Chicken navel salad is a good meal for holiday table, lunch menu or a simple snack. Such a salad can be completely different in composition, shape, type, taste, and also calorie content. From chicken ventricles you can cook quite low calorie salad, hearty snack and dietary variation.
Before preparing a salad, chicken navels should not only be boiled in water with spices, but also cleaned. It is worth removing fatty streaks, films and hard skin. Then, the navels can be safely added to the salad.
You can supplement such an unusual offal with a variety of vegetables, eggs, fresh herbs, spices, hot spices and cheeses. Pomegranate seeds, cranberries and currant berries will perfectly complement the ventricles. Will provide a beautiful salad serving lettuce or an arugula pillow.
Special culinary forms - a square or a ring - will help to decorate the salad beautifully.
How to cook chicken navel salad - 15 varieties
Delicious salad from a minimum of ingredients for a festive table on hastily.
Ingredients:
- Mayonnaise
- Chicken gizzards - 300 g
- Eggs - 4 pcs.
- Carrot - 1 pc.
- Pepper
- Onion - 1 pc.
Cooking:
Boil the navels until cooked along with spices. Clean and cut into strips.
Grate a carrot.
Boil eggs and cut into slices.
Chop the onion.
Mix the ingredients, pepper, add mayonnaise and salt.
A very nutritious protein salad for a hearty and tasty dinner.
Ingredients:
- Garlic - 1 head
- Chicken gizzards - 300 g
- Sour cream - 3 tablespoons
- Ground black pepper
- Beans - 150 g
- Tomatoes - 2 pcs.
- Olive oil - 3 tbsp
- Greens
Cooking:
Soak the beans at least overnight. Then - boil for an hour.
Also, boil chicken navels for an hour.
Chop the tomatoes.
Chop the garlic into slices.
Chop greens and chicken navels.
Combine salad with spices and olive oil- Definitely unrefined.
Delicate refreshing salad with quail eggs will become good addition main vegetable dishes or snacks.
Ingredients:
- Mayonnaise
- Chicken ventricles - 400 g
- Parsley - 1 bunch
- Quail eggs - 7 pcs.
- Black pepper
- Blue bow - 1 pc.
- Wine vinegar 1 tsp
- Green peas - 1 bank
Cooking:
Boil the ventricles in lightly salted water. Clean and cut into slices.
Clean and chop the onion. Pour in wine vinegar.
The vinegar will help make the onion softer and much more flavorful.
boil quail eggs and chop into cubes.
Chop the parsley.
Combine all ingredients. Add peas, sprinkle salad with pepper, salt and add mayonnaise.
Delicious and very light salad for dinner or a low-calorie lunch.
Ingredients:
- Garlic - 2 cloves
- Chicken ventricles - 500 g
- White sesame - 1 tbsp. l.
- Bulgarian pepper - 2 pcs.
- Fresh ginger root - 2 cm.
- Leek - 100 g
- Sesame oil - 1 tbsp. l.
- Sugar - 1 tbsp. l.
- Cilantro - 1 bunch
- Soy sauce - 3 tbsp. l.
- Pepper
Cooking:
Boil the cleaned ventricles. This process will take no more than an hour.
Chop the ventricles with plates and season with soy sauce.
Chop peppers, herbs and onions.
Combine all ingredients with grated garlic and season with oil.
Sprinkle with pepper, chopped ginger and sesame seeds.
Salad "Sytny"
Delicate and very nutritious salad with a velvety dressing.
Ingredients:
- Eggs - 3 pcs.
- Sour cream
- Cheese - 70 g
- Chicken gizzards - 300 g
- Mayonnaise
- Apple vinegar
- Onion - 1 pc.
Cooking:
Cut the peeled onion into half rings. Pour in vinegar and leave to marinate.
Boil and chop the eggs.
Boil the ventricles and cut into strips.
Grate cheese.
Combine the ingredients and season with a mixture of sour cream and mayonnaise.
Arrange the salad on a platter.
Form nice shape dishes can be done using a ring mold.
Spicy spicy salad from Elena Vaenga for a quick and delicious snack.
Ingredients:
- Cucumber - 2 pcs.
- Chicken gizzards - 300 g
- Sour cream
- Lemon juice
- Onion - 1 pc.
