Salad from chicken stomachs: recipes for unpretentious snacks. Salad with chicken stomachs: recipes

Not everyone likes by-products, such as lung, liver, udder and others, which have a peculiar taste and require special technological processing.

But there are also products that almost everyone loves, these include chicken ventricles or, as they are called in another way, “chicken navels”, which can not only decorate any holiday table and become its central dish.

However, the great taste of these by-products cannot be compared with the benefits that deserve great attention. Their yellow films or cuticles, as a digestive enzyme, contribute to the restoration of the pancreas, gastrointestinal tract and liver, and are also used in folk and official medicine.

Calorie content and composition

The navels are rich in fiber, which has a positive effect on digestion, and ash - a natural sorbent. They also contain many micro and macro elements that are necessary for the normal functioning of the whole organism: calcium, phosphorus, copper, potassium, sodium, iron, zinc and others.

They also include mono-, poly- and saturated acids and have a relatively low calorie content - about 170 calories per 100 grams, for which they are valued as a dietary product.

Due to their high content of protein, iron, folic acid and vitamins, navels are extremely useful for improving skin and hair, increasing appetite, supporting the immune and circulatory systems.

Folic acid stimulates cell division, participates in the development and growth of almost all tissues and organs, and therefore stomachs are often advised to be consumed by children and ladies in position.

Chicken navels play a special role in the digestive system, improving appetite and stimulating the digestion process, thereby helping the intestines to cleanse and promote healthy microflora. This is especially true of the yellow film covering the inside of the stomach.

It is not used in cooking, but folk healers advise not to throw it away when cleaning and preparing it, but to dry it and grind it into powder. Dry film - great for diarrhea.

To do this, an adult needs to take one teaspoon of the product, and a child - half the dose and pour a glass of water. It is also used in the treatment of dystrophy, rickets, gastritis, dysbacteriosis, pain in the pancreas.

When buying this product in a store or on the market, you need to pay special attention to the shelf life, which should not exceed more than two days. Frozen foods are less healthy, and those that are stored for more than two days produce toxins that are harmful and even dangerous to human health.

Nutritionists do not recommend replacing all meat dishes with navels in their diet. But by preparing them several times a week, you can enrich the body with the necessary substances.

Chicken salad recipes

In cookbooks and magazines, there are a lot of different recipes for navel salads, which not only help save money on buying meat, but also diversify the table and are not as high in calories as meat ones.

Salad of chicken ventricles with green peas

This salad is unusual and very beautiful in appearance. To prepare it, we need the following ingredients:

1. chicken navels - 500 g;
2. onion - 2 pcs.;
3. pickled or pickled cucumbers - 2 pcs.;
4. carrots - 2 pcs.;
5. green peas - 1 bank;
6. mayonnaise - 120 g;
7. vegetable oil for frying;
8. salt and ground pepper.

It is necessary to boil the stomachs in salted water for about 1.5 hours and cut into strips. Next, cut the onion into thin half rings, grate the raw carrots for Korean salads, fry the vegetables in a pan in vegetable oil.

Cut cucumbers into small cubes. Combine and decorate all the ingredients by laying green peas on top. Season with salt, pepper and mayonnaise. The combination of orange carrots, green cucumbers and peas makes the salad festive and bright, and its delicate taste will not leave anyone indifferent.

Salad chicken gizzards

1. chicken stomachs - 500 g;
2. eggs - 3 pcs.;
3. carrots - 1 pc.;
4. green onions - the amount at will;
5. mayonnaise - 100 g;
6. white pepper, salt.

Boiled ventricles in salted water, cut into thin strips. Hard boil eggs and chop. Grate raw carrots on a coarse grater. Mix all the ingredients, dressing with mayonnaise or sour cream. Add salt and pepper to taste.

A salad prepared in this way using sour cream will soften and make the texture of this offal even more pleasant. Worth a try!

