Liver dishes are very healthy, tasty and budget-friendly, there are many recipes for its preparation. The liver according to this recipe turns out to be very tender and juicy, with a subtle aroma of honey. It is prepared very quickly and is ideal for giving a crispy crust to boiled buckwheat.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 500 gram Chicken liver
- 1 pack Buckwheat
- 20 gram Butter
- 3 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 tablespoon Honey
- 3 cloves Garlic
- 1 tablespoon Starch
- 1 piece Onion
- 2 tablespoons Vegetable oil
- Salt
- Black pepper
Ingredients
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Instructions
- Wash the liver, cut into small pieces. I have chicken liver and rabbit liver.
- Add starch, 1 tbsp.l. oil, salt, pepper, garlic, passed through a press. Stir and leave for 30 minutes.
- Boil the buckwheat. Boil the salted water, lower the bag with buckwheat. Cook on low heat for 20 minutes. Then let the water drain. Open the sachets and add the butter.
- While the water is boiling and the buckwheat is cooking, prepare the pickled liver. Prepare the sauce: pour the soy sauce into a bowl. Add honey, tomato paste and mix everything together.
- Cut the onion into half rings.
- Fry with the addition of oil.
- Add the pickled liver and fry for about 5 minutes.
- Add the sauce, stir and simmer on low heat under the lid for about 15 minutes.
- Spread the boiled buckwheat, and on top of the liver in honey sauce and serve!
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