Chicken ventricles in sour cream is a great dish for lovers of chicken giblets. In my family, chicken stomachs have always been cooked exclusively stewed with onions, but after trying this recipe with sour cream, this particular recipe has become traditional for my family. Chicken stomachs are soft, tasty and very fragrant. The juice released during stewing of the stomachs is mixed with sour cream and forms a very tasty sauce.
Compound:
- Chicken ventricles - 800 g
- Sour cream - 200-250 g (any fat content)
- Onion - 1 pc.
- Flour - 1 tbsp. the spoon
- Salt - to taste (about 1 teaspoon)
- Ground pepper - to taste
- Dried herbs - to taste, of your choice (I added parsley and dill)
Cooking:
The most time-consuming moment in the preparation of this dish is the preparation of the ventricles for frying. Chicken stomachs must be thoroughly washed, cleaned of the remaining films and cut. You can cut the stomachs however you like. However, for my taste, the stomachs should be cut into medium pieces, so that they are well saturated with the sauce and do not look like porridge in the finished dish.
Peel the onion and cut into small cubes. Heat a small amount of sunflower oil in a frying pan and add the onion. Fry the onion until translucent and golden brown for 10-15 minutes over low heat. Stir occasionally to keep the onion from burning.
When the onion is ready, increase the fire to the maximum and put the ventricles in the pan. Fry the stomachs until a slight color change, they should lighten a little.
Then reduce the fire to a minimum, cover the pan with a lid and simmer the stomachs for 50 minutes. Juice will stand out from the stomachs, in which they will be stewed.
After 50 minutes, add sour cream, salt, pepper and dry herbs to the stomachs. Before adding sour cream to the stomachs, be sure to mix it with ¾ cup of hot boiled water so that it does not curdle during cooking.
Mix everything thoroughly, cover and simmer for another 5 minutes. After 5 minutes, chicken stomachs with sour cream are ready. Serve them hot with any side dish of your choice, rice or pasta are great.
Also, chicken stomachs stewed in sour cream can be used as a filling for pancakes or pies. For example, you get a great pie if you put chicken stomachs in sour cream on shortbread dough, and then sprinkle them with cheese. If you use the ventricles as a filling, then add 1 tbsp. a spoonful of flour before adding sour cream, so that the filling is thicker. Experiment and share your experience.
Bon appetit!
You can watch the funny video below:
Most offal, according to some chefs, do not deserve due attention from the side of cooking various dishes, but in vain. Chefs around the world have long proven that chicken stomachs, livers or hearts go well with all kinds of side dishes and have a pleasant aroma and taste.
Especially good are dishes using chicken stomachs. This product contains a large amount of iron and perfectly raises hemoglobin.
There are a lot of recipes for cooking ventricles, I would like to note the most popular of them, which are prepared by housewives throughout the country.
Simple and easy recipe
This dish is especially popular due to its simple ingredients and ease of preparation. The offal should be served hot, and pasta or potatoes can be used as a side dish.
Cooking order:
- Usually, already processed chicken stomachs are sold in stores, but if you bought them on the market, then remove the greenish film and fat from them, rinse with water;
- Cut the onion into thin rings, and cut the peeled and washed carrots into neat strips or grate;
- Put a deep frying pan on the fire, add vegetable oil to it and fry the carrots and onions in it until golden brown;
- Add stomachs to vegetables and fry everything on fire for 7 minutes;
- Fill the stomachs with water so that they are completely covered with it;
- Cover the entire contents of the pan with a lid and simmer for about 20 minutes;
- Open the lid and let the water boil, it will take another 15 minutes;
- Salt and pepper the stomachs;
- Add sour cream and a little preheated water, mix the ingredients thoroughly, cover and simmer on the fire for about half an hour;
- Finely chop the parsley and add to the pan just before the end of cooking;
- Mix everything thoroughly, remove the pan from the stove, leave the dish to infuse under a closed lid for another 15 minutes.
