Spicy chicken stomach salad. Steps to prepare gourmet appetizer with nuts

Today there are many various salads, the main component of which is ordinary white or dark meat. But if you want to make an unusual dish, then we suggest replacing such a product with chicken ventricles. This solution will allow you to save a little on the purchase of products. This is due to the fact that meat is much more expensive than conventional offal. Moreover, thanks to this ingredient, you can diversify your table and surprise your guests.

Chicken gizzard salad: step by step recipe

As mentioned above, such a dish can be made using various ingredients. We decided to present you the simplest and available method which includes the use of products such as:

• lettuce bulbs - 2 pcs.;
• medium juicy carrot - 2 pcs.;
• pickled or pickled cucumbers - 2 pcs.;
• mayonnaise average calorie content- 120 g;
• green canned peas- 1 standard jar;
• vegetable deodorized oil - use for frying;
• salt and crushed black pepper - use as desired.

Offal preparation

Before making a salad of chicken stomachs, you need to process all the ingredients one by one. First you need to wash the purchased offal, and then clean it of unnecessary veins and films. After that, the stomachs should be boiled in water (salt) until completely soft. This may take you about 40-55 minutes.

Then the offal must be removed from the broth and cooled. To make the chicken stomach salad tender and beautiful, the boiled ingredient should be cut into thin strips.

Processing the Remaining Ingredients

After the main component of the salad is prepared, you should start processing vegetables. The onions must be peeled and cut into thin half rings, and the carrots must be chopped into strips or grated on a special Korean grater. As for pickled or pickled cucumbers, they only need to be chopped with a knife into small cubes.

Sauteing products

To get juicy and fragrant salad from chicken stomachs, onions and carrots must be sautéed in deodorized oil. Fry the ingredients until they become golden and soft. At the end of the heat treatment, these components must be seasoned with pepper and salt.

We form a dish

Chicken stomach salad, the recipe of which we are considering, is formed quite simply. To do this, the chopped offal must be put in a deep bowl, and then pickled or pickled cucumbers, browned onions and carrots, as well as canned peas (green), devoid of liquid, should be sent there. After that, the ingredients must be seasoned with medium-calorie mayonnaise and mixed well.

Proper salad serving at the dinner table

After the salad from chicken stomachs is seasoned, it must be immediately presented to dinner. It should be noted that due to the combination orange carrot and green cucumbers with peas ready meal looks very nice and festive. Moreover, the taste of such a salad is very tender and rich.

Delicious Korean Salad: A Step by Step Recipe

Chicken stomachs (a salad with them turns out to be very satisfying and fragrant) for such a dish it is better to buy frozen and already peeled. Although before heat treatment they are still recommended to additionally wash and remove all kinds of films.

So to make it sharp Korean salad from chicken stomachs, we need:

• chicken ventricles - about 500 g;
• lettuce onion - 2 pcs.;
• medium juicy carrot - 1 pc.;
• soy sauce - a large full spoon;
• leaf of lavrushka - 1 pc.;
• table vinegar (it is better to take 6% or 9%) - about ½ cup;
• deodorized sunflower oil - about 5 large spoons;
• allspice - about 7 peas;
• ground pepper red and coriander - a small spoon each;
• medium-sized iodized salt - use at discretion.

Offal preparation

How should you make a Korean salad? Chicken stomachs for the presented dish must be thawed, rinsed and cleaned of films. After that, the offal must be put in a boiling salt water and cook until it becomes soft. Moreover, ¼ hours before turning off the stove, it is recommended to add peppercorns and laurel to the ventricles.

After the offal is ready, it must be removed and cooled. Next, the ventricles need to be cut into very thin strips and left aside.

Processing vegetables

To do spicy salad using chicken ventricles, it is necessary to clean the onion heads, and then cut them into half rings and soak in table vinegar (for ¼ hour). After the specified time, the vegetable should be well marinated. After that, it is required to throw it on a sieve and, shaking it strongly, deprive it of all moisture.

Also, be sure to add to the Korean salad raw carrot. It must be cleaned and then grated on a special grater in the form of thin and long strips.

Formation process

To form tasty and spicy Korean dish, chicken ventricles should be put in a deep bowl, and then grated carrots and onions marinated in vinegar should be added to them. After that, the components must be flavored with soy sauce, salt, ground coriander and pepper. Next, you need to pour sunflower oil into the pan and heat it up strongly. After that vegetable fat it is necessary to flavor the whole salad, mix it well and leave it in the refrigerator for several hours.

