Chicken stomach salad: recipes of unpaired snacks. Chicken Stomach Salads

Chicken sub-products are no less useful than poultry meat. Chicken stomachs contain a lot of protein and other essential substances, have low calorie content and can be the basis for a variety of dishes. Some inexperienced hostesses ignore this product, considering it hard and tasteless. In fact, it all depends on the ability to prepare it correctly. Chicken stomach can be juicy and soft, they are good and hot, and cold, well combined with vegetables and mushrooms. Salads of them come out with satisfying, possessing a piquant flavor. They can be prepared not only for family dinner, but also to the holiday table.

Features of cooking

It is impossible to prepare a delicious chicken stomach salad if you don't know a few moments:

• For salads, it is better to choose chicken stomachs that have not been frost. When thawing, the product loses part of the fluid, which becomes less juicy. If you still decided to take a snack from frozen offal, let them exhale in the refrigerator, without a sharp drop of temperatures, then their structure will continue almost unchanged.
• Choose for salad only fresh and high-quality ingredients. This is especially true of chicken stomachs. If they have an unpleasant smell, slippery or soft to the touch, then the purchase will have to refuse.
• Chicken stomachs need careful preliminary preparation. Little to wash them well - you also need to cut the fat areas, remove the fragments of the film if they are. Special attention should be paid to the removal of bile. Be sure to inspect the stomach, even if you purchased them in the shop cleaned. If you find the yellow-green film on some specimens, it is not enough to clean it - it's better to cut. If there will be a little piece of bile in the salad, the dish will be irreparable spoiled.
• Cheese chicken stomachs need no less than an hour, better than half, until they become completely soft. For fragrance in a saucepan, it will not prevent the bulb, carrots, bay leaf and other spices. Solit product need shortly before its readiness.
• If the peeled stomachs are twisted for 2 hours in cold water, they boil faster, will turn out to be more tender.
• Chicken stomachs and other heat treatment products, when connected to the remaining salad ingredients, it is necessary to cool to room temperature. Otherwise, the appetizer will quickly deteriorate.
• Often salads made of chicken stomachs are charged with mayonnaise, healthy food supporters can replace it with sour cream, mixed with a small amount of mustard dining room.

The taste of salad of chicken stomach depends not only on the composition, but also from the technology of cooking dishes. Observing instructions accompanying the selected recipe, you cook a snack, the organoleptic qualities of which you will not disappoint.

Simple recipe for salad of chicken ventricles, eggs and carrots

• chicken stomachs - 0.5 kg;
• chicken egg - 4 pcs.;
• carrot - 150 g;
• green onions - 100 g;
• salt, pepper, mayonnaise - to taste.

Cooking method:

• Chicken stomachs thoroughly rinse, lean until soft, beat into the colander, let them cool and dry.
• Carrots wash, weld in uniform, cool and clean.
• Cut the eggs screwed, put the cold water under the stream. When they are cooled, remove the shell from them.
• All prepared products do the cubes of the same size. What they will be smaller, the exquisitive appetizer will look like, the taste of it will also benefit.
• Put the crushed ingredients in a bowl.
• Wash, smooth off the water and dry the napkin green onions. Finely chop it with a knife and add to the rest of the components.
• Sung and pepper in taste, make mayonnaise.

If instead of boiled carrots use Korean, the snack will acquire a spicy taste. Green onions in this case it is advisable to replace the repressed.

Puff chicken stomach salad with mushrooms and cheese

• chicken stomachs - 0.5 kg;
• fresh champignons - 0.4 kg;
• solid cheese - 150 g;
• onions - 100 g;
• chicken egg - 4 pcs.;
• carrots - 0.2 kg;
• potatoes - 0.3 kg;
• mayonnaise, vegetable oil - how much will go.

Cooking method:

• Boil carrots and potatoes. When vegetables are cooled, clean them, soda separately. Put potatoes on the bottom of the Saladka, stick, salute, smear by mayonnaise.
• Chicken stomachs lean until soft, cool, finely cut. Sweep and pepper, lay out on potatoes.
• Pour the stomachs by mayonnaise, put carrots on them, cover the sauce layer.
• Wash mushrooms, dry the napkin, cut the plates.
• Clean and small pieces cut down onions.
• Mushrooms and onions fry in vegetable oil. It is necessary to prepare them until liquid evaporates from the frying pan.
• When the mushrooms are cooled, lay them on carrots.
• Clawed boosted eggs cool down under the jet of cold water, clean, soda.
• Mushrooms Cover the mesh from mayonnaise, put eggs on them, lubricate them with sauce.
• Finely soda cheese, sprinkle a salad.