Chicken stomachs stewed in sour cream with potatoes and mushrooms
From any offal, you can cook an excellent roast using potatoes and mushrooms. This dish is especially successful with the use of chicken stomachs and fresh champignon mushrooms.
Ingredients:
- offal - 700 grams;
- potatoes - 700 grams;
- champignons - 500 grams;
- medium-sized onion - 1 pc;
- medium-sized carrots - 1 pc;
- medium-fat sour cream - 5 tablespoons;
- water or chicken broth;
- Bay leaf;
- a mixture of spices, salt - to taste;
- olive or vegetable oil.
To prepare a roast, you will need from an hour to an hour and a half of free time. These products will make 6 medium servings of the finished dish. The calorie content of each serving is 600 kcal.
Cooking order:
- Remove all unnecessary from the stomachs and rinse them;
- Cut offal into small strips;
- Peel the potatoes and cut into neat cubes;
- Fry the stomachs for 5 minutes in vegetable oil;
- Add potatoes to the pan and fry all the products for another 10 minutes;
- Transfer the contents of the pan to a separate bowl;
- Cut the mushrooms into thin slices;
- Cut the onion into small cubes;
- Fry the mushrooms with onions in vegetable oil;
- Add offal with potatoes to the mushrooms and leave to simmer with a lid, setting a medium heat;
- Cut the carrots into rings and add to the pan;
- Mix sour cream with water, and preferably with broth and pour into a pan. Salt and add spices;
- Simmer the dish for 40 minutes.
Serve the finished dish hot and sprinkle with chopped herbs.
Chicken ventricles in sour cream with vegetables
Dishes from chicken stomachs are loved by many families, they turn out to be very tasty, satisfying and not at all expensive. An excellent option for preparing such an offal is a recipe using sour cream and vegetables.
Ingredients:
- offal - 500 grams;
- medium fat sour cream - 3 tablespoons;
- carrots - 1 pc;
- bell pepper - 1 pc;
- onion - 1 pc;
- garlic - to taste;
- vegetable oil - 3 tablespoons;
- chopped greens;
- salt - 1 teaspoon;
- ground black pepper - to taste.
These products will make 4 medium servings of the dish. You will need 60 minutes of free time to prepare it. The calorie content of 1 serving is 500 kcal.
Cooking order:
- Rinse the chicken stomachs, cut into medium-sized pieces;
- Put the water to boil;
- At this time, fry the ventricles over high heat for 4 minutes;
- Fill the stomachs with a glass of hot water and cover, leave for 40 minutes. Cut carrots and onions into strips;
- Cut the bell pepper into strips;
- Peel and finely chop the garlic with a knife;
- When the stomachs are stewed, add carrots, onions and peppers to the pan;
- Stir the contents of the pan, cover and leave on the fire for some more time;
- Add 2 tablespoons of sour cream to the stomachs;
- Add chopped herbs and garlic, cover with a lid. The dish is ready.
It is better to serve stewed stomachs with vegetables and sour cream with potatoes or pasta.
Chicken offal in a slow cooker with sour cream
An excellent option for preparing offal dishes is to use a slow cooker. The dish turns out very tasty with minimal effort for classic cooking.
Ingredients:
- chicken stomachs - 500 grams;
- sour cream - 150 grams;
- onion - 1 pc;
- flour - 1 multi-glass;
- paprika - 1 pinch;
- water - 1 multi-glass;
- salt, pepper - to taste;
- greens - 1 bunch.
You will get exactly 4 servings of the dish. It will take you 60 minutes to prepare it. The calorie content of each serving of the dish will be 400 kcal.
Cooking order:
- Rinse and dry chicken stomachs;
- Cut onion into small cubes;
- Set the “Frying” mode on the multicooker and sauté the onion until golden brown;
- Add gizzards and continue frying;
- Mix sour cream with water;
- Add flour to the stomachs, pour sour cream, salt, add spices;
- Set the “Stew” mode on the multicooker and cook the dish for 40 minutes with the lid closed;
- At the end of cooking, decorate everything with herbs.
