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.