- Coriander - 2 g
- Carrots in Korean - 100 g
- green onion- beam
- Vegetable oil
Cooking:
Cut cucumbers into strips, and onions into half rings.
Fry the peeled and washed navels in oil along with the onion.
Chop green onion.
Combine chilled navels with coriander and onions. Drizzle with citrus juice.
Add cucumbers and sour cream. Infuse for about twenty minutes and - serve.
A delicious and nutritious salad for any occasion. The delicacy is perfect for holiday menu and also lunch.
Ingredients:
- Eggs - 5 pcs.
- Vegetable oil
- Chicken navels - 1 kg
- Champignons - 500 g
- Pepper
- Onion - 2 pcs.
Cooking:
Saute sliced mushrooms. Add the onion, cut into half rings, to the mushrooms, and simmer until tender.
Boil eggs and chop into cubes.
Boil the navels, and then peel. Cut into cubes.
Mix ingredients with mayonnaise. Salt to taste and pepper.
Refreshing vegetable salad with chicken stomachs and aromatic herbs to your table!
Ingredients:
- Vinegar - 1 tbsp.
- Chicken navels - 500 g
- Garlic - 3 cloves
- Potatoes - 3 pcs.
- Soy sauce - 3 tbsp.
- bunch of cilantro
- Chinese cabbage - 100 g
- Vegetable oil - 3 tbsp.
- string beans- 100 g
- Basil
- Ground red pepper
Cooking:
Boil and finely chop the navels.
Cut the Chinese cabbage into slices, chop the basil and cilantro.
Boil potatoes and cut into small cubes.
Grate the garlic.
Saute string beans.
Dress the salad with vinegar, oil and soy sauce.
A savory salad made from the most affordable ingredients for a quick serving.
Ingredients:
- Onion - 4 pcs.
- Navels - 600 g
- Pickled cucumbers - 7 pcs.
- Butter
- Mayonnaise
Cooking:
Boil the ventricles until fully cooked. Cut the navel into strips.
Cucumbers cut arbitrarily - into plates or strips.
Chop the onion into half rings. Saute in butter. To butter did not burn during frying, it is worth adding a little vegetable to it.
Connect the navels with cucumbers and fried onions. Fill with mayonnaise.
A hearty quick meal with fresh vegetables for summer evenings.
Ingredients:
- Mushrooms - 200 g
- Chicken navels - 200 g
- Cucumbers - 3 pcs.
- Vegetable oil
- Carrot - 1 pc.
- Butter
- Onion - 1 pc.
Cooking:
Fry the navels along with spices to taste and mushrooms. Add chopped onion at the end of cooking. Cool down.
Grate cucumbers and carrots on a Korean carrot grater.
Combine ingredients and drizzle with oil. If desired, sprinkle with chopped cilantro.
Such a salad will undoubtedly conquer lovers of hearty and very spicy salads!
Ingredients:
- Egg - 3 pcs.
- Salt - 2 g
- Garlic - 3 cloves
- Chicken ventricles - 300 g
- Green onions - 15 g
- Mayonnaise - 120 g
- Fresh cucumber - 1 pc.
- Green peas - 100 g
- hard cheese- 50 g
- Black pepper - 2 pinches
- Sour cream - 120 g
Cooking:
Cut off fat and all films from the stomachs. Boil the product for an hour. Chop the finished navels into pieces.
Add peas, draining liquid from it.
Wash and chop green onions. Add to salad.
Grate hard cheese.
Chop the washed cucumber.
Boil and then peel the eggs. Then, cut the cooled product into en pieces.
Peel the garlic and chop finely. Combine with sour cream and mayonnaise. Season the salad.
Unusual salad with mushrooms and sour cream for a festive feast.
Ingredients:
- Chicken navels - 500 g
- Sour cream
- Lettuce leaf - bunch
- Mushrooms - 400 g
- Ground black pepper
- Onion - 2 pcs.
Cooking:
Boil the navels and cut into thin slices.
Chop the onion rings, cut the lettuce leaf. Mix the ingredients, sprinkle with pepper and season with sour cream.
Spicy, spicy and very delicious salad in Chinese style for themed nights and just a delicious dinner.
Ingredients:
- Sesame oil - 1 tsp
- Chicken gizzards - 200 g
- Black Chinese vinegar - 1 tbsp.