The alternating layers look beautiful, thanks to this, the salad becomes especially appetizing. Such a snack can be decorated with a festive table. Guests will certainly be satisfied with these satisfying and tasty treats.

Salad of chicken ventricles and canned champignons

• canned champignons - 0.3 kg;
• chicken stomachs - 0.5 kg;
• marinated cucumbers - 0.25 kg;
• onions - 100 g;
• pepper, sour cream - to taste.

Cooking method:

• Boil the chicken offal before the softness, wait when they are cool. Cut into small stripes, fold into the mixing container.
• Marinated cucumbers cut straw, send to the stomachs.
• Onions cleanse, cut the rings with thin halves. If the bulb is large, it is possible to cut twice the smallest.
• Put onions to the sub-products and cucumbers, pepper. It is not necessary to salt, as pickled cucumbers contain a lot of salt.
• Open the jar with champignons, fold on the colander. If the mushrooms are integers, cut them with plates.
• Add mushrooms to the rest of the ingredients, mix.
• Salad salad sour cream.

To obtain a more piquant taste, sour cream in this recipe can be replaced by mayonnaise.

Chicken Stomach and Fresh Vegetables Salad

• chicken stomachs - 1 kg;
• carrots - 0.2 kg;
• bulgarian pepper - 0.2 kg;
• fresh cucumber - 0.2 kg;
• onions - 0.3 kg;
• garlic - 4 teeth;
• chili pepper - to taste;
• sugar - 20 g;
• grape vinegar (6 percent) - 50 ml;
• lemon juice - 50 ml;
• vegetable oil - 50 ml;
• soy sauce - 50 ml;
• salt, pepper, fresh greens - to taste.

Cooking method:

• Prepared chicken stomachs lean until soft, lean on the colander. When the offal is cooled, cut them with their plates, put in a large bowl.
• Onions Clean, cut into thin half rings or quarters of the rings.
• Grape vinegar mix with sugar and soy sauce, lower the bow into this mixture and leave a quarter of an hour.
• Clean carrots, dry with a paper towel. Grind on a grater intended for the preparation of Korean salads. If this device does not exist in the house, you can use a regular grater with large holes. Put the crushed carrot to chicken offal.
• Wash the cucumbers, cut the tips in the fruit. Cut the vegetables with straws, connect with other ingredients.
• Bulgarian pepper, waving and busting with a napkin, clean from seeds, at the same time removing the fruit. Fuck straw straw, send to a bowl with other ingredients.
• Press the pickled onions, add to the stomachs and crushed vegetables.
• Garlic skip through the press.
• Acute pepper wash, clean from seeds and membranes. Cut a small piece and choose as much as possible with a knife, connect with garlic.
• Add oil and lemon juice, mix.
• Come in the resulting sauce sauce.

Salad on this recipe is sharp, resembles Korean dishes. Adding coriander and ground pepper, you will strengthen the similarity. If you prefer a milder taste, garlic and pepper take smaller.

Video: A simple and tasty salad of chicken ventricles. Recipe for Holiday

How to decorate chicken stomach salad

Meat sub-products are usually not considered delicacies, but chicken stomach salads are so tasty that they are not ashamed to file a festive table. You just need to take care of decorating a snack. You can offer several simple options for its design.

• Salad of chicken stomachs can be made puff, posing products inside the culinary hoop, and then remove it. Then he will have a cake shape.
• When serving, salad can be laid on plates using special molds or canning cans without the bottom. You can do so with a snack, even if it is not a puff.
• For decorating salad from chicken stomachs, you can use flowers from products included in its composition. Vegetables are cut by thin plates. One plate is rolled into the tube, others are going around her like petals. From tomatoes, eggs, radish you can make flowers of another form, for this it is enough to cut them in half and make a slot in the form of a zigzag around the perimeter.
• On the surface of the salad, you can depict the inscriptions or other patterns. They look good on a monophonic background, for this salad sprinkled with grated cheese or eggs. For images of patterns and inscriptions, crushed peppers, olives or other products having a saturated color are served.

