Salad with chicken stomachs. Chicken gizzard salad is a great choice for any occasion! With Korean carrots

Offal is not so common on our tables, although they are worth paying attention to. Many refuse these products due to their unpleasant smell, pre-processing and unpleasant appearance. But the end result is very tasty, satisfying and healthy dishes. I would like to pay attention to chicken stomachs.

Many delicious dishes can be prepared from chicken offal, excellent stew is obtained from chicken stomachs, and chicken stomachs can also be added to the liver and make a delicious liver pate.

Chicken gizzard salad

korean carrot recipe

Not everyone knows how to cook chicken stomachs, as there are some features of their preparation, compared to liver or heart. Chicken ventricles must be carefully butchered, then washed, the films removed, then cooked for a long time, stewed or boiled for 30-60 minutes, depending on the size of the stomach.

If we compare chicken stomachs with cow or pork stomachs, then chicken ones turn out to be much more tender, yes, and their cost is much less. Chicken stomachs are useful in that they contain easily digestible protein, folic acid, iron, a large amount of vitamins E and B. It should also be noted that 100 grams of chicken ventricles contain only 130 Kcal, from this it should be concluded that chicken ventricles can and should be included in the diet of people on a diet.

To prepare a spicy Korean-style salad of chicken ventricles and carrots, you will need the following ingredients:

Ingredients:

Chicken stomachs 300-400 grams,
Onion - 1 piece,
Carrots - 1 piece (large),
Garlic - 3 cloves,
Soy sauce - 1.5 tbsp. spoons,
Vegetable oil (refined) - 6 tbsp. spoons
Red ground pepper - ½ teaspoon,
Black ground pepper to taste
Mix for carrots in Korean - 2 tbsp. spoons,
Sugar - ½ teaspoon,
Salt - ½ tsp.

Cooking process:

First you need to defrost the chicken ventricles (if you don’t have them chilled, but frozen), then clean and rinse, then place in a pot of hot water and cook for 30 minutes in salt water, periodically removing the foam.

Then we take the stomachs out of the water and cool. Then cut them into thin strips.

We heat the pan, pour vegetable oil (5 tablespoons) and fry the stomachs until tender over low heat, it took me 15 minutes. At the end of frying, add soy sauce to the pan and fry for a couple more minutes.

At this time, you need to peel vegetables: carrots, onions and garlic. Peeled carrots need to be grated for Korean salads. We cut the onion into thin half rings, and pass the garlic through a garlic press.

In a small cup, mix black and red ground pepper, salt, granulated sugar, Korean carrot mixture, then pour 1 tablespoon of vegetable oil and mix thoroughly. In the resulting mass, add the garlic squeezed through the garlic press and mix again. Pour the piquant dressing onto the prepared carrots and mix, let it brew under a closed lid, it is best to send it to the refrigerator for 15 - 25 minutes.

We send the ventricles fried for salad into carrots.

Onions should be sautéed until soft in a small amount of vegetable oil, then add to a cup with carrots and ventricles, mix.

We let it brew for two or three hours, but it is best to send it to the refrigerator for the whole night, such savory salads after a long infusion become even tastier and richer. Serve on the table, garnished with greens.

Thanks to Slavyana for the recipe and photo of cooking a delicious chicken stomach dish.

Bon appetit wishes the site Notebook of 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 its 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:

chicken navels - 500 g;
onion - 2 pcs.;
pickled or pickled cucumbers - 2 pcs.;
carrots - 2 pcs.;
green peas - 1 bank;
mayonnaise - 120 g;
vegetable oil for frying;
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 gives the salad festivity and brightness, and its delicate taste will not leave anyone indifferent.

Salad chicken gizzards

chicken stomachs - 500 g;
eggs - 3 pcs.;
carrots - 1 pc.;
green onions - the amount at will;
mayonnaise - 100 g;
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

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

chicken stomachs - 200 g;
champignons - 200 g;
pickled cucumbers - 3 pcs.;
onion - 1 pc.;
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, and 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.

chicken ventricles - 400 g;
small carrots and onions;
bay leaf - optional;
fresh cucumbers - 2 pcs.;
chicken eggs - 4 pcs.;
green onions - a few feathers;
mayonnaise - 4 tablespoons;
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

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

Chicken gizzard salad with nuts

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

Cook chicken ventricles for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
The ventricles, cucumbers and cheese are finely cut into cubes.
Three carrots on a grater.
Greens finely chopped
We press the garlic under pressure and throw it into mayonnaise.
Combine the ingredients and mix.
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.

We cut the boiled chicken ventricles into cubes and put them in a salad bowl.
Grate carrots on a large grater.
Cut a large onion into quarters and fry with vegetable oil until soft.
Chop the parsley.
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.
Add carrots to the onion and fry, then throw the stomachs and hold for 5 minutes over medium heat.
Add dressing, stir and simmer for 5 minutes.
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 celery stalks, 1 sweet pepper, a small head of Chinese cabbage, a green apple, carrots and onions, 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!