Recipe for baked chicken stomachs in pots
Especially soft and tender chicken stomachs are obtained if you bake them in pots. This method of cooking offal is loved in many families.
Ingredients:
- chicken stomachs - 500 grams;
- sour cream - 1 tablespoon;
- onion - 1 pc;
- carrots - 1 pc;
- butter - 10 grams;
- salt, spices - to taste;
- greens - 1 bunch.
To prepare this dish, you will need 1.5 hours, and in the end you will get 2 pots of the finished dish. The dish of each pot in terms of calories will be 500 kcal.
Cooking order:
- Rinse offal and cut into small pieces;
- Dice the onion and carrot, fry until half cooked;
- Put the stomachs, frying in a pot, add sour cream, spices and fill with water so that it covers the entire contents of the pot;
- Preheat the oven to 180 degrees and place the pots. Bake for an hour;
- Sprinkle with chopped herbs before serving.
If you like very soft and tender chicken stomachs, boil them first. After cooking, they can be safely sent to fry or stew, observing the rest of the cooking procedure.
Such an offal can also be used in the preparation of snacks. For example, boil the stomachs, process them through a meat grinder, add delicate spices and sauce and spread the resulting mixture on a fresh loaf.
You can stew chicken stomachs in a variety of sauces, not only in sour cream. Often, mayonnaise or tomato paste is used for this.
How many chicken stomach dishes do you cook? As a rule, the most common option is stewed offal in sauce. However, you can find many original recipes for various dishes from the ventricles. Today we will look at how to cook delicious chicken navels.
Offal in sour cream sauce - a classic of the culinary genre
Let's start with the usual dish for us and figure out how to cook chicken navels with sour cream. There is nothing complicated in this process, and the ventricles are tender and soft. Tip: it is better to choose sour cream for this dish with a fat content of 20%.
Compound:
- 0.5 kg of chicken navels;
- bulb;
- carrot;
- fresh greens;
- garlic cloves to taste;
- salt;
- seasoning mix;
- 1-2 leaves of laurel;
- 5 st. l. sour cream;
- vegetable oil;
- soda - on the tip of a knife.
Cooking:
- We wash the ventricles, peel off the film from them and set to boil.
- When the water boils, add laurel leaves and salt to the pan with the ventricles.
- Cook offal for twenty minutes and add a little soda (literally on the tip of a knife). The liquid will foam strongly, gently mix the contents of the saucepan. Soda will make the ventricles softer, and it will also speed up the process of their preparation.
- Cook the navels for another 20 minutes, but for now we will prepare the vegetables. Peel carrots and onions and chop into cubes.
- Put the finished navels on a plate, cool and cut into strips.
- Saute carrots and onions in vegetable oil for ten minutes, and then put the ventricles in the pan, salt and season with spices.
- Dilute sour cream in a small amount of filtered water and pour into the pan.
- Stir and simmer the dish at a small burner level under a closed lid for about twenty minutes.
- In the meantime, prepare the garlic cloves and herbs.
- Add garlic and herbs to the finished dish, mix and remove from the stove. Leave the offal with vegetables under a closed lid for 15 minutes so that they “reach”, and serve with your favorite side dish.
By the way, according to this recipe, you can cook chicken navels in a slow cooker.
If you are wondering what you can cook with chicken navels, try baking them with vegetables in pots. Tip: to make the dish more rich and tasty, add chicken fillet, hearts and liver to it.
Compound:
- 150 g chicken navels;
- 150 g chicken hearts and liver;
- 150 g chicken fillet;
- vegetable marrow;
- 2-3 tomatoes;
- 1.5 st. l. sifted flour;
- sour cream to taste;
- 200 g of cheese;
- 6-7 potatoes;
- laurel leaves;
- peas of black pepper;
- salt;
- garlic cloves to taste;
- vegetable oil.
