In a medium bowl, add the chicken liver and wine or sake, and sprinkle with salt. Let stand for 10 minutes. Mix, and let stand for 10 more minutes. Strain the liver and discard the marinade.

Heat a large skillet on high heat. Once the pan is hot add the oil and then the liver. Saute the liver until golden brown on one side, about 2 minutes. Flip the livers and add the onions and peppers into the pan, and cook for 2 more minutes. Add the wine, salt, and pepper and continue cooking, stirring occassionally, until the livers are cooked but still slightly pink inside, about 6-8 minutes. Remove from heat and let cool for one hour.

Use a slotted spoon to transfer the cooked mixture from the pan to the food processor, avoiding getting any pan liquids into the blender. Add the apple, garlic, parsley, and cilantro. Pulse the blender about 20 times until combined into a chunky mixture. Taste to check the seasoning, and adjust accordingly. 

Transfer the chopped liver into a serving bowl, or alternately line a loaf pan with plastic wrap, press the chopped liver into the pan, and cover with more plastic wrap. Chill the chopped liver in the refrigerator.

In a medium pan heat ¼ cup of vegetable oil and add the chopped onion. Saute over medium-low heat until deeply caramelized, about 30-40 minutes. Set aside.

Remove the top layer of plastic wrap from the loaf pan. Place a flat plate over the loaf pan and invert the chopped liver onto the plate using both hands. Sprinkle the caramelized onion over the chopped liver. Serve cold or at room temperature with bread. Liver can be stored for 2 days in an airtight container in the refrigerator.