Ingredients:
1 kg (2.2 lbs) chicken liver
0.5 kg (1.1 lbs) onions
1 tsp baking soda (heaping)
1 tsp sugar (level)
1 tsp salt (or to taste)
0.5 tsp ground black pepper
~70 g vegetable oil for frying
Instructions:
1. Prepare the Liver Properly (Important!):
Carefully trim off all white connective tissue and membranes.
If you find any bile residue (greenish areas), remove them completely — this is crucial to avoid bitterness.
If the liver pieces are large, cut them into 2–3 smaller pieces for even cooking.
2. Soak with Baking Soda:
Place the cleaned liver into a bowl.
Add 1 heaping tsp of baking soda and mix well.
Let it sit for 30 minutes only — soda helps remove any strong smell or bitterness and makes the liver more tender.
3. Prepare the Onions:
Slice the onions into thin half-rings or quarter-rings (the thinner, the better for flavor release).
Tip: If you find onion flavor too strong, pour boiling water over the slices briefly and drain.
4. Sauté the Onions:
In a pan, sauté the onions over medium heat until soft, translucent, and golden (don’t over-brown).
You can add a bit of butter (10–20 g) at the end for extra flavor.
Transfer the cooked onions to a bowl and set aside.
5. Rinse and Dry the Liver:
Rinse the baking soda off the liver thoroughly under running water.
Pat dry with paper towels — this is very important to avoid excess moisture while frying.
6. Fry the Liver:
In the same pan (add a little more oil if needed), fry the liver over slightly above medium heat.
Cook for about 10–12 minutes, stirring occasionally, until fully cooked but still tender inside.
Don’t overcook or it will become dry.
7. Final Touch:
When the liver is almost done, return the onions to the pan.
Add salt, sugar, and pepper.
Stir well and let it simmer together for another 2–3 minutes on low heat.
Enjoy your meal!
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