Cooking:
- Rinse chicken giblets and, if necessary, remove the yellow skin and film.
- In salted water, cook offal until half cooked. Attention: leave the broth, we still need it.
- We clean the potatoes and cut them into cubes, lightly fry the root crops in vegetable oil, add a little salt. Of course, potatoes can be pre-fried, but it turns out tastier.
- Peel the onion and cut into cubes.
- Offal and chicken fillet cut into cubes or strips.
- We pass the onion in vegetable oil, and then we spread the chicken fillet and offal to it.
- Fry everything together for a few minutes and pour the broth into the pan. Simmer the dish for five minutes and add flour. Stir and continue cooking for another 5 minutes.
- Wash the tomatoes and cut into cubes.
- We cut most of the cheese into thin plates, and rub the rest.
- Now it's time to fill the pots. We lay out the ingredients in this order: potatoes, zucchini, tomatoes, offal and fillets fried with onions. Don't forget to add salt and chopped garlic cloves. Secret: between the layers of vegetables, put the cheese plates.
- Add bay leaves, peppercorns and pour in the broth so that it takes up approximately 1/3 of the pots.
- Now add sour cream and send the pots to the oven, covering them with lids. Attention: we put the pots only in a cold oven!
- We bake the stew for forty minutes at a temperature mark of 180-190 degrees.
- 5-7 minutes before the end of the cooking process, add grated cheese to the pots.
Unusual cutlets from the ventricles
They say that offal cutlets began to be prepared during perestroika, when it was tight with money. Whoever came up with this recipe can safely be ranked among a number of culinary geniuses, since chicken navel cutlets turn out to be unusually tasty and tender.
Compound:
- 0.5 kg of chicken navels;
- ½ large onion;
- 2 carrots;
- salt;
- ½ tsp ground hot red pepper;
- ½ tsp ground black pepper;
- 1 tsp seasonings "Hmeli-suneli";
- 2 tbsp. l. decoys;
- egg;
- sifted flour for breading;
- vegetable oil.
Cooking:
- We wash the navels, clean the onions and carrots.
- We skip offal with vegetables through a meat grinder.
- Season the minced meat with peppers and Khmeli-suneli, salt it and mix.
- Now add semolina and an egg to the minced meat. Thoroughly mix everything until smooth.
- Wet hands with vegetable oil and form cutlets.
- It remains only to fry the cutlets in vegetable oil in the usual way.
- Put the finished cutlets on a dish and serve with any side dish.
Salad from the ventricles for the festive table
You can make a delicious salad out of chicken navels. This appetizer is easy to prepare, nutritious and delicious.
Compound:
- 0.3 kg of chicken navels;
- bulb;
- carrot;
- 3 eggs;
- 2-3 tbsp. l. mayonnaise;
- salt;
- to taste granulated sugar;
- refined vegetable oil.
Cooking:
- We clean the vegetables, chop the onion into cubes, and rub the carrots coarsely.
- We pass the vegetables in vegetable oil, salt and add a little granulated sugar.
- Boil offal and eggs.
- Cut chicken navels into small cubes, put in a salad bowl and mix with browned vegetables.
- Peel the eggs and cut into small cubes. Put them on the next layer.
- On top of the eggs we make a mayonnaise mesh and send the salad to the refrigerator to brew.
Preparing the necessary ingredients
If you follow the recipe exactly, you can end up with a dish that tastes no different from meat stew. This is how much sour cream acids change the texture of chicken and make hard, crispy ventricles much softer. But you don't have to get ahead of yourself. First, we prepare all the necessary ingredients, these are:
Ingredients
This amount of ingredients will be enough to make 4 generous portions of the dish. Most of the ingredients should be present in the house of every housewife. If something is missing, run to the store and go back to study the phased implementation of the recipe.