- Celery - 2 stalks
- Ground chili pepper - 1/2 tsp
- Cilantro - 2 bunches
- jijing chicken seasoning - 1/2 tsp
- Leek - ¼ stem
- Sugar - 1 tsp
- Garlic - 2 cloves
- Soy sauce - 1 tsp
Cooking:
Boil the ventricles and cool. Then cut into large strips.
Chop the onion into large pieces.
Slice the celery stalk.
Coarsely chop cilantro.
Boil celery for about 30 seconds in boiling water.
Mix all ingredients. Add chopped garlic, spices, soy sauce, oil and vinegar.
Delicate salad with a spicy nutty aftertaste for a chic festive serving.
Ingredients:
- Chicken navels - 300 g
- Mayonnaise
- Egg - 4 pcs.
- Sour cream
- Processed cheese - 200 g
- fresh parsley
- Pine nuts - 100 g
Cooking:
Boil the navels. Clean and refrigerate. Chop into pieces.
Boil eggs and cut into slices.
Grate cheese, chop parsley.
Combine all ingredients with sour cream.
Shape the salad into cubes on a platter. Sprinkle with pine nuts. Garnish with parsley.
Delicious salad in a beautiful serving for the festive table.
Ingredients:
- Black ground pepper- 1 tsp
- Chicken navels - 500 g
- Spicy capsicum
- Onion - 2 pcs.
- pomegranate seeds
- Vegetable oil - 1 tbsp.
- Barberry - 1 tsp
- Soy sauce - 1 tbsp.
- parsley
- Balsamic vinegar - 1.5 tablespoons
- Coriander - 1 tsp
Cooking:
Boil the navels with pepper and laurel.
Chop the onion into slices.
Chop barberry. Add to onion along with pepper and coriander. Pour in oil, soy sauce, balsamic bite - or whatever. Leave the onion to marinate.
Chop the navel with a straw.
Mix bunches with onion and chopped cilantro.
To sprinkle ready salad pomegranate seeds and serve.
What is the correct name: "Chicken navel salad" or "Chicken ventricular salad"? Opinions are divided, although in fact it is one and the same. The reason for the confusion is the lack of a reliable history of the emergence of lettuce. According to the first version, the salad was prepared in the 90s of the last century, where the difficult economic situation prompted the population to use offal as meat substitutes. It was then, apparently from an aesthetic point of view, that housewives began to call chicken stomachs “navels”. According to another version, the recipe comes from China, where this the National dish cook with large quantity spices.
In the initial version, the composition of the dish included: boiled chicken ventricles (navels), onions and carrots. Used as a refueling regular sour cream. Inexpensive, tasty and hearty salad many people liked it.
When buying chicken ventricles (navels), you need to choose elastic in structure, with a slight specific smell. Main trick dishes from chicken navels lies precisely in the softness of the ventricles themselves. Boil them for at least one and a half hours in salted water.
How to cook chicken navel salad - 14 varieties
This recipe is considered a classic, at the same time available for cooking.
Ingredients:
- Boiled chicken stomachs - 250 gr.;
- boiled chicken eggs- 4 things.;
- Salad onion - 150 gr.;
- Raw carrots - 1 pc.;
- Salt pepper.
Cooking:
Using a board and a knife, cut the chicken stomachs into strips, add the chopped onion and rub the carrots on coarse grater. Put the resulting mass in a deep plate, the amount of salt and pepper to your taste, mayonnaise as a sauce and stir until homogeneous mass. Then add coarsely chopped eggs and finally mix.
For piquancy of taste, the stomachs are salted and peppered during cooking. Onions are recommended to be marinated in vinegar.
It will become an undoubted decoration of the festive table, the range of flavors will pleasantly please you.
Ingredients:
- Raw carrots - 2 pcs.;
- Ready mushrooms- 350 gr;
- Onion - 2 pcs.;
- Vegetable oil-150 gr;
- Garlic - 2 pcs.;
- Seasoning for Korean carrots - 2 tablespoons;
- Vinegar 9% - 3 tablespoons;
- Soy sauce - 2 tbsp.
