Chicken Liver and pickled Onion Salad Recipe
Rich to taste, a bright salad of liver, pickled onions, Korean carrots and cucumbers. It will decorate your table, both on weekdays and on holidays.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Pre-fry the chicken liver. My liver, remove the veins, dry with a paper towel. In a hot frying pan, pour vegetable oil, put the liver, fry on high heat on both sides until browned, lightly salt and bring to readiness on medium heat under a closed lid for 10 minutes. We check the readiness with a toothpick, not blood should be released, but a clear liquid. The finished liver is allowed to cool completely.
  2. Marinate the onion. Peel the onion, cut it into thin rings or half rings, add salt, sugar, vinegar, and mix. Leave for 30 minutes.
  3. Next, add the Korean carrots to the onion. Carrots in Korean take ready-made or pre-cook yourself.
  4. Add the cucumbers cut into strips.
  5. Cut the cooled liver into thin slices, add to the salad. Fill the salad with mayonnaise. We put it to soak in the refrigerator.
  6. Serve the salad chilled. When serving, decorate with egg slices, sprinkle with green onion feathers.
0 0 votes
Article Rating
       

Related posts:

Chicken Liver and pickled Onion Salad Recipe Chicken Liver and pickled Onion Salad Recipe Salad with Heart, pickled Onion and Cucumber Recipe Salad with Chicken and pickled Onion Recipe Salad with Chicken Liver and pickled Cucumber Recipe Salad with Chicken Liver and Pickled Cucumber Recipe Pickled Pumpkin with Onion Recipe Chicken Liver Salad with Corn Recipe Salad with Eggplant and pickled Onion Recipe Sweet pickled Onion with Apples Recipe Salad with Chicken and Pickled Onions Recipe Salad with Pork and pickled Onions Recipe