INSTRUCTIONS AND PROPHECIES OF THE Blessed MOTHER ALIPIA GOLOSEEVSKY, Kyiv...
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 delicious salad from chicken stomachs. The finished salad is a little spicy, but very tasty. Let's try to cook soon!
Chicken gizzard salad recipe with photo
Kitchen utensils and appliances: salad bowl, cutting board, knife, handy 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. Peel 2 carrots and grate it 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 a beautiful dish, after decorating it with lettuce leaves or sprigs of greens. The salad is so nutritious that it can be served as an independent dish with pita bread 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 in 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 serve in such a way that I would like to eat the finished dish first with my eyes. But in pursuit of ideal 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, you get a 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.
A quick and tasty snack for beer is obtained if fried. And for all the hostesses who have an indispensable kitchen assistant in the form of a multicooker at hand, I suggest trying to cook. You can prepare a hearty and tasty dish, spending quite a bit of time and effort on it.
It often happens that we do not even suspect how more than one culinary masterpiece can be prepared from such an unpopular and cheap ingredient. 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. Enjoy your meal!
All recipes for salads with stomachs have been used more than once for cooking. They refer to salad recipes. Perhaps you will find recipes for salads with bird stomachs useful. Also pay attention to the recipes of salads with dressing collected from us.
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. You will need: chicken stomachs - 1 kg, carrots - 2 pcs., onions - 1 pc., boiled egg - 4 pcs., mayonnaise - 200 g, salt, green and purple basil
Step by step video recipe
Boil chicken stomachs and cut into strips. Saute carrots and onions golden brown. Cucumbers cut into strips. Mix everything, season with mayonnaise, salt and pepper. You will need: 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. You will need: 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. Wok pan (or any other, but with high sides) warm with k. Required: Chicken stomachs - 600-800 gr., Onions - 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, eg.
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 flipping through some glossy magazine and saw this unusual way 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.
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 soft (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 stomachs are an affordable, inexpensive product for everyone. Skillful housewives very successfully use it for cooking various dishes, salads are among them.
Salad with chicken stomachs It turns out satisfying due to the content of protein in them. In addition, it is tasty and light. The dish can be considered quite universal. It plays the role of an addition to the meal, acts as a full lunch or a light dinner. Depending on the ingredients, it can be everyday or festive.
Salad with chicken stomachs - preparing food and dishes
Experienced housewives do an excellent job with such a product, making chicken stomachs tender and fragrant. But young people, unfortunately, often refuse to use them in dishes, considering them tasteless, tough.
In order for a salad with chicken stomachs to be a success, it is important to carefully prepare these ventricles. How to do it right, we will tell.
Start by thoroughly washing them, removing the fat on the surface.
Then fill the stomachs with water, salt, add a whole head of peeled onion, spices.
Boil, making the fire medium, you need at least an hour. Check for readiness - they should be soft. If not, continue cooking for another half an hour until you reach the desired result.
The stomachs brought to readiness can only be cooled, cut into cubes or strips and prepare a salad with chicken stomachs.
Salad recipes with chicken stomachs:
Recipe 1: Salad with chicken stomachs
A simple set of products is used, and the result is a nutritious, satisfying and tender salad. Try it, you will definitely like it. Feel free to experiment: you can add, for example, green apple, bell pepper Or a piece of pineapple.
Required Ingredients:
- chicken stomachs (0.5 kg);
- one carrot;
- green onions (bunch);
- eggs (4 pieces);
- mayonnaise (for dressing);
- ground black pepper.
Cooking method:
Grind raw carrots - grate.
Boiled chicken stomachs cut into strips.
Boil the eggs, as usual in a salad - hard boiled, chop with a knife.
green onion chop, salt and mash to make it juicy.
Mix all the ingredients, pepper, season with mayonnaise. You can very successfully replace it with sour cream.
Salad with chicken stomachs, quick to prepare, ready. It is good and freshly cooked, and a little infused.
Recipe 2: Salad with chicken stomachs and mushrooms (champignons)
Thanks to the source of protein - chicken ventricles and mushrooms, it turns out to be satisfying, and pickles make its taste more piquant and less cloying. As a result, you will get an appetizing and hearty salad with chicken stomachs, which can serve as a light lunch or a hearty dinner.
