Ingredients
- 300 gram Chicken liver
- 2 pieces Tomato
- 1 piece Red sweet pepper
- 200 gram Chinese cabbage
- 2 tbsp Yogurt
- 2 tbsp Soy sauce
- 2 tbsp Ketchup
- 2 tsp Mustard
- 2 tbsp Vegetable oil
- Dill to taste
- The mixture of pepper to taste
Instructions
- 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, put salt, a mixture of peppers and on medium heat bring to readiness 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.
- Peking cabbage cut into thin strips.
- Cut tomatoes and bell peppers into small pieces (strips or segments).
- The cooled liver is cut into small pieces, put in a salad. Add chopped dill.
- We prepare the sauce-dressing. Mix yogurt without additives, mustard with grains, soy sauce and ketchup. My ketchup is spicy, which also makes a difference.
- Pour the sauce over the salad.