Spicy belly button salad recipe

1. navels - 500 g;
2. carrots - 1 pc.;
3. onions - 2 pcs.;
4. soy sauce - a tablespoon;
5. table vinegar (9%) - 0.5 cups;
6. vegetable deodorized oil - 5 tablespoons;
7. bay leaf - 1 pc.;
8. allspice - 6 peas;
9. ground coriander and red pepper - a teaspoon;
10. salt.

This cold appetizer is also called Korean Chicken Stomachs.

Cook the ventricles until soft, five minutes before turning off, add peppercorns and bay leaf. Set aside to cool, draining all the broth so that they do not absorb it.

Onion, cut into thin rings, pour vinegar for 15 minutes to marinate. After time, we recline in a colander.

Three raw carrots on a grater for loin. We cut our cooled navels into slices. We spread the navels, pickled onions and carrots on a plate, pour soy sauce. We heat the sunflower oil in a pan and pour it into the salad, sprinkle with coriander and pepper, and then mix everything and put it in the refrigerator for a couple of hours.

Chicken gizzard salad

1. chicken stomachs - 200 g;
2. champignons - 200 g;
3. pickled cucumbers - 3 pcs.;
4. onion - 1 pc.;
5. salt, pepper, mayonnaise - to taste.

The washed ventricles should be boiled over low heat for about 1.5 hours and ready to be cut into strips. Cut the onion into half rings. Mushrooms boiled until cooked (5 minutes), chop into small pieces, and cucumbers into small cubes. Mix everything thoroughly and season with mayonnaise, salt and pepper.

Stew the washed and cleaned stomachs for 40 minutes in salted water, then finely chop and put in a salad bowl. Finely chop the onion and put on top, smearing with mayonnaise. Boil eggs, potatoes and carrots, peel.

Lay out the next layer of chopped eggs, salt and grease again. The last layer, which is also smeared, is carrots, cut into cubes. Decorate the salad on top with grated on a fine grater, hard cheese.

1. chicken ventricles - 400 g;
2. small carrots and onions;
3. bay leaf - optional;
4. fresh cucumbers - 2 pcs.;
5. chicken eggs - 4 pcs.;
6. green onions - a few feathers;
7. mayonnaise - 4 tablespoons;
8. salt, pepper - to taste.

First of all, to prepare a salad with chicken navels, they must be prepared. It is advisable to remove the film, rinse well under water and place in a saucepan. Then fill with clean water.

Salt, if desired, add black peppercorns and bay leaves, also peeled whole onions and carrots. Put a small fire and cook until tender for about an hour. Remove the finished ventricles from the saucepan, cool and cut into strips or slices.

Hard-boil chicken eggs, peel and also cut, trying to make the pieces approximately the same size as the pieces of stomachs.

My cucumbers, cutting off the tails, cut into strips, you can use a grater.

The green onion is also washed and chopped. In the absence of green onions, we take ordinary white or red onions, but then it is better to marinate it in apple cider vinegar, after scalding it with boiling water to remove the bitterness.

Having combined all the ingredients in a deep and easy-to-mix container, add a little mayonnaise (sour cream), mix thoroughly, salt and pepper to taste. Garnished with greens, serve to the table.

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Chicken gizzard salad

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.

Recipes are not complicated, you can combine with different products that allow the salad to become unique.

Salad of chicken stomachs and pickled cucumbers

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

• 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

1. We use a deep salad bowl
2. We cut the stomachs into thin strips.
3. Three cucumbers and apples on a 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.

Chicken gizzard salad with nuts

Salad for thrill seekers. A light summer salad with a rich taste. Help yourself!

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.

Warm salad with chicken stomachs

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.

• 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.

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. We prepare the dressing: we 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!

French salad with chicken ventricles and nuts

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

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

The success of the preparation of this salad lies 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.

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Salads with chicken stomachs: 6 recipes

Chicken stomachs are a tasty, inexpensive and widely sold product. If you know how to handle it correctly, then you can cook many delicious dishes that everyone will like, for example, salads.