If you do not have time to decorate a snack, put it on the salad leaves, put the branch of dill and parsley on top. Thanks to this, the salad will acquire a more refined view.

Salads from chicken ventricles are obtained by the same satisfying as meat, they have a pleasant taste and low energy value, but cost cheaper. Having spent quite a few strength to decorate such a snack, it can be submitted to a festive table. The time spent on the preparation of stomachs is worth the result.

Modern women have long come to the soul, economical and easy to prepare chicken stomach salad. It is impressive with a rich taste, a pleasant aroma. Will not work to turn this dish in the festive. It is enough to decorate a salad a little, take more than greenery, pour the olive on top with olives and put rings from the coat of carrot. It is wonderful that it is a hot salad, so it can be easily used as a main dish. Salad will take a worthy place at dinner, dinner, will allow everyone to enjoy, get a great charge of cheerfulness for the whole day, to supply the body with a good complex of vitamins, valuable trace elements.

For cooking you will need not such a large set of products. It is imperative to take fresh chicken stomachs. Hold them special attention, as they are in a basic product salad. They need to be purchased only in a reliable store, be sure to make sure that they are fresh. The smell should be pleasant, without sharp notch. Then the stomach should be cleaned, after tapping, washed under running water. Also be poisoned by Bulgarian peppers of different colors, white onions and carrots. Well, if you take for refueling mayonnaise with olive oil, fresh garlic. It will be necessary to boil potatoes, eggs.

In our recipe, fried mushrooms are put in salad. Interestingly, some cooks have already noticed that the mushrooms are perfectly combined with stomachs. So tells about the preparation of the dish, one of the cooks of the Moscow cafe. "I often do for our customers salad of chicken stomachs. It enjoys very popular, because people are always with great pleasure ordered precious salads, and the dish with chicken stomachs is distinguished by primary taste. Mushrooms in the salad fit perfectly. I definitely put them in large quantities, pre-roasting with the left in olive oil without smell. Oils must be pouring smaller. If there is a need, I just add a little driver into a frying pan. Mushrooms from this becomes only juicy, fragrant. "

Understand the greens of different types. It can be decorated with a salad from above, put it on the bottom of the dish in the form of a fluffy fresh pad. The salad of chicken stomachs everyone will have to do! And the stomachs will firmly enter your everyday menu. They have an exquisite taste, resemble a tongue or expensive ham, both a thin flavor bouquet and a consistency.

Create our masterpiece. Recipe for cooking chicken stomach dishes

Now it's time to prepare our salad. Be sure to remember, write down not only the dish algorithm itself, but also all useful tips, recommendations. If you know all the nuances, make salad delicious will not be difficult! Begin!

1. First, we need to do chicken stomachs. Look for them only in the outlets that use your unconditional trust. Excellent if it is fresh chilled stomachs. A good option is to acquire stomachs in stores where there is own production, and the cooks themselves will gut the chicken and get the stomach. Here at such vending points most likely to find stomachs that literally just reached out of the chicken. Choose the stomachs with a good smell, uniformly tint. At home you will need to turn out and clean each stomach. There may be different small pebbles, sand, blades. Then rinse the stomach under running water. Everything! You can send the stomachs in the saucepan. Water slightly salted. Boil the stomach completely, without cutting, until complete readiness.
2. Now it is worth taking for mushrooms. You can cook for frying and processing the peppers along with mushrooms, onions and carrots. We do everything in turn. So mushrooms. You should take large champignons. Cut them enough small pieces, but do not make them thin. Each piece should be equal to the thickness of the mushroom itself. Let it be better to be some ridiculous squares than accurate, but too thin plates. The fact is that mushrooms must preserve a juiciness, a pleasant aroma and a rich taste. If you devour them excessively subtle, after the roast they will become just tasteless, or lose most of your rich taste bouquet. When the mushrooms are already cut, you need to prepare a frying pan. First hear it, and then pour a bit of olive oil without odor. Some hostesses are used to fry the creamy oil, but it is necessary to remember that it significantly increases calorie and fatty dishes. Fry mushrooms should not be long. They must acquire a golden shade, change the consistency. As soon as you felt that they were already processed, the skillet should be removed from the stove. Peressed mushrooms lose their charm and are no longer able to decorate chicken stomach salad. Please note: if you want to get the most multifaceted flavor bouquet, it is worth frying mushrooms along with white onions. Its too should not cut with excessively thin plates. The bow should be felt in the salad.



