Salad from boiled stomachs. Salads from chicken stomachs

Delicious and hearty salad with chicken ventricles, you can cook 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 festive or dinner table can be enriched by preparing a salad of chicken stomachs. These by-products deserve special attention due to the presence of beneficial elements in them that support the immune and circulatory systems.

To make a salad of stomachs with mushrooms, you must use the following products:

stomachs - 550-650 g;
champignons - 680-720 g;
onion - 2-3 pcs.;
sunflower oil;
salt;
water;
mayonnaise;
pepper.

Instruction:

Pour the ventricles with purified water, cook for several minutes, drain the liquid.
Rinse thoroughly. Pour clean water and cook until ready.
Soft offal cool and chop into medium pieces.
Cut the peeled onion into half rings, fry in a pan.
Cook chopped mushrooms over low heat without oil, so that the liquid evaporates. Then pour in the oil and fry for 5-7 minutes.
Mix prepared items. Salt, pepper, grease with mayonnaise.

Serve with vegetable side dishes, cereals or mashed potatoes.

Spicy dish with pickled onions

Stomach salad with pickled onions is spicy in taste.

It needs the following components:

chicken stomachs - 270-320 g;
eggs - 3-4 pcs.;
onions - 3 pcs.;
carrot - 1 pc.;
ground pepper;
salt;
mayonnaise or spicy dressing;
purified water;
vinegar.

Step by step recipe:

Peel the onion, cut into thin half rings.
Prepare a mixture of boiling water and vinegar in a 1:1 ratio. Pour over chopped vegetables and leave for 10 minutes.
Use a sieve to allow excess liquid to drain.
Grate carrots on a medium grater.
Chop boiled offal and eggs into small pieces.
Mix all elements.
Season with mayonnaise, salt and pepper.

Mayonnaise can be replaced with a specially prepared dressing for those who like spicy salads. To do this, grind 1 chopped onion with cilantro, garlic and salt in a mortar.

This dish diversifies the menu of the festive table. The salad is hearty and nutritious. The spiciness is adjusted by the hostess depending on taste preferences. Additionally, if desired, you can include 1 chopped fresh onion in the recipe.

Cooking in Korean

Refined and original in taste is a salad of chicken stomachs in Korean.

Required components:

offal - 450 g;
potatoes - 2-3 pcs.;
onion - 1-2 pcs.;
garlic - 2 teeth;
soy sauce- 40-50 ml;
vinegar - 60 ml;
salt;
granulated sugar;
dried basil;
red ground pepper;
coriander.

Step by step recipe creation:

Boil the cleaned and washed by-products in salted water until ready. Cut into thin strips.
Fry the sliced onion until golden brown. Connect with the stomachs and fry together in a pan for 1-2 minutes.
Peel potatoes. Make a thin straw. Boil for 3 minutes.
Rinse in cold water. Dry.
For dressing, vinegar must be diluted with water to taste. Add the skipped pressed garlic, basil, coriander, pepper, salt and granulated sugar.
Finely chop clean cilantro. Connect with prepared elements. Refuel.
Refrigerate for 2 hours before serving.

Offal should be cooked for at least 1.5 hours.

Simple salad of boiled chicken gizzards

To make a quick and inexpensive salad, will need:

chicken offal - 0.5-0.6 kg;
onions - 2 pcs.;
vinegar - 60 ml;
dry dill and parsley;
granulated sugar;
salt;
ground black pepper.

Step-by-step instruction:

Cook chicken stomachs.
Finely chop the onion. Marinate in a mixture of salt, sugar, pepper, dry herbs and vinegar for 60 minutes.
Grind chilled offal into thin strips.
Use a colander to remove excess liquid from the onion.
Mix all ingredients. Leave in the refrigerator for 25-30 minutes.

Serve in a small bowl, garnish with herbs on top.