Salad with chicken stomachs can be both an addition to a meal, and act as a lunch or a light dinner. Hearty thanks to the protein contained in the ventricles, but at the same time light, being a salad, this dish is versatile and can also be served on both everyday and festive tables. The main thing is to properly prepare the ventricles.

The main problem in cooking chicken stomachs is to be able to cook them so that they turn out soft. To do this, you need to cook them for at least 1-1.5 hours, checking for readiness periodically. The water should be salted, you can add spices, a whole peeled onion.

Recipe one: Simple salad with chicken ventricles

You will need: 500g chicken ventricles, 3 onions, 2-3 carrots, 3 tbsp. sour cream, salt, pepper.

How to make a simple salad with chicken ventricles. How to rinse, clean the stomachs from the shells, if they were purchased uncleaned. Peel the onions and carrots, cut not too finely, pour cold water into the pan, boil the stomachs over low heat until soft, sauté the vegetables until soft in a pan with a little oil. Combine the prepared stomachs and onions with carrots, season with sour cream, pepper and salt, mix, serve the salad warm.

You can sauté the onion, and boil and chop the carrots - try to make the salad in different ways. You can also add cheese, other vegetables, including fresh, unboiled ones.

Chicken ventricles are often also called navels - but the essence, of course, is still the same - it is a tasty and versatile product.

Recipe two: Salad with chicken stomachs and vegetables with lemon dressing

You will need: 300 g of chicken stomachs, 2 medium cucumbers, 1 carrot and onion each, 1 bunch of green onions, ¼ lemon (juice), cilantro.

How to cook a salad with chicken stomachs and vegetables. Cut the onion into half rings, chop the green onion. Cut the carrots into long strips or grate, just cut the cucumbers. Prepare chicken stomachs, fry in a small amount of oil, add onions, add a little water and simmer, then add carrots and simmer until soft, let cool, combine with green onions, crushed cilantro seeds, pepper and salt, pour over lemon juice, mix salad and put in the refrigerator for half an hour before serving.

You can choose your own dressing for salads with chicken ventricles, as well as for any other salads: it can be lemon juice, as in the recipe above, as well as its mixture with olive or other oil, sour cream, mayonnaise.

Recipe three: Salad with chicken stomachs and mushrooms

You will need: 200g of champignons and chicken ventricles, 2-3 pickles, 1 onion, mayonnaise / sour cream, pepper, salt.

How to cook a salad with chicken stomachs and mushrooms. Rinse the stomachs, boil until soft, then cool and chop into strips, chop the onion into half rings, boil the mushrooms until tender, putting them in boiling water for 5 minutes, then chop them into small pieces. Cut cucumbers into small cubes, combine with cooled mushrooms, stomachs, onions, pepper, salt, season with sour cream and mix the salad.

But the next salad is not only extremely tasty, but also very useful due to the presence of apple and celery in the recipe.

Recipe Four: Chicken Gizzard Salad with Avocado and Apple

You will need: 100g chicken ventricles, 4-5 lettuce leaves, 3-4 dried tomatoes, 1 green sweet and sour apple and avocado, 1 tbsp. lemon juice.

How to cook a salad with chicken stomachs, avocado and apple. Boil the stomachs until soft, dry, cut into halves or quarters. Rinse and dry the lettuce leaves, put them on a dish. Finely chop the apple, sprinkle with lemon juice, put on lettuce leaves, put the stomachs on top, chopped dried tomatoes. pepper products, salt, pour vegetable oil.

And yet, from the whole variety of salads that can be prepared with chicken navels, spicy Korean-style options stand out especially - for some reason, it was these salads with this product that our cooks loved the most.

Recipe five: Spicy salad with chicken stomachs and vegetables

You will need: 1 kg of chicken stomachs, 3 onions, 1 large carrot and cucumber, ½ each of Bulgarian red and green peppers, bay leaf, allspice, marinade - 100 ml of lemon juice, soy sauce, wine vinegar, vegetable oil, 2-4 garlic cloves, 2-3 tbsp. sugar, red chili.

