Clean the innards and drain. Fill the
chicken intestines with the gizzards and livers. Secure with toothpicks
at both ends. Put the innards with ground spices, salam leaves and water
in a wok. Simmer over low heat until the water evaporated and the
innards are tender. Add oil and fry until the innards becomes golden
brown in color. Remove from heat and serve hot with rice.