Usuba
Salad with Seared Chicken Liver
Warm salad with glazed chicken liver, fresh greens, pear and cherry tomatoes. The liver is marinated in milk, coated in starch and fried until crispy, then glazed with teriyaki. Served on a bed of salad mix with lime dressing and grated cheese.
- Total
- 180 min
- Standard serving
- 372.2 g
Ingredients
Total 12
Instructions
- 1
Step 1
Clean the chicken liver from films and soak in milk for at least 1.5–2 hours. Then pat dry, salt, and transfer to cornstarch. Mix thoroughly so that the cornstarch completely covers the pieces of liver.
- 2
Step 2
Heat the skillet and fry the liver pieces on a large skillet or in batches so they don't touch each other and fry rather than stew. Fry until cooked through. Pour in the teriyaki sauce and, stirring constantly, fry for another 1–2 minutes until the sauce thickens and the liver becomes glazed.
- 3
Step 3
Place salad mix on a plate, add whole or sliced cherry tomatoes, pear slices and pieces of chicken liver.
Mix olive oil, rice vinegar, lime juice and honey for the dressing. Drizzle the salad with dressing and sprinkle with grated cheese.
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