Salad glutton with chicken stomachs recipe. Chicken gizzard salad with pickled cucumbers

Chicken ventricles, or, as they are also called, " chicken navels", have many useful properties And pleasant taste. This explains their popularity in cooking. The ventricles are rich in iron, protein, many vitamins and folic acid. Their use significantly improves the condition of the skin, hair, increases appetite, and maintains immunity.

How to make a salad with chicken stomachs

Salads using ventricles are very common (see photo). To make the navels tasty and soft in the finished dish, you should pay special attention to their preparation. First, the stomachs should be cleaned, rinsed thoroughly, remove surface fat. Then soak for 1 hour in cool water. After that, you need to place them on a small fire, salt, pepper, add carrots, onions, Bay leaf, other spices and cook for another hour. Use ready-made stomachs in a salad, and on the basis of the resulting broth, you can cook any soup.

Chicken gizzard salad recipes

Offal contains few calories and a lot of protein, so chicken navel salad is light, nutritious, tasty. Prepare salad from chicken ventricles possible in the most various variations: with vegetables, nuts, mushrooms, cheese, etc. (see photo). To give extra tenderness, it is recommended to use sour cream instead of sour cream for dressing the finished dish. usual mayonnaise.

Salad of chicken stomachs with pickled onions

• Time: 65 min.
• Calorie content: 216 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

simple and inexpensive recipe lettuce with chicken stomachs consists of only two main components. while brewing main ingredient, you can save time and pickle onions. Vinegar must be applied very carefully so as not to spoil the dish. The salad is suitable for every day in the form of a snack: for dinner or lunch.

Ingredients:

• chicken navels - 500 g;
• onion - 3 pcs.;
• apple or vinegar- 15 g;
• sugar - 10 g;
• salt - 10 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil stomachs. Cut.
2. Cut the onion into half rings, pour boiling water over to get rid of bitterness.
3. Add sugar, vinegar, salt to the onion. Mix and leave to marinate for 10 minutes.
4. Drain the pickled onion in a colander.
5. Mix all ingredients, season with mayonnaise.

With Korean carrots

• Time: 75 min.
• Servings: 5-6 persons.
• Calorie content: 197 kcal per 100 g.
• Purpose: snack.
• Cuisine: Korean.
• Difficulty: medium.

This salad with chicken ventricles will appeal to lovers of spicier dishes (see photo). The recipe describes how to cook Korean carrot. To add more piquancy, it is recommended to add soy sauce to it, Korean seasoning. If you want to spend less time, you can use cooked carrots in Korean. It would be appropriate to add celery to the composition. The salad tastes better when it's infused.

Ingredients:

• chicken navels - 500 g;
• carrots - 2 pcs.;
• garlic - 3 teeth;
• coriander - 2 g;
• red ground pepper- 2 g;
• sugar - 10 g;
• vegetable oil - 90 ml;
• vinegar - 15 g;
• salt - 15 g.

Cooking method:

1. Boil stomachs. Finely chop.
2. Clean the carrots. Rub using Korean grater.
3. Add sugar and salt to grated carrots. Wash by hand.
4. Heat up vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stir.
5. Pour oil over carrots.
6. Marinate the garlic in vinegar (for 10 minutes), squeeze in a press and add to the carrots.
7. Combine everything, let the mixture brew for 4 hours.

With mushrooms

• Time: 75 min.
• Number of servings: 4-5 persons.
• Calorie content: 220 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Salad from chicken stomachs with mushrooms - one of the most high-calorie, but also the most delicious. Bulgarian can be added here if desired. Bell pepper which will refresh the dish wonderfully. If use fresh champignons, you can include fruits, for example, green apple. With such components, the salad is recommended to be consumed chilled, because. the taste will be stronger.

Ingredients:

• chicken stomachs - 500 g;
• canned champignons- 400 g;
• eggs - 2 pcs.;
• onion - 1 pc.;
• vegetable oil - 40 ml;
• salt - 10 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the navels, cut into strips.
2. Hard boil eggs, chop finely.
3. Heat vegetable oil, finely chop onion, add mushrooms. Fry 5 minutes.
4. Fried mushrooms and combine the onion with the rest of the ingredients, add salt, for dressing - mayonnaise. Consume warm.

with cucumber

• Time: 85 min.
• Servings: 3-4 persons.
• Calories: 275 kcal.
• Purpose: appetizer for the holiday.
• Cuisine: Russian.
• Difficulty: medium.

Salad of chicken navels with cucumber will become wonderful decoration any holiday table. Its taste is fresh, bright, rich. To cook it with less calories, you can exclude potatoes from the composition, but add bell pepper. Taste values the salad will not lose from this, but it will be much easier. Fresh cucumbers, if desired, are replaced with salted ones.

