Salad with chicken stomachs. With different vegetables
Chicken navel salad is a good meal For holiday table, lunch menu or a simple snack. Such a salad can be completely different in composition, shape, type, taste, and also calorie content. From chicken ventricles you can cook quite low calorie salad, hearty snack and dietary variation.
Before preparing a salad, chicken navels should not only be boiled in water with spices, but also cleaned. It is worth removing fatty streaks, films and hard skin. Then, the navels can be safely added to the salad.
You can supplement such an unusual offal in a variety of ways. different vegetables, eggs, fresh herbs, spices, hot spices and cheeses. Pomegranate seeds, cranberries and currant berries will perfectly complement the ventricles. Will provide a beautiful salad serving lettuce or an arugula pillow.
Beautifully decorate the salad will help special culinary forms- square or ring.
How to cook chicken navel salad - 15 varieties
Delicious salad from a minimum of ingredients for a festive table on hastily.
Ingredients:
- Mayonnaise
- Chicken gizzards - 300 g
- Eggs - 4 pcs.
- Carrot - 1 pc.
- Pepper
- Onion - 1 pc.
Cooking:
Boil the navels until cooked along with spices. Clean and cut into strips.
Grate a carrot.
Boil eggs and cut into slices.
Chop the onion.
Mix the ingredients, pepper, add mayonnaise and salt.
A very nutritious protein salad for a hearty and tasty dinner.
Ingredients:
- Garlic - 1 head
- Chicken gizzards - 300 g
- Sour cream - 3 tablespoons
- Ground black pepper
- Beans - 150 g
- Tomatoes - 2 pcs.
- Olive oil - 3 tbsp
- Greenery
Cooking:
Soak the beans at least overnight. Then - boil for an hour.
Also, boil for an hour. chicken navels.
Chop the tomatoes.
Chop the garlic into slices.
Chop greens and chicken navels.
Combine salad with spices and olive oil- Definitely unrefined.
Delicate refreshing salad with quail eggs will become good addition major vegetable dishes or snacks.
Ingredients:
- Mayonnaise
- Chicken ventricles - 400 g
- Parsley - 1 bunch
- Quail eggs - 7 pcs.
- Black pepper
- Blue bow - 1 pc.
- Wine vinegar 1 tsp
- Green peas - 1 bank
Cooking:
Boil the ventricles in lightly salted water. Clean and cut into slices.
Clean and chop the onion. Pour in wine vinegar.
The vinegar will help make the onion softer and much more flavorful.
boil quail eggs and chop into cubes.
Chop the parsley.
Combine all ingredients. Add peas, sprinkle salad with pepper, salt and add mayonnaise.
Delicious and very light salad for dinner or a low-calorie lunch.
Ingredients:
- Garlic - 2 cloves
- Chicken ventricles - 500 g
- White sesame - 1 tbsp. l.
- Bulgarian pepper - 2 pcs.
- Fresh ginger root - 2 cm.
- Leek - 100 g
- Sesame oil - 1 tbsp. l.
- Sugar - 1 tbsp. l.
- Cilantro - 1 bunch
- Soy sauce - 3 tbsp. l.
- Pepper
Cooking:
Boil the cleaned ventricles. This process will take no more than an hour.
Chop the ventricles with plates and season soy sauce.
Chop peppers, herbs and onions.
Combine all ingredients with grated garlic and season with oil.
Sprinkle with pepper, chopped ginger and sesame seeds.
Salad "Sytny"
Gentle and very nutritious salad ik with velvety dressing.
Ingredients:
- Eggs - 3 pcs.
- Sour cream
- Cheese - 70 g
- Chicken gizzards - 300 g
- Mayonnaise
- Apple vinegar
- Onion - 1 pc.
Cooking:
Cut the peeled onion into half rings. Pour in vinegar and leave to marinate.
Boil and chop the eggs.
Boil the ventricles and cut into strips.
Grate cheese.
Combine the ingredients and season with a mixture of sour cream and mayonnaise.
Arrange the salad on a platter.
Form nice shape dishes can be done using a ring mold.
Spicy spicy salad from Elena Vaenga for a quick and very tasty snack.
Ingredients:
- Cucumber - 2 pcs.
- Chicken gizzards - 300 g
- Sour cream
- Lemon juice
- Onion - 1 pc.
