Another recipe with chicken liver. I try different options, I put the best ones in my cherished notebook. This recipe is already listed in it! The liver turns out to be the most tender, with a creamy taste. It is good both in cold and hot form.
Wash the liver, remove the film, cut into two parts.
Mix a tablespoon of milk with starch, egg and spices.
Pour into the liver. Mix well.
Leave for at least 2 hours.
I put it in the refrigerator overnight.
Cut the onion into feathers, put it in the oil heated in a frying pan, sprinkle with sugar and fry until golden brown.
Pan the liver in flour and fry in oil on both sides.
Remove to a saucepan or saucepan with a thick bottom, add salt.
Put the onion on top.
Heat the milk strongly and pour it into the liver.
Put on the fire, bring to a boil, remove the heat to a minimum, simmer for 7 -10 minutes - do not over-dry, t to the liver is already fried!
I cooked for 7 minutes.
Turn it off, let it brew.
Serve with a side dish or with a vegetable salad.
I did not have enough milk, I added cream and they slightly curdled the sauce, which, however, did not affect the taste.