Serve a delicious Korean salad for dinner

After the dish with chicken ventricles has cooled well, it should be served immediately to the table, after mixing big spoon. Such a salad should be served for dinner along with bread or pita bread. It should be especially noted that it is not recommended to use it for those who have problems with the digestive tract. After all, Korean salad is very spicy and can easily cause an exacerbation of chronic diseases.

Salad from chicken stomachs contains many useful substances. Since chicken stomachs are dietary and low-calorie, you will often find them in diet recipes.

Chicken gizzards are recognized all over the world, they are cooked in many cuisines of the planet, they are very popular in Korea.

It is necessary to carefully, carefully wash the ventricles and clean them from the film so that sand and earth do not remain, because they can spoil the dish at once.

The recipes are not difficult, you can combine with different products, which allow the salad to become unique.

How to cook chicken stomach salad - 15 varieties

I want to present you a delicious and affordable salad of chicken stomachs. Suitable for any feast.

Ingredients:

• Chicken ventricles - 500 g.
• Pickled cucumbers - 2 pcs.
• Green onions - 1 bunch
• Sweet and sour apple - 1 pc.
• Mayonnaise -100 g.
• Black pepper - ½ tsp
• Vegetable oil

Cooking:

1. We use a deep salad bowl
2. We cut the stomachs into thin strips.
3. Three cucumbers and apples coarse grater.
4. We cut the onion into half rings.
5. We put everything in a salad bowl.
6. Pepper, add a little vegetable oil and mayonnaise to the salad.
7. We mix everything. Salad ready.

Salad for lovers thrill. Easy summer salad with rich taste. Help yourself!

Ingredients:

• Chicken stomachs - 500 g.
• Korean carrot - 100 g.
• Hard cheese - 100 g.
• Cucumber - 2 pcs.
• Carrot - 1 piece
• Onion - 1 pc.
• Bay leaf - 50 g.
• Walnuts
• Mayonnaise
• Greenery

Cooking:

1. Cook chicken ventricles for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
2. The ventricles, cucumbers and cheese are finely cut into cubes.
3. Three carrots on a grater.
4. Greens finely chopped
5. We press the garlic under pressure and throw it into mayonnaise.
6. Combine the ingredients and mix.
7. Chop nuts and sprinkle on top. All is ready.

This salad is popular in cafes and restaurants. Its feature is the addition of dressings with soy sauce. So read the recipe carefully and surprise your loved ones with a spicy salad.

Ingredients:

• Chicken stomachs - 500 g.
• Sour cream - 1 tbsp.
• Bay leaf - 2 leaves
• Allspice
• Carrot - 1 pc.
• Onion -2 pcs.
• Soy sauce - 1 tbsp. l.
• Sunflower oil
• Parsley - 1 bunch
• Lemon juice - 1 tbsp. l.

Cooking:

1. We cut the boiled chicken ventricles into cubes and put them in a salad bowl.
2. Grate carrots on a large grater.
3. Cut a large onion into quarters and fry with vegetable oil until soft.
4. Chop the parsley.
5. Preparing the dressing: take sour cream, soy sauce, lemon juice and a little ground black pepper and beat everything with a whisk until smooth.
6. Add carrots to the onion and fry, then throw the stomachs and hold for 5 minutes over medium heat.
7. Add dressing, stir and simmer for 5 minutes.
8. Sprinkle with fresh parsley and enjoy!

This recipe comes from France. Fantastic refined taste from simple ingredients.

Ingredients:

• Chicken stomachs - 500 g.
• Lettuce leaves - 50 g.
• Walnuts - 50 g.
• Olive oil
• Croutons with spices - 200 g.
• Vegetable oil

Cooking:

Boil stomachs.

Cooking Success this salad lurks in the softness of boiled chicken stomachs.

Fry them in olive oil, salt.

We cut chicken stomachs.

Thoroughly wash the lettuce leaves and put them in a salad bowl. We put ventricles and crackers on them.

Sprinkle with finely chopped walnuts and add olive oil, stir.

Voi la, the salad is ready!

Salad for those who love mushrooms very much and add them to various salads. Nice combination chicken stomachs and mushrooms.

Ingredients:

• Chicken stomachs - 500 g.
• Mushrooms - 400 g.
• Soy sauce - 2 tbsp
• Carrots - 2 pcs.
• Garlic - 2 cloves
• Vinegar (9%) - 3 tbsp.
• Seasoning for Korean carrots - 2 tbsp.

