Ready-made Korean carrots with chicken stomachs. Chicken gizzard salad (Chicken gizzards in Korean). Spicy appetizer with pickled onions

Fans of spicy food will appreciate a dish like Korean chicken gizzards. This juicy fragrant delicacy will appeal to everyone who strives to please their family or guests with something really interesting. This recipe is designed for 1 kg of chicken ventricles. With more meat, all ingredients should be increased proportionally.

TIME: 4 hours

Average

Servings: 4

Ingredients

• chicken ventricles - 0.8 - 1 kg
• fresh carrots - 0.5 kg (2 large pieces)
• onion - 0.5 kg (3 large pieces)
• garlic - 3 cloves
• table vinegar 9% - 1 tbsp. l.
• soy sauce - 3 tbsp. l.
• vegetable oil - 4 tbsp. l.
• salt - 2 tsp
• ground black pepper - 1/4 tsp.
• ground red paprika - 1/4 tsp
• seasoning for Korean carrots - 0.5 tsp.
• ground coriander - 0.5 tsp.

Cooking

First of all, it is necessary to thoroughly rinse the chicken ventricles under running water.


For this dish, it is desirable to use already peeled offal. If you bought uncleaned ventricles, you need to cut each in half, carefully remove the contents and remove the inner film. This procedure must be carried out with particular care in order to avoid any unwanted impurities from entering the dish.
Put the ventricles in a saucepan, cover with water and add salt. Cook under a closed lid over medium heat for 50 minutes. After that, the broth must be drained (you can then use it in the preparation of any soup). The meat should be left on a plate so that it cools down properly.


Cut chicken ventricles into small pieces or strips.


While the stomachs are boiling, you can start preparing the rest of the ingredients. This will enable you to save a lot of time.
Peel the onion from the husk, cut it in half, and then chop it into thin long feathers.


Put the vegetable in a pan with vegetable oil and sauté until transparent. It is not necessary to fry strongly, as it is necessary that the onion be felt and crunchy in the finished dish.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Chicken ventricles, or, as they are also called, "chicken navels", have many useful properties and a 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 leaves, 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 from chicken ventricles in a variety of variations: with vegetables, nuts, mushrooms, cheese, etc. (see photo). To give extra tenderness, it is recommended to use sour cream instead of the usual mayonnaise to dress the finished dish.

Salad of chicken stomachs with pickled onions

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

A simple and inexpensive recipe for salad with chicken gizzards consists of only two main components. While the main ingredient is cooking, you can save time and pickle the 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:

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 carrots. To add more piquancy, it is recommended to add soy sauce, Korean seasoning to it. If you want to spend less time, you can use ready-made Korean carrots. 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. Grate using a 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.

Chicken gizzard salad with mushrooms is one of the most high-calorie, but also the most delicious. If desired, you can add Bulgarian sweet pepper here, which will refresh the dish wonderfully. If you use fresh mushrooms, you can include fruits, such as a 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. Combine the fried mushrooms and onions with the rest of the ingredients, add salt, and mayonnaise for dressing. 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 be a wonderful decoration for 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 peppers. The taste of 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 peas - 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: holiday snack.
• Cuisine: Russian.
• Difficulty: medium.

Another option for a festive salad. For a spectacular appearance, you can make it puff. Finely chopped ventricles will make up the first layer, then Korean carrots, grated cucumber on top, then a layer of grated cheese, and finally 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.

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 ones, 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 peel 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!

If you are tired of the usual salads, if you need to go on a diet, but it is very difficult to deny yourself a tasty treat, if you want to surprise your friends with an original recipe - in all these cases, you should choose a chicken stomach salad. It exceeds all expectations, provided, of course, the right preparation.

As a festive appetizer, Korean-style chicken gizzard salad will be second to none. Hot and spicy, it will delight the taste buds and, from a visual point of view, will be a worthy addition to other dishes on the table.

Ingredients:

• chicken stomachs - 950 gr.;
• onions - 2 pcs.;
• vinegar (regular, apple or wine) - 1 tbsp. l.;
• soy sauce - 50 ml;
• oil (vegetable) - 60 ml;
• ground peppers - to taste.