Chicken gizzard salad Rinse chicken stomachs thoroughly, peel off the inner film and boil in salted water for 1 hour. Grate the carrots on a coarse grater or chop into strips, finely chop the onion. Fry prepared onions and carrots in vegetable oil until golden brown.Required: chicken stomachs - 1 kg, carrots - 2 pcs., onions - 1 pc., boiled egg - 4 pcs., mayonnaise - 200 g, salt, green and purple basil

Salad "Obzhorka" Boil chicken stomachs and cut into strips. Fry carrots and onions until golden brown. Cucumbers cut into strips. Mix everything, season with mayonnaise, salt and pepper.Required: chicken stomachs - 250 g, carrots - 1 pc., onions - 1 pc., pickled cucumbers - 2 pcs., mayonnaise - 1/3 cup, salt to taste, ground black pepper to taste

offal relish Rinse the stomachs and, having removed the inner film, boil in salted water until tender. Cool down. Pepper the prepared stomachs, dip in a beaten egg, bread in breadcrumbs, deep-fry until golden brown. At...Required: stomachs of broiler chickens - 1 kg, egg - 1 pc., breadcrumbs - 1/2 cup, vegetable oil for deep fat - 300 g, ground black pepper, salt to taste, green salad leaves, lemon

Oriental chicken stomachs Prepared (washed and dried) chicken stomachs cut into thin strips (0.5 cm). Cut the onion into thin circles (if leek) or semicircles, carrots into thin sticks. Heat up a wok pan (or any other, but with high sides) with...You will need: Chicken stomachs - 600-800 gr., Onion - 1 large head or 1 leek, Carrots - 3 small pieces, Soy sauce - 3-4 tbsp. l., Sesame seed - 2 tbsp., Sesame oil - 2-3 tbsp. l. (if you do not have sesame oil, you can use some other, for example ...

Dogwood parade for Sima. Procession No. 2: Dessert of the USSR And again it all starts with dogwood. We take it out for defrosting. You can put a couple of berries in your mouth frozen - this is to enhance childhood memories! :) Once, at a hairdresser's appointment :), I was leafing through some glossy magazine and saw such an unusual way of cooking ...You will need: CORNEL 150g, sugar 200g, lemon, kiwi, raspberries or other berries, gelatin or astri-gel, chocolate, mint, all sorts of goodies for desserts...

Warm chicken salad Boil chicken stomachs in salted water for 2-2.5 hours. Cut the onion into thin half rings, marinate in a mixture of vinegar, water, salt, sugar for 40 minutes. Cut the boiled stomachs into strips and fry with pickled onions, add soy sauce, red and...Required: 500 grams of cleaned chicken stomachs, 1 large onion, table vinegar, water, salt, sugar, ground black pepper, 3 tablespoons of soy sauce, 0.5 teaspoon of ground coriander, ground red pepper

Arugula salad with chicken giblets Fry chicken giblets in vegetable oil until tender. Salt (you can use garlic salt). Finely chop the cucumbers and tomatoes. Tear the arugula leaves. Mix arugula with cucumbers and tomatoes. Add fried chicken giblets. Put in a dish. Fill with dressing....You will need: chicken giblets (heart, liver, stomachs) - 400 gr, fresh cucumber - 2 pcs, medium tomatoes - 2 pcs, arugula - 4 bunches, pine nuts - 50 gr, For dressing: olive oil - 3 tablespoons, balsamic vinegar - 1 tsp, a mixture of dry herbs - 1 tsp, salt - 1/2 tsp.

Chinese salad Peel the chicken stomachs (remove the inner yellow film) and rinse well. Put the stomachs in a small saucepan and pour boiling water over so that it barely covers the cut. Bring to a boil, reduce heat and simmer until tender (40~50 minutes). Salt...Required: Chicken stomachs - 500g., Fresh cucumber - 1 pc. large, Onion - turnip 1 head, Garlic - 2 large cloves, Korean-style carrots - 200g., Soy sauce - 2 tbsp. spoons, Vinegar essence - ¼ teaspoon, Salt - 1 tsp, Sugar - 0.5 tsp. (to taste), Grow oil...

Chicken gizzard salad Boil chicken stomachs until tender. I usually drain the first water after boiling so that they do not taste bitter. Cool, cut into thin strips. Finely chop the cilantro and onion and rub with salt. Pepper cut into thin strips. Mix all the ingredients, fold in a slide. WITH...You will need: Chicken stomachs - 1 kg, Sweet pepper - 2-3 pieces, best if different colors, Cilantro - 1 bunch, Green onions - 1 bunch, Garlic - 3 cloves, Chili pepper - a small piece if it is spicy, Salt, Sesame - 1 tbsp, vegetable oil

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:

Familiarize yourself with the recipe, prepare all the necessary components, they must be of high quality, fresh.
Lightly salt the water, boil the navels in it until fully cooked, then cool and finely chop.
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.
Heat the oil over a fire for a minute, pour into the carrots with spices.
Marinate garlic in vinegar for ten minutes, pass through a press, then also add to carrots.
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:

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

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.
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.
Boil eggs and potatoes until tender, chop into cubes or cubes.
Wash cucumbers, cut into strips. As for lettuce onions, they are cut into half rings.
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:

Prepare all components in accordance with the recipe, adhering to the indicated proportions. Products must be perfectly fresh, of high quality.
Salt the water, boil the chicken ventricles until fully cooked. Cool and chop into beautiful, neat straws.
Hard boil eggs, cut into small cubes.
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.
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:

Familiarize yourself with the presented recipe, prepare all the products, observing the exact proportion.
Boil the navels in salted water with the addition of onions.
Grate the cheese, wash the cucumbers and chop into strips. Cool the navels and finely crumble.
Finely chop the walnuts.
Finely chop the greens.
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 stomachs - 800 gr.,

chicken egg - 2 pcs.,

onions - 2 pcs.,

carrots - 2 pcs.,

mayonnaise - to taste,

salt - to taste.

This is an unusually tasty and appetizing salad. The recipe for this salad is similar to.

Step by step salad recipe with boiled chicken gizzards very easy to prepare. It can be prepared for both everyday and festive days.

Using our photo recipe you will not spend a lot of time and effort for cooking salad with boiled chicken stomachs. If you love chicken stomachs, then you will definitely like this simple salad.

Cooking salad with boiled chicken stomachs.

cook salad with boiled chicken stomachs possible as follows. To begin with, the chicken stomachs need to be washed well. If there is fat on the stomachs, it must be removed.