Cooking:

1. Boiled chicken stomachs cut into strips and fry in vegetable oil for 2 minutes. Grate the carrots and fry them with vegetable oil.
2. Mushrooms (any) are also fried in a pan, adding chopped onions.
3. Mix everything, add chopped garlic on a grater.
4. Add seasoning, soy sauce and vinegar to the salad, mix everything.
5. We leave the salad for an hour and then enjoy the amazing taste.

The recipe is striking in its simplicity and pleasant taste. Very satisfying healthy salad, lick your fingers.

Ingredients:

• Chicken stomachs - 300 g.
• Potatoes - 6 pcs.
• Small tomatoes - 5 pcs.
• Tomato - 5 pcs.
• lettuce leaves
• Black pepper
• Parsley
• Dill

Dressing Ingredients:

• Hot mustard - 1 tbsp.
• Lemon juice - 1 tbsp.
• Olive oil - 2 tbsp
• Greens - 1 bunch
• Garlic - 1 tooth.

Cooking:

1. Boil the stomachs for 20 minutes, they should be ready, but not soft, a little crispy. We cut into cubes.
2. Cut boiled potatoes and tomatoes into quarters.
3. We wash the lettuce leaves and tear them with our hands.
4. We put everything in a salad bowl.
5. Finely chop parsley and dill.
6. Mix the dressing ingredients together in a separate bowl and add to the salad.
7. Mix, salt, pepper to taste.
8. Leave the salad for an hour so that it is soaked and has a rich taste.

Very hearty salad, containing both proteins, carbohydrates and a huge complex of vitamins. Your tummy will express gratitude for such pleasure.

Ingredients:

• Chicken stomachs - 500 g.
• Mushrooms - 400 g.
• Onion - 2 pcs.
• Brynza cheese - 100 g.
• Balsamic vinegar / apple cider vinegar - 3 tbsp. l.
• Cucumber - 1 pc.
• Sour cream - 3 tablespoons
• Vegetable oil
• Chinese cabbage- 1 PC.
• Mayonnaise - 100 g.

Cooking:

1. Coarsely chopped mushrooms and onions are fried in vegetable oil.
2. Marinate finely chopped onions in balsamic vinegar, put in the refrigerator for 2 minutes.
3. Boiled chicken stomachs, eggs, fresh cucumber, cheese and Chinese cabbage cut into cubes.
4. Dress the salad with sour cream and mayonnaise. Mix.

Your attention, light salad for radish lovers. The taste of the salad will convey spring mood and make your family members happy.

Ingredients:

• Chicken stomachs - 500 g.
• Onion - 1 pc.
• Radish - 1 pc.
• Vinegar (9%)
• Soy sauce - 1 tbsp.
• Vegetable oil
• Spices (pepper, salt, paprika)
• Sugar - 1 tbsp

Cooking:

Boil the ventricles in advance, cut into strips. Add salt, pepper and vinegar, let marinate for an hour.

We pickle the onion.

We clean and rub the radish.

As soon as the ventricles are marinated, we send them to the pan with sunflower oil and leave to simmer over medium heat.

Do not overcook the ventricles, otherwise they will be dry and spoil the taste of the dish.

In a deep bowl, mix pickled onions, fried stomachs and radish. Pour in soy sauce, add sugar and a little vegetable oil.

All the ingredients are simple, there are every housewife who loves herself.

Ingredients:

• Chicken stomachs - 800 g.
• Hard cheese - 200 g.
• Garlic - 1 head
• Mayonnaise
• Vinegar (9%)
• Pepper

Cooking:

1. We pickle the onion.
2. Boiled ventricles cut into cubes.
3. Three on a large grater hard cheese, garlic - on a small one.
4. Mix everything with pickled onions. We throw pepper, salt, mayonnaise, mix.
5. We give the salad an hour to brew and try everything.

Salad for lovers of spicy food from recipes Korean cuisine. Unforgettable, spicy taste conquer you once and for all.

Ingredients:

• Chicken stomachs - 500 g.
• Coriander (ground) - 1 tsp
• Onion - 2 pcs.
• Hot red pepper - 1 tsp
• Table vinegar - 100 g.
• Carrot - 1 pc.
• Soy sauce - 1 tbsp. l.
• Vegetable oil - 5 tbsp. l.

Cooking:

1. We pickle the onion.
2. We rub the carrots on a grater.
3. We put onions, carrots and ventricles in a salad bowl. Drizzle with soy sauce.
4. We complement the taste with coriander, salt and red pepper.
5. Pour the vegetable oil heated in a frying pan into the salad.
6. We mix everything and leave the salad overnight in the refrigerator.

Help yourself!