Step by step cooking chicken navels
Delicious chicken stomachs are prepared as follows:
- First of all, all small navels must be thoroughly rinsed under the tap and cleaned of the film. If this is not done, in a ready-made form, they will give bitterness. It is much easier to remove the upper film after washing if the stomachs are first placed in boiling water for 3-5 minutes.
- Each navel is cut horizontally in length into 2 pieces (cut with a knife only once). Left large pieces are more like meat.
- The pan is poured with sunflower oil and placed on a slow fire. When the oil warms up well, all the navels are thrown into the pan. Here they will be stewed for about 15 minutes, from time to time we mix the navels so that they do not burn and are fried evenly.
- While the main ingredient is fried, cut the onion into a quarter of the ring, after about 5 minutes. after the start of frying the ventricles, add them to the pan. Salt and pepper it all right away.
- The onion softens, and we proceed to grind all the other ingredients. Finely chop the greens and garlic, rub the cheese on a fine grater.
- It should have been 15 minutes by now. time after the start of frying the navels. We taste them, it should already be tasty, and the chicken has apparently already become softer. If so, add all the chopped ingredients to the pan, and pour them with sour cream.
- Now the dish needs to be stirred all the time and simmered over low heat until the sour cream begins to boil, which will take another 10-12 minutes.
After this time, chicken navels in sour cream are ready. Anything will suit our delicacy as a side dish, be it potato fillet, rice, buckwheat or stewed vegetables. Although eating our sour ventricles is no less tasty, just eating them with bread. An important point: when buying navels, make sure that their expiration date does not exceed 2 days. Fresh ventricles are always monophonic, without admixtures of uncharacteristic colors or mucus. Before buying, it is better to consider a photo of the “correct” stomachs so as not to endanger your family.
I also want to draw the attention of readers to the fact that my recommendation to cook stomachs over low heat is not at all accidental. This is the only way they can save the maximum amount of useful trace elements in the dish. Indeed, there are a lot of useful things in the navels. But this will be another, rather extensive topic. In the meantime, thank you for visiting, we will meet again soon and discuss something new! I will be glad to new subscriptions!
Chicken gizzards are a tasty and inexpensive product.
In addition to all this, it is also considered useful.
Chicken stomachs can be easily included in the diet for weight loss, as the calorie content of this by-product is low.
A lot of dishes are prepared from chicken giblets, but most often they are stewed in various sauces. Juicy chicken ventricles are obtained by stewing them in sour cream.
The difficulty in cooking these chicken giblets is to make stomachs soft and tender. But, knowing the principles of cooking, tricks and having interesting recipes at hand, this task will be solved without any problems and in a couple of hours a fragrant and tender second dish from the ventricles will be on your table.
Chicken ventricles in sour cream - general principles of cooking
Defrost chicken ventricles at room temperature.
Before cooking, rinse the ventricles from the remaining dirt.
Do not forget to remove fatty deposits and film from the ventricles.
It will remove bile smudges from the stomachs.
To make the ventricles soft, boil or marinate them first.
Before cooking, soak the ventricles in cold water for two hours.
In order for the stomachs to soften, it takes at least an hour to cook offal.
After cooking, the finished ventricles are fried or stewed.
Chicken ventricles in sour cream with vegetables
Ingredients:
A kilogram of chicken ventricles;
45 g butter;
Four st. l. sour cream;
Vegetable oil;
Two carrots;
One bow;
Four s. l. mayonnaise.
Cooking method:
1. Boil the cleaned and thoroughly washed ventricles until soft, let them cool and cut randomly.
2. Peel the carrots with a vegetable peeler and grate into strips.
3. Remove the husk from the onion and chop it.
4. Fry the vegetables in hot vegetable oil until soft.
5. Add the stomachs to the carrots and onions. Simmer everything together for five minutes.
6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Season the dish with butter and simmer for another five minutes.
