Many delicious dishes can be prepared from chicken liver. To make the liver juicy and tender, you just need to know some secrets and tricks.
It is necessary
- - 500 grams of chilled chicken liver
- - 1 onion
- - 4 tablespoons of soy sauce
- - 2 tablespoons of liquid honey
Instructions
Step 1
Lay out the liver on a cutting board, remove the veins and dry thoroughly with paper towels.
Step 2
Heat oil in a skillet over medium heat. If it is overheated, the liver will immediately burn. The ideal butter is ghee, but if there is none, then vegetable butter can be substituted. After putting the first pieces of liver in the pan, you need to adjust the heat, observing if they burn from the extreme heat.
Step 3
Put one piece of liver into the pan, protecting the prepared dish from a rapid drop in temperature. If juice appears in the pan and the liver is not fried, but is already stewing, then it must be removed, the liquid must be drained, and the process must be started over. When re-laying out, the raw liver will go first, and the half-finished one should be laid out at the end.
Step 4
When frying the liver, you do not need to leave the stove. The cooking process requires constant turning of the pieces with pastry tongs. Frying each side takes approximately one and a half minutes.
Step 5
Chop the onion thinly, add it to the pan when the liver is turned over to the other side. Spread gently over the entire pan and fry lightly. If there is a desire to cook a tender pink liver inside, then after the onion has slightly sweated, it must be removed from the pan and covered with a lid in another vessel to preserve heat. Bring the onion to readiness.
Step 6
Add honey and soy sauce to lightly fried onions. Stir until smooth, simmer until slightly thickened. Taste the sauce and correct the taste.
Step 7
Put the liver in the finished sauce, warm it up for a couple of minutes and serve.
