Chicken Liver and pickled Onion Salad Recipe
Rich in taste, bright salad of liver, pickled onions, Korean carrots and cucumbers. 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. Pour vegetable oil into a hot frying pan, put the liver, fry on high heat on both sides until browned, add a little salt and bring to readiness over 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 it on for 30 minutes.
  3. Then add Korean carrots to the onion. Take the carrots in Korean ready-made or pre-cook them yourself.
  4. Add the sliced cucumbers.
  5. Cut the cooled liver into thin slices and add to the salad. Season the salad with mayonnaise. Put it to soak in the refrigerator.
  6. Serve the salad chilled. When serving, garnish with egg slices, sprinkle with green onion feathers.
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