Ingredients:

• chicken navels - 200 g;
• fresh cucumber - 3 pcs.;
• young potatoes - 2 pcs.;
• eggs - 2 pcs.;
• canned corn - 150 g;
• green pea- 100 g;
• salad onion - 100 g;
• salt - 10 g;
• mayonnaise - 75 ml;
• dill - 20 g.

Cooking method:

1. Boiled stomachs cut into strips.
2. Slice the cucumbers.
3. Boil eggs and potatoes, cool, cut into small pieces.
4. Cut lettuce into half rings.
5. Mix all ingredients, add salt, corn, peas, mayonnaise. Garnish the dish with finely chopped dill.

With nuts

• Time: 65 min.
• Servings: 5-6 persons.
• Calorie content: 315 kcal per 100 g.
• Purpose: festive snack.
• Cuisine: Russian.
• Difficulty: medium.

Another option festive salad. For spectacular appearance you can make it layered. Finely chopped ventricles will make up the first layer, then Korean carrots, grated cucumber on top, then a layer grated cheese, at the end ground nuts and herbs. Each layer must be generously lubricated with mayonnaise or sour cream. Parsley, green onions, dill are suitable as greens for decoration. But even with the usual serving, the dish will be no less tasty.

Ingredients:

• stomachs - 500 g;
• carrots in Korean - 100 g;
• carrots - 2 pcs.;
• hard cheese - 100 g;
• fresh cucumbers- 3 pcs.;
• salt - 10 g;
• onion - 1 pc.;
• Walnut- 150 g;
• greens - 15 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the stomachs with the addition of chopped onion rings, grated carrots.
2. Stomachs, cheese and cucumbers cut into cubes, combine.
3. Finely chop the greens, chop the nuts.
4. Season everything with mayonnaise, add salt, Korean carrots, sprinkle with herbs and nuts on top.

• Time: 65 min.
• Servings: 5-6 persons.
• Calorie content: 205 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

This recipe shows how to cook spicy salad with cheese for every day. You can also serve it to guests for a holiday by filling savory tartlets. Please note that this dish should be used with caution by people with stomach diseases (ulcers, gastritis).

Ingredients:

• chicken stomachs - 800 g;
• salt - 10 g;
• hard cheese - 200 g;
• garlic - 5 teeth;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the navels, cut into cubes.
2. Grate cheese and garlic.
3. Mix all ingredients, add salt and season with mayonnaise. Let the mixture stand.

Video

Salad with chicken stomachs - general principles cooking

Chicken stomachs - available to everyone, inexpensive product. His skillful housewives very successfully use for cooking different dishes, salads are among them.

Salad with chicken stomachs turns out to be satisfying due to the protein content in them. In addition, it is tasty and light. The dish can be considered quite universal. It plays the role of an addition to the meal, acts as a full meal or light dinner. Depending on the ingredients, it can be everyday or festive.

Salad with chicken stomachs - preparing food and dishes

Experienced housewives do an excellent job with such a product, making chicken stomachs tender and fragrant. But young people, unfortunately, often refuse to use them in dishes, considering them tasteless, tough.

In order for a salad with chicken stomachs to be a success, it is important to carefully prepare these ventricles. How to do it right, we will tell.

Start by thoroughly washing them, removing the fat on the surface.

Then fill the stomachs with water, salt, add a whole head of peeled onion, spices.

Boil, making the fire medium, you need at least an hour. Check for readiness - they should be soft. If not, continue cooking for another half an hour until you reach the desired result.

The stomachs brought to readiness can only be cooled, cut into cubes or strips and prepare a salad with chicken stomachs.

Salad recipes with chicken stomachs:

Recipe 1: Salad with chicken stomachs

A simple set of products is used, and the result is a nutritious, satisfying and tender salad. Try it, you will definitely like it. Feel free to experiment: you can add, for example, a green apple, bell pepper or a piece of pineapple.

Required Ingredients:

- chicken stomachs (0.5 kg);

- one carrot;

- green onions (bunch);

- eggs (4 pieces);

- mayonnaise (for dressing);

- ground black pepper.

Cooking method:

Grind raw carrots - grate.

Boiled chicken stomachs cut into strips.

Boil the eggs, as usual in a salad - hard boiled, chop with a knife.

green onion chop, salt and mash to make it juicy.

Mix all the ingredients, pepper, season with mayonnaise. You can very successfully replace it with sour cream.

Salad with chicken stomachs, quick to prepare, ready. It is good and freshly cooked, and a little infused.