3. You can put cooking chicken eggs. It is advisable to take the chicken eggs of the first or top grade. Remember that the maximum number of vitamins, valuable substances is contained in them. In addition, such eggs are noticeably tastier. In no case do not allow the digestion of the testicles! If they become "rubber", it will not affect the dish in general. Eggs boiled twisting a maximum of 10 minutes.



4. Now it's time to take for vegetables. Take Bulgarian peppers of different colors. You need to find a major one, but it is real, and not genetically modified peppers. They must be a uniform shade, without specks and dents, scratches and pulp. Excellent if you manage to find Bulgarian peppers of domestic origin, albeit greenhouses. They are more natural. Cut the pits with narrow long stripes.
5. Put cooking potatoes. Choose high-quality potatoes on which there is no dents and scratches, damage. Potatoes should be dense. Young potatoes will fit perfectly at this salad. If you want to spend on cooking less time, save potatoes, usually cut with skin in large quantities, boil it directly in the peel. Only then you will need to remove the skin, and potatoes pour oil and sprinkle with fresh greens. This will help to give her a particularly saturated fragrance, enrich her taste. You need to cook potatoes until ready, but not weld. With the help of a fork, you can easily check whether potatoes will soon be removed from the fire.



6. Carrot Choose medium sized. For four portions of salad, there are enough two carrots. Look for a good quality vegetables. Small scratches can be patient, as we still will heat vegetables thermally processing. Cut carrots with thin long stripes. It should be a fairly spectacular straw. Remember that thin strips should not break when frying, so you do not need to cut carrots with transparent slices.



7. The bulbs are enough one if it is large. Cut the bow finely, but before that, remove all the filled layers. We only need a juicy bow. It should be fragrant, have a rather sharp taste and smell. The blue bow here does not fit at all, as we need it to fry, and it must preserve the bright taste and aroma. Onions should be cut by pieces or half rings of medium thickness.
8. Now it's time to fry our vegetables. Send on beam with carrots and peppers into a rather deep frying pan so that it is more convenient to mix this mass. Pay attention to one nuance: you will need to interfere and separate the lot from the bottom and the walls very carefully, with the help of a thin wooden spatula, so that your beautiful strips of the perfume and straw from the carrot are damaged, did not crumble into pieces. In the vegetables you can add some peppers, salt. For a long time to keep the vegetable mass on the plate is not needed. It is enough to wait when it starts soften and straw straws from carrots. This means that your vegetables are completely ready. It's time to remove them from the slab and cover the lid so that they are still a little more.
9. Eggs already welded? Then it is necessary to cut them with a knife or smash with a fork. The main thing is not to crush the egg mass, do not deprive its specific airiness. Your Salaptic puff will give the eggs.



10. When chicken stomachs are boiled, they will need to cut into pieces of medium sized. It is advisable not to cut them too small because they should be well felt in the dish. This is what one hostess noticed: "My loved ones, friends, almost everyone who tries salad, can never immediately determine what a miracle has become the basis for him. Someone believes that it is expensive ham, and others begin to assure that this is a language. Yes, I am definitely pleased to hear it. Chicken ventricles really resemble ham and language, while they are incomparably cheaper, attract ease of preparation and economy. But you need to cut them with the mind. Once I missed the stomach too small, because of which they were practically lost in the salad. They were eclipsed by mushrooms, and the stomach themselves somehow "disguised" under mushrooms. Understatell the larger. The main thing is that the piece is well put on the plug, it was not necessary to cut it, bite off from him. "



11. Now it's time to lay out greens on the bottom of the Saladka. We use chopped parsley and lettuce leaves. Send eggs with potatoes from above. Then there must be mushrooms with vegetables and chicken stomachs. Some larger pieces of pepper are easy to lay out on top of salad to decorate it in this way. In the role of refueling, you can use mayonnaise with the addition of olive oil and coarse garlic. Many prefer to serve refueling separately. And the salad itself is to pour a mixture of olive oil without smell and a small amount of balsamic vinegar.