7. After the elapsed time, add chopped greens, mix and remove the pan from the stove.
8. Serve ventricles stewed in sour cream along with fried potato slices.
Chicken stomachs in sour cream in a slow cooker
Ingredients:
590 g of chicken ventricles;
Spoon of tomato paste;
Three tablespoons of sour cream
Cooking method:
1. Rinse the ventricles, remove the films and place them on the bottom of the multicooker bowl.
2. Peel and randomly chop the onion. Sprinkle the vegetable over the stomachs.
3. Add salt, sour cream, pepper and tomato paste to the bowl.
4. Mix all the contents of the bowl and send it to the slow cooker. Set the normal "Baking" mode and cook the ventricles for an hour.
5. After the signal, remove the bowl and arrange the finished dish on plates.
6. Decorate the chicken stomachs with parsley and olives.
Chicken gizzards in sour cream stewed with potatoes and mushrooms
Ingredients:
660 g of chicken stomachs;
380 g potatoes;
320 g mushrooms;
60 g sour cream;
Lavrushka;
Cooking method:
1. Hold the mushrooms in water, then remove the darkened places from them. Cut the ingredient into large pieces.
2. Peel the potatoes with a vegetable peeler. Then rinse it and cut into cubes of two centimeters.
3. Rinse the ventricles, remove the bile films, rinse and cut into two parts.
4. Put the chicken ventricles in a saucepan, fill them with water, add bay leaf and cook for two hours.
5. After the allotted time, add mushrooms and salt to the ventricles. Boil 20 minutes.
6. Then add potatoes to the pan with mushrooms and ventricles. Boil until potatoes are cooked.
7. In a bowl, mix the eggs with sour cream and pour this mixture into the pan. Mix everything and remove the finished dish from the stove.
8. Serve the dish along with tortillas and herbs.
Chicken ventricles with prunes in sour cream, baked in the oven
Ingredients:
1.2 kg of chicken ventricles;
490 g prunes;
Low-fat yogurt;
Two carrots;
Half a glass of sour cream;
A spoonful of vegetable oil;
Chicken bouillon.
Cooking method:
1. Soak prunes for three hours in cold water.
2. Fill the stomachs with water and clean thoroughly. Then rinse them and chop coarsely.
3. Peel the onion and cut into rings or half rings.
4. Heat the vegetable oil in a frying pan and put the onion there. Fry the vegetable until browned, then add salt, ventricles and pepper. Roast everything together for 15 minutes.
5. Dry the prunes and put half in a baking dish. Place the ventricles fried with onions on top of the prunes, then the remaining prunes.
6. Lay out the peeled and thinly sliced carrots in the next layer.
7. In a container, mix yogurt, sour cream and chicken broth. Pour this mixture into the mold.
8. Remove the form with the ventricles and prunes in the oven, heated to 200 degrees. Bake 40 minutes.
9. Serve this dish with a fresh vegetable salad and a slice of white bread.
Chicken gizzards in original sour cream sauce
Ingredients:
530 g of chicken ventricles;
Vegetable oil;
160 g sour cream;
One bulb;
Two pickled cucumbers;
Carrot;
A centimeter of ginger root;
garlic clove;
Two spoons of horseradish.
Cooking method:
1. Put the cleaned and washed ventricles to boil in water for 40 minutes. Let them cool and then chop finely.
2. Peel the carrots and onions and cut into pieces.
3. Heat oil in a frying pan, put chopped ginger and squeezed garlic into it. Slightly fry the ingredients and remove them from the oil.
4. In the same pan, put carrots, ventricles, onions and fry them for 10 minutes.
5. Pour sour cream into the pan, add diced cucumbers, pepper, horseradish and salt. Simmer everything together for 15 minutes.
6. Serve the ventricles with the sauce. Add chopped dill and garnish to the dish.
Chicken ventricles in sour cream, baked in pots
Ingredients:
900 g of chicken ventricles;
Four bulbs;
Bank of sour cream;
Black pepper.