Cooking:
Add bay leaf to boiling salted water, pour out the cleaned chicken stomachs and cook until tender. Grated two raw peeled carrots Korean grater and fry in vegetable oil until tender. Peel the onion, cut into half rings, then fry in a pan with mushrooms until tender. Grind the cooled stomachs in the form of straws and fry in vegetable oil for several minutes. We mix all the obtained ingredients in a deep container, with the addition of chopped garlic, seasoning, soy sauce and vinegar. Let the salad rest for at least two hours in the refrigerator.
original and low calorie meal will be a godsend for those who are watching their weight.
Ingredients:
- Raw chicken stomachs - 100 gr.;
- Salad - 5 sheets;
- Lemon juice - 1 tablespoon;
- Tomatoes - 2 pcs.;
- Apple - 1 pc.;
- Avocado - 1 pc.;
- Salt pepper.
Cooking:
We discard the cooked ventricles through a colander and let the broth escape, chop coarsely. Put the bottom of the dish with pre-prepared lettuce leaves. Put peeled and chopped apples, avocados on top, pour over lemon juice. The next layer is stomachs, then tomatoes. Salt and pepper to your taste, drizzle with vegetable oil.
A hearty dish will not leave indifferent salad lovers.
Ingredients:
- Onion - 2 pcs.;
- "Korean" carrots - 250 gr.;
- Sugar, salt, vinegar, allspice.
Cooking:
Chicken stomachs are placed in a saucepan, pour cold water, salt and set to cook for 20 minutes. We clean and pickle the onion, after chopping it. Chilled navels are crushed in the form of thin straws, add pickled onions, add previously cooked "Korean" carrots. Well mixed products become homogeneous. Leave it in the cold for two hours.
You can pickle onions with vinegar or lemon juice, with the addition of sugar and allspice ground pepper.
Beautiful in appearance, it will delight not only your eye with color shades, but also your stomach with taste.
Ingredients:
- Chicken ventricles - 500 g;
- Onion - 2 pcs.;
- Pickled or pickled cucumbers - 2 pcs.;
- Carrots - 2 pcs.;
- Green pea- 1 bank;
- Mayonnaise - 120 g;
- Vegetable oil;
- Salt pepper.
Cooking:
Cook chicken navels for one and a half hours, let cool and cut like brushwood. We chop the onion, chop the carrots on a Korean-style grater, and then fry the vegetables over low heat. The cucumber is cut into cubes. Mix all the components of the salad in a deep bowl, add the peas and season with mayonnaise. Salt and pepper to taste.
Harmony of taste and lightness in the stomach, as people say after this salad.
Ingredients:
- Boiled chicken navels - 350 gr.;
- Pickled cucumbers - 2 pcs.;
- Green onions - 25 gr.;
- fresh apple- 1 PC.;
- Mayonnaise - 150 gr.;
- Vegetable oil - 70 gr.;
- Ground black pepper.
Cooking:
We cut the boiled navels and put them in a deep bowl. Cucumbers and an apple are crushed with a coarse grater, chop the onion. We mix the products and season the salad with mayonnaise, with the addition of vegetable oil and pepper. Allow to steep for 15 minutes before serving.
In order for the navels to be soft, boil them in a slow cooker for three hours.
Combination various products gives piquancy and unforgettable taste.
Ingredients:
- Chicken navels - 400 g;
- Carrot - 1 pc.;
- Onion - 1 pc.;
- Bay leaf - optional;
- Fresh cucumbers - 2 pcs.;
- Eggs - 4 pcs.;
- Green onion - 10 gr;
- Mayonnaise - 4 tbsp;
- Salt pepper.
Cooking:
Thoroughly cleaned navels are boiled in salted water with the addition of onions, carrots, peppers and bay leaf. Cooking goes on low heat for an hour, drain, cool and cut. Hard boiled eggs, peeled, chopped and added to the ventricles. Grind cucumbers on a grater, add chopped greens. We combine all the ingredients, dress the resulting salad with mayonnaise (sour cream). Salt, pepper a little and decorate.
If you want to surprise and you have time for this, then this is exactly your recipe.