- Coriander - 2 g
- Carrots in Korean - 100 g
- Green onion - bunch
- Vegetable oil
Cooking:
Cut cucumbers into strips, and onions into half rings.
Fry the peeled and washed navels in oil along with the onion.
Chop green onion.
Combine chilled navels with coriander and onion. Drizzle with citrus juice.
Add cucumbers and sour cream. Infuse for about twenty minutes and - serve.
A delicious and nutritious salad for any occasion. The delicacy is perfect for holiday menu and also lunch.
Ingredients:
- Eggs - 5 pcs.
- Vegetable oil
- Chicken navels - 1 kg
- Champignons - 500 g
- Pepper
- Onion - 2 pcs.
Cooking:
Saute sliced mushrooms. Add the onion, cut into half rings, to the mushrooms, and simmer until tender.
Boil eggs and chop into cubes.
Boil the navels, and then peel. Cut into cubes.
Mix ingredients with mayonnaise. Salt to taste and pepper.
Refreshing vegetable salad chicken stomachs And fragrant herbs to your table!
Ingredients:
- Vinegar - 1 tbsp.
- Chicken navels - 500 g
- Garlic - 3 cloves
- Potatoes - 3 pcs.
- Soy sauce - 3 tbsp.
- bunch of cilantro
- Chinese cabbage - 100 g
- Vegetable oil - 3 tbsp.
- string beans- 100 g
- Basil
- Ground red pepper
Cooking:
Boil and finely chop the navels.
Slice chinese cabbage into slices, chop the basil and cilantro.
Boil potatoes and cut into small cubes.
Grate the garlic.
Saute string beans.
Dress the salad with vinegar, oil and soy sauce.
A savory salad made from the most affordable ingredients for a quick serving.
Ingredients:
- Onion - 4 pcs.
- Navels - 600 g
- Pickled cucumbers - 7 pcs.
- Butter
- Mayonnaise
Cooking:
Boil the stomachs fully prepared. Cut the navel into strips.
Cucumbers cut arbitrarily - into plates or strips.
Chop the onion into half rings. Saute in butter. So that the butter does not burn during frying, it is worth adding a little vegetable oil to it.
Connect the navels with cucumbers and fried onions. Fill with mayonnaise.
A hearty quick meal fresh vegetables for summer evenings.
Ingredients:
- Mushrooms - 200 g
- Chicken navels - 200 g
- Cucumbers - 3 pcs.
- Vegetable oil
- Carrot - 1 pc.
- Butter
- Onion - 1 pc.
Cooking:
Fry the navels along with spices to taste and mushrooms. Add chopped onion at the end of cooking. Cool down.
Grate cucumbers and carrots on a Korean carrot grater.
Combine ingredients and drizzle with oil. If desired, sprinkle with chopped cilantro.
Such a salad will undoubtedly conquer lovers of hearty and very spicy salads!
Ingredients:
- Egg - 3 pcs.
- Salt - 2 g
- Garlic - 3 cloves
- Chicken ventricles - 300 g
- Green onions - 15 g
- Mayonnaise - 120 g
- Fresh cucumber - 1 pc.
- Green peas - 100 g
- hard cheese- 50 g
- Black pepper - 2 pinches
- Sour cream - 120 g
Cooking:
Cut off fat and all films from the stomachs. Boil the product for an hour. Chop the finished navels into pieces.
Add peas, draining liquid from it.
Wash and chop green onions. Add to salad.
Grate hard cheese.
Chop the washed cucumber.
Boil and then peel the eggs. Then, cut the cooled product into en pieces.
Peel the garlic and chop finely. Combine with sour cream and mayonnaise. Season the salad.
Unusual salad with mushrooms and sour cream for a festive feast.
Ingredients:
- Chicken navels - 500 g
- Sour cream
- Lettuce leaf - bunch
- Mushrooms - 400 g
- Ground black pepper
- Onion - 2 pcs.
Cooking:
Boil the navels and cut into thin slices.
Chop the onion rings, cut the lettuce leaf. Mix the ingredients, sprinkle with pepper and season with sour cream.
Spicy, spicy and very delicious salad in Chinese style for themed nights and just a delicious dinner.
Ingredients:
- Sesame oil - 1 tsp
- Chicken gizzards - 200 g
- Black Chinese vinegar - 1 tbsp.