Recipe with radish

To create hearty snack, nessesary to use:

ventricles - 320 g;
radish - 140 g;
carrots - 110 g;
onion - 1 pc.;
mayonnaise;
salt;
allspice peas;
Bay leaf.

Step by step:

Grate the peeled radish and carrots on a grater.
Boil offal in water with salt, peppercorns and bay leaf.
Cool and cut into small pieces.
Finely chop the peeled onion.
Using a forming ring, lay the salad in layers: radish, onion, offal, carrots.
Spread each layer with mayonnaise and salt to taste.
Serve on a flat plate.

For the dish, you should choose offal that is elastic in structure with a slight specific smell.

With green peas

Ingredients needed for cooking:

chicken ventricles - 450 g;
onions - 1-2 pcs.;
carrots - 2-3 pcs.;
pickled cucumbers - 1-2 pcs.;
green pea- 1 bank;
mayonnaise - 110 g;
sunflower oil;
salt;
pepper.

Step by step recipe:

Boil offal for 60-90 minutes.
Let them cool, grind into straws.
Peel carrots and onions. Grate. Fry until soft in a pan in oil over low heat.
Cut cucumbers into small pieces.
Mix all elements with peas.
Season the dish with mayonnaise, salt and pepper.

Thanks to the combination of products of different colors, the salad looks festive on the table. Feel free to experiment with different ingredients if you like.

Warm salad with chicken navels

Salad Ingredients:

offal - 520-650 g;
carrot - 3 pcs.;
onion - 2 pcs.;
sunflower oil - 50 ml;
greens;
Bay leaf;
allspice peas;
water.

For refueling:

soy sauce - 35 ml;
sour cream - 30 ml;
lemon juice - 25 ml;
salt;
freshly ground black pepper.

Step-by-step instruction:

Pour the stomachs in a saucepan with water and bring to a boil. Drain the first broth after a few minutes.
Refill with water. Add onion, 1 carrot, 2 bay leaves, peppercorns. Cook over low heat for 90 minutes. Salt for 5-10 minutes until done.
Cut the ventricles into medium pieces. Grate on coarse grater the remaining carrots and cut the onion into half rings.
Fry the onions and carrots over low heat in a frying pan with oil until soft.
Add gizzards to vegetables. Fry over low heat for 3-5 minutes, stirring constantly.
Combine all dressing ingredients until smooth.
Pour the resulting mass into the pan, stir. Cover with a lid and simmer for 5 minutes at low speed.

The salad is served warm on a platter. To intensify the taste, sprinkle with fresh chopped herbs.

Hearty snack with potatoes

This salad in composition resembles the well-known festive Olivier. But as meat ingredient offal is used.

For the dish, take:

ventricles - 450-520 g;
potatoes - 3 pcs.;
carrots - 2-3 pieces;
eggs - 4 pcs.;
salt;
pepper;
greens;
mayonnaise or sour cream.

Step by step recipe:

Boil the stomachs, eggs, potatoes and carrots separately.
Chop into pieces of the same size.
Salt and pepper.
Top with sour cream or mayonnaise.
Garnish with chopped herbs and serve.

Do not forget that chicken ventricles contain protein, iron, folic acid and vitamins. Offal has a beneficial effect on the digestive system.

No related content

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 chicken ventricles(if you don’t have them chilled, but frozen), then peel and rinse, then place in a saucepan with 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. a small amount vegetable oil, then add to a cup with carrots and ventricles, mix.

We let it brew for two to three hours, but it is best to send it to the refrigerator for the whole night, such savory salads after long insistence become even tastier and richer. Serve on the table, garnished with greens.

For the recipe and cooking photo delicious dish from chicken stomachs we thank Slavyana.

Bon appetit wishes the site Notebook of recipes!

Fried or boiled meat is added to vegetable salads to add nutrition to the food. Instead of the usual breast or sirloin, you can cook the original and delicious snack from chicken stomachs. This offal will help diversify both everyday and festive tables.