Ingredients:
- Raw chicken stomachs - 350 gr.;
- Onion - 3 pcs.;
- Garlic - 3 cloves;
- Bay leaf - 1 pc.;
- Chicken eggs - 7 pcs.;
- Mushrooms - 700 gr.;
- Balsamic vinegar - 15 gr.;
- Fresh cucumber - 2 pcs.;
- Bulgarian pepper - 1 pc.;
- Beijing cabbage - 1 pc.;
- Brynza - 250 gr.;
- Sour cream - 3 tablespoons;
- Mayonnaise - 100 gr.;
- Basil leaves.
Cooking:
To achieve the necessary softness and taste, chicken navels are boiled for one and a half hours with the addition of onions, bay leaves and three cloves of garlic. Boil hard-boiled eggs. We clean, cut and fry the mushrooms, given that in the process of cooking they decrease in volume. One onion, diced, is added to the mushrooms. Marinate the second onion, first chop it as finely as possible. Used for marinade balsamic vinegar. Onions in mushrooms should acquire the color of "caramel", pepper and spices are added, a few more minutes and removed from heat and let cool. The cooled navels are cut into cubes, add pickled onions, mix and let it brew for ten minutes. Chicken eggs are cut into large cubes and added to the navels. Next Ingredient - fresh cucumber, diced. Beijing cabbage is added, cut into large layers of one centimeter. Now chop the cheese coarsely and add to our mixture. Pour the cooled mushrooms into the same bowl. For dressing we will use mayonnaise and sour cream. Mix until smooth. For molding, we use a round container, fill it with salad, turn it over and put it on a plate. Decorate with leaves Chinese cabbage, cucumber, basil leaves and bell pepper.
The broth obtained by boiling chicken navels can be used to make soup.
Enough spicy dish designed for a narrow circle of amateurs.
Ingredients:
- Chicken stomachs - 500 g;
- Bulb - 2 pcs.;
- Carrot - 1 pc.;
- Soy sauce - 1 tbsp. l;
- Vinegar - 100 g;
- Vegetable oil - 5 tbsp. l;
- Coriander - 1 tsp;
- Red pepper (crushed) - 1 tsp;
- Salt.
Cooking:
We cook chicken stomachs with the addition of black pepper and bay leaf. Cleaning and cutting onion, pour vinegar and marinate. For chopping carrots, we use a “Korean” grater. We put the resulting products in a container. Cooking dressing soy sauce, coriander, salt and hot peppers cover with hot oil in a frying pan. We mix the whole composition, fold the vessels and leave overnight in the cold.
Easy to prepare and original in execution.
Ingredients:
- Raw chicken stomachs - 800 gr.;
- Onion - 200 gr.;
- Cheese - 200 gr.;
- Garlic - 1 head;
- Mayonnaise - 180 gr.;
- Salt, pepper, vinegar.
Cooking:
Boil the chicken stomachs until tender, then let them cool. Pickled chopped onions in vinegar diluted with water. We try to finely chop the stomachs, putting them in a deep plate. Add the grated cheese, squeeze the garlic with the help of the garlic. Mix thoroughly, add pickled onions, salt, pepper, add mayonnaise and mix again. Infuse for 1 hour before use.
Like people who like to experiment with tastes.
Ingredients:
- Chicken navels - 450 g;
- Carrot - 1 pc.;
- Soy sauce - 0.5 tbsp.;
- Chinese cabbage - 400 g;
- Bulb - 1 pc.;
- Celery - 1 pc.;
- Apple - 1 pc.
- Sunflower oil - 120 ml;
- Sugar - 2 tbsp. l.;
- Bulgarian pepper - 2 pcs.;
- Apple cider vinegar - 1 tbsp. l.;
- Salt.
Cooking:
Offal cooked in salt water is allowed to cool and cut portioned pieces. carrots and bell pepper cut in the form of brushwood, an apple in the form of cubes, and celery, onion and cabbage are simply finely chopped. The whole cut is mixed in a deep plate and covered with sugar, allowed to infuse, after which the liquid is drained and placed on a heated frying pan. Add spices, season with soy sauce and vinegar, then mix again.
Salad is very fashionable now in cafes and restaurants, please your loved ones.
Ingredients:
- Raw chicken stomachs - 500 gr.;
- Bulbs - 2 pcs.;
- Carrot - 2 pcs.;
- Parsley - 15 gr.;
- Sour cream - 1 tbsp;
- Soy sauce - 1 tablespoon;
- Lemon juice - 1 tablespoon;
- Allspice, ground pepper, bay leaf.
