1kg chicken liver
3 tbsp of fat for cooking (animal fat, coconut oil, ghee)
salt, pepper to taste
Heat the fat in a wok, add onions, cook until translucent, add liver. Fry on medium heat until all liver changes color then cover with a lid and stew until done through. Add salt towards the end (if added at the beginning the liver will be tough as a shoe sole).
Method 2 (the onions keep more integrity)
Heat 1tbs of your fat and cook the liver first. Place in a bowl. Clean the wok, add remaining fat and cook the onions until translucent. Place on top of the liver.
Use leftovers to whip up this Liver Pâté.