Chicken liver salad
This chicken liver salad is filling enough for a meal and works well for either a family dinner or a celebration. The liver is tender, the garlic subtle, and the cucumber adds freshness and crunch to balance the softer ingredients.
Adjust servings in the full version
Rinse the liver, check for the presence of bile ducts, remove if necessary. Cut into small cubes and pour in soy sauce. Leave on the table for 15 minutes.
Cut the onion into small cubes. Grate the carrots on a coarse grater.
Pour a little vegetable oil into a frying pan and fry the liver along with soy sauce. Fry for a short time: 5-7 minutes. 2 minutes before readiness, add the garlic passed through a press.
Remove the liver from the pan. An onion is sent in its place. Fry until done. Then fry the carrots. Vegetable oil is used to a minimum.
Cool the finished liver, onions and carrots.
Cut the cucumber and eggs into cubes.
We collect the salad. Place liver, onions and carrots, cucumber, eggs in a bowl. Add green peas (after draining the liquid). Season with mayonnaise and mix.