Recipe 2: Salad with chicken stomachs and mushrooms (champignons)

Thanks to the source of protein - chicken ventricles and mushrooms, it turns out to be satisfying, and pickles make its taste more piquant and less cloying. As a result, you will get an appetizing and hearty salad with chicken stomachs, which can serve as a light lunch or a hearty dinner.

Required Ingredients:

- mushrooms (200 g);

- the same number of chicken stomachs;

- pickled cucumbers (medium size - 3 pieces);

- one onion;

- sour cream or mayonnaise (for dressing).

Cooking method:

Boil and cool the stomachs.

Boil the mushrooms: put them for five minutes in boiling water.

Cut the chicken stomachs and mushrooms. The shape of the cut is according to your desire.

Cut the onion, preferably into thin half rings, and pickles into cubes.

It remains only to mix all the ingredients, add salt, pepper, season them with sour cream or mayonnaise. That's it - salad with chicken stomachs can be served.

Recipe 3: Salad with chicken gizzards and cilantro

Another option a simple salad using chicken stomachs. This time - for lovers of cilantro and spicy Korean salads. Monosodium glutamate can also be added to the sauce.

Required Ingredients:

- chicken stomachs (0.5 kg);

- potatoes (3 pieces of medium size);

- a bunch of cilantro;

- three tablespoons of soy sauce, vegetable oil and vinegar (6%);

- garlic (3 cloves).

Add to taste:

- ground red pepper;

- basil.

Cooking method:

Boil chicken stomachs as suggested at the beginning of the article. Cooled stomachs cut into strips.

Chop the onion - cut it into thin rings, fry together with chopped stomachs in a pan. Use vegetable oil for frying.

Cut potatoes into strips, dip into boiling water. Boil for four minutes, no more. After that, drain in a colander, rinse running water dry on a paper towel.

Chop the garlic, pour it soy sauce, vinegar, add basil, salt, sugar, pepper. Now there is something to fill your salad with chicken stomachs.

It's time to remember about cilantro. It should be chopped and added to all other ingredients. Mix, season garlic sauce. The dish will become tastier if it stays in the refrigerator for three hours - all the ingredients will have time to feed on the spicy garlic-soy sauce during this time.

Recipe 4: Salad with chicken stomachs and fresh vegetables

You can cook at any time of the year, but in the summer it is especially relevant - fresh vegetables always at hand, and a kilogram of chicken stomachs will noticeably add nutrition to the salad. Great recipe for a picnic.

Required Ingredients:

- chicken stomachs (one kg);

- carrots, cucumber, bell pepper (everything large, one at a time);

- three bulbs;

- wine vinegar (100 ml);

- another 100 ml - vegetable oil;

- the same amount - soy sauce, lemon juice;

- garlic (4 large cloves);

- chili pepper - to taste;

- sugar (3 tablespoons).

Cooking method:

Boil the stomachs, cool, cut into strips.

Peel carrots, onions.

Cut the pepper in half, remove the core.

Using a Korean carrot grater or a knife, turn cucumber, pepper, carrot into thin straws.

Cut the onion into half rings, making them as thin as possible.

Place all ingredients in one bowl, mix.

Salad with chicken stomachs is almost ready, it remains to prepare the marinade.

Grind the garlic with a press.

Add sugar to soy sauce. Keep on fire, let it thicken slightly.

Put garlic, chili pepper there, pour vegetable oil, lemon juice, vinegar.

Bring to a boil, remove the chili pepper from the marinade.

Pour salad over them, let them stand for a while, saturate with taste and aroma.

Salad with chicken stomachs - secrets and helpful tips from the best chefs

You will get delicious only that salad with chicken stomachs, which is made from chilled, not frozen, stomachs. Unfortunately, the shelf life of such a product is quite small - two days, no more. Therefore, pay attention to their appearance, do not hesitate to touch them and even smell them. They are allowed to be slightly damp, but not slippery. Refuse to buy if you feel an unpleasant sour smell. Fresh chicken stomachs should only have a pleasant, slightly sweet aroma. They should not be soft, flabby to the touch. Fresh stomachs- elastic.

If you decide to use frozen chicken stomachs, defrost them gradually by placing them overnight on the bottom shelf of the refrigerator. By defrosting this way, you will retain more taste and nutritional qualities.

The stomachs will be more tender if, before cooking, already thoroughly cleaned and washed, they lie in cool water for about three hours.

Before cooking, carefully inspect each stomach for yellowish bile smudges. If there are, be sure to carefully cut them off with a knife. Even a little bile will spoil your salad, it will turn out to be bitter.

Inspect the inner surface of the stomachs - there may be remnants of the film. Though ethnoscience and ascribes to her medicinal properties, in a salad, you don’t need it.