Rinse the stomachs thoroughly, peel, removing the films, cut into small cubes, then add onion half rings to them. Combine and beat soy sauce with vinegar and oil until emulsified. Put chicken offal and onions into the composition, heat the mixture over high heat with constant stirring for 2-3 minutes, then add seasonings (peppers). The future salad should cool, after which it is sent to the refrigerator to marinate for 2-3 hours. After this time, the dish is considered ready.

Advice! Chicken gizzard salad will be tastier the longer it marinates, so it's best to cook it in the evening and put it in the refrigerator until morning.

Salad with Korean carrots

Asian-style chicken stomach salad can be prepared not only in Korean, but simply with. Such a dish turns out to be spicy, spicy, very rich, bright note in the usual menu.

Ingredients:

• chicken stomachs - 450 gr.;
• - 2 pcs.;
• garlic - 4 teeth;
• salt - 3 tsp;
• sugar - 1 tbsp. l.;
• vinegar - 2 tsp;
• oil (vegetable) - 4 tbsp. l.;
• ground peppers - a pinch;
• peppercorns - 3-4 peas;
• coriander - a pinch;
• bay leaf - 2-3 pcs.

Process the stomachs, get rid of the films, then put in boiling water with 1 tsp. salt, bay leaf and black peppercorns to boil for 1-2 hours. At the same time, the carrots are washed, peeled, rubbed with thin strips, then sugar and salt are added to it.

Read also: Cabbage salad with carrots "like in the dining room" - 8 recipes

You need to knead the carrot straws with your hands a little so that it gives juice, after which you can pour in the mixture warmed up for 1 minute in a hot frying pan - oil with peppers and coriander. Carrots, poured with oil, mix well, add chopped garlic and vinegar.

When the chicken stomachs are ready, they can be cut into thin slices and spread over the carrot mixture. The salad should be infused for 3 hours at room temperature, and then another 3-4 hours in the refrigerator.

Salad of chicken stomachs with pickled onions

Chicken gizzard salad with pickled onions is a spicy appetizer with a rather sharp taste that not everyone may like. However, you can adjust the spiciness and spice of the dish right during the cooking process.

Ingredients:

• chicken stomachs - 400 gr.;
• onions - 1-2 pcs.;
• soy sauce - 1 tbsp. l.;
• oil (vegetable) - 100 ml;
• pepper (red, hot) - ¼ tsp;
• powdered sugar - ¼ tsp;
• paprika - 1-2 tsp;
• vinegar (can be wine) - 100 ml;
• coriander and salt - to taste.

Rinse the stomachs, peel, cut into thin strips, boil for 45-60 minutes, salt 30 minutes after the start of boiling. Cut the onion into thin rings or half rings, pour hot vinegar into containers for 7 minutes.

Remove the prepared stomachs from the water, combine with pickled onions, pour over a mixture of hot oil and pepper in a frying pan. Next, vinegar is added to the mass, with which onions, soy sauce are poured, seasonings are poured out. The finished salad is mixed and left overnight in the refrigerator.

Advice! The rate of hot red pepper indicated in the recipe is the minimum, which can be increased depending on the preferences of the cook. More seasonings can be added to the salad to taste at the last stage of cooking.

Hearty appetizer with scrambled eggs

The salad, which is based on chicken gizzards with scrambled eggs, is a hearty snack, and even the most fastidious or dieters will not refuse it. Such a salad will be saturated as a full-fledged dish, and at the same time quite low in calories.

Read also: Arugula salad benefits and harms of the plant (+ 5 delicious salad recipes)

Ingredients:

• chicken stomachs - 750 gr.;
• eggs - 6 pcs.;
• onions - 3 pcs.;
• oil (vegetable) - 2 tbsp. l.;
• vinegar - 1 tsp;
• sugar and salt - ½ tbsp. l.;
• mayonnaise - 2-3 tbsp. l.

Cut the onion into rings, pour over with boiling water, rinse with cold water and pour boiling water over the words, but with vinegar and sugar dissolved in it. Drain the cooled liquid, squeeze the onion and put it on the bottom of the salad bowl. Cut the boiled chicken stomachs, put on top of the onion. Beat the eggs with salt and fry on both sides in a frying pan in a small amount of oil. Roll the finished omelettes into a roll and cut into strips, then also send them to a salad bowl. Mix the salad, season to taste and season with mayonnaise, let it brew for 2-3 hours.