Our salad is completely ready! Enjoy your meal!

Today there are many different salads, the main component of which is the usual white or dark meat. But if you want to make an unusual dish, then we offer such a product to replace with chicken ventricles. This solution will allow you to save a little on the purchase of products. This is due to the fact that the meat is noticeably more expensive than ordinary sub-products. Moreover, thanks to this ingredient, you can diversify your desk and surprise guests.

Chicken stomach salad: step-by-step recipe

As mentioned above, such a dish can be done using various ingredients. We decided to present you the easiest and most affordable method, which involves the use of such products as:

• bulbs Salad Refined - 2 pcs.;
• carrot medium juicy - 2 pcs.;
• marinated or pickle cucumbers - 2 pcs.;
• maisonist of average calorie content - 120 g;
• green canned peas - 1 standard jar;
• vegetable deodorized oil - apply for roast;
• salt and crushed black pepper - use at discretion.

Preparation of by-products

Before making a chicken stomach salad, it is required to process all the ingredients alternately. To begin with, you should wash the acquired by the subprodukt, and then clean it from unnecessary veins and films. After that, the stomach should be boiled in water (salty) to full softness. It can take about 40-55 minutes.

Then the sub-product must be removed from the broth and cool. So that the chicken stomach salad is gentle and beautiful, the boiled ingredient should be cut into a thin straw.

Processing the remaining ingredients

After the main component of lettuce is prepared, it should be proceeding for vegetables processing. The bulbs need to be cleaned and cut into thin half rings, and the carrot is choking straw or grate on a special Korean grater. As for pickled or salted cucumbers, they are only required to chop the knife to small cubes.

Passer products

To get a juicy and fragrant chicken stomach salad, bulbs and carrots need to be spastered on deodorized oil. It follows to fry the ingredients until they become golden and soft. At the end of the heat processing, these components are required to be twisted with pepper and salt.

We form a dish

Chicken stomach salad, whose recipe we consider is quite simple. To do this, the mutunitous subprodukt must be put in a deep bowl, and then send salted or pickled cucumbers there, passerized bulbs and carrots, as well as canned peas (green), devoid of liquid. After that, the ingredients are required to refuel medium calorie mayonnaise and mix well.

Proper supply of salad to the dining table

After the chicken stomach salad is refused, it is required to immediately be presented to dinner. It should be noted that due to the combination of orange carrots and green cucumbers with a peas ready-made dish looks very beautiful and festive. Moreover, the taste of such salad is obtained very gentle and saturated.

Delicious Korean Salad: Step-by-Step Recipe

Chicken stomachs (salad with them is very satisfying and fragrant) for such a dish it is better to buy in frozen and already purified. Although the heat treatment is still recommended to additionally wash and remove all sorts of films.

So, to make a sharp Korean salad of chicken stomachs, we will need:

• chicken ventricles - about 500 g;
• bulbs Salad Reflidge - 2 pcs;
• carrot medium juicy - 1 pc.;
• soy sauce - a large full spoon;
• lovers leaflets - 1 pc.;
• vinegar table (it is better to take 6% or 9%) - approximately ½ cup;
• oil deodorized sunflower - about 5 large spoons;
• pepper fragrant - about 7 peas;
• ground pepper red and coriander - on a small spoon;
• salt median iodized - apply at discretion.

Preparation of by-products

How should Korean salad do? Chicken stomachs for the presented dish need to defrost, slip and clean from films. After that, the sub-product is required to lay out in boiling salt water and boil until it becomes soft. And for ¼ hour before turning off the stove to the ventricles, it is recommended to add pepper peas and lavruk.

After the sub-product is ready, it must be removed and cool. Next, the ventricles are required to cut very thin straw and leave aside.

Processing vegetables

To make an acute salad with the use of chicken ventricles, it is necessary to clean the onions of the onions, and then cut into them with semirings and soak in the table vinegar (on the ¼ hour). After the specified time, the vegetable should be well blocked. After that, it is required to learn it on the sieve and, having shook heavily, deprive the moisture.

Also in Korean salad, it is necessary to add crude carrots. It must be cleaned, and then grate on a special grater in the form of thin and long strips.