Salad "Freshness" with green onions and fresh carrots add spring taste. Prepare this salad and enjoy the taste.

Ingredients:

• Chicken stomachs - 500 g.
• Bay leaf - 1 pc.
• Green onion - 1 pc.
• Carrot - 1 pc.
• Eggs - 4 pcs.
• Mayonnaise / sour cream

Cooking:

1. We cut the boiled ventricles into strips.
2. Chop green onions.
3. Cut carrots and boiled eggs into small cubes.
4. We mix all the components in a salad bowl, salt, pepper to taste and add mayonnaise or sour cream.

Salad ready!

For a variety of dishes from chicken stomachs, we offer a salad recipe that is not only beautiful in appearance, but will also serve you as a full-fledged dish.

Ingredients:

• Chicken stomachs - 500 g.
• Red onion - 3 pcs.
• Vinegar - 1 tbsp. l.
• Sugar - 1 tsp
• Mayonnaise - 2 tbsp. l.
• Salt - 0.5 tsp
• Pepper

Cooking:

1. Bulbs cut into half rings. Pour boiling water over the onion for 2 minutes.
2. Marinate the onion: add salt, sugar and an incomplete tablespoon of vinegar to the onion. Mix and leave for 10 minutes to marinate.
3. We cut the boiled ventricles into strips.
4. Remove pickled onion excess water passing through a colander.
5. The last step will be the combination of onions, stomachs, black pepper and mayonnaise in one plate.
6. Mix well and enjoy!

Not complicated salad because of the finished Korean carrots. Delicious and no frills.

Ingredients:

• Chicken stomachs - 500 g.
• Korean carrot - 300 g.
• Onion - 2 pcs.
• Pepper

Cooking:

1. Boiled stomachs cut into strips.
2. We chop the onion in half rings and marinate in vinegar, adding allspice. We leave for 15 minutes.
3. We mix all the ingredients.

Bon appetit!

If you like spicy dishes, then this salad is just for you. Sharp, spicy and unforgettable.

Ingredients:

• Chicken stomachs - 500 g.
• Carrot - 1 pc.
• Red onion - 3 pcs.
• Cucumber -1 pc.
• Bulgarian pepper - 2 pcs.
• Bay leaf
• Black pepper
• Marinade Ingredients:
• Lemon juice - 100 ml.
• Soy sauce - 100 ml.
• Vinegar
• Vegetable oil
• Garlic - 2 tooth.
• Sugar - 2 tbsp. l.
• Chili pepper - 1 pc.

Cooking:

1. Boiled stomachs cut into strips.
2. Cut the red onion into half rings.
3. Bulgarian pepper, cucumber and carrots cut into strips.
4. In a pan, mix soy sauce and sugar, then add the remaining ingredients for the marinade, bring to a boil.
5. Pour marinade over salad
6. Cover with a plate and put a small oppression on top. Leave the salad overnight.

Salad will be very satisfying because of a large number protein in beans and meat. Feed your family and friends, they will appreciate.

Ingredients:

• Chicken stomachs - 500 g.
• Canned beans - 4 tbsp. l
• Carrot - 1 pc.
• Salt - ½ tsp
• Vegetable oil - 4 tbsp.
• Pepper - ½ tsp

Cooking:

1. Boiled chicken stomachs cut into strips.
2. We rub the carrots on a coarse grater.
3. Cut the onion into half rings and fry the onion and carrot in vegetable oil.
4. We mix beans, stomachs and fried onions with carrots in a salad bowl.
5. Salt, add pepper, season with vegetable oil, and mix everything.

What is the correct name: "Chicken navel salad" or "Chicken ventricular salad"? Opinions are divided, although in fact it is one and the same. The reason for the confusion is the lack of a reliable history of the emergence of lettuce. According to the first version, the salad was prepared in the 90s of the last century, where the difficult economic situation prompted the population to use offal as meat substitutes. It was then, apparently from an aesthetic point of view, that housewives began to call chicken stomachs “navels”. According to another version, the recipe comes from China, where this National dish cook with big amount spices.

IN initial version the composition of the dish included: boiled chicken ventricles (navels), onions and carrots. Used as a refueling regular sour cream. Inexpensive, tasty and hearty salad came to many tastes.

When buying chicken ventricles (navels), you need to choose elastic in structure, with light specific smell. Main trick dishes from chicken navels lies precisely in the softness of the ventricles themselves. Boil them for at least one and a half hours in salted water.

How to cook chicken navel salad - 14 varieties

This recipe is considered a classic, at the same time available for cooking.