- Celery - 2 stalks
- Ground chili pepper - 1/2 tsp
- Cilantro - 2 bunches
- chicken seasoning jijing - 1/2 tsp
- Leek - ¼ stem
- Sugar - 1 tsp
- Garlic - 2 cloves
- Soy sauce - 1 tsp
Cooking:
Boil the ventricles and cool. Then cut into large strips.
Chop the onion into large pieces.
Slice the celery stalk.
Coarsely chop cilantro.
Boil celery for about 30 seconds in boiling water.
Mix all ingredients. Add minced garlic, seasonings, soy sauce, oil and vinegar.
Delicate salad with a spicy nutty aftertaste for a chic festive serving.
Ingredients:
- Chicken navels - 300 g
- Mayonnaise
- Egg - 4 pcs.
- Sour cream
- Processed cheese - 200 g
- fresh parsley
- Pine nuts - 100 g
Cooking:
Boil the navels. Clean and refrigerate. Chop into pieces.
Boil eggs and cut into slices.
Grate cheese, chop parsley.
Combine all ingredients with sour cream.
Shape the salad into cubes on a platter. Sprinkle with pine nuts. Garnish with parsley.
Delicious salad in beautiful presentation for the holiday table.
Ingredients:
- Black ground pepper- 1 tsp
- Chicken navels - 500 g
- Spicy Bell pepper
- Onion - 2 pcs.
- pomegranate seeds
- Vegetable oil - 1 tbsp.
- Barberry - 1 tsp
- Soy sauce - 1 tbsp.
- parsley
- Balsamic vinegar- 1.5 tablespoons
- Coriander - 1 tsp
Cooking:
Boil the navels with pepper and laurel.
Chop the onion into slices.
Chop barberry. Add to onion along with pepper and coriander. Pour in oil, soy sauce, balsamic bite - or whatever. Leave the onion to marinate.
Chop the navel with a straw.
Mix bunches with onion and chopped cilantro.
Sprinkle the finished salad with pomegranate seeds and serve.
I suggest you make a dish that will surely surprise you with the ease of preparation and the availability of ingredients. At the same time, I am sure that the result will pleasantly surprise you, and you will get an unusually tasty chicken stomach salad. Ready salad It turns out a little spicy, but very tasty. Let's try to cook soon!
Chicken gizzard salad recipe with photo
Kitchen utensils and appliances: salad bowl, kitchen board, knife, convenient container, frying pan, spatula, stove.
Ingredients
Step by step cooking recipe
- We wash 500 g of chicken stomachs in water and clean.
- We also wash 400 g of mushrooms in running water and clean up.
If you have small mushrooms, then leave them like that, and if larger ones, then they must be chopped with a knife.
- Put a pot of water on the fire to heat up. As soon as the water boils, add salt to taste and 2 bay leaves.
- We send the ventricles into boiling water and cook until tender.
- We peel 2-3 onions from the husk. We clean 2 carrots and grate it on a grater for Korean carrots.
- Pour 1/2 tbsp into the pan. l. vegetable oil and set to warm up on fire. We spread the grated carrots on it and fry for up to 5 minutes over medium heat until half cooked.
- Put the carrots on a plate or any other container, and put the pan on the fire again.
- Pour another 1/2 tbsp. l. vegetable oil. Put the prepared mushrooms in the pan.
- Add chopped onion to the pan and fry everything until cooked.
- We throw the finished stomachs into a colander and leave it there so that all the excess liquid is glassed and they cool down to a temperature where you can start working with them. Cut them into medium sized strips.
- Pour the prepared mushrooms with onions into a salad bowl. And put the pan back on the fire.
- Lubricate it with another 1/2 tbsp. l. vegetable oil, spread the chopped ventricles and fry for literally 2-3 minutes.
- We send ready-made ventricles and carrots to the salad bowl.
- Peel 2 cloves of garlic and grate or pass through a press. Add chopped garlic to salad.
- Salad dressing 2 tsp. seasonings for carrots in Korean, 2-3 tbsp. l. vinegar 9% and 2 tbsp. l. soy sauce. We mix everything thoroughly. You can add more seasonings or salt as needed.
- Before serving, the salad should stand for at least 1-2 hours so that all the ingredients are soaked in the marinade.
How to decorate and with what to serve the dish
The finished dish is served in a salad bowl or on beautiful dish, after decorating it with lettuce leaves or sprigs of greens. The salad is so nutritious that it can be served as independent dish with pita or bread. But you can also prepare a side dish for it in the form mashed potatoes, crumbly rice or pasta.
