Chicken liver with honey beam recipe. Chicken liver in soybean sauce with honey

Another option to prepare chicken liver.

Marinate liver in soy sauce with honey, lemon juice and ginger.

We introduce light Asian notes in the dish.

Ingredients:
Chicken liver- 400 gr
Soy sauce - 3 tbsp.
Honey -1 generous art.
Lemon juice - 1-2 arts
Ginger 1 \\ 2 pm
Kinza-2 Spots
Sunflower oil Refined - 2 tbsp.
Carrot - 1 pcs
Onions-1 pc
Schutt hand
Spices, greens-to taste

1. Give the liver. We rinse, clean from the films, cut into pieces. Add chicken liver in a bowl, honey, soy sauce, lemon juice, Kinzu, Ginger and a bit of the onion bows.

2. Mix the ingredients and leave for an hour for marination.

3. Pull the liver from the marinade. He fry together with a bow on a frying pan on a strong fire. Solim, pepper to taste.

4. We rub the carrot on the grater and add to the frying pan. 9 minutes 10.

5. At the end of the extinguishing, add a handful of sesame. You can add greens and spices to taste. The dish is preparing fast, for 30 minutes.

6. Ready dish You can decorate vegetables and greens

Chicken liver prepared on this recipe, has a very soft taste and exquisite fragrance, despite the fact that honey and lemon juice are served for her marinade. The taste slightly gives the sharpness due to the addition of pepper. For most recipes for cooking different species The liver, the same and the main rule is valid - do not overeat it on fire. It is better if the liver remains slightly damp and "comes" from its own heat than it will be rigid and dry if you abandon it.

So, we need the following ingredients:

- Chicken liver - 1 kg;
- Lemon juice - 2 tbsp. l.;
- honey - 1 tsp;
- vegetable oil - 3-4 tbsp.;
- Bow - 300 gr.;
- Salt - 2/3 of C.L.;
- pepper;
- Bay leaf - 3-4 pcs.

Chicken liver fried with bow recipe

Rinse the chicken liver and cut the connective tissue. Cut into oblong slices (a small liver can not cut). After that, mix the honey and juice of the lemon and pour the resulting mixture into a vessel with the liver. All this thoroughly mix and leave marinated until we prepare onions.

We cut onion with thin half rings (can be fine), plunge on vegetable oil, on a weak heat until soft, interferes periodically. Time to roasting Luke - 10-15 minutes.

After that, we take out the onions from the frying pan, add 1 spoon there vegetable oil And put the frying pan on the big fire.

Next - drain the fluid that was formed from the liver into a separate ass. Try to do it as carefully. Then we pour the liver to a well-warmed frying pan, fry before the formation of a crust. The roasting time will be approximately 6-7 minutes. In this case, you must not forget to stir every minute.

After the roasting, add aisprint from the liver marinade, onion, 10 waters or, if there is broth. Save, sprinkle with pepper and put a bay leaf. When the liquid boils, reduce the fire to a minimum and leave to steal about 5 minutes. It should be constantly remembered - the liver should remain inside a little raw. How will these 5 minutes pass, remove the pan from the fire, cover with a lid and let it stand another 5-7 minutes. This should be enough to make the liver to fully readiness. If you want a chicken liver to work with a more pronounced aroma, she needs to fry on butter, not vegetable.

Dance not long !!! From the slab to the computer !!!

First of all, choose the liver liver is best to buy on the market, as it is mainly there it is fresh and better. In addition, here you can look attentively. In the store, it is sold in a packed form, which prevents it in detail to learn it. Beef liver It happens from dark burgundy to brownish color. Sold usually with pieces, as it has a large size. The pork differs from her smaller sizes, and the calf has a pale color than beef, and is usually sold entirely. Be careful when choosing a liver! It is better to take the front share of the liver in it less veins accordingly and the residence will be less. Before roasting from the liver of mammals, you need to remove the films, remove the ducts, but should not be salted - otherwise it becomes land. The liver of old animals is sometimes soaked in milk.

We need a liver (any) in my case of beef 400gr, onion on the onion 2 medium bulbs, vegetable oil for frying, soy sauce 50ml, garlic, chopping sugar.

Liver 400gr cutting with cubes soaked in soy sauce 50ml Let stand in the soybean sauce. Then we put on the pan in the slaughtered oil I have a little liver, I laid out all right away and if the liver is much better to use a big pan. We need to have a crust at once on the liver. Pour together with the sauce, after the marination of the sauce remains quite a bit. Do not salt.