Chicken stomach salad - general cooking principles
Chicken stomachs are an affordable, affordable product. His skillful housewives are very successfully used to prepare various dishes, salads - among them.
Salad with chicken gizzards is nourishing due to their protein content. In addition, it is delicious and easy. The dish can be considered quite universal. It plays the role of additions to the meal, serves as a full meal or a light dinner. Depending on the ingredients can be everyday or festive.
Chicken stomach salad - preparation of products and dishes
Experienced housewives do an excellent job with this product, making chicken stomachs tender and fragrant. But the young, unfortunately, often refuse to use them in dishes, considering tasteless, tough.
In order for a salad with chicken stomachs to succeed in glory, it is important to carefully prepare these ventricles. How to do it right, we will tell.
Start by rinsing them thoroughly, removing the grease on the surface.
Then fill the stomachs with water, add salt, add a whole head of peeled onions, spices.
Boil, making the fire average, 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.
Chicken stomach salad recipes:
Recipe 1: Chicken stomach salad
A simple set of products is used, and the result is a nutritious, nourishing, and tender salad. Try to cook, you will love it. Feel free to experiment: you can add, for example, a green apple, bell pepper or a slice of pineapple.
Ingredients Required:
- chicken stomachs (0.5 kg); - one carrot;
- green onions (bunch);
- eggs (4 pieces);
- mayonnaise (for refueling);
- salt;
- ground black pepper.
Cooking Method:
Chop raw carrots - grate.
Boiled chicken stomachs cut into strips.
Cook eggs, as usual in a salad - hard boiled, chop with a knife.
Green onions cut, salt and mash, so that it becomes juicy.
All ingredients mix, pepper, season with mayonnaise. You can very successfully replace it with sour cream.
Salad with chicken stomachs, quick to prepare, ready. He is good and just cooked, and a little real.
Recipe 2: Salad with chicken stomachs and mushrooms (mushrooms)
Due to the protein source - chicken ventricles and mushrooms, it turns out to be nourishing, and pickled cucumbers make its taste more piquant and less cloying. As a result, you get an appetizing and hearty salad with chicken gizzards, which can serve as a light lunch or a hearty dinner.
Ingredients Required:
- mushrooms (200 g);
- as many chicken stomachs;
- pickled cucumbers (medium size - 3 pieces);
- one onion;
- salt;
- pepper;
- sour cream or mayonnaise (for filling).
Cooking Method:
Cook and cool the stomachs.
Boil the mushrooms: put them for five minutes in boiling water.
Chicken gizzards and chop mushrooms. Cutting form - according to your desire.
Onions cut, preferably - thin half-rings, and pickles - diced.
It remains only to mix all the ingredients, add salt, pepper, season them with sour cream or mayonnaise. All - salad with chicken stomachs can be served.
Recipe 3: Chicken stomach and cilantro salad
Another option is a simple salad using chicken gizzards. This time - for lovers of cilantro and spicy Korean salads. Sodium glutamate can also be added to the sauce.
Ingredients Required:
- Chicken gizzards (0.5 kg);
- potatoes (3 pieces of medium size);
- bunch of cilantro;
- three tablespoons of soy sauce, vegetable oil and vinegar (6%); - garlic (3 cloves).
Add to taste:
- sugar;
- salt;
- ground red pepper;
- Basil.
Cooking Method:
Cook the chicken stomachs as suggested at the beginning of the article. Cool stomachs cut into strips.
Chop the onion - cut it into thin rings, fry together with the chopped stomachs in the pan. For roasting use vegetable oil.
Cut potatoes into straws, put into boiling water. Boil for four minutes, no more. After that, drain into a colander, rinse with running water, dry on a paper towel.
Chop garlic, pour it with soy sauce, vinegar, add basil, salt, sugar, pepper. Now there is something to fill your salad with chicken stomachs.
It's time to remember the cilantro. It should be cut and added to all other ingredients. Mix, season with garlic sauce. The dish will become more tasty if it stays in the fridge for three hours - all the ingredients will have time during this time to be fed with spicy garlic-soy sauce.
Recipe 4: Salad with chicken stomachs and fresh vegetables
You can cook at any time of the year, but in summer it is especially relevant - fresh vegetables are always at hand, and a kilogram of chicken gizzards will add noticeably to the nutritional salad. A great recipe for a picnic.
Ingredients Required:
- chicken stomachs (one kg);
- carrots, cucumber, Bulgarian pepper (all large, one by one);
- three onions;
- Wine vinegar (100 ml);
- another 100 ml - vegetable oil;
- for the same amount - soy sauce, lemon juice;
- garlic (4 large cloves);
- chili - to taste;
- sugar (3 tablespoons).
Cooking Method:
Boil, cool, chop stomachs.
Peel carrots and onions.
Pepper cut in half, remove the core.
Using a grater for carrots in Korean or a knife, turn cucumber, pepper, carrot into thin straws.
Onion cut into half rings, making them as thin as possible.
All ingredients are placed in the same dish, mix.
Salad with chicken stomachs is almost ready, it remains to cook the marinade. Grind garlic with a press.
Add sugar to soy sauce. Hold on fire, let it slightly thicken.
Put the garlic, chili pepper, pour vegetable oil, lemon juice, wine vinegar.
Bring to a boil, remove the chili pepper from the marinade.
Pour a salad over it, let it stand for a while, feed on taste and aroma.
Chicken stomach salad - secrets and tips from the best chefs
Delicious you will get 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, not more. Therefore, pay attention to their appearance, do not hesitate to touch them and even smell them. They are allowed to be slightly wet, but not slippery. Refuse to buy if you feel an unpleasant sour smell. Fresh chicken stomachs should have only a pleasant, slightly sweet aroma. They should not be soft, flabby to the touch. Fresh stomachs - elastic.
If you decide to use frozen chicken stomachs, thaw them gradually, placing them at night on the bottom shelf of the refrigerator. This way you defrost you save 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 - whether it has yellowish bile streaks. If they are, be sure to carefully cut them with a knife. Even a little bile will ruin your salad, it will turn out to be bitter.
Inspect and the inner surface of the stomach - there may be remnants of the film. Although traditional medicine ascribes healing properties to it, in a salad, it is of no use to you.