Chicken stomachs are considered very useful product for human body because they contain great amount protein, iron, folic acid and vitamins (groups B, E). In addition, an appetizer supplemented with chicken ventricles turns out to be more dietary than any other. meat dish. The calorie content of the offal is only one hundred and twenty calories per hundred grams.

Before using chicken stomachs, they must be cleaned of a yellowish hard shell, and then rinsed thoroughly. In this case, the cooking process should not be less than one and a half hours. Only when proper processing this offal will turn out soft and tender.

In cooking, chicken stomachs are a unique ingredient that goes well with any boiled vegetables, canned corn, mushrooms, cheese or chicken eggs. Noodles, stews are prepared from offal, stewed with sour cream, baked with cheese, and also used to create all kinds of snacks.

Ingredients:

Chicken ventricles - 500 g.
Onion - 1 pc.
Canned peas - 1 can
Carrots - 2 pcs.
Mayonnaise - 120 g.
Pickled cucumbers - 2 pcs.
Salt, black pepper - to taste
Sunflower oil - for frying.

Step by step cooking

Water is poured into a deep saucepan, chicken ventricles are added to the container and boiled in salted water over low heat until tender. During cooking, the offal is mixed several times, if necessary, remove the foam with a spoon.
Before the end of cooking, bay leaves and a few peas of allspice are added to the water for taste.
According to the recipe for salad with chicken ventricles, the broth is drained from them and transferred to a separate plate. This is done so that the chicken stomachs do not absorb excess liquid. Leave the offal on the table until it cools completely, and then cut into thin strips.
If frozen chicken ventricles are taken for cooking, then they are pre-thawed in the refrigerator for twelve hours before use. This method will allow not to lose all the useful substances of the by-product.
Peel the onion and chop the vegetables into thin half rings. Carrots are grated (preferably for Korean carrots).
Sunflower (or olive) oil is poured into a preheated frying pan and vegetables are fried until light golden.
For dietary option salad with chicken ventricles, carrots can be left in the salad in fresh, and marinate the onion for fifteen minutes in vinegar or lemon juice.
Pickled cucumbers are cleaned of tails and cut into small cubes.
All salad ingredients are combined in a deep bowl, green peas are poured into a container. Then spices are added to the salad and the dish is seasoned with mayonnaise.

Instead of mayonnaise, you can use sour cream or low-fat yogurt. Or prepare a savory dressing of mustard, olive oil, lemon juice and spices.

The dishes with salad from chicken ventricles are covered cling film and for impregnation place the container for two hours in the refrigerator.

decorate ready meal chopped greens, quail eggs or mushrooms. In addition to parsley or dill, chicken ventricles go well with basil or cilantro.

Spicy salad of chicken ventricles, celery and apple

Ingredients:

Bulgarian pepper - 2 pcs.
Carrot - 1 pc.
Chicken stomachs - 450 g.
Beijing cabbage - 400 g.
Onion - 1 pc.
Celery (stalk) - 1 pc.
Green apple - 1 pc.
Sunflower oil - 120 ml
Sugar - 2 tbsp. l.
Soy sauce - 0.5 tbsp.
Apple cider vinegar - 1 tbsp. l.
Salt - to taste.

How to cook?

Chicken stomachs are boiled in salted water until tender. Cut the cooled offal into proportional pieces.
carrots and Bell pepper cut into small straws.
The apple is peeled from the skin and seeds, the vegetable is cut into medium-sized cubes.
Finely chop cabbage and onion.
All products are mixed in a deep bowl and sprinkled with sugar essence. The salad is thoroughly mixed and left on the table until the vegetables and the apple begin to release juice, and then the resulting liquid is drained.
Heat oil in a frying pan, add spices and chopped garlic. Dress the salad with sauce, and then immediately pour in soy sauce and vinegar, stir the ingredients.

The finished dish is insisted for an hour in the refrigerator, and then served at the table.

