Warm salad with chicken liver
4 servings
180 minutes
A win-win option is to dip chicken liver into a pile of lettuce leaves. Recipe from the pan-Asian restaurant "Sakura", one of the oldest establishments in Tula. The recipe was shared with us by Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula.
1
Clean the chicken liver from membranes and soak it in milk for at least 1.5–2 hours. Then dry it, salt it, and transfer it to starch. Mix thoroughly so that the starch completely covers the pieces of liver.
- Chicken liver: 500 g
- Milk: to taste
- Cornstarch: 40 g
2
In a heated pan, fry pieces of liver (use a large pan or do it in batches so the pieces do not touch each other and actually fry instead of stewing!) until cooked. Then pour in the teriyaki sauce and stir constantly for another 1-2 minutes until the sauce thickens and the liver is glazed.
- Chicken liver: 500 g
- Teriyaki sauce: 100 g
3
On a plate, place the salad mix, add whole or halved cherry tomatoes, pear slices, and pieces of chicken liver. Drizzle with lime dressing (mix all components) and sprinkle with grated cheese.
- Mixed salad leaves: 250 g
- Cherry tomatoes: 150 g
- Pears: 250 g
- Chicken liver: 500 g
- Lime juice: 10 ml
- Hard cheese: 50 g