How to cook spicy salad with chicken stomachs. Clean the washed stomachs from films and fat, boil, adding laurel and allspice to the water, until soft, dry and let cool. Peel onions, carrots, prepare halves of peppers. Cut carrots, peppers and cucumbers into thin strips, you can use a grater for Korean carrots, cut onions into half rings. Cut the stomachs into strips, combine with other products. Pass garlic for marinade through a press, mix soy sauce with sugar, boil until lightly thickened, put garlic and other marinade ingredients, bring to a boil, taste - add more lemon juice or sugar to taste if necessary, pour salad with marinade, remove spicy chili pepper, if it was used to make the marinade.

The last salad according to the recipe resembles the fourth, but it is prepared a little differently - in the so-called Korean version.

Recipe six: Korean salad with chicken stomachs, apple and celery

You will need: 500 g of chicken stomachs, 1-2 stalks of celery, 1 sweet pepper, a small head of Chinese cabbage, green apple, carrot and onion, ½ cup of soy sauce and vegetable oil, 2 tbsp each. sugar and vinegar 9%, 1 tbsp. Korean seasoning (coriander + ground black and red pepper), salt.

How to cook Korean salad with chicken stomachs and celery. Boil the stomachs until soft, cut the apple, cabbage, carrot, celery, sweet pepper and onion into strips. Combine the chopped products, sprinkle with sugar, mix and wait for the juice to be drained. Put the stomachs cut into strips with vegetables. In a frying pan, heat the oil with spices, hot pepper and garlic, pour over the salad, immediately pour in soy sauce and vinegar, salt, let the salad stand in the refrigerator for 1 hour before serving.

Having prepared any of the proposed options for salads with chicken ventricles, you can serve such an appetizer for a regular lunch or dinner, as well as for a festive table. Try it and you will definitely like these wonderful salads!

They prepared it. Look what happened

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Salad with chicken stomachs

If you're cooking dinner but want it to be light and healthy at the same time, take a look at this chicken gizzard salad recipe, which is full of nutritious ingredients.

INGREDIENTS

• Chicken ventricles 300 grams
• Green peas 100 grams
• Egg 3 Pieces
• Fresh cucumber 1 piece
• Green onion 15 grams
• Hard cheese 50 grams
• Garlic 2 Cloves
• Mayonnaise 120 Grams
• Salt 2 grams
• Ground black pepper 2 pinches

1. Take chicken stomachs. Cut off the films and fat from them. Then place in a saucepan and cover with cold water. Boil for one hour after boiling. Refrigerate prepared stomachs. Cut into small pieces and place in a salad bowl.

2. Open a can of canned green peas. Put 100 grams on a sieve to remove excess marinade. Then transfer the peas to the stomachs.

3. Wash green onions. Blot it off excess moisture. Cut into small pieces. Put in a salad bowl with green peas.

4. Choose a hard cheese based on your own taste (it is better if it is spicier). Grate a small amount of cheese on a coarse grater. Put it in a salad bowl.

5. Take a fresh cucumber. Wash it well and be sure to dry it. Then cut into small cubes. Combine with the rest of the salad ingredients.

6. Boil hard boiled eggs. Cool them down and peel them. Then chop finely. Transfer to a salad bowl. Add finely chopped garlic to them. Season all components with mayonnaise mixed with sour cream. Pepper to taste. Before salting, taste the salad. All is ready. Bon appetit!

I propose to diversify your daily menu by preparing a very tasty and satisfying salad with chicken navels (chicken ventricles are often called "navels"). It would seem that they are simple chicken navels, but in a dish prepared according to this recipe, they look very dignified. My guests assumed that the salad contained pork tongue, and were pleasantly surprised that they did not guess the taste of chicken navels. Men will especially like the salad, as it contains meat, pickled onions, and mayonnaise. And thanks to green peas, the dish becomes more tender and refined, so many women will also appreciate it.