I propose to diversify daily menu, having prepared 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 suggested that the salad contains pig 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!

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, green peas are poured into a container. 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 ready meal chopped greens, 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.
• Chinese 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 sweet peppers are cut into medium-sized strips.
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.

Chicken offal is no less useful than poultry meat. Chicken stomachs contain a lot of protein and other substances necessary for the body, have low calorie and can become the basis for a variety of dishes. Some inexperienced housewives ignore this product, considering it tough and tasteless. In fact, it all depends on the ability to cook it correctly. Chicken gizzards can be juicy and soft, they are good both hot and cold, they go well with vegetables and mushrooms. Salads from them come out hearty, with a moderately spicy taste. They can be prepared not only for family dinner, but also to festive table.

Cooking features

cook delicious salad from chicken stomachs is impossible if you do not know a few points:

• For salads, it is better to choose chicken stomachs that have not been frozen. When thawed, the product loses some of the liquid, which makes it less juicy. If you still decide to make a snack from frozen offal, let them thaw in the refrigerator, without a sharp temperature drop, then their structure will remain almost unchanged.
• Choose only fresh and quality ingredients. This is especially true for chicken stomachs. If they have bad smell, slippery or soft to the touch, then the purchase will have to be abandoned.
• Chicken stomachs need careful preliminary preparation. It is not enough to wash them well - you also need to cut off areas of fat, remove fragments of the film, if any. Special attention should be given to the removal of bile. Be sure to inspect the stomachs, even if you bought them in the store cleaned. If on some specimens you find a yellow-green film, it is not enough to peel it off - it is better to cut it off. If the salad gets at least small piece bile, the dish will be irreparably spoiled.
• You need to boil chicken stomachs for at least an hour, preferably an hour and a half, until they become completely soft. For flavor, it does not hurt to add onion, carrot, bay leaf and other spices to the pan. You need to salt the product shortly before it is ready.
• If the cleaned stomachs are soaked for 2 hours in cold water, they will cook faster and taste more tender.
• Chicken gizzards and other processed foods heat treatment, when combined with the rest of the salad ingredients, cool to room temperature. Otherwise, the snack will quickly deteriorate.
• Often salads from chicken stomachs are seasoned with mayonnaise, supporters healthy eating can replace it with sour cream mixed with a small amount table mustard.

The taste of chicken stomach salad depends not only on the composition, but also on the cooking technology. Following the instructions that accompany the selected recipe, you will prepare an appetizer, organoleptic qualities which will not disappoint you.

A simple recipe for a salad of chicken ventricles, eggs and carrots

• chicken stomachs - 0.5 kg;
• chicken egg - 4 pcs.;
• carrots - 150 g;
• green onions - 100 g;
• salt, pepper, mayonnaise - to taste.

Cooking method:

• Rinse the chicken stomachs thoroughly, boil until soft, put them in a colander, let them cool and dry.
• Wash the carrots, cook in their uniforms, cool and peel.
• Hard boil eggs, put under a stream cold water. When they have cooled, remove the shells from them.
• Cut all prepared products into cubes of the same size. The smaller they are, the more refined the appetizer will look, and its taste will also benefit from this.
• Place the chopped ingredients in a bowl.
• Wash, shake off the water and dry the green onions with a napkin. Finely chop it with a knife and add to the rest of the ingredients.
• Salt and pepper to taste, season with mayonnaise.

If instead boiled carrots use Korean, the appetizer will acquire a savory taste. In this case, it is advisable to replace green onions with onions.

Layered salad of chicken gizzards with mushrooms and cheese

• chicken stomachs - 0.5 kg;
• fresh champignons - 0.4 kg;
• hard cheese - 150 g;
• onions - 100 g;
• chicken egg - 4 pcs.;
• carrots - 0.2 kg;
• potatoes - 0.3 kg;
• mayonnaise, vegetable oil - how much will it take.

Cooking method:

• Boil carrots and potatoes. When the vegetables have cooled, peel them, grate them separately. Put the potatoes on the bottom of the salad bowl, pepper, salt, grease with mayonnaise.
• Boil the chicken stomachs until soft, cool, finely chop. Salt and pepper, put on potatoes.
• Pour the stomachs with mayonnaise, put carrots on them, cover with a layer of sauce.
• Wash the mushrooms, dry with a napkin, cut into plates.
• Clean and small pieces chop the onion.
• Saute mushrooms and onions vegetable oil. You need to cook them until the liquid released from the mushrooms evaporates from the pan.
• When the mushrooms have cooled, put them on top of the carrots.
• Cool hard-boiled eggs under running cold water, peel, coarsely grate.
• Cover the mushrooms with a mesh of mayonnaise, put eggs on them, grease them with sauce.
• Finely grate the cheese, sprinkle it over the salad.