Chicken gizzard salad video recipe
See how you can quickly and easily prepare a delicious salad of chicken gizzards with mushrooms.
Basic common truths
- Pay Special attention choice of chicken stomachs. They should be elastic, slightly moist, with a pleasant, slightly sweet smell. The yellow film should be clean and bright. It is best to purchase this product chilled, and its shelf life is only a few days.
- Use any mushrooms you have. They can be either fresh or frozen. The only thing is that frozen mushrooms must first be thawed. Mushrooms can also be fried butter, then their taste and aroma will be revealed more strongly.
- For this salad, use sweet and juicy varieties of carrots.
- Seasoning for Korean carrots can be replaced with a mixture of spices prepared by yourself. To do this, mix red ground pepper, dried basil, ground coriander, paprika and salt. You can add other spices that your family loves as well.
Other cooking options
Personally, I always want to cook something unusual, beautiful and tasty for my family. I always try to present in such a way that ready meal I wanted to eat with my eyes first. But in pursuit perfect proportions, expensive ingredients, I do not always get the expected result. Turns out you don't have to spend great amount time and effort to prepare delicious treat for their households. Now I know for sure that even from a set of the simplest and cheapest ingredients, you can cook such a delicacy that can be called a culinary masterpiece.
Chicken ventricles are not very popular in cooking, but in vain. If they are properly marinated and cooked, it turns out very tasty and unusual dish. There are a lot of recipes for their preparation, you can put out. For lovers of spicier food, you can do it.
fast and tasty snack to beer it turns out if you fry. And for all the hostesses who have at hand an irreplaceable kitchen helper in the form of a slow cooker, I suggest trying to cook. You can cook hearty and delicious food, spending quite a bit of time and effort on it.
It often happens that we do not even suspect how more than one can be prepared from such an unpopular and cheap ingredient. cooking masterpiece. I wish you creative inspiration and Have a good mood in the preparation of delicious simple meals for your family. If you also have some secret of your own in cooking salad or other dishes from chicken ventricles, then share them with me in the comments on the site. Bon appetit!
Offal has long been used to make delicious and simple snacks. Chicken gizzard salad is often prepared. There are a lot of recipes, because they goes well with mushrooms, various canned food, vegetables. Such salads can be served on the festive table.
Calorie content and composition of the product
stomachs enriched with fiber which has an effect on digestion positive impact. They also contain ash - a natural sorbent. There are also a lot of trace elements: phosphorus, calcium, potassium, copper, iron, sodium, zinc. The contained vitamins are presented in folic, ascorbic and pantothenic acid.
They are highly regarded as dietary product. There are only 170 calories per 100 g. And thanks great content iron, protein and vitamins, they are useful for improving the condition of hair and skin, maintaining circulatory and immune system, increased appetite.
The film enveloping the navels is used in traditional medicine. It is dried and ground into powder.
in frozen products contains less useful substances. If the expiration date has already expired, then it is impossible to prepare salads from such stomachs - toxins dangerous for the body begin to be produced in them and heat treatment will not help get rid of them.
Cleaning methods
There are three main methods for cleaning chicken giblets before preparing them. One of them is worth using if you plan to cook a salad with chicken navels:
- First, the "navels" are scalded with boiling water, making several cuts and turning inside out. Then scrape off the skin yellow color- it is not used in cooking.
- 40 g of salt are added to two liters of water, the stomachs are soaked for an hour and a half in this solution. Then it is much easier to remove the film. It remains only to rinse the product under running water.
- Before cleaning, the by-product is beaten off with any blunt object, for example, with the back of a knife. Make incisions, twist and cut the membrane. Fat layer also removed, although at the time of washing, it often goes away on its own.
Easy option
You need to start small, so you can first prepare a simple but tasty navel salad. The recipe implies the presence of the following products:
- 500 g offal;
- two carrots and onions;
- a couple of pickles;
- a jar of green peas;
- mayonnaise, pepper, salt.
First, the ventricles are boiled in salted water, cooled and cut into strips. Carrots with onions are peeled and cut along with cucumbers convenient way. Onions with carrots are lightly fried and mixed with stomachs and cucumbers. Peas are also sent there, after draining the liquid from it.
Delicious salad dressed with light mayonnaise. Salt and pepper is up to you. Sometimes they do without spices, as cucumbers are already salty.