Ingredients

To prepare the salad you will need:
chicken navels (ventricles) - 500 g;
green canned peas - 500 g;
onions - 1-2 pcs.;
mayonnaise - 2-3 tbsp. l.;

salt - to taste.
For pickling onions:
cold boiled water - 250 ml;
salt - 1 tsp;
sugar - 1 tbsp. l.;
vinegar 9% - 4 tbsp. l.

Cooking steps

Here are the ingredients I used to make this salad.

Put the chopped chicken navels (ventricles), pickled onions, canned green peas without liquid into a deep bowl.

Dress the salad with mayonnaise, mix.

Tasty and pleasant moments!

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 is prepared with a lot of spices.

In the initial version, the composition of the dish included: boiled chicken ventricles (navels), onions and carrots. And as a dressing, ordinary sour cream was used. Inexpensive, tasty and hearty salad came to many tastes.

When buying chicken ventricles (navels), you need to choose elastic in structure, with a slight specific smell. The main trick of 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.

It will become an undoubted decoration of the festive table, the range of flavors will pleasantly please 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 bay leaf to boiling salted water, pour out the cleaned chicken stomachs and cook until tender. 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.

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

Ingredients:

• Raw chicken stomachs - 100 gr.;
• Salad - 5 sheets;
• Lemon juice - 1 tbsp;
• 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:

Put the chicken stomachs 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 chicken navels for one and a half hours, 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 onions - 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.

The combination of 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. Balsamic vinegar is used for the marinade. 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. The next ingredient is a 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.

Quite a spicy dish, designed for a narrow circle of lovers.

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. Peel and chop the onion, pour with vinegar and marinate. For chopping carrots, we use a “Korean” grater. We put the resulting products in a container. We prepare the dressing with soy sauce, coriander, salt and hot pepper, drown it with oil heated 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 cider vinegar - 1 tbsp. l.;
• Salt.

Cooking:

Offal cooked in salt water is allowed to cool and cut into portions. Carrots and bell peppers are cut in the form of brushwood, an apple in the form of cubes, and celery, onions 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.

From a series of 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 offal and vegetables until fully cooked, eggs must 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 are peeled and chopped 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.

Chicken navels or ventricles are not a very popular product among modern housewives, however, they are incredibly useful. If you cook them correctly, you get a very tasty, satisfying and nutritious dish. The ventricles contain a lot of protein and iron, folic acid, micro and macro elements, as well as minerals. Regular consumption of this product strengthens the immune system, improves appetite and digestion, normalizes the appearance and general condition of hair, nails, and skin. That is why, you should consider the most popular and delicious salad recipes with this ingredient.

How to prepare a salad

The ventricles are an excellent component that can be used in the preparation of a variety of snacks, salads and second courses. To make the meat soft and tender, you should perform the correct preparation of the product. To begin with, the navels are cleaned, washed with running water, and superficial fat is removed.

Then they are poured for one hour with cold water. The next important step is boiling over low heat in salted water, you can add onions, carrots, spices and bay leaves to them. Boil for an hour. Only after that is it allowed to put the ventricles in salads and snacks. As for the remaining broth, it will make a nutritious and incredibly fragrant borscht, soup.

A distinctive advantage of by-products is that they contain a large amount of protein and a minimum of calories. That is why ventricular-based salads are not only tasty, but also light, tender, and nutritious. There are a huge number of recipes, but most often navels are combined with mushrooms and vegetables, nuts and cheeses.

To make the salad more tender, instead of mayonnaise, you should use not very fatty sour cream. Thanks to step-by-step recipes, you can quickly and easily prepare delicious snacks that your household and guests will certainly enjoy.

This appetizer will appeal to those who like slightly spicy dishes. As for Korean carrots, you can use a store-bought one or cook it yourself.

You can season the dish with soy sauce. Celery will become an appropriate ingredient, so the dish will turn out much tastier, more interesting. The energy value of one hundred grams of lettuce is 198 kilocalories.