Cooking method:
1. Clean the chicken ventricles of all excess and rinse them.
2. Peel the bulbs and divide into slices.
3. Twist chicken ventricles and onions in a meat grinder. Pepper and salt the resulting mixture.
4. Add sour cream to the minced meat from the ventricles, mix and spread the resulting mass into pots.
5. Put the pots in the oven and bake the dish at 200 degrees for one hour.
6. If desired, add dried fruits, for example, prunes, to the pots.
7. Serve hot with toasted bread slices and vegetables.
Chicken gizzards in sour cream stewed in chicken broth
Ingredients:
750 g of chicken ventricles;
A glass of sour cream;
two bows;
Allspice;
A spoonful of tomato sauce;
Black pepper;
Two glasses of chicken broth;
Vegetable oil;
Laurel leaf;
Carrot.
Cooking method:
1. Clean chicken stomachs from excess and rinse. Then fill them with water, salt and cook over medium heat with a bay leaf for 50 minutes.
2. Peel the onion and cut into large half rings.
3. Peel the carrots as well, and grate.
4. Heat the pan and pour in the vegetable oil. Fry carrots and onions in this oil until lightly translucent.
5. Rinse the finished chicken stomachs again and cut into three parts.
6. Add chopped ventricles to the pan with vegetables, fill everything with broth and simmer under a closed lid for a quarter of an hour.
7. After this time, add sour cream and tomato sauce, continue to simmer.
8. After another 15-20 minutes, the chicken stomachs will be ready. Add peppers and salt to it. Mix and serve.
9. Buckwheat porridge or pearl barley will be combined with such a dish.
Chicken ventricles in sour cream with cheese
Ingredients:
1.1 kg of chicken stomachs;
0.5 l of kefir;
160 g of cheese;
Butter;
A spoonful of hops-suneli;
green onions;
Onion;
Carrot.
Cooking method:
1. Place the cleaned and washed ventricles in a saucepan, add water and cook for one hour.
2. Cut the ventricles and put them in a container.
3. Peel the onion along with the carrots. Cut the first into half rings or rings, and grate the carrots through a grater.
4. Add vegetables to the container to the ventricles. Pour salt, pepper, suneli hops there and pour everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.
5. Take a baking dish, put the chicken ventricles there along with the marinade, sprinkle everything with grated cheese and pour over the melted butter.
6. Cook in an oven preheated to 200 degrees for about 25 minutes.
7. Before serving, sprinkle the dish with chopped parsley and add mashed potatoes as a side dish.
8. If desired, cook this dish in pots.
Chicken ventricles in Korean sour cream
Ingredients:
530 g of chicken ventricles;
Three heads of onions;
Ground red pepper;
A spoonful of soy sauce;
Five tablespoons of sour cream;
A spoonful of chopped cilantro;
Three tablespoons of sunflower oil;
Five cloves of garlic;
Chicken broth cube.
Cooking method:
1. At the ventricles, remove the inner film, rinse them under running water and set to boil for 55 minutes.
2. Cut the finished ventricles into strips.
3. Peel and chop the onion. Spasser it in heated sunflower oil. In the same pan, add the ventricles.
4. Pour the offal with chicken cube broth and simmer for 10 minutes.
5. Then add soy sauce, finely chopped garlic, ground red pepper to the pan and mix. Simmer the ingredients for five minutes.
6. Sprinkle with chopped cilantro before serving.
7. Serve boiled asparagus as a side dish. Korean ventricles are also combined with noodles.
Chicken gizzards in sour cream - tricks and tips
When cooking the ventricles in the broth, put additives to enhance the taste (bay leaf, herbs, peppercorns).
From fresh ventricles, the dish turns out much tastier.
To make chicken stomachs juicy sour cream, it is better to use fat.
Add mustard or thyme to the sour cream sauce, if desired.
For a spicy taste, add red pepper or garlic to the stewed ventricles.
Do not overcook the chicken ventricles, they may turn out dry.
