Жаренная куриная печень в уйгурском стиле от Андрея Макаревича

О пользе печенки давно всем известно.  Она быстро усваивается, содержит целый букет нужных нам витаминов,  микроэлементов, антиоксидантов и аминокислот. Она помогает восстановить нам силы, пополняет нашу “кладовую” полезными веществами, спасает нас от анемии и авитаминоза, препятствует образованию раковых клеток и способствует выводу свободных радикалов. Одним словом,  полезнейший продукт, особенно ранней весной, когда печень становиться чуть ли не главным продуктом для борьбы с авитаминозом.

Печень рекомендуют включать в рацион при анемии и переутомлениях, для повышения иммунитета, для профилактики диабета и атеросклероза ,  а также беременным женщинам и маленьким детям, пожилым людям и тем, у кого работа связана с тяжелыми физическими нагрузками, курильщикам. И это касается не только говяжьей или свиной печени,  куриная печень по своей полезности лишь немногим уступает говяжьей. Поэтому ешьте сейчас больше печени, любой, а я поделюсь с вами своим любимым рецептом жареной куриной печенки от  Андрея Макаревича.

Куриная печень от Андрея Макаревича, 2014

Это  очень быстрое в приготовлении блюдо и автор подчеркивает его эффективность в ситуации, “когда вдруг неожиданно нагрянули друзья и хочется моментально с ними выпить. Но не настолько, чтобы под плавленый сырок или неочищенную колбасу, а все-таки чувствуя себя интеллигентными людьми”.

 

Рецепт:

500 г куриной печенки

2-3 большие луковицы

щепотка тростникового сахара

2 ст.ложки соевого соуса

по щепотке молотого красного острого перца, семян зиры и крупномолотого кориандра

небольшой пучок кинзы

растительное масло

 

 

1. Лук нарезаем толстыми полукольцами. Лук в этом рецепте очень важен, его не должно быть мало,  а печенки много. Печенку обсушиваем, не режем.

2. Наливаем масло в сковороду, ставим сковороду на большой огонь. Когда масло раскалится кладем специи. Здесь нужно быть очень осторожным, чтобы специи не сгорели. Как только они дадут аромат, а это случится буквально через секунды, кладем к ним лук, присыпаем его сахаром, жарим, помешивая, 2-3 минуты.

Для жарки лучше использовать сковороду вок, но если такой нет, обычная сковорода тоже пойдет. И обязательно  требуется большой огонь. На слабом огне ничего не получится, все сварится.

3. Кладем печенку, жарим 3 минуты. Вливаем соевый соус, готовим еще 2-3 минуты. Снимаем с огня, посыпаем рубленой зеленью и даем печенке чуть-чуть постоять, чтобы она полностью дошла.

 

Смотрите также:

Блюда из печенки

Блюда китайской кухни

Продукты апреля

 

81 thoughts on “Жаренная куриная печень в уйгурском стиле от Андрея Макаревича”

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