Fried chicken liver with spinach

Rinse the chicken liver (300 g). Remove the membranes. Make deep diamond-shaped cuts.

Rinse the spinach (100 g). Cut into thin strips. Slice the onion (1 piece) into feathers. Mince the garlic (1 clove).

Heat clarified butter or regular butter (2 tbsp) in a wok or large skillet over high heat.

Sauté the garlic for 10–15 seconds until fragrant.

Add the liver. Add white pepper (a pinch) and cumin (a pinch), previously crushed between your palms. Sauté for about 5 minutes, stirring constantly.

Cook the liver in batches if the skillet is small. It should be fried, not stewed.

Add the onion. Cook for 1 minute.

Add the spinach. Stir and cook for another 1 minute.

Pour in the soy sauce (4 tbsp). Stir quickly. Evaporate excess liquid for 30–40 seconds.

If desired, add oyster sauce (1 tbsp). In this amount, it is not critical for keto.

Remove from heat and serve immediately.