Cooking with mushrooms

Chicken stomachs are inexpensive, but a salad based on them can decorate the table for the holiday and diversify the usual diet. This is especially true for mushroom gizzard salad, an inexpensive but very tasty dish.

Ingredients:

• chicken ventricles - 200 gr.;
• - 300 gr.;
• cucumbers (salted) - 3 pcs.;
• onion - 1 pc.;
• sour cream - 3 tbsp. l.;
• salt and pepper - to taste;
• bay leaf - 1 pc.;
• pepper (peas) - 5-6 pcs.

Boil the cleaned chicken stomachs in water with bay leaves and peppercorns for 60-90 minutes, then remove from the water, cool and cut into thin slices. Wash mushrooms, chop and fry together with onion half rings. First put the chicken stomachs in the salad bowl, then the fried champignons with onions, then the cucumber cut into strips, then mix the salad, season with sour cream and, after letting it brew, send it to the table.

Salad with smoked chicken stomachs

You can create a salad with smoked chicken stomachs very quickly, since all the products that make up the dish need only be cut and mixed. Such a dish can be "assembled" in a matter of minutes, but its appearance and taste will be excellent.

Chicken gizzard salad is not only tasty, but extremely healthy and nutritious snack, which is advisable to introduce into your diet as often as possible. The valuable properties that the offal possesses will have a beneficial effect on digestion and the state of the whole organism as a whole.

How to cook a salad of chicken stomachs?

A salad with stomachs is prepared by supplementing the component with other relevant products and a suitable dressing.

1. Before use, chicken stomachs are removed from films, washed thoroughly, and then boiled for 1.5 hours.
2. When cooking stomachs, you can add onion, roots, laurel and other spices to the water, due to which the taste of the offal will become piquant.
3. Boiled stomachs are cooled without broth, after which they are cut into cubes or straws.
4. A delicious salad with chicken stomachs can be prepared by adding eggs, onions, mushrooms, pickled cucumbers, boiled or sautéed vegetables to the base component.
5. Salad dressing can be mayonnaise, sour cream or a mix based on vegetable oil with the addition of lemon juice, vinegar.

Salad of chicken stomachs with pickled onions

One of the simplest and most affordable, but at the same time delicious versions of the appetizer is chicken gizzard salad with onions, which must first be marinated in water with the addition of vinegar, or using a sweet and sour marinade with salt and sugar. Carrots for a spectacular appearance can be rubbed on a Korean grater.

Ingredients:

• chicken stomachs - 250 g;
• boiled eggs - 4 pcs.;
• salad onion - 150 g;
• carrots - 1 pc.;
• mayonnaise - 100 g;
• salt, pepper, vinegar.

Cooking

1. Cut the onion and pour a mixture of hot water and vinegar in equal proportions for 10 minutes.
2. The onion is thrown back on a sieve, allowed to drain, mixed with grated carrots and chopped boiled stomachs, adding chopped eggs.
3. Fill the components with mayonnaise, salt, pepper, mix.

Salad "Obzhorka" with chicken stomachs - recipe

Hearty and nutritious salad "Obzhorka" with chicken stomachs is quite suitable for serving for dinner or effectively diversifying the menu of a festive feast. Pickles can be excluded from the composition, replacing them with half a tablespoon of vinegar and seasoning with the addition of the ingredients along with the dressing components.

Ingredients:

• chicken stomachs - 500 g;
• carrots - 2 pcs.;
• onion - 1 pc.;
• pickled cucumbers - 2 pcs.;
• vegetable oil - 40 ml;
• mayonnaise - 100 g;
• salt, pepper, herbs.

Cooking

1. Cut carrots into strips and onions in half rings, fry separately in oil in a pan.
2. Boiled stomachs and cucumbers are chopped into strips, added to sautéed vegetables.
3. A simple salad of chicken stomachs is seasoned with mayonnaise, salt, pepper, mixed, sprinkled with herbs when serving.