Chicken gizzard salad contains a lot of useful substances. Since chicken stomachs are dietary and low-calorie, you will often find them in diet recipes.

Chicken gizzards are recognized all over the world, they are cooked in many cuisines of the planet, they are very popular in Korea.

It is necessary to carefully, carefully wash the ventricles and clean them from the film so that sand and earth do not remain, because they can spoil the dish at once.

The recipes are not complicated, they can be combined with different products that allow the salad to become unique.

How to cook chicken stomach salad - 15 varieties

I want to present you a delicious and affordable salad of chicken stomachs. Suitable for any feast.

Ingredients:

Chicken ventricles - 500 g.
Pickled cucumbers - 2 pcs.
Green onions - 1 bunch
Sweet and sour apple - 1 pc.
Mayonnaise -100 g.
Black pepper - ½ tsp
Vegetable oil

Cooking:

We use a deep salad bowl
We cut the stomachs into thin strips.
Three cucumbers and apples on a coarse grater.
We cut the onion into half rings.
We put everything in a salad bowl.
Pepper, add a little vegetable oil and mayonnaise to the salad.
We mix everything. Salad ready.

Salad for thrill seekers. Light summer salad with rich taste. Help yourself!

Ingredients:

Chicken stomachs - 500 g.
Korean carrot- 100 g.
Hard cheese - 100 g.
Cucumber - 2 pcs.
Carrot - 1 piece
Onion - 1 pc.
Bay leaf- 50 g.
Walnuts
Mayonnaise
Greens

Cooking:

Cook chicken ventricles for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
The ventricles, cucumbers and cheese are finely cut into cubes.
Three carrots on a grater.
Greens finely chopped
We press the garlic under pressure and throw it into mayonnaise.
Combine the ingredients and mix.
Chop nuts and sprinkle on top. All is ready.

This salad is popular in cafes and restaurants. Its feature is the addition of dressings with soy sauce. So read the recipe carefully and surprise your loved ones with a spicy salad.

Ingredients:

Chicken stomachs - 500 g.
Sour cream - 1 tbsp
Bay leaf - 2 leaves
Allspice
Carrot - 1 pc.
Onion -2 pcs.
Soy sauce - 1 tbsp. l.
Sunflower oil
Parsley - 1 bunch
Lemon juice- 1 tbsp. l.

Cooking:

We cut the boiled chicken ventricles into cubes and put them in a salad bowl.
Grate carrots on a large grater.
Cut a large onion into quarters and fry with vegetable oil until soft.
Chop the parsley.
We prepare the dressing: we take sour cream, soy sauce, lemon juice and a little ground black pepper and beat everything with a whisk until smooth.
Add carrots to the onion and fry, then throw the stomachs and hold for 5 minutes over medium heat.
Add dressing, stir and simmer for 5 minutes.
Sprinkle with fresh parsley and enjoy!

This recipe comes from France. Fantastic refined taste from simple ingredients.

Ingredients:

Chicken stomachs - 500 g.
Lettuce leaves - 50 g.
Walnuts - 50 g.
Olive oil
Croutons with spices - 200 g.
Vegetable oil

Cooking:

Boil stomachs.

The success of the preparation of this salad lies in the softness of boiled chicken stomachs.

Fry them in olive oil, salt.

We cut chicken stomachs.

Thoroughly wash the lettuce leaves and put them in a salad bowl. We put ventricles and crackers on them.

Sprinkle with finely chopped walnuts and add olive oil, stir.

Voi la, the salad is ready!

Salad for those who love mushrooms very much and add them to different salads. Nice combination chicken stomachs and mushrooms.

Ingredients:

Chicken stomachs - 500 g.
Mushrooms - 400 g.
Soy sauce - 2 tbsp
Carrots - 2 pcs.
Garlic - 2 cloves
Vinegar (9%) - 3 tbsp.
Seasoning for Korean carrots - 2 tbsp.