Ingredients:

• Boiled chicken stomachs - 250 gr.;
• Boiled chicken eggs - 4 pcs.;
• Salad onion - 150 gr.;
• Raw carrots - 1 pc.;
• Salt pepper.

Cooking:

Using a board and a knife, cut the chicken stomachs into strips, add the chopped onion and rub the carrots on a coarse grater. Put the resulting mass in a deep plate, the amount of salt and pepper to your taste, mayonnaise as a sauce and mix until smooth. Then add coarsely chopped eggs and finally mix.

For piquancy of taste, the stomachs are salted and peppered during cooking. Onions are recommended to be marinated in vinegar.

Becomes an undeniable decoration holiday table The range of flavors will delight you.

Ingredients:

• Raw carrots - 2 pcs.;
• Ready mushrooms- 350 gr;
• Onion - 2 pcs.;
• Vegetable oil-150 gr;
• Garlic - 2 pcs.;
• Seasoning for Korean carrots - 2 tablespoons;
• Vinegar 9% - 3 tablespoons;
• Soy sauce - 2 tbsp.

Cooking:

Add to boiling salted water Bay leaf, pour out the cleaned chicken stomachs and cooking in progress until ready. Grate two raw peeled carrots on a Korean grater and fry in vegetable oil until half cooked. Peel the onion, cut into half rings, then fry in a pan with mushrooms until tender. Grind the cooled stomachs in the form of straws and fry in vegetable oil for several minutes. We mix all the obtained ingredients in a deep container, with the addition of chopped garlic, seasoning, soy sauce and vinegar. Let the salad rest for at least two hours in the refrigerator.

original and low calorie meal will be a godsend for those who are watching their weight.

Ingredients:

• Raw chicken stomachs - 100 gr.;
• Salad - 5 sheets;
• Lemon juice - 1 tablespoon;
• Tomatoes - 2 pcs.;
• Apple - 1 pc.;
• Avocado - 1 pc.;
• Salt pepper.

Cooking:

We discard the cooked ventricles through a colander and let the broth escape, chop coarsely. Put the bottom of the dish with pre-prepared lettuce leaves. Put peeled and chopped apples, avocados on top, pour over lemon juice. The next layer is stomachs, then tomatoes. Salt and pepper to your taste, drizzle with vegetable oil.

A hearty dish will not leave indifferent salad lovers.

Ingredients:

• Onion - 2 pcs.;
• "Korean" carrots - 250 gr.;
• Sugar, salt, vinegar, allspice.

Cooking:

Chicken stomachs are placed in a saucepan, pour cold water, salt and set to cook for 20 minutes. We clean and pickle the onion, after chopping it. Chilled navels are crushed in the form of thin straws, add pickled onions, add previously cooked "Korean" carrots. Well mixed products become homogeneous. Leave it in the cold for two hours.

You can pickle onions with vinegar or lemon juice, with the addition of sugar and allspice ground pepper.

Beautiful in appearance, it will delight not only your eye with color shades, but also your stomach with taste.

Ingredients:

• Chicken ventricles - 500 g;
• Onion - 2 pcs.;
• Pickled or pickled cucumbers - 2 pcs.;
• Carrots - 2 pcs.;
• Green peas - 1 bank;
• Mayonnaise - 120 g;
• Vegetable oil;
• Salt pepper.

Cooking:

Cook for one and a half hours chicken navels, let cool and cut like brushwood. We chop the onion, chop the carrots on a Korean-style grater, and then fry the vegetables over low heat. The cucumber is cut into cubes. Mix all the components of the salad in a deep bowl, add the peas and season with mayonnaise. Salt and pepper to taste.

Harmony of taste and lightness in the stomach, as people say after this salad.

Ingredients:

• Boiled chicken navels - 350 gr.;
• Pickled cucumbers - 2 pcs.;
• green onion- 25 gr.;
• fresh apple- 1 PC.;
• Mayonnaise - 150 gr.;
• Vegetable oil - 70 gr.;
• Ground black pepper.

Cooking:

We cut the boiled navels and put them in a deep bowl. Cucumbers and an apple are crushed with a coarse grater, chop the onion. We mix the products and season the salad with mayonnaise, with the addition of vegetable oil and pepper. Allow to steep for 15 minutes before serving.

In order for the navels to be soft, boil them in a slow cooker for three hours.

Combination various products gives piquancy and unforgettable taste.

