To cook chicken liver well, you need to know a few tricks. It needs to be cut before cooking, otherwise it will taste bitter and your dish will be spoiled.
- chicken liver 500 g;
- onion 1 large;
- refined vegetable oil 3 tbsp. l.;
- wheat flour 1 cup;
- sour cream or cream 100 g;
- salt, pepper, bay leaf to taste.
Preparation
Peel the onion and cut into a quarter into rings, not very thinly, so that it does not burn in the pan.
Cut the liver into 3-4 pieces each piece so that it cooks faster and more evenly. We cut out the gallbladders and ducts and try to prevent the liver from coming into contact with bile. After cutting, rinse it in a colander under running water and leave it to drain in the sink. This is to prevent the water and juice from the liver from forming a dough when we breaded the liver.
After five minutes, sprinkle the liver with black pepper and salt and stir.
Pour flour into a deep large plate or bowl, in which it will be convenient to roll over the liver.
Preparation
You need a wide, large frying pan with sides. Put the pan on the fire and pour oil, after three minutes of heating, send the onions to fry. Stirring slightly, the onions should be fried for 5 minutes.
Roll the liver in flour on all sides and send it to the pan to the fried onion. Not all the liver should be dumped into the flour at once, but several pieces should be taken so that they do not stick together.
Fry the liver for another five minutes with onions, turning over and stirring once every two minutes.
Then fill with cream or sour cream and add another 100 ml. water. Place the bay leaf and cover. Simmer the liver for five minutes.
The liver is ready, you need to try the dish with salt, add if necessary and mix.
Innings
The dish goes well with potato side dishes, bulgur, buckwheat, couscous, rice. If it is a family lunch or dinner at a common table, you can put the side dish on a large plate or dish in a slide, and pour the liver with sauce in the middle.
Salads made from fresh leaves and summer vegetables are also good.