Korean Snack
Salad with chicken stomachs and Korean carrots is always very satisfying and tasty. Of course, it is easier to buy carrots already in ready-made, but it is more interesting to make the dish yourself, it is made from available products:
- 500 g stomachs;
- two bulbs;
- large carrot;
- half a glass of 9% vinegar;
- allspice peas, coriander, paprika, soy sauce, oil, salt - to taste.
Offal is boiled until soft with allspice, then cool. But at the time of cooling, you need to remove the product from the pan, as it can absorb a lot unnecessary liquid.
The bulbs are peeled and cut into rings, poured with vinegar for fifteen minutes and thrown into a colander. Carrots are rubbed on Korean grater. The by-products are cut into slices and put together with the rest of the prepared products in a container convenient for mixing.
The ingredients are poured with a small amount of soy sauce and sprinkled with coriander and paprika for flavor. A little hot oil is poured on top, mixed and infused for two hours. If required, add salt or season with other spices to taste.
spicy snack
This salad is prepared from chicken stomachs with pickled onions. Looks very spicy to taste. Lovers will appreciate it spicy dishes. For cooking, many products are not required:
- 300 g offal;
- 200 g of white lettuce;
- 4 eggs;
- large carrot;
- mayonnaise, vinegar, salt - to taste.
The onion is peeled and thinly cut into half rings, poured with a mixture of water and vinegar in equal proportions. Leave for ten minutes. Then they are thrown back on a sieve and mixed with carrots, shabby on a large grater.
Chicken stomachs are boiled until soft, then cooled and cut into slices. Eggs are boiled in advance, peeled, cut into small cubes. All products are mixed in a salad bowl and seasoned with mayonnaise. In this recipe, the ventricles can be replaced if desired. chicken heart. This offal initially turns out softer and more tender.
With different vegetables
You can prepare salads with the addition of vegetables; if desired, the set of products is supplemented with other ingredients. It is worth considering tasty and easy options:
- With potato. Any potato salad it turns out satisfying, and in combination with stomachs it can serve a full meal. The quantity is taken at will. Boil potatoes and stomachs until cooked, cut into strips. Boiled eggs are chopped finely enough. Everything is mixed and, if desired, onion, cut into rings and straws from fresh cucumber are added. Seasoned traditionally with mayonnaise.
- With radish. There is no need to cook offal here. First, they are cut into slices, then salted, peppered and poured with table vinegar. Leave for half an hour. Onion rings are pickled separately in the same way. Marinated stomachs are fried in oil until tender, mixed with onions, a spoonful of sugar and soy sauce are added. The radish is cleaned, rubbed on coarse grater and sent to the salad.
- With green peas. The stomachs are boiled, chopped into thin strips, mixed with pickled cucumber cubes and onion. Peas are added, salted and seasoned with the chosen sauce (usually mayonnaise). Can be used instead of peas canned corn or beans.
- With carrots. This spring version saturate the body with vitamins and energize in the morning. It is prepared from stomachs, carrots, green onions, eggs and bay leaves. Instead of mayonnaise, low-fat sour cream is used as a dressing. Salt and pepper are added to taste.
- WITH vegetable mixture. This salad is called "Home from Chile". It is prepared from stomachs, carrots, red onions, cucumbers, bell peppers. But its main feature is in the marinade, for its preparation they mix lemon juice and soy sauce in equal proportions, add to taste vinegar, oil, garlic, sugar and chili peppers. Chopped vegetables and offal are mixed and poured with marinade. It is advisable to let it brew for eight hours, so the dish is usually prepared overnight.
Of course, this is far from complete. list of recipes vegetable salads with the addition of ventricles. There is room for fantasy here.
Warm Options
The peculiarity of these salads is that they are served hot or warm. Due to this, their satiety increases, and the taste of the products manifests itself in all its glory.
Mushroom with mayonnaise
For this salad, you can take your favorite mushrooms, the most affordable are champignons, which are easy to buy at any time of the year. Usually, two eggs, a purple onion, a handful of mushrooms are taken per pound of offal.
The stomachs are boiled until cooked, chopped and poured into a salad bowl. The onion is peeled, cut and fried in oil, mixed with stomachs. Mushrooms are washed and also fried with salt. You can take any spices to taste. Eggs are boiled in advance and cut into small cubes.