Ingredients:

• Chicken navels - 400 g;
• Carrot - 1 pc.;
• Onion - 1 pc.;
• Bay leaf - optional;
• Fresh cucumbers - 2 pcs.;
• Eggs - 4 pcs.;
• Green onion - 10 gr;
• Mayonnaise - 4 tbsp;
• Salt pepper.

Cooking:

Thoroughly cleaned navels are boiled in salted water with the addition of onions, carrots, peppers and bay leaves. Cooking goes on low heat for an hour, drain, cool and cut. Hard boiled eggs, peeled, chopped and added to the ventricles. Grind cucumbers on a grater, add chopped greens. We combine all the ingredients, dress the resulting salad with mayonnaise (sour cream). Salt, pepper a little and decorate.

If you want to surprise and you have time for this, then this is exactly your recipe.

Ingredients:

• Raw chicken stomachs - 350 gr.;
• Onion - 3 pcs.;
• Garlic - 3 cloves;
• Bay leaf - 1 pc.;
• Chicken eggs - 7 pcs.;
• Mushrooms - 700 gr.;
• Balsamic vinegar - 15 gr.;
• Fresh cucumber - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• Beijing cabbage - 1 pc.;
• Brynza - 250 gr.;
• Sour cream - 3 tablespoons;
• Mayonnaise - 100 gr.;
• Basil leaves.

Cooking:

To achieve the necessary softness and taste, chicken navels are boiled for one and a half hours with the addition of onions, bay leaves and three cloves of garlic. Boil hard-boiled eggs. We clean, cut and fry the mushrooms, given that in the process of cooking they decrease in volume. One onion, diced, is added to the mushrooms. Marinate the second onion, first chop it as finely as possible. Used for marinade balsamic vinegar. Onions in mushrooms should acquire the color of "caramel", pepper and spices are added, a few more minutes and removed from heat and let cool. The cooled navels are cut into cubes, add pickled onions, mix and let it brew for ten minutes. Chicken eggs are cut into large cubes and added to the navels. Next Ingredient - fresh cucumber, diced. Beijing cabbage is added, cut into large layers of one centimeter. Now chop the cheese coarsely and add to our mixture. Pour the cooled mushrooms into the same bowl. For dressing we will use mayonnaise and sour cream. Mix until smooth. For molding, we use a round container, fill it with salad, turn it over and put it on a plate. Decorate with Beijing cabbage leaves, cucumber, basil leaves and bell pepper.

The broth obtained by boiling chicken navels can be used to make soup.

Enough spicy dish designed for a narrow circle of amateurs.

Ingredients:

• Chicken stomachs - 500 g;
• Bulb - 2 pcs.;
• Carrot - 1 pc.;
• Soy sauce - 1 tbsp. l;
• Vinegar - 100 g;
• Vegetable oil - 5 tbsp. l;
• Coriander - 1 tsp;
• Red pepper (crushed) - 1 tsp;
• Salt.

Cooking:

We cook chicken stomachs with the addition of black pepper and bay leaf. Cleaning and cutting onion, pour vinegar and marinate. For chopping carrots, we use a “Korean” grater. We put the resulting products in a container. Cooking dressing soy sauce, coriander, salt and hot peppers cover with hot oil in a frying pan. We mix the whole composition, fold the vessels and leave overnight in the cold.

Easy to prepare and original in execution.

Ingredients:

• Raw chicken stomachs - 800 gr.;
• Onion - 200 gr.;
• Cheese - 200 gr.;
• Garlic - 1 head;
• Mayonnaise - 180 gr.;
• Salt, pepper, vinegar.

Cooking:

Boil the chicken stomachs until tender, then let them cool. Pickled chopped onions in vinegar diluted with water. We try to finely chop the stomachs, putting them in a deep plate. Add the grated cheese, squeeze the garlic with the help of the garlic. Mix thoroughly, add pickled onions, salt, pepper, add mayonnaise and mix again. Infuse for 1 hour before use.

Like people who like to experiment with tastes.

Ingredients:

• Chicken navels - 450 g;
• Carrot - 1 pc.;
• Soy sauce - 0.5 tbsp.;
• Chinese cabbage - 400 g;
• Bulb - 1 pc.;
• Celery - 1 pc.;
• Apple - 1 pc.
• Sunflower oil - 120 ml;
• Sugar - 2 tbsp. l.;
• Bulgarian pepper - 2 pcs.;
• Apple vinegar- 1 tbsp. l.;
• Salt.

Cooking:

Offal cooked in salt water is allowed to cool and cut portioned pieces. carrots and bell pepper cut in the form of brushwood, an apple in the form of cubes, and celery, onion and cabbage are simply finely chopped. The whole cut is mixed in a deep plate and covered with sugar, allowed to infuse, after which the liquid is drained and placed on a heated frying pan. Add spices, season with soy sauce and vinegar, then mix again.