Spicy chicken stomach salad

Chicken stomach salad, the recipe of which will be presented below, will delight fans of spicy spicy. This, in this case, is achieved by adding a finely chopped hot pod to the composition along with bell pepper. For a pronounced flavor, garlic must be ground with onion, cilantro and salt in a mortar.

Ingredients:

• chicken stomachs - 500 g;
• sweet peppers - 2 pcs.;
• hot pepper - 1 pc.;
• cilantro and green onions - 0.5 bunch each;
• garlic - 2 cloves;
• sesame - 0.5 tbsp. spoons;
• salt, pepper, vegetable oil.

Cooking

1. Rub chopped onion, cilantro and garlic with salt in a mortar, transfer to a bowl.
2. Boiled hearts chopped into strips, pepper strips are added.
3. Sesame is dried in a pan, poured into the rest of the ingredients.
4. Flavor the spicy salad from the stomachs with hot vegetable oil, salt, pepper, mix.

Korean chicken stomach salad

Chicken gizzard hye salad is prepared in Korean style with the addition of a characteristic oriental salad dressing, which can simply be replaced with coriander and ground chili. Fresh cucumber and onion are not mandatory ingredients, it is allowed to exclude them from the composition or replace them with other vegetables, for example, bell peppers.

Ingredients:

• chicken stomachs - 750 g;
• carrots - 1 pc.;
• fresh onion and cucumber - 0.5 pcs.;
• garlic - 2 cloves;
• vegetable oil and soy sauce - 1 tbsp. spoon
• vinegar - 0.5 tbsp. spoons;
• Korean seasoning - 1 teaspoon;
• salt, pepper, sugar.

Cooking

1. Cut the boiled stomachs into strips.
2. Grind carrots and cucumbers on a Korean grater.
3. Chop the onion, mince the garlic.
4. Combine the ingredients in a salad bowl, season with oil, vinegar, soy sauce, salt the dish, pepper and season with sugar to taste.
5. Leave from chicken stomachs for impregnation in the cold for 2 hours.

Salad with chicken stomachs and scrambled eggs

Having appreciated all the advantages of simple and spicy versions of the dish, it's time to try a salad with chicken stomachs and. This appetizer, like its counterpart with boiled eggs, has its own attractive zest and will be able to win the favor of even the most fastidious eaters.

Ingredients:

• chicken stomachs - 750 g;
• eggs - 6 pcs.;
• onions - 3 pcs.;
• vinegar and sugar - to taste;
• salt, mayonnaise.

Cooking

1. The onion is chopped into slices, doused with boiling water, washed and poured again with hot water, which is seasoned with vinegar and sugar.
2. After cooling, the onion is squeezed out, spread in a salad bowl.
3. Boiled stomachs are cut into strips, spread to the onion.
4. Beat the eggs a little with salt, fry egg pancakes in an oiled pan of medium thickness.
5. After cooling, roll the pancakes into rolls, cut into strips.
6. Add sliced ​​omelet to the salad, season everything with mayonnaise, salt.

Chicken gizzard salad with pickled cucumbers

An elementary and surprisingly tasty nutritious chicken stomach salad, which is especially revered among the male audience, can be prepared according to the following recipe. The offal is harmoniously combined here with sweet lettuce, which, if desired, is scalded with boiling water.

Ingredients:

• chicken stomachs - 500 g;
• pickled cucumbers - 4 pcs.;
• onion - 1 pc.;
• mayonnaise - 3 tbsp. spoons;
• salt, herbs.

Cooking

1. Stomachs and onions are cut into strips, medium-sized pickled cucumbers are chopped.
2. Combine the ingredients in a salad bowl, add mayonnaise, herbs, salt.
3. Mix the salad of chicken stomachs with cucumber and serve.

Chicken gizzard salad with soy sauce

The following recipe for a salad with stomachs will allow you to cook at the same time a light and nutritious dish that will satisfy your hunger, but will not add extra pounds. The proposed vegetable mix can be optionally supplemented with sweet bell pepper and chopped garlic clove.

Ingredients:

• chicken stomachs - 400 g;
• green beans - 200 g;
• fresh cucumber - 1 pc.;
• tomatoes - 2 pcs.;
• lettuce leaves and green onions - 1 bunch each;
• herbs, soy sauce.

