Another recipe with chicken liver. I try different options, the best I put in my cherished notebook. This recipe is already included 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.
A tablespoon of milk mixed with starch, egg and spices.
Pour into the liver. Stir.
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 pan, sprinkle with sugar and fry until Golden.
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, since the liver is already fried!
I cooked for 7 minutes.
Turn it off and let it brew.
Serve with a side dish or vegetable salad.
I didn't have enough milk, I added cream and it slightly warmed the sauce, which, however, did not affect the taste.
