Warm Chicken Liver Salad
Salads • Russian
Description
A guaranteed winner is to nestle chicken liver in a bed of fresh salad leaves. This recipe comes from a popular Asian restaurant, one of the oldest dining establishments in town. The recipe was shared with us by a talented author of a cookbook on culinary experiences.
Ingredients
- Chicken Liver 20 oz
- Milk to taste
- Corn Starch 0 oz
- Yakiniku sauce 5 oz
- Mixed salad greens 10 oz
- Marinated cherries 5 oz
- Lime Juice 0 fl oz
- Honey 0 oz
- Olive Oil 5 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Pears 10 oz
- Hard Cheese 0 oz
Step-by-Step Guide
Step 1
Clean the chicken liver of any membranes and soak it in milk for at least 1.5 to 2 hours. Then, drain and pat dry, season with salt, and transfer to cornstarch. Mix thoroughly to ensure the cornstarch completely coats the pieces of liver.
Step 2
In a preheated skillet, sauté the pieces of liver (cook in a large skillet or in batches, so the pieces do not touch each other and are seared rather than stewed!) until cooked through. Then, pour in the teriyaki sauce and stir constantly for another 1-2 minutes, allowing the sauce to thicken and glaze the liver.
Step 3
To serve, place the salad mix on a plate, add whole or halved cherry tomatoes, slices of pear, and pieces of chicken liver. Drizzle with lime dressing (toss all components together) and sprinkle with grated cheese.
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