Cooking

1. Boiled chicken stomachs are cut into strips, cucumbers into cubes.
2. Chop tomatoes into slices, chop green onions and lettuce leaves.
3. Beans are boiled until tender, cooled, added to the rest of the ingredients.
4. Salad of chicken stomachs is dressed with soy sauce.

Salad with chicken stomachs and beans

If green beans do not cause delight, you can also add legume grains (boiled or canned) to the salad. The appetizer will turn out to be even more nutritious and will please you with a magnificent, moderately spicy taste. For extra spiciness, finely chopped hot peppers can be added to the composition.

Ingredients:

• chicken stomachs - 600 g;
• canned beans - 300 g;
• garlic cloves - 2 pcs.;
• tomatoes - 4 pcs.;
• greens - 1 bunch;
• salt, pepper, sour cream and olive oil.

Cooking

1. Boil, cool and cut the stomachs.
2. Add chopped tomatoes, beans without juice, chopped fresh herbs and garlic.
3. Dress the salad with stomachs and beans with a mixture of sour cream and olive oil, salt, pepper, mix.

Salad with smoked chicken stomachs

If smoked chicken stomachs are available, they can be effectively used to prepare a delicious and appetizing puff salad. The mushrooms included in the composition are pre-boiled with the addition of onions and spices, after which they are poured onto a sieve, allowed to drain and cut into strips.

Ingredients:

• smoked chicken stomachs - 250 g;
• mushrooms - 250 g;
• boiled eggs - 4 pcs.;
• carrots and onions - 1 pc.;
• cheese and mayonnaise - 100 g each;
• frying oil, green onions.

Cooking

1. Sliced ​​stomachs are laid out in a salad bowl with the first layer, smeared with mayonnaise, crushed with grated eggs.
2. Next is the turn of onions sautéed in oil with carrots and mayonnaise again.
3. Mushrooms are distributed in the fourth layer, and then grated cheese.
4. Crush the salad of smoked stomachs with green onions and let it soak.

Salad with chicken stomachs and mushrooms

Sliced ​​medium-sized pickled mushrooms will perfectly complement the taste. Instead of parsley, you can put other greens in the salad, such as cilantro, basil, or dill. As a dressing, light mayonnaise or thick sour cream mixed with a small amount of mustard is suitable.

Ingredients:

• chicken stomachs - 500 g;
• mushrooms - 150 g;
• boiled eggs - 2 pcs.;
• onion - 1 pc.;
• parsley - 0.5 bunch;
• vegetable oil - 2 tbsp. spoons;
• salt, pepper and mayonnaise.

Cooking

1. Boiled stomachs are cut into strips.
2. Onion slices are fried in vegetable oil, added to the offal.
3. Shredded mushrooms, eggs and parsley are sent to the salad.
4. Dress the salad with stomachs and mushrooms with mayonnaise, adding salt and pepper.

Salad of marinated chicken stomachs

A quick salad of chicken stomachs according to this recipe will not work. After cooking, the appetizer should be marinated in the refrigerator for at least a day, after which the dish will acquire the necessary piquant characteristics, and the components will exchange tastes of each other and soak in the fragrant marinade.

Ingredients:

• chicken stomachs - 500 g;
• pickled onions - 250 g;
• carrots - 100 g;
• ground coriander and chili pepper - 0.5 tsp each;
• vegetable oil - 2 tbsp. spoons;
• apple cider vinegar - 1 teaspoon;
• garlic - 2 cloves;
• salt, black pepper, sugar - to taste.

Cooking

1. Boiled stomachs are cut, mixed with pickled onions.
2. Shredded carrots, mixed with garlic, salt, vinegar and sugar, adding chili, coriander and black pepper.
3. The offal is combined with onions and carrot mass, stirred, seasoned with oil and sent to the cold for a day.

Chicken gizzard salad with walnuts

It will be possible to get from chicken stomachs by supplementing the offal with cheese, nuts and carrots in Korean. Depending on the season, you can use fresh or pickled cucumbers as an ingredient, each time getting a different taste, but in its own way an original and exquisite dish.