This recipe featuring crispy bacon, earthy mushrooms, and a tangy soy-based sauce enhances the richness of the liver and creates a deep, hearty flavor.
Ingredients:
6-8 strips of bacon (diced).
2 onions (chopped).
150 g mushrooms (sliced).
450 g chicken liver (soaked in milk for 1 hour, then drained).
30 g butter.
1 tbsp soy sauce.
2 tbsp flour.
180 ml chicken broth or water.
2 tbsp vegetable oil.
Salt and pepper (to taste).
Instructions:
Heat the vegetable oil in a skillet over medium heat. Add the diced bacon and sauté for about 5 minutes, stirring occasionally.

Add the chopped onion and cook until softened.
Incorporate the mushrooms and continue to sauté for another 3–5 minutes.
Then transfer the mixture to a plate, leaving about 2 tablespoons of fat in the skillet.
Heat the remaining fat in the skillet. Add the chicken liver and sauté until fully cooked, turning occasionally.
Remove it and set it aside with the bacon mixture.
In the same skillet, melt the butter and add the flour and soy sauce, stirring continuously for one minute.
Gradually pour in the chicken broth (or water), stirring until smooth.
Season with salt and pepper, then let the sauce simmer until it thickens.
After that, return the chicken liver, bacon, onion, and mushrooms to the skillet.
That's it, mix everything together and allow it to heat for a few minutes.