Cooking:

Boiled chicken stomachs cut into strips and fry in vegetable oil for 2 minutes. Grate the carrots and fry them with vegetable oil.
Mushrooms (any) are also fried in a pan, adding chopped onions.
Mix everything, add chopped garlic on a grater.
Add seasoning, soy sauce and vinegar to the salad, mix everything.
We leave the salad for an hour and then enjoy the amazing taste.

The recipe is striking in its simplicity and pleasant taste. Very satisfying healthy salad, lick your fingers.

Ingredients:

Chicken stomachs - 300 g.
Potatoes - 6 pcs.
Small tomatoes - 5 pcs.
Tomato - 5 pcs.
lettuce leaves
Black pepper
Parsley
Dill

Dressing Ingredients:

Hot mustard - 1 tbsp.
Lemon juice - 1 tbsp.
Olive oil - 2 tbsp
Greens - 1 bunch
Garlic - 1 tooth.

Cooking:

Boil the stomachs for 20 minutes, they should be ready, but not soft, a little crispy. We cut into cubes.
Cut boiled potatoes and tomatoes into quarters.
We wash the lettuce leaves and tear them with our hands.
We put everything in a salad bowl.
Finely chop parsley and dill.
Mix the dressing ingredients together in a separate bowl and add to the salad.
Mix, salt, pepper to taste.
Leave the salad for an hour so that it is soaked and has a rich taste.

A very satisfying salad containing proteins, carbohydrates and a huge complex of vitamins. Your tummy will express gratitude for such pleasure.

Ingredients:

Chicken stomachs - 500 g.
Mushrooms - 400 g.
Onion - 2 pcs.
Brynza cheese - 100 g.
Balsamic vinegar / apple cider vinegar - 3 tbsp. l.
Cucumber - 1 pc.
Sour cream - 3 tablespoons
Vegetable oil
Beijing cabbage - 1 pc.
Mayonnaise - 100 g.

Cooking:

Coarsely chopped mushrooms and onions are fried in vegetable oil.
Marinate the finely chopped onion balsamic vinegar put in the refrigerator for 2 minutes.
Boiled chicken stomachs, eggs, fresh cucumber, cheese and chinese cabbage cut into cubes.
Dress the salad with sour cream and mayonnaise. Mix.

Your attention, light salad for radish lovers. The taste of the salad will convey spring mood and make your family members happy.

Ingredients:

Chicken stomachs - 500 g.
Onion- 1 PC.
Radish - 1 pc.
Vinegar (9%)
Soy sauce - 1 tbsp.
Vegetable oil
Spices (pepper, salt, paprika)
Sugar - 1 tbsp

Cooking:

Boil the ventricles in advance, cut into strips. Add salt, pepper and vinegar, let marinate for an hour.

We pickle the onion.

We clean and rub the radish.

As soon as the ventricles are marinated, we send them to the pan with sunflower oil and leave to simmer over medium heat.

Do not overcook the ventricles, otherwise they will be dry and spoil the taste of the dish.

In a deep bowl, mix pickled onions, fried stomachs and radish. Pour in soy sauce, add sugar and a little vegetable oil.

All the ingredients are simple, there are every housewife who loves herself.

Ingredients:

Chicken stomachs - 800 g.
Hard cheese - 200 g.
Garlic - 1 head
Mayonnaise
Vinegar (9%)
Pepper

Cooking:

We pickle the onion.
Boiled ventricles cut into cubes.
Three on a large grater hard cheese, garlic - on a small one.
Mix everything with pickled onions. We throw pepper, salt, mayonnaise, mix.
We give the salad an hour to brew and try everything.

Salad for lovers of spicy food from recipes Korean cuisine. Unforgettable, spicy taste conquer you once and for all.