Required Ingredients:
- mushrooms (200 g);
- the same number of chicken stomachs;
- pickled cucumbers (medium size - 3 pieces);
- one onion;
- sour cream or mayonnaise (for dressing).
Cooking method:
Boil and cool the stomachs.
Boil the mushrooms: put them for five minutes in boiling water.
Cut the chicken stomachs and mushrooms. The shape of the cut is according to your desire.
Cut the onion, preferably into thin half rings, and pickles into cubes.
It remains only to mix all the ingredients, add salt, pepper, season them with sour cream or mayonnaise. That's it - salad with chicken stomachs can be served.
Recipe 3: Salad with chicken gizzards and cilantro
Another option a simple salad using chicken stomachs. This time - for lovers of cilantro and spicy Korean salads. Monosodium glutamate can also be added to the sauce.
Required Ingredients:
- chicken stomachs (0.5 kg);
- potatoes (3 pieces of medium size);
- a bunch of cilantro;
- three tablespoons of soy sauce, vegetable oil and vinegar (6%);
- garlic (3 cloves).
Add to taste:
- ground red pepper;
- basil.
Cooking method:
Boil chicken stomachs as suggested at the beginning of the article. Cooled stomachs cut into strips.
Chop the onion - cut it into thin rings, fry together with chopped stomachs in a pan. Use for frying vegetable oil.
Cut potatoes into strips, dip into boiling water. Boil for four minutes, no more. After that, drain in a colander, rinse with running water, dry on a paper towel.
Chop the garlic, pour it soy sauce, vinegar, add basil, salt, sugar, pepper. Now there is something to fill your salad with chicken stomachs.
It's time to remember about cilantro. It should be chopped and added to all other ingredients. Mix, season with garlic sauce. The dish will become tastier if it stays in the refrigerator for three hours - all the ingredients will have time to soak up the spicy garlic-soy sauce during this time.
Recipe 4: Salad with chicken stomachs and fresh vegetables
You can cook at any time of the year, but in the summer it is especially relevant - fresh vegetables are always at hand, and a kilogram of chicken stomachs will noticeably add nutrition to the salad. Great recipe for a picnic.
Required Ingredients:
- chicken stomachs (one kg);
- carrots, cucumber, bell pepper (everything large, one at a time);
- three bulbs;
- wine vinegar (100 ml);
- another 100 ml - vegetable oil;
- the same amount - soy sauce, lemon juice;
- garlic (4 large cloves);
- chili pepper - to taste;
- sugar (3 tablespoons).
Cooking method:
Boil the stomachs, cool, cut into strips.
Peel carrots, onions.
Cut the pepper in half, remove the core.
Using a Korean carrot grater or a knife, turn cucumber, pepper, carrot into thin straws.
Cut the onion into half rings, making them as thin as possible.
Place all ingredients in one bowl, mix.
Salad with chicken stomachs is almost ready, it remains to prepare the marinade.
Grind the garlic with a press.
Add sugar to soy sauce. Keep on fire, let it thicken slightly.
Put garlic, chili pepper there, pour vegetable oil, lemon juice, wine vinegar.
Bring to a boil, remove the chili pepper from the marinade.
Pour salad over them, let it stand for a while, imbued with taste and aroma.
Salad with chicken stomachs - secrets and tips from the best chefs
You will get delicious only that salad with chicken stomachs, which is made from chilled, not frozen, stomachs. Unfortunately, the shelf life of such a product is quite small - two days, no more. Therefore, pay attention to their appearance, do not hesitate to touch them and even smell them. They are allowed to be slightly damp, but not slippery. Refuse to buy if you feel an unpleasant sour smell. Fresh chicken stomachs should only have a pleasant, slightly sweet aroma. They should not be soft, flabby to the touch. Fresh stomachs are elastic.
If you decide to use frozen chicken stomachs, defrost them gradually by placing them overnight on the bottom shelf of the refrigerator. By defrosting this way, you will retain more taste and nutritional qualities.
The stomachs will be more tender if, before cooking, already thoroughly cleaned and washed, they lie in cool water for about three hours.