For cooking you will need the following components:

• carrots - 2 pcs.;
• garlic - 3 cloves;
• vegetable oil - 100 milliliters;
• table vinegar - 15 grams;
• sugar - 10 grams;
• coriander - 2 grams;
• ground red pepper - 2 grams;
• fine salt - 15 grams.

Technology of the culinary process:

1. Familiarize yourself with the recipe, prepare all the necessary components, they must be of high quality, fresh.
2. Lightly salt the water, boil the navels in it until fully cooked, then cool and finely chop.
3. Peel the carrots, rinse with water, grate on a special grater designed for Korean vegetables. You can add salt, sugar to the carrots, then mash with your hands so that a little juice appears. Next is pepper and coriander.
4. Heat the oil over a fire for a minute, pour into the carrots with spices.
5. Marinate garlic in vinegar for ten minutes, pass through a press, then also add to carrots.
6. Mix all prepared ingredients, insist for four hours.

An appetizer prepared according to the proposed recipe is very light, tasty, fragrant, there is a slight spiciness.

To prepare a budget salad, you will need two components. While boiling chicken navels, you can do onions, because they must stand in the marinade. Use vinegar very carefully, otherwise there is a risk of spoiling the snack. The calorie content of one hundred grams of the finished dish is 215 kilocalories.

List of components:

• onions - 3 heads;
• chicken ventricles - 0.5 kg;
• granulated sugar and salt - 10 grams each;
• mayonnaise - 80 milliliters;
• wine or apple cider vinegar - 15 milliliters.

Features of cooking a simple snack:

1. Prepare all the ingredients according to the presented recipe.
2. Boil chicken navels in salted water until tender, then cut into small pieces.
3. Peel the onion, chop into thin rings. To eliminate bitterness, it can be doused with boiling water.
4. Prepare marinade: mix vinegar, sugar, salt. Season the prepared onion, leave for ten minutes. Then drain in a colander to drain excess liquid.
5. Combine all ingredients, add a little mayonnaise.

Serve to the table, garnished with herbs: dill, parsley or basil.

Salad prepared on the basis of chicken ventricles is a true decoration and curiosity of any table. If you add cucumber to the appetizer, you get an exquisite, rich, bright and incredibly fresh taste. To reduce the energy value of the dish, it is worth removing potatoes from the composition, and instead use sweet and juicy bell peppers.

No need to think that this will negatively affect the taste of the salad, because it will turn out much more interesting and easier. Optionally, you can replace fresh cucumbers with salted or pickled ones. As for the calorie content of one hundred grams of the finished dish, it is equal to 280 kcal.

Cooking Ingredients:

• fresh cucumbers - 3 pieces;
• chicken ventricles - 250 grams;
• eggs - 2 pcs.;
• young potatoes - 150 grams;
• lettuce - 100 grams;
• green peas - 110 grams;
• canned corn - 150 grams;
• mayonnaise - 80 milliliters;
• dill - 30 grams;
• salt - to taste.

Salad recipe:

1. After reviewing the recipe, you should start preparing all the necessary products. It is very important that they are of high quality and fresh, because not only the taste, but also the benefits of the dish depend on it.
2. Pour a sufficient amount of clean water into the pan, salt, boil the ventricles. Then they should be cooled and chopped into thin, neat straws.
3. Boil eggs and potatoes until tender, chop into cubes or cubes.
4. Wash cucumbers, cut into strips. As for lettuce onions, they are cut into half rings.
5. In a bowl, combine all the listed ingredients, salt, add canned corn and peas, season with light mayonnaise.

As a decoration, you can use fresh dill, which must be finely chopped. This dish turns out not only very tasty, but also nutritious, satisfying, juicy and fragrant.

Preparing such a salad is very simple, it is enough to have a step-by-step recipe and high-quality products. Despite the high energy value, namely 230 kilocalories per hundred grams, the dish turns out to be divinely tasty and satisfying.

If there is a desire, sweet pepper is put in the salad, as with its help it is possible to refresh the appetizer, make it brighter and more original. Some fruits, namely green apples, go well with fresh champignons.