The alternating layers look beautiful, thanks to which the salad becomes especially appetizing. Such an appetizer can become a decoration of the festive table. Guests are sure to be pleased with this hearty and tasty treat.

Salad of chicken ventricles and canned champignons

• canned champignons - 0.3 kg;
• chicken stomachs - 0.5 kg;
• pickled cucumbers - 0.25 kg;
• onions - 100 g;
• pepper, sour cream - to taste.

Cooking method:

• Boil until soft chicken offal wait until they cool down. Cut into small strips, put in a mixing bowl.
• Pickled cucumbers cut into strips, send to the stomachs.
• Peel the onion, cut into thin halves of the rings. If the onion is large, you can cut it twice as small.
• Put the onion to the offal and cucumbers, pepper. There is no need to add salt, as pickled cucumbers contain a lot of salt.
• Open a jar of champignons, put in a colander. If the mushrooms are whole, cut them into slices.
• Add mushrooms to the rest of the ingredients, mix.
• Dress the salad with sour cream.

For more piquant taste sour cream in this recipe can be replaced with mayonnaise.

Salad of chicken stomachs and fresh vegetables

• chicken stomachs - 1 kg;
• carrots - 0.2 kg;
• bell pepper - 0.2 kg;
• fresh cucumber - 0.2 kg;
• onions - 0.3 kg;
• garlic - 4 cloves;
• chili pepper - to taste;
• sugar - 20 g;
• grape vinegar (6 percent) - 50 ml;
• lemon juice - 50 ml;
• vegetable oil - 50 ml;
• soy sauce - 50 ml;
• salt pepper, fresh herbs- taste.

Cooking method:

• Boil the prepared chicken stomachs until soft, put in a colander. When the by-products have cooled, cut them into plates, place in a large bowl.
• Peel the onion, cut into thin half rings or quarters of the rings.
• Mix grape vinegar with sugar and soy sauce, dip the onion into this mixture and leave for a quarter of an hour.
• Peel carrots, dry paper towel. Grind on a grater designed for preparing Korean salads. If there is no such device in the house, you can use a regular grater with large holes. Put the chopped carrots to the chicken offal.
• Wash the cucumbers, cut off the ends of the fruits. Cut the vegetables into strips, combine with other ingredients.
• Bulgarian pepper, washing and blotting with a napkin, clean from seeds, while removing the stalk. Cut the pulp into strips, send to a bowl with other ingredients.
• Squeeze the pickled onion, add to the stomachs and chopped vegetables.
• Pass the garlic through a press.
• Wash hot peppers, remove seeds and membranes. Cut off a small piece and chop as finely as possible with a knife, combine with garlic.
• Add oil and lemon juice, stir.
• Fill with the resulting spicy sauce salad.

Salad by this recipe turns out spicy, reminiscent of dishes Korean cuisine. By adding coriander and ground pepper, you will enhance the similarity. If you prefer more soft taste, garlic and pepper, take less.

Video: Simple and delicious chicken ventricular salad. Recipe for the holiday

How to decorate chicken gizzard salad

Meat offal is usually not considered a delicacy, but chicken stomach salads are so delicious that they are not ashamed to be served at the festive table. You just need to take care to decorate the appetizer. You can suggest several simple options its design.

• Chicken gizzard salad can be layered by placing ingredients inside a cooking hoop and then removing it. Then it will take the form of a cake.
• When serving in portions, the salad can be laid out on plates using special molds or tin can without bottom. You can do this with a snack, even if it is not puff.
• To decorate a chicken stomach salad, you can use flowers from the products included in its composition. Vegetables are cut thin plates. One plate rolls into a tube, others gather around it like petals. From tomatoes, eggs, radishes, you can make flowers of a different shape, for this it is enough to cut them in half and make zigzag cuts along the perimeter.
• On the surface of the salad, you can depict inscriptions or other patterns. They look good on a plain background; for this, the salad is sprinkled with grated cheese or eggs. To depict patterns and inscriptions, crushed peppers, olives or other products that have a rich color are used.

If you don't have time to decorate an appetizer, lay it out on lettuce leaves, put a sprig of dill and parsley on top. Thanks to this, the salad will take on a more sophisticated look.

Salads from chicken ventricles are as satisfying as those from meat, have a pleasant taste and low energy value but are cheaper. Having spent quite a bit of energy on decorating such an appetizer, it can be served at the festive table. The time spent preparing the stomachs is worth the result.