Chicken liver appetizer on Chinese cabbage leaves
4 servings
20 minutes
This exquisite chicken liver appetizer on Beijing cabbage leaves embodies French gastronomy. The rich flavor of perfectly fried tender liver combines with crunchy carrots, tangy pickles, and an airy texture of eggs. The combination of ingredients creates a harmony of flavors, while mayonnaise adds creaminess to the dish. The Beijing cabbage leaves not only decorate the appetizer but also add freshness, turning it into a light yet rich dish. This appetizer is perfect for festive tables or special occasions, surprising guests with its original presentation and refined taste. Serving it with herbs and bell peppers adds vibrant accents to the dish, making it a true culinary masterpiece.
1
Wash the liver, dry it, and cut it into small pieces.
- Chicken liver: 400 g
2
In a heated pan with vegetable oil, fry the liver on high heat for 2 minutes, stirring. Reduce the heat to low, cover the pan, and cook the liver for another 8-10 minutes until done. Season with salt and pepper.
- Vegetable oil: to taste
- Chicken liver: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
Cool the cooked liver and cut it into small cubes.
4
Boil the eggs, cool them, and cut into cubes. Cut the cucumbers into thin strips or cubes. Peel and finely chop the onion. Wash, peel, and grate the carrot on a coarse grater.
- Chicken egg: 3 pieces
- Marinated cucumbers: 3 pieces
- Onion: 1 piece
- Carrot: 1 piece
5
In a heated pan with vegetable oil, sauté the onion and carrot. Add a little salt.
- Vegetable oil: to taste
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
6
Combine liver, onion, carrot, cucumber, eggs and mix. Add salt, freshly ground pepper, mayonnaise to taste and mix again.
- Chicken liver: 400 g
- Onion: 1 piece
- Carrot: 1 piece
- Marinated cucumbers: 3 pieces
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: to taste
7
Wash the leaves of the Chinese cabbage, dry them, and cut off the thick part of the leaf. Arrange the prepared cabbage leaves on a plate and place the appetizer on top. Garnish with greens and bell pepper when serving.
- Napa cabbage (pak choi type): 1 head
