If you have neglected chicken liver before, I advise you to reconsider your views. This is a very tasty and healthy product. For salads, it is best to use chilled liver. It cooks faster and turns out to be more tender.
Ingredients
- Chicken liver - 350 g
- Champignons - 250 g
- Tomatoes (medium) – 3 pieces
- Salad mix - 200 g
- Vegetable oil - 5 art.l.
- Soy sauce - 2 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Rinse the chicken liver, peel off the films and dry with paper towels.
Heat 3 tablespoons of oil in a frying pan, put the liver and fry until tender. Season with salt and pepper before turning it off.
Chop tomatoes and champignons.
Fry the champignons separately in the remaining oil. They should be cooked for 5-7 minutes on high heat.
Mix salad mix, chicken liver, tomatoes and champignons.
Add ground pepper, salt and mix.
Put the salad on a plate and pour soy sauce over it.
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