning across the ingredients rather than leaving it concentrated in one spot.

Cook the vegetables to suit

Bok choy: add it with the carrot, snow peas and livers, as the recipe directs. Cook until the vegetables are done; the method does not give a fixed cooking time for this stage.

Texture: check the carrot and snow peas for tenderness and the bok choy for softness. Avoid continuing to cook once they reach the texture you prefer.

Serve it as a meal

Serve the stir-fry hot, with the broth-based sauce spooned over the vegetables and livers. Rice is a natural accompaniment if you want a more substantial plate.

For a lighter side, pair it with a simple salad or extra steamed vegetables. The dish already has a mix of leafy greens, peas and carrot.

Recipe notes & tips

• Have the vegetables cut and the sauces measured before you start cooking.
• Use a wide pan so the vegetables can be mixed with the sauce easily.
• Keep the garlic moving during its 3-minute fry to avoid scorching it.
• Cut the carrot into fine, even julienne strips so it cooks alongside the other vegetables.
• Taste the sauce before serving, as the oyster sauce and soy sauce are already savoury.

Variations

• Use peas: swap the snow peas for peas, as the ingredient list allows.
• Adjust the chilli: use fewer seeded chillies for a milder stir-fry.
• Add more greens: increase the bok choy for a vegetable-forward version.
• Serve with rice: spoon the stir-fry over cooked rice to make it more filling.

Common mistakes to avoid

• Burning the garlic: fry it with the ginger and chillies over controlled heat, stirring for the full 3 minutes.
• Uneven carrot pieces: julienne the carrot into similar-sized strips so they cook more consistently.
• Adding unprepared ingredients: cut the vegetables and steam and chop the livers before heating the oil.
• Overcooking the vegetables: check their texture as they cook and stop once they are done.
• Oversalting the sauce: taste after adding the soy and oyster sauces before adding any extra salt.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat in a pan until hot throughout, stirring gently; add a splash of water or broth if the sauce has thickened.

Frequently asked questions