List of products for cooking:

• onions - 1 head;
• mayonnaise - 80 grams;
• chicken navels - 500 grams;
• canned champignons - 400 grams;
• vegetable oil - 45 milliliters;
• salt - 10 grams;
• chicken eggs - 2-3 pcs.

The main steps of the culinary process:

1. Prepare all components in accordance with the recipe, adhering to the indicated proportions. Products must be perfectly fresh, of high quality.
2. Salt the water, boil the chicken ventricles until fully cooked. Cool and chop into beautiful, neat straws.
3. Hard boil eggs, cut into small cubes.
4. In a frying pan, carefully heat the vegetable oil, fry the onion in it, cut into half rings. After a while, send mushrooms to the onion, fry over low heat for five minutes.
5. Mix all the ingredients, season with mayonnaise or sour cream, and lightly salt.

To prepare a festive salad, it is not necessary to spend a lot of money on delicacies. With the help of a step-by-step recipe, you can prepare a snack with chicken navels and nuts. For greater effect, lay it in layers. The juiciness of the salad is provided by mayonnaise, which is smeared with each layer.

Any greens are used for decoration, namely dill, cilantro, green onion and parsley. It turns out very simply, quickly, but original and divinely delicious. The energy value of one hundred grams of the finished dish is 320 kilocalories.

You will need the following ingredients:

• chicken ventricles - 500 grams;
• mayonnaise - 80 milliliters;
• Korean carrots - 100 grams;
• walnuts - 130 grams;
• onions - 1 head;
• salt - about 10 grams;
• hard cheese - 150 grams;
• fresh cucumbers - 500 grams;
• greens - for decoration.

Steps for preparing gourmet snacks with nuts:

1. Familiarize yourself with the presented recipe, prepare all the products, observing the exact proportion.
2. Boil the navels in salted water with the addition of onions.
3. Grate the cheese, wash the cucumbers and chop into strips. Cool the navels and finely crumble.
4. Finely chop the walnuts.
5. Finely chop the greens.
6. Mix all ingredients, season with salt and mayonnaise.

You can decorate the finished snack with any greens that you like. The dish turns out to be hearty, high-calorie, tasty and very fragrant.

Chicken navel salad is a simple and very tasty dish. You need a minimum of products and time. Well, let's get down to the practical part.

Chicken Navel Salad: Korean Recipe

Required Ingredients:

• 1 tsp Sahara;
• soy sauce (optional)
• 0.7 kg of chicken navels;
• 2 sweet peppers;
• medium carrot;
• cilantro greens - half a bunch;
• a little vinegar;
• cucumbers - 2 pcs.;
• 3 cloves of garlic;
• two medium bulbs;
• spices.

Cooking:

Grocery list:

• 200 g of Korean carrots;
• 2 lemons;
• 300 g chicken navels;
• two medium bulbs;
• a little mayonnaise (any fat content).

Cooking instructions

Step number 1. Put the navels in a pot of water. You can salt. Boil them until cooked. Usually it takes 2 hours. Chicken navels become soft and tender in taste.

Step number 2. Remove the husk from the bulbs. Cut the pulp into quarters. Put in a jar (0.5 l). Squeeze the juice from two lemons there. Close the container with a lid, then shake the contents well. This must be repeated several times so that the onion slices are saturated with juice.

Step number 3. Cut the cooked and cooled navels into strips. We send it to the salad bowl. We also put Korean carrots there. You can make it at home or buy it at the nearest supermarket.

Step number 4. We take out the pickled onion from the jar. We filter it from lemon juice. Add to the plate with carrots and navels. Top with mayonnaise. Mix well. Chicken navel salad can be served at the table. Sprigs of dill or parsley are suitable as decoration.

Finally

Chicken navel salad is not only tasty and satisfying, but also a healthy dish. This is the main ingredient. Chicken navels contain many substances useful for the human body - vitamins of groups A and E, folic acid, potassium, zinc, iron and phosphorus. These by-products are a source of polyunsaturated fatty acids.