Description
This dish is invented by me from a combination of many ideas. The liver comes out unusually fragrant. And I want to provide the cooks the know-how on cooking juicy chicken liver. This technique is useful not only for this recipe. Interesting?! Go!
Ingredients
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Chicken liver
500 g
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Onion
1 piece
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Apple
1 piece
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Soy sauce
4 Tbsp
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Vinegar
1 tsp
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Honey
1 tsp
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Dry red wine
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Vegetable oil
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Butter
Cooking
Liver cut into 3-4 roughly equal pieces.
Over high heat small portions (I did it in two steps) in vegetable oil NO SALT (!!!) quickly fry the liver until Golden brown. Immediately warn you. Be careful. Liver frying on high heat "shoots" oil.
Put the liver on a dish. Salt salt powder (salt, grind in a coffee grinder). First one side, turn over and salt the other side. Now explain what all these "movements". The fact that the liver if it is to salt before roasting may turn out dry and tough, as the salt helps release the juice. If fry liver without salt, it forms a crispy crust that will cover the juice inside. Next to the liver salty "inside" use a salt powder. Salt is so small that some time after salting of the liver, penetrates. In common salt the liver and leave it to proclivities.
Meanwhile, cut the onion half-rings.
Fried in the same oil in which you fried the liver until Golden brown. By the way at this point, you can return to the pan the liver, add 3-4 tablespoons of sour cream and heat, covered for about 5 minutes. Would make a juicy liver in sour cream.
Apple cut into 16 pieces.
Fried in the same pan, adding butter (it will give the Apple excellent taste and aroma)
On both sides until Golden brown
Add to the pan about 2 tablespoons of soy sauce and fry the apples on
With two sides
Take out the apples, put in pan with the liver on top of onions, onion – apples
In the wine add 1 tsp of balsamic vinegar, 2 tbsp soy sauce and 1 tsp of honey. Mix well to dissolve the honey.
Pour this filling the liver
Heat on high heat for 5 minutes. Turn off and let stand 5-10 minutes. Why in high heat? The fact that 5 minutes is long enough that the liver promotability inside and it does not become dry and hard. The liver does not like long heat treatment. And to our wine lost alcohol and evaporate high – need high heat.
Ready!
Spread on a dish, pour wine sauce.
Personally, I am in this dish most of all love apples. Fortunately husband and daughter do not favor them, so I was lucky. Sasha (daughter) loves this liver, and my husband likes onions and gravy. So that everyone found "their". I hope that the cooks will also find in my recipe something useful for yourself!
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