The formation process

To form a delicious and sharp Korean dish, chicken ventricles should be postponed in deep dishes, and then add a marked carrot and pickled onion in the vinegar of the bulbs. After that, the components need to be twisted with soy sauce, salt, hammer coriander and pepper. Next, it is necessary to pour sunflower oil in the pan and split it strongly. After that, vegetable fat, it is necessary to join the entire salad, mix it well and leave it in the refrigeration chamber for several hours.

Serve a delicious Korean salad for dinner

After the dish with chicken ventricles is well cooled, it should be immediately submitted to the table, after having stirred a large spoon. Such a salad must be presented to dinner with bread or pita. It should be especially noted that it is not recommended to use it to those who have problems with the gastrointestinal bodies. After all, Korean salad is very sharp and can easily cause aggravation of chronic diseases.

Chicken stomachs - the product is delicious, inexpensive and sold everywhere. If you can apply to contact him correctly, you can cook a lot of delicious dishes, which will enjoy everything, for example, salad.

Salad with chicken stomachs can be both an addition to the meal, and act as a lunch or light dinner. Sour from the protein contained in the ventricles, but at the same time light, being a salad, this dish is universally and can also be served on both everyday and festive table. The main thing is to properly prepare ventricles.

The main problem is in the preparation of chicken ventricles - they need to be able to prepare so that they come with soft. To do this, cook them at least 1-1.5 hours, checking for readiness periodically. Water should be salted, you can add spices, a whole purified bulb.

Recipe first: Simple salad with chicken ventricles

It will take: 500g chicken ventricles, 3 bulbs, 2-3 carrots, 3 tbsp. Sour cream, salt, pepper.

How to prepare a simple salad with chicken ventricles.

It should be rinsed, clean the stomachs from the shells, if they were purchased crude. Onions and carrots clean, cut out not too small, pour cold water in a saucepan, on slow fire to boil the stomachs until soft, vegetables to pass until soft oil with a small amount of oil. Finished stomachs and onions with carrots to connect, fill sour cream, pepper and salt, mix, apply a warm salad.

You can pass onions to pass, and boil carrots and cut - try to make a salad in different ways. You can also add cheese, other vegetables, including fresh, uncruited.

Chicken ventricles are often called navels - but the essence, of course, is still alone - this is a delicious and universal product.

Recipe Two: Salad with chicken stomachs and vegetables with lemon dressing

It will take:

300g chicken stomachs, 2 medium cucumbers, 1 carrots and a bully, 1 bunch of green onions, ¼ lemon (juice), kinza.

How to prepare a salad with chicken stomachs and vegetables.

Poligrants cut onions, chop the green onions. Cut the carrot long straw or rub on the grater, also cut the cucumbers. Chicken stomach prepare, fry on a small amount of oil, add onions, pour a little water and put out, then add carrots and stew until soft, give cool, combine with green onions, crawled kinse seeds, peep and salt, pour lemon juice, mix the salad and Remove half an hour before serving in the refrigerator.

Filling for salads with chicken ventricles, as well as for any other salads you can choose yourself: it may be lemon juice, as in the recipe above, as well as a mixture with olive or other oil, sour cream, mayonnaise.

Recipe Three: Chicken Stomachs and Mushrooms Salad

It will take:

by 200g champignons and chicken ventricles, 2-3 salted cucumber, 1 bulbs, mayonnaise / sour cream, pepper, salt.

How to prepare a salad with chicken stomachs and mushrooms.

Stomach rinse, boil to softness, then cool and cut into a straw, chopped onions by half rings, to boil the mushrooms, putting on 5min in boiling water, then cut into a small one. Small cubes cut cucumbers, connect with cooled mushrooms, stomachs, onions, peep, salt, fill sour cream and mix the salad.

But the next salad is obtained not only extremely tasty, but also very useful thanks to the presence of an apple and celery in the recipe.

Recipe Fourth: Chicken Stomach Salad with Avocado and Apple

It will take:

100g chicken ventricles, 4-5 sheets of lettuce, 3-4 dried tomatoes, 1 green sour sweet apple and avocado, 1 tbsp. Lemon juice.

How to prepare a salad with chicken stomachs, avocado and an apple.

