Chicken stomach salad with onions

Deciding to include offal in the diet, stop the choice on chicken stomachs. They have a more delicate taste, not yielding to the beneficial properties of the liver, heart or lungs, which not everyone likes. With the proper preparation of them you get a tasty and original dish. For example, a chicken stomach salad can decorate even a feast for a celebration.

Ventricles - tasty and healthy!

All offal is incredibly beneficial to the body. Chicken stomachs are no exception: they are rich in fiber, various vitamins and minerals, especially iron and zinc. This by-product is an excellent (and less calorie) alternative to meat. With proper processing, in combination with sauces and aromatic spices, chicken stomachs (or, as they are called, navels) will acquire an amazingly delicate and savory taste.

Ventricles are often served in a boiled form as part of salads - this is how their valuable qualities are preserved to the greatest extent (compared to frying or stewing), and with the help of other ingredients a specific flavor is supplemented and emphasized. In addition, after prolonged heat treatment, the stomachs become soft, but do not fall apart.

Preliminary preparation of offal

The most important task in preparing the stomachs for salads is to be able to process them so that they become soft. After all, the navel consists of rigid muscle tissue. To do this, they should be cooked at least one and a half hours after boiling water.

Thoroughly wash your stomachs, peel off the films. Boil in salted water for 1.5-2 hours, adding a peeled onion to the pan, a few cloves of garlic, a couple of leaves of bay leaf and peppercorns. Then remove the stomachs from the broth, leaving cool. Welded navels should be soft, not rubber. Now you can start cutting salad.

Chicken stomach salad: a simple recipe with photos

To prepare such a salad will not be difficult. The longest stage is cooking the stomachs, otherwise the dish is prepared elementary and in the blink of an eye.

Ingredients:

• chicken gizzards - 500 g;
• carrots - 1 pc;
• leek - 1 bunch;
• 3-4 eggs;
• mayonnaise (sour cream) - for refueling;
• salt, white pepper - to taste.

Cooking:

1. Boil cleaned ventricles as above. Set aside to cool.
2. Boil the eggs.
3. At this time, grate large carrots and chop onions.
4. Eggs cut into large pieces, stomachs - stripes.
5. Mix all the ingredients, add salt and pepper and season with sauce or mayonnaise.

That's all, nutritious and juice-rich express salad is ready!

Warm salad of offal with onions

Such a hearty, simple in composition salad can be served as a main course. Due to the interesting refueling, it acquires a refined taste.

Ingredients:

• chicken gizzards - 450 g;
• onions - 2 pcs;
• carrots - 1 pc;
• vegetable oil - 2 tbsp. l .;
• greens - a bunch;
• soy sauce - 1.5 tbsp. l .;
• lemon juice - 1.5 tbsp. l .;
• sour cream - 1.5 tbsp. l .;
• salt, pepper - to taste.

Cooking:

1. Scratch carrots and chop the onions.
2. Ready and already cooled ventricles cut into small pieces.
3. Onions and carrots fry in vegetable oil until softened.
4. Add the stomachs to the pan, fry for about 3 minutes, stirring.
5. At this time, prepare the dressing: mix sour cream with soy sauce and lemon juice.
6. Fill the sauce with the ventricles, season with spices and simmer for another 5 minutes under the lid.
7. Decorate the finished salad with chopped greens.

It is best to serve the treats in the form of heat - then its savory taste will be revealed to the greatest extent.

Gourmet Korean Appetizer

With soy sauce, you can also cook Korean salad from the ventricles in a sharp marinade.

Ingredients:

• chicken gizzards - 500 g;
• onions - 1 pc;
• carrots - 1 pc;
• garlic - 2 cloves;
• sugar - 1 tbsp. l .;
• salt - ½ tsp;
• soy sauce - 2 tbsp. l .;
• vinegar - 2 tbsp. l .;
• hot pepper - ½ tsp;
• coriander - to taste;
• vegetable oil - for frying.

Cooking:

1. Boil the stomachs, salting them a little.
2. Cut carrots into strips and onions into half rings.
3. Sprinkle vegetables with sugar and salt, add coriander, hot pepper and chopped garlic. Well remember hands, to stand out juice.
4. Pour all the vinegar and leave to marinate for about 20 minutes.
5. In hot oil, fry vegetables with marinade for 5 minutes, stirring occasionally.
6. Pour in soy sauce, cover with a lid. Cook for 5 minutes on low heat.
7. Cut the cooled ventricles, add to the vegetables.
8. While stirring, simmer another 5 minutes.

This very temptingly smelling, juices-soaked snack is sure to appeal to lovers of the sharp little.

Walnut Salad

Try making this delicious salad. For this version, it is not necessary to pre-boil the ventricles with the above method - at first they will need to be slightly fried.

Ingredients:

• stomachs - 250 g;
• tomato - 2 pcs;
• fresh salad - a few sheets;
• walnuts - 10 pieces;
• walnut oil - 3 tbsp. l .;
• Dijon mustard - 1 tsp;
• Raspberry Vinegar - 1 tbsp. l .;
• fat - for frying;
• salt pepper.

Cooking:

1. Clean and wash the stomachs, cut into large chunks, salt and pepper.
2. Fry them in fat until brown. Add water and simmer on low heat until soft - an hour and a half. As evaporation pour water.
3. Coarsely chop the lettuce leaves.
4. Break the nuts into pieces.
5. Slice the tomatoes into slices.
6. Make a dressing: mix vinegar with nut oil, add mustard.
7. Combine warm umbrellas and all other ingredients in a salad bowl, pour sauce on top.

Serve salad should be immediately after cooking, with crispy toast.

Mushrooms with mushrooms - harmony of taste!

Another quite interesting salad recipe with the original composition of ingredients.

Ingredients:

• chicken gizzards - 500 g;
• champignons - 350 g;
• onions - 2 pcs;
• egg - 3 pieces;
• Peking cabbage - 1 pc .;
• cucumber - 3 pcs;
• white cheese - 150 g;
• Balsamic vinegar - 1 tbsp. l .;
• sour cream - 400 g;
• Mayonnaise - 150g:
• basil - for decoration;
• salt, pepper - to taste.

Cooking:

1. Cook the stomachs.
2. Cut mushrooms large enough and fry in a pan.
3. Cut one onion into cubes - it will go for frying along with the mushrooms. Chop another finely and set aside in a bowl - it will marinate.
4. Pickle onion for pickling with balsamic vinegar - this will give it a unique flavor. Put in the cold for 15 minutes.
5. After the moisture from the pan of mushrooms evaporates, add onion cubes, lightly salt and fry to a cream color.
6. Add 2 tbsp. l sour cream and spices. Slightly stew and leave to cool.
7. Cut the cooked stomachs and add the pickled onions. Leave to soak for 15 minutes.
8. Boil the eggs and chop. Add to the navels.
9. Fresh cucumbers cut into cubes. Add to the rest of the ingredients.
10. Attach the shredded cabbage.
11. Cut the cheese into cubes and add to the same.
12. Add the prepared mushrooms.
13. Season with a mixture of sour cream and mayonnaise, mix.
14. Put it beautifully on a dish, decorate with cabbage leaves, slices of cucumber and a sprig of basil.

Very elegant and bright salad decorate a festive table.

Having tried at least one of the suggested recipes, you will understand that chicken stomach salad can be incredibly tasty, fragrant, savory and even exquisite. And then you will definitely want to cook this simple and healthy dish with nutritious by-product more often.