John Myers
Poultry: Pan-fried Chicken Liver, Sweet and Sour.
The perfect poultry: pan-fried chicken liver, sweet and sour. recipe with a picture and simple step-by-step instructions.
- 250 g Chicken liver
- 1 kl. 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 Worcester 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
- 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.
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