Boil to the soft state of the stomach, dry, cut into halves or quarters. Rinse and dry lettuce leaves, put them on the dish. Slim cut apple, sprinkle with lemon juice, lay out on the leaves of lettuce, top above the stomachs, sliced \u200b\u200bdried tomatoes. Pipe products, spill, pour vegetable oil.

And yet, from the entire variety of saladics, which can be cooked with chicken navel, especially the sharp options for the Korean manner are especially allocated - for some reason, such salads with this product were loved by our coils most.

Recipe Fifth: Husty Salad with Chicken Stomachs and Vegetables

It will take:

1 kg of chicken stomachs, 3 bulbs, 1 large carrots and cucumbers, by ½ Bulgarian red and green pepper, bay leaf, fragrant pepper, marinade - 100ml lemon juice, soy sauce, wine vinegar, vegetable oil, 2-4 garlic cloves , 2-3 tbsp. Sugar, red chili pepper.

How to prepare a sharp salad with chicken stomachs.

Washing stomachs cleaned from films and fat, boil, adding a laurel and fragrant pepper into the water, to soft, dry and give cool. Clear onions, carrots, prepare halves of peppers. Cut into a thin straw carrot, pepper and cucumber, you can use a grain for Korean carrots, chopped onions with half rings. Cut the stomach straw, combine with the rest of the products. Skip through the press garlic for marinade, mix soy sauce with sugar, to the easy thickening to respect, put garlic and the remaining marinade ingredients, bring to a boil, try to taste - add if you need to drink lemon or sugar to taste, pour the marinade salad, remove the sharp Pickpit chili if it was used to prepare marinade.

The last recipe salad is reminiscent of the fourth, but it is preparing a little differently - in the so-called Korean version.

Sixth Recipe: Korean Salad with Chicken Stomachs, Apple and Celery

It will take:

500g chicken stomachs, 1-2 celery stems, 1 sweet peppers, a small kochan of the Beijing cabbage, apple green, carrots and a bulb, on ½ cup of soy sauce and vegetable oil, 2 tbsp. Sugar and vinegar 9%, 1 tbsp. Korean seasoning (coriander + ground black and red pepper), salt.

How to cook a Korean salad with chicken stomachs and celery.

Before soft boil the stomach, cut into a straw apple, cabbage, carrots, celery, sweet pepper and onions. Sliced \u200b\u200bproducts to connect, sprinkle with sugar, mix and wait for the release of juice to merge. Put into vegetables chopped straw stomachs. In the pan, split the oil with spices, sharp pepper and garlic, pour salad, immediately pour the soy sauce and vinegar, salt, 1h insist the salad in the refrigerator before serving.

Prepare any of the proposed options of salads withchicken ventricles , You can apply such a snack both on a plain lunch or dinner and a festive table. Try, and you will definitely like such wonderful salads!

No triumph is without a grand feast. What do not prepare the hostess to surprise guests with culinary delights! Salads remain constantly supplementing any table. For a variety you can prepare a salad of chicken stomachs. Manifest a fantasy and a little patience, and a new culinary creation will appear.

Tasty, appetizing and easy!

For the diversity of the home menu, you can prepare a salad with chicken and carrots salad. It's easy to make it enough. Pre-chicken subprodukt is boiled before readiness in salted water. For fragrance, you can add a bit of fragrant pepper peas and laurel leaves.

Structure:

• 0.3 kg of chicken stomachs;
• owka head;
• 3 tbsp. l. mayonnaise;
• to taste salt;
• carrot - 1 root;
• 3 pcs. chicken eggs;
• 2-3 tbsp. l. Planting oil refined.

Cooking:

Fans of spicy dishes must taste the Korean chicken stomach salad. In addition to carrots, you need to add potatoes in Korean in the salad. It is easy to prepare without much effort at home.

On a note! After cooking, the salad needs to be put in the refrigeration chamber for marination for several hours. To improve the taste of the dish, add some pickled mushrooms at your discretion.

Structure:

• 300 g of chicken stomachs;
• 0.2 kg of potatoes in Korean;
• 0.2 kg of carrots in Korean;
• 3 pcs. garlic teeth;
• vegetable oil;
• to taste, soy sauce, salt and ground fragrant pepper;
• owka head;
• 2 tbsp. l. vinegar.

