| Cook Time | 30 minutes |
| Servings |
Ingredients
- 400 gram Chicken liver
- 200 gram Champignons
- 100 gram Carrots (Korean, ready)
- 200 gram Cucumber (marinated)
- 1 piece Onion
- 3 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
- 2 cloves Garlic
- Black pepper to taste
Ingredients
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Instructions
- Chop the mushrooms and fry in vegetable oil in a preheated frying pan. After the liquid has evaporated, add the onion, then fry everything until cooked.
- Cut the carrots in Korean so that they are not so long. Cut the cucumbers into strips.
- Boil the chicken liver and cut into strips.
- For dressing, mix soy sauce, vegetable oil, lemon juice and garlic, add ground black pepper to taste.
- Mix everything together and the salad is ready. The salad turns out very tasty!
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