All products are added to a salad bowl and mixed with mayonnaise. You can add fresh herbs. Goes well with this dish. classic garden set- parsley, dill and green onions. It is required to serve until the mushrooms have cooled down.
Mushroom with butter
It can serve as a full meal, replacing a lunch snack. Prepared from the following ingredients:
- 500 g offal;
- 9 fresh champignons;
- one carrot, zucchini, red pepper, onion;
- two tomatoes;
- oil, salt.
The onion is peeled, cut into thin slices and fried until transparent. After that, zucchini and carrots, peeled and cut into strips, thin pepper sticks, diced tomatoes and mushroom plates are added.
The last to be added to the pan are crushed and boiled stomachs until soft. Fry everything together for seven minutes, salt to taste. Usually served warm, garnished with sprigs. fragrant greens. Often such mushroom warm salads in combination with offal, they replace a full meal or they are served before dinner to improve appetite.
Before preparing a salad, you need to know certain culinary tricks, thanks to which it will be possible to cook really tasty dish. Worth listening to useful tips chefs:
- The appetizer will turn out much tastier if you cook not frozen stomachs, but chilled ones. Only such a product has a short shelf life - no more than two days. Therefore, when choosing, you should not be shy about smelling the product. The stomachs should be slightly moist, but not slippery. If an unpleasant sour smell is felt, then it is better not to take such stomachs. The aroma of quality products is sweet and pleasant. Fresh Offal differs in elasticity, it is not flabby and soft to the touch.
- If there is only a frozen product, then it is required to defrost it gradually, placing it in the refrigerator overnight. This will preserve more nutritional qualities.
- Before cooking, it is recommended to hold the stomachs for three hours in cool water, then they turn out to be more tender.
- Before cooking, each ventricle is carefully examined: it should not have bile yellowish smudges. Even a small amount of bile will spoil the taste of the salad, making it bitter.
- Inspect the inner surface of the product for the presence of film residues that need to be removed.
- Spices and dressings can be changed based on personal preference. Various vegetables, greens, smoked or milk sausage, nuts, cheese are added. Stomachs are combined with almost everything, if you know the sense of proportion.
Any of the recipes is good and unique in its own way. But the kitchen is a place where you can show your culinary skills to the fullest, so you should not stop at one recipe. When cooking, you need to fantasize with the ingredients and their quantity, so that each time a set familiar products acquired a new special taste.
Attention, only TODAY!
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. You can prepare a salad of chicken ventricles 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 salad 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 wine vinegar - 15 g;
- sugar - 10 g;
- salt - 10 g;
- mayonnaise - 75 ml.
Cooking method:
- Boil stomachs. Cut.
- Cut the onion into half rings, pour boiling water over to get rid of bitterness.
- Add sugar, vinegar, salt to the onion. Mix and leave to marinate for 10 minutes.
- Drain the pickled onion in a colander.
- 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 is chicken ventricles lovers of spicier dishes will like it (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:
- Boil stomachs. Finely chop.
- Clean the carrots. Grate using a Korean grater.
- Add sugar and salt to grated carrots. Wash by hand.
- Heat up vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stir.
- Pour oil over carrots.
- Marinate the garlic in vinegar (for 10 minutes), squeeze in a press and add to the carrots.
- 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.
Chicken gizzard salad with mushrooms is 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:
- Boil the navels, cut into strips.
- Hard boil eggs, chop finely.
- Heat vegetable oil, finely chop onion, add mushrooms. Fry 5 minutes.
- 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:
- Boiled stomachs cut into strips.
- Slice the cucumbers.
- Boil eggs and potatoes, cool, cut into small pieces.
- Cut lettuce into half rings.
- 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:
- Boil the stomachs with the addition of chopped onion rings, grated carrots.
- Stomachs, cheese and cucumbers cut into cubes, combine.
- Finely chop the greens, chop the nuts.
- 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 make a spicy cheese salad 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:
- Boil the navels, cut into cubes.
- Grate cheese and garlic.
- Mix all ingredients, add salt and season with mayonnaise. Let the mixture stand.
Video
Today there are many various salads, the main component of which is ordinary white or dark meat. But if you want to make an unusual dish, then we suggest replacing such a product with chicken ventricles. This solution will allow you to save a little on the purchase of products. This is due to the fact that meat is much more expensive than conventional offal. Moreover, thanks to this ingredient, you can diversify your table and surprise your guests.
