Kimi’s chopped liver (chicken)

Use 2 lbs chicken liver, olive oil plus 3 T schmaltz (rendered chicken fat), 2 medium onions chopped roughly and extra 1/2 onion finely minced for after, 3 boiled eggs, 3 scallions and 1/4 large bunch cilantro, plenty of sea salt and pepper and 1/2 t Chinese hot pepper sauce (the grandmother type, with oil and visible seeds) and 1/8 c. dry red wine [a splash].

I used the big pan so the liver could spread out plenty and I did not press liver down to squeeze out juice; I seared it both sides and then reduced flame to a pretty steady lowish-medium.

To start with, I heated my pan with half the schmaltz and plenty olive oil; when it was very hot I added onions and they became translucent almost immediately. I reduced heat to high low and finished cooking them to a 1/2 carmelized state. Almost burned them, because suddenly they were done!

Turn flame to high, add a bit of olive oil and liver right on top of the onions. Sear on both sides and reduce flame back to high low and cook until moisture evaporates, stirring and turning every 3 minutes or so. Outside of liver wants to be roasted-looking, but inside should still be moist. Spread it out and let cool.

Put warm liver into a large bowl, add salt and pepper, and mash it up with the back of a rice spoon. While liver cools – so its heat can cook these ingredients a little – add balance of schmaltz, scallions, cilantro and then onion, one ingredient at a time, stirring to integrate, plus Chinese hot pepper sauce and red wine. Mash of the bits of liver you spot that are still whole. Finally, add roughly chopped boiled eggs one at a time until there are three in there altogether and the mixture tastes nice after they’re stirred in. Add more salt and pepper to taste.

And then eat it!

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