Cooking:

Culinary improvisation

To prepare a delicious salad with chicken stomachs, there is no need to buy expensive delicious products. From the available ingredients you can prepare a real masterpiece, the taste of which will win the hearts and stomachs of your household. As an option - chicken stomach salad with cucumber. Vegetable can be added in fresh or marinated.

Structure:

• 0.25 kg of chicken sub-products;
• 3 pcs. pickled cucumbers;
• 300 g of fresh champignons;
• owka head;
• 60-70 ml of sour cream with any fatness percentage;
• to taste a set of spices.

Cooking:

1. As described in previous recipes, prepare a chicken subprodukt. It's thoroughly promotion, let's sweep and brave until readiness.
2. Enjoy the chicken stomachs and grinding them by storage.
3. The bulb is finely patting a knife.
4. Fresh champignons, you can take forest mushrooms, preaching well and apply plates.
5. In the skewer pour some vegetable oil.
6. Warring it and lay out the chopped onions and mushrooms.
7. Mix and fry until ready.
8. Marinated cucumbers get out of the brine and thoroughly wipe the paper napkin.
9. We cut cucumbers with cubes or storage.
10. In the deep salad bowl we connect all the ingredients, mix.
11. We refuel the salad of the sour cream, to taste, season with any spices at its discretion.

On a note! Before serving to the table, give a dish a bit broken. In order to fully reveal the taste of chicken offal, add some greens.

Conquer new tops of the culinary world

If you are accustomed to constantly experimenting, most likely, you will enjoy the marinated chicken stomach salad. Of course, before you cook a cold snack, you will have to pick up a chicken sub-product, and this process cannot be called easy.

On a note! Clearly observe the proportions specified in the recipe.

Structure:

• ¼ Art. vinegar with 5% concentration;
• ½ st. plant oil refined;
• ½ h. L. fragrant black pepper;
• 500 g of chicken stomachs;
• bunch of parsley;
• owka head;
• ½ h. L. powdered sugar;
• 1 tbsp. l. soy sauce;
• 6 pcs. garlic lobes;
• 1 tsp. fine-grained salt.

Cooking:

1. As you already know, you must first boil the chicken stomachs before the readiness.
2. The boiled chicken sub-product by removal from the broth, lay out in a colander and leave for a while.
3. When chicken ventricles are cooled, grind them straw.
4. Shredded by-products lay out in comfortable dishes, you can plastic container.
5. The bulb is cleaning and shredded in the shape of a half-colt.
6. Ground vegetable mix with chicken ventricles.
7. We season these ingredients with fragrant ground pepper, soy sauce and sainted sugar powder.
8. Once again, we are thoroughly mixed.
9. In the casserole pour vegetable oil and heated it.
10. Hot oil pour chicken ventricles.
11. Add garlic cloves shredded under the press.
12. Petrushka is a good promotion, asked and finely knock the knife.
13. We lay out the greens in a salad bowl and mix thoroughly.
14. We taste, if necessary, add some salt and seasonings.
15. We send chicken ventricles to the fridge for marinization for 12-15 hours.

On a note! Now such a product can be tried, as well as based on it is easy to prepare a salad. Add canned green peas, chill beans, Korean carrots, and you will get an unusually tasty snack.

We are preparing for an ambulance hand

It is possible to prepare such a salad of chicken by-products in half an hour, it is certain that the heat treatment time of the ventricles is not taken into account. As a refueling, select Dining Mayonnaise with an average fatness percentage.

Structure:

• 500 g of chicken offal;
• two heads of a salad bowl;
• carrot - 2 roots;
• 5 tbsp. l. mayonnaise;
• 2 pcs. Fresh or marinated cucumbers;
• 400 g of canned green peas;
• to taste a set of spices.

Cooking:

1. Pre-bore chicken subproduction in salted water.
2. Enjoy it and cut by cubes or small cubes.
3. Grinding a salad bow in the shape of a half-colt.
4. Carrot roots purify from the peel, we rinse well with running water.
5. Carrots cut thin circles.
6. In a small amount of vegetable oil, vegetables before goldenness, approximately 2-3 minutes.
7. Shining marinated or fresh cucumbers with thin slides.
8. We combine all the ingredients in the salad bowl.
9. Season with mayonnaise and mix well.
10. To taste you can add salt, seasonings and greens.