Chicken gizzard salad: step by step recipe
As mentioned above, such a dish can be made using various ingredients. We decided to present you the simplest and available method which includes the use of products such as:
- lettuce bulbs - 2 pcs.;
- medium juicy carrot - 2 pcs.;
- pickled or pickled cucumbers - 2 pcs.;
- mayonnaise average calorie content- 120 g;
- green canned peas- 1 standard jar;
- vegetable deodorized oil - use for frying;
- salt and crushed black pepper - use as desired.
Offal preparation
Before making a salad of chicken stomachs, you need to process all the ingredients one by one. First you need to wash the purchased offal, and then clean it of unnecessary veins and films. After that, the stomachs should be boiled in water (salt) until completely soft. This may take you about 40-55 minutes.
Then the offal must be removed from the broth and cooled. To make the chicken stomach salad tender and beautiful, the boiled ingredient should be cut into thin strips.
Processing the Remaining Ingredients
After the main component of the salad is prepared, you should start processing vegetables. The onions must be peeled and cut into thin half rings, and the carrots must be chopped into strips or grated on a special Korean grater. As for pickled or pickled cucumbers, they only need to be chopped with a knife into small cubes.
Sauteing products
To get juicy and fragrant salad from chicken stomachs, onions and carrots must be sautéed in deodorized oil. Fry the ingredients until they become golden and soft. At the end of the heat treatment, these components must be seasoned with pepper and salt.
We form a dish
Chicken stomach salad, the recipe of which we are considering, is formed quite simply. To do this, the chopped offal must be put in a deep bowl, and then pickled or pickled cucumbers, browned onions and carrots, as well as canned peas (green), devoid of liquid, should be sent there. After that, the ingredients must be seasoned with medium-calorie mayonnaise and mixed well.
Proper salad serving at the dinner table
After the salad from chicken stomachs is seasoned, it must be immediately presented to dinner. It should be noted that due to the combination orange carrot and green cucumbers with peas, the finished dish looks very beautiful and festive. Moreover, the taste of such a salad is very tender and rich.
Delicious Korean Salad: A Step by Step Recipe
Chicken stomachs (a salad with them turns out to be very satisfying and fragrant) for such a dish it is better to buy frozen and already peeled. Although before heat treatment they are still recommended to additionally wash and remove all kinds of films.
So to make it sharp Korean salad from chicken stomachs, we need:
- chicken ventricles - about 500 g;
- lettuce onion - 2 pcs.;
- medium juicy carrot - 1 pc.;
- soy sauce - a large full spoon;
- leaf of lavrushka - 1 pc.;
- table vinegar (it is better to take 6% or 9%) - about ½ cup;
- deodorized sunflower oil - about 5 large spoons;
- allspice - about 7 peas;
- ground red pepper and coriander - a small spoon each;
- medium-sized iodized salt - use at discretion.
Offal preparation
How should you make a Korean salad? Chicken stomachs for the presented dish must be thawed, rinsed and cleaned of films. After that, the offal must be put in a boiling salt water and cook until it becomes soft. Moreover, ¼ hours before turning off the stove, it is recommended to add peppercorns and laurel to the ventricles.
After the offal is ready, it must be removed and cooled. Next, the ventricles need to be cut into very thin strips and left aside.
Processing vegetables
To make a spicy salad using chicken ventricles, you need to peel the onion heads, and then cut them into half rings and soak in table vinegar(for ¼ hour). After the specified time, the vegetable should be well marinated. After that, it is required to throw it on a sieve and, shaking it strongly, deprive it of all moisture.
Also, be sure to add to the Korean salad raw carrot. It must be cleaned and then grated on a special grater in the form of thin and long strips.
Formation process
To form tasty and spicy Korean dish, chicken ventricles should be put in a deep bowl, and then grated carrots and onions marinated in vinegar should be added to them. After that, the components must be flavored with soy sauce, salt, ground coriander and pepper. Next, you need to pour sunflower oil into a frying pan and heat it up. After that vegetable fat it is necessary to flavor the whole salad, mix it well and leave it in the refrigerator for several hours.
Serve a delicious Korean salad for dinner
After the dish with chicken ventricles has cooled well, it should be served immediately to the table, after mixing big spoon. Such a salad should be served for dinner along with bread or pita bread. It should be especially noted that it is not recommended to use it for those who have problems with the digestive tract. After all, Korean salad is very spicy and can easily cause an exacerbation of chronic diseases.
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