Chicken Liver and Seaweed Salad Recipe
Warm salad with chicken liver, seaweed and unsweetened cheese. A delicate, light and healthy salad. Everything is fast, simple and affordable.
Servings
2
Cook Time
20minutes
Servings
2
Cook Time
20minutes
Ingredients
Instructions
  1. Boil the cellophane noodles for 2 minutes, discard them on a sieve.
  2. Cut the pre-boiled mushrooms.
  3. Mix the finished sea cabbage with mushrooms.
  4. In a frying pan, fry the garlic and ginger in oil, then take out and throw away, put the chopped onion and lightly fry it, just so that it does not taste bitter, do not keep it until the color changes. Mix with mushrooms and seaweed.
  5. Cut the boiled chicken liver and add it to the rest of the ingredients along with cellophane noodles.
  6. Mix everything, season with olive oil and soy sauce.
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