Chicken and Potato Salad
potatoes 3 pieces
red onion 1 piece
cream 150 ml
Boil the potatoes in their skins. Preheat a frying pan with vegetable oil and a sprig of thyme, fry chicken liver, then pour in 20% cream, salt, pepper to taste and simmer 10 minutes.
Clear the onion, cut into thin strips, cut the cherry tomatoes in half arbitrarily sliced potatoes, combine the vegetables in a bowl, salt, pepper to taste and stir. Tear hands iceberg lettuce, Chinese cabbage and mix them in a separate bowl.
Spread on a plate blank with potatoes, pour cream sauce from the pan, spread on top of lettuce and liver. Bon Appetit!