Ingredients:

Chicken stomachs - 500 g.
Coriander (ground) - 1 tsp
Onion - 2 pcs.
Hot red pepper - 1 tsp
table vinegar- 100 g.
Carrot - 1 pc.
Soy sauce - 1 tbsp. l.
Vegetable oil - 5 tbsp. l.

Cooking:

We pickle the onion.
We rub the carrots on a grater.
We put onions, carrots and ventricles in a salad bowl. Drizzle with soy sauce.
We complement the taste with coriander, salt and red pepper.
Pour the vegetable oil heated in a frying pan into the salad.
We mix everything and leave the salad overnight in the refrigerator.

Help yourself!

Salad "Freshness" with green onions and fresh carrots gives spring flavor. Prepare this salad and enjoy the taste.

Ingredients:

Chicken stomachs - 500 g.
Bay leaf - 1 pc.
Green onion - 1 pc.
Carrot - 1 pc.
Eggs - 4 pcs.
Mayonnaise / sour cream

Cooking:

We cut the boiled ventricles into strips.
Chop green onions.
Cut carrots and boiled eggs into small cubes.
We mix all the components in a salad bowl, salt, pepper to taste and add mayonnaise or sour cream.

Salad ready!

For a variety of dishes from chicken stomachs, we offer a salad recipe that is not only beautiful in appearance, but will also serve you as a full-fledged dish.

Ingredients:

Chicken stomachs - 500 g.
Red onion - 3 pcs.
Vinegar - 1 tbsp. l.
Sugar - 1 tsp
Mayonnaise - 2 tbsp. l.
Salt - 0.5 tsp
Pepper

Cooking:

Bulbs cut into half rings. Pour boiling water over the onion for 2 minutes.
Marinate the onion: add salt, sugar and an incomplete tablespoon of vinegar to the onion. Mix and leave for 10 minutes to marinate.
We cut the boiled ventricles into strips.
Remove excess water from pickled onions by passing through a colander.
The last step will be the combination of onions, stomachs, black pepper and mayonnaise in one plate.
Mix well and enjoy!

Not complicated salad because of the finished Korean carrots. Delicious and no frills.

Ingredients:

Chicken stomachs - 500 g.
Korean carrot - 300 g.
Onion - 2 pcs.
Pepper

Cooking:

Boiled stomachs cut into strips.
We chop the onion in half rings and marinate in vinegar, adding allspice. We leave for 15 minutes.
We mix all the ingredients.

Enjoy your meal!

If you love spicy dishes Then this salad is just for you. Sharp, spicy and unforgettable.

Ingredients:

Chicken stomachs - 500 g.
Carrot - 1 pc.
Red onion - 3 pcs.
Cucumber -1 pc.
Bulgarian pepper - 2 pcs.
Bay leaf
Black pepper
Marinade Ingredients:
Lemon juice - 100 ml.
Soy sauce - 100 ml.
Wine vinegar
Vegetable oil
Garlic - 2 tooth.
Sugar - 2 tbsp. l.
Chili pepper - 1 pc.

Cooking:

Boiled stomachs cut into strips.
Cut the red onion into half rings.
bell pepper, cucumber and carrots cut into strips.
In a pan, mix soy sauce and sugar, then add the remaining ingredients for the marinade, bring to a boil.
Pour marinade over salad
Cover with a plate and put a small oppression on top. Leave the salad overnight.

Salad will be very satisfying because of a large number protein in beans and meat. Feed your family and friends, they will appreciate.

Ingredients:

Chicken stomachs - 500 g.
Canned beans - 4 tbsp. l
Carrot - 1 pc.
Salt - ½ tsp
Vegetable oil - 4 tbsp.
Pepper - ½ tsp

Cooking:

Boiled chicken stomachs cut into strips.
We rub the carrots on a coarse grater.
Cut the onion into half rings and fry the onion and carrot in vegetable oil.
We mix the beans, stomachs and fried onions with carrots in a salad bowl.
Salt, add pepper, season with vegetable oil, and mix everything.