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Poultry: Pan-fried Chicken Liver, Sweet and Sour.

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 154 kcal

Ingredients
 

  • 250 g Chicken liver
  • 1 small Diced onion
  • 2 Garlic cloves chopped
  • 60 g Diced Bacon
  • 1 tbsp Tomato paste
  • 1 tbsp Flour
  • 1 tsp Powdered sugar
  • 1 tbsp Butter
  • 2 tbsp Chopped parsley
  • 1 tbsp Bavarian mustard
  • 200 ml Chicken broth
  • 4 splash Worcestershire sauce
  • 2 shot Soy sauce dark
  • 1 tsp Sweet paprika
  • Sour cream
  • Fleur de Sel sea salt
  • Black pepper from the mill
  • 1 tsp Chili Sauce (Sambal Oelek)
  • Lemon juice

Instructions
 

  • Wash the liver, brush it carefully, pat dry and chop it up. Heat the butter in a pan, mix the flour with the powdered sugar and dust the liver with it. Fry the bacon, liver, onion, garlic, tomato paste, mustard, soy sauce, parsley for about 4 minutes while turning.
  • Stir in the spices and deglaze with the broth and simmer for a few minutes on the lowest heat. Season with salt, pepper, lemon juice and the cream.

Nutrition

Serving: 100gCalories: 154kcalCarbohydrates: 7.2gProtein: 9.4gFat: 9.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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