John Myers
Chicken Liver with Lots of Onions and Broccoli
The perfect chicken liver with lots of onions and broccoli recipe with a picture and simple step-by-step instructions.
Broccoli:
- 2 thickness Onions
- Oil for frying
- Salt and pepper
- 1 teaspoon Soy sauce dark
- 1 small head Fresh broccoli
- 1 small head Boiling water
- 20 g Branded butter
- 1 pinch Salt
- Rinse the livers under cold water and pat dry with paper towels. Peel the onions and cut them into not too thin slices.
- Heat the oil in a pan (not too strong) and add the livers, fry until the underside is colored, then turn and sizzle until the second side also turns golden brown.
- Now slide the onion slices under the livers and continue frying until the onions are golden brown too. In this way, the pieces of liver are cooked very gently and remain tender and juicy. Only now season with salt, pepper and soy sauce, mix everything once (with the help of two wooden spoons).
- While the livers are frying, prepare the broccoli. To do this, remove the florets from the stem and cook in lightly salted boiling water for about 6 to 8 minutes, rinse with cold water and pour into a sieve to drain. Fry the butter with salt until it starts to brown and briefly toss the florets in it.
- Arrange the liver with the onions and broccoli on plates. Small potatoes or mashed potatoes go well with it. Good Appetite!!
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