Salad is very fashionable now in cafes and restaurants, please your loved ones.

Ingredients:

• Raw chicken stomachs - 500 gr.;
• Bulbs - 2 pcs.;
• Carrot - 2 pcs.;
• Parsley - 15 gr.;
• Sour cream - 1 tbsp;
• Soy sauce - 1 tablespoon;
• Lemon juice - 1 tablespoon;
• Allspice, ground pepper, bay leaf.

Cooking:

Boil the ventricles in salt water, along with onions, carrots, allspice, bay leaves for 1.5 - 2 hours. Quickly cut into 2-3 pieces. The prepared onion is fried in oil until soft. Grind the carrots on a coarse grater and add to the onion. The last stage is the addition of the ventricles and another 3 - 5 minutes of frying. For dressing, finely chop the parsley, add sour cream, soy sauce, lemon juice, ground pepper and beat until smooth. Add dressing to our heated ingredients, mix well and cook covered for 3-5 minutes. Transfer to a salad bowl and serve.

A series legendary salads, only offal is used as meat, it is very tasty and interesting.

Ingredients:

• Chicken ventricles - 500 gr.;
• Potatoes - 2-3 pcs.;
• Carrots - 2 pcs.;
• Eggs - 3 pcs.;
• salt, pepper and mayonnaise to taste.

Cooking:

Cook until fully prepared offal and vegetables, eggs should be hard boiled. We clean everything, cut it and put it in a pan. Salt, pepper and pour mayonnaise. Decorate with greenery and on the table.

Ingredients:

• Raw chicken stomachs - 500 gr.;
• Potatoes - 2 pcs.;
• Bulb - 1 pc.;
• Parsley - 1 bunch;
• cilantro - 5 gr.;
• Garlic - 2 cloves;
• Soy sauce - 2 tablespoons;
• Vegetable oil - 10 gr.;
• Salt pepper.

Cooking:

Boil the chicken ventricles until half cooked, peel and cut into small pieces. Two raw potatoes peel and chop on a "Korean" grater. We throw our potatoes into boiling, salty water for 1 minute, put them in a colander and rinse with running cold water. For dressing, we use finely chopped parsley, cilantro and garlic, with the addition of soy sauce, salt and pepper. Cut the prepared onion and fry it with navels. We combine everything and cool.

Variety chicken offal can be used to make delicious snacks. For example, stomachs. They go well with vegetables, mushrooms, canned food. Salads from chicken stomachs are perfect even for a festive table.

Simple salad of boiled chicken gizzards

Ingredients: half a kilo of offal, 2 onions, 2 carrots, 2 barrel pickled cucumbers, a jar of brain peas, salt, a mixture of peppers, light mayonnaise.

1. The stomachs are boiled in salt water, then cooled and cut into strips.
2. Randomly crushed fresh vegetables passivated in vegetable oil.
3. The offal is combined with the cooled roast. Cubes of pickled cucumbers, peas without marinade are added to the bowl.

It remains to fill the appetizer with mayonnaise with salt and a mixture of peppers.

Korean cooking recipe

Ingredients: half a kilo of chicken stomachs, 2 white onions, salt, a pinch ground paprika and coriander, large carrots, half a glass table vinegar, 7-8 allspice peas, 6 large spoons refined oil, 1 big spoon soy sauce without additives.

1. Offal is cooked until soft. A couple of minutes before the end of cooking, peppercorns are added to the water. Next, they cool down. Be sure to remove them from the broth, otherwise they will absorb too much liquid during the cooling process.
2. The onion is cut into the thinnest rings and poured with vinegar for 12-15 minutes. Next, the vegetable leans back into a colander.
3. Carrots are crushed Korean grater. Cooled by-products are cut into slices.
4. All prepared products are laid out in one dish. They are poured with soy sauce, sprinkled with paprika and coriander.
5. Refined oil heated in a frying pan is poured on top.

After thorough mixing, Korean-style chicken stomach salad will be infused for at least 2 hours. Then you can take a sample from the treat. If necessary, the snack is salted.

Spicy appetizer with pickled onions

Ingredients: 280 g offal, 4 pre-boiled hard-boiled eggs, 170 g salad white onion, large carrot, vinegar, salt, mayonnaise.