Before cooking, carefully inspect each stomach for yellowish bile smudges. If there are, be sure to carefully cut them off with a knife. Even a little bile will spoil your salad, it will turn out to be bitter.
Inspect the inner surface of the stomachs - there may be remnants of the film. Though ethnoscience and ascribes to her medicinal properties, in a salad, you don’t need it.
You can cook a delicious and satisfying salad with chicken ventricles, even if you have only 200-300 g of this meat product. Men like this dish more, as it includes all their favorite ingredients: meat, pickled cucumbers and onions.
If you are going on a picnic, you can make a preparation of this salad and put it in containers, and season with mayonnaise upon arrival at the resting place. Instead of pickled cucumbers, you can use pickled green tomatoes, capers, etc., and instead of ventricles - chicken hearts. Be sure to add fresh herbs to the dish: dill, parsley, green onions.
Ingredients
- 250 g chicken ventricles
- 2-3 pickled cucumbers
- 0.5 pcs. onion
- salt and fresh herbs taste
- 1.5 st. l. mayonnaise
Cooking
1. Rinse the chicken ventricles in water and clean off all the dirt from them with a knife, and then rinse again. Put in a saucepan or cauldron, fill with water and salt to taste. We place the container on the stove and boil the ventricles for about 1 hour at moderate heat, removing the resulting foam with a slotted spoon. The ventricles are a very dense product and that is why their cooking time is quite long. After boiling the ventricles, pour into a colander and cool under cold water. Shake off excess moisture.
2. Cut the boiled ventricles into medium pieces, pouring the cut into a salad bowl.
3. Pickled cucumbers are also chilled from excess marinade and cut into medium cubes, slices, pouring them into a salad bowl.
4. Pour half of the peeled and washed onion with boiling water for 5-10 minutes so that the vegetable gives up its bitterness to the liquid. Then cut the onion into half rings and put in a salad bowl along with chopped washed greens. Salt to taste.
A variety of chicken offal can be used for cooking delicious snacks. For example, stomachs. They go well with vegetables, mushrooms, canned food. Salads from chicken stomachs are perfect even for a festive table.
Simple salad of boiled chicken gizzards
Ingredients: half a kilo of offal, 2 onions, 2 carrots, 2 barrel pickled cucumbers, a jar of brain peas, salt, a mixture of peppers, light mayonnaise.
- The stomachs are boiled in salt water, then cooled and cut into strips.
- Randomly chopped fresh vegetables are sautéed in vegetable oil.
- The offal is combined with the cooled roast. Cubes of pickled cucumbers, peas without marinade are added to the bowl.
It remains to fill the appetizer with mayonnaise with salt and a mixture of peppers.
Korean cooking recipe
Ingredients: a pound of chicken stomachs, 2 white onions, salt, a pinch of ground paprika and coriander, a large carrot, half a glass of table vinegar, 7-8 peas of allspice, 6 large spoons of refined oil, 1 large spoon of soy sauce without additives.
- Offal is cooked until soft. A couple of minutes before the end of cooking, peppercorns are added to the water. Next, they cool down. Be sure to remove them from the broth, otherwise they will absorb too much liquid during the cooling process.
- The onion is cut into the thinnest rings and poured with vinegar for 12-15 minutes. Next, the vegetable leans back into a colander.
- Carrots are chopped with a Korean grater. Cooled by-products are cut into slices.
- All prepared products are laid out in one dish. They are poured with soy sauce, sprinkled with paprika and coriander.
- Refined oil heated in a frying pan is poured on top.
After thorough mixing, Korean-style chicken stomach salad will be infused for at least 2 hours. Then you can take a sample from the treat. If necessary, the snack is salted.
Spicy appetizer with pickled onions
Ingredients: 280 g of offal, 4 pre-boiled hard-boiled eggs, 170 g of salad white onions, large carrots, vinegar, salt, mayonnaise.
- The onion is thinly cut into half rings and poured with a mixture of filtered water and table vinegar in equal proportions. The vegetable is left for 10-12 minutes.
- Next, half-rings of onion recline on a sieve. After draining the marinade, they are combined with carrots, grated on a coarse grater.
- Chicken offal is boiled until soft in salted boiling water. After cooling, they are cut into slices.
- Eggs are crushed into miniature cubes.
- Prepared components are connected.