1. The onion is thinly cut into half rings and poured with a mixture of filtered water and table vinegar in equal proportions. The vegetable is left for 10-12 minutes.
2. Next, half-rings of onion recline on a sieve. After draining the marinade, they are combined with carrots, grated on a coarse grater.
3. Chicken offal is boiled until soft in salted boiling water. After cooling, they are cut into slices.
4. Eggs are crushed into miniature cubes.
5. Prepared components are connected.

Fried or boiled meat is added to vegetable salads to add nutrition to the food. Instead of the usual breast or sirloin, you can cook the original and delicious snack from chicken stomachs. This offal will help diversify both everyday and festive tables.

Chicken stomachs are considered very useful product For human body because they contain great amount protein, iron, folic acid and vitamins (groups B, E). In addition, an appetizer supplemented with chicken ventricles turns out to be more dietary than any other. meat dish. The calorie content of the offal is only one hundred and twenty calories per hundred grams.

Before using chicken stomachs, they must be cleaned of a yellowish hard shell, and then rinsed thoroughly. In this case, the cooking process should not be less than one and a half hours. Only when proper processing this offal will turn out soft and tender.

In cooking, chicken stomachs - unique ingredient that goes well with any boiled vegetables, canned corn, mushrooms, cheese or chicken eggs. Noodles, stews are prepared from offal, stewed with sour cream, baked with cheese, and also used to create all kinds of snacks.

Ingredients:

• Chicken ventricles - 500 g.
• Onion - 1 pc.
• Canned peas - 1 can
• Carrots - 2 pcs.
• Mayonnaise - 120 g.
• Pickled cucumbers - 2 pcs.
• Salt, black pepper - to taste
• Sunflower oil - for frying.

Step by step cooking

1. Water is poured into a deep saucepan, chicken ventricles are added to the container and boiled in salted water over low heat until tender. During cooking, the offal is mixed several times, if necessary, remove the foam with a spoon.
2. Before the end of cooking, bay leaves and a few peas of allspice are added to the water for taste.
3. According to the recipe for salad with chicken ventricles, the broth is drained from them and transferred to a separate plate. This is done so that the chicken stomachs do not absorb excess liquid. Leave the offal on the table until it cools completely, and then cut into thin strips.
4. If frozen chicken ventricles are taken for cooking, then they are pre-thawed in the refrigerator for twelve hours before use. This way you won't lose everything. useful material offal.
5. Peel the onion and chop the vegetables into thin half rings. Carrots are grated (preferably for Korean carrots).
6. Sunflower (or olive) oil is poured into a preheated frying pan and vegetables are fried until light golden.
7. For dietary option salad with chicken ventricles, carrots can be left in the salad in fresh, and marinate the onion for fifteen minutes in vinegar or lemon juice.
8. Pickled cucumbers are cleaned of tails and cut into small cubes.
9. All salad ingredients are combined in a deep bowl, poured into a container green pea. Then spices are added to the salad and the dish is seasoned with mayonnaise.

Instead of mayonnaise, you can use sour cream or low fat yogurt. Or cook spicy dressing from mustard, olive oil, lemon juice and spices.

The dishes with salad from chicken ventricles are covered cling film and for impregnation place the container for two hours in the refrigerator.

Decorate the finished dish with chopped herbs, quail eggs or mushrooms. In addition to parsley or dill, chicken ventricles go well with basil or cilantro.

Spicy salad of chicken ventricles, celery and apple

Ingredients:

• Bulgarian pepper - 2 pcs.
• Carrot - 1 pc.
• Chicken stomachs - 450 g.
• Beijing cabbage - 400 g.
• Onion - 1 pc.
• Celery (stalk) - 1 pc.
• Green apple - 1 pc.
• Sunflower oil - 120 ml
• Sugar - 2 tbsp. l.
• Soy sauce - 0.5 tbsp.
• Apple cider vinegar - 1 tbsp. l.
• Salt - to taste.

How to cook?

1. Chicken stomachs are boiled in salted water until tender. Cut the cooled offal into proportional pieces.
2. carrots and Bell pepper cut into small straws.
3. The apple is peeled from the skin and seeds, the vegetable is cut into medium-sized cubes.
4. Finely chop cabbage and onion.
5. All products are mixed in a deep bowl and sprinkled with sugar essence. The salad is thoroughly mixed and left on the table until the vegetables and the apple begin to release juice, and then the resulting liquid is drained.
6. Heat oil in a frying pan, add spices and chopped garlic. Dress the salad with sauce, and then immediately pour in soy sauce and vinegar, stir the ingredients.

The finished dish is insisted for an hour in the refrigerator, and then served at the table.