Cooking:
Boil the ventricles in salt water, along with onions, carrots, allspice, bay leaves for 1.5 - 2 hours. Quickly cut into 2-3 pieces. The prepared onion is fried in oil until soft. Grind the carrots on a coarse grater and add to the onion. The last stage is the addition of the ventricles and another 3 - 5 minutes of frying. For dressing, finely chop the parsley, add sour cream, soy sauce, lemon juice, ground pepper and beat until smooth. Add dressing to our heated ingredients, mix well and cook covered for 3-5 minutes. Transfer to a salad bowl and serve.
A series legendary salads, only offal is used as meat, it is very tasty and interesting.
Ingredients:
- Chicken ventricles - 500 gr.;
- Potatoes - 2-3 pcs.;
- Carrots - 2 pcs.;
- Eggs - 3 pcs.;
- salt, pepper and mayonnaise to taste.
Cooking:
Cook offal and vegetables until fully cooked, eggs must be hard-boiled. We clean everything, cut it and put it in a pan. Salt, pepper and pour mayonnaise. Decorate with greenery and on the table.
Ingredients:
- Raw chicken stomachs - 500 gr.;
- Potatoes - 2 pcs.;
- Bulb - 1 pc.;
- Parsley - 1 bunch;
- cilantro - 5 gr.;
- Garlic - 2 cloves;
- Soy sauce - 2 tablespoons;
- Vegetable oil - 10 gr.;
- Salt pepper.
Cooking:
Boil the chicken ventricles until half cooked, peel and cut into small pieces. Two raw potatoes are peeled and chopped on a "Korean" grater. We throw our potatoes into boiling, salty water for 1 minute, put them in a colander and rinse with running cold water. For dressing, we use finely chopped parsley, cilantro and garlic, with the addition of soy sauce, salt and pepper. Cut the prepared onion and fry it with navels. We combine everything and cool.
Chicken stomachs are an affordable, inexpensive product for everyone. His skillful housewives very successfully use for cooking different dishes, salads are among them.
Salad with chicken stomachs turns out to be satisfying due to the protein content in them. In addition, it is tasty and light. The dish can be considered quite universal. It plays the role of an addition to the meal, acts as a full meal or light dinner. Depending on the ingredients, it can be everyday or festive.
Salad with chicken stomachs - preparing food and dishes
Experienced housewives do an excellent job with such a product, making chicken stomachs tender and fragrant. But young people, unfortunately, often refuse to use them in dishes, considering them tasteless, tough.
In order for a salad with chicken stomachs to be a success, it is important to carefully prepare these ventricles. How to do it right, we will tell.
Start by thoroughly washing them, removing the fat on the surface.
Then fill the stomachs with water, salt, add a whole head of peeled onion, spices.
Boil, making the fire medium, you need at least an hour. Check for readiness - they should be soft. If not, continue cooking for another half an hour until you reach the desired result.
The stomachs brought to readiness can only be cooled, cut into cubes or strips and prepare a salad with chicken stomachs.
Salad recipes with chicken stomachs:
Recipe 1: Salad with chicken stomachs
A simple set of products is used, and the result is a nutritious, satisfying and tender salad. Try it, you will definitely like it. Feel free to experiment: you can add, for example, green apple, bell pepper or a piece of pineapple.
Required Ingredients:
- chicken stomachs (0.5 kg);
- one carrot;
- green onions (bunch);
- eggs (4 pieces);
- mayonnaise (for dressing);
- ground black pepper.
Cooking method:
raw carrots chop - grate.
Boiled chicken stomachs cut into strips.
Boil the eggs, as usual in a salad - hard boiled, chop with a knife.
Cut the green onion, salt and mash to make it juicy.
Mix all the ingredients, pepper, season with mayonnaise. You can very successfully replace it with sour cream.
Salad with chicken stomachs, quick to prepare, ready. It is good and freshly cooked, and a little infused.
Recipe 2: Salad with chicken stomachs and mushrooms (champignons)
Thanks to the source of protein - chicken ventricles and mushrooms, it turns out to be satisfying, and pickles make its taste more piquant and less cloying. As a result, you get a delicious and hearty salad with chicken stomachs, which can serve as a light lunch or a hearty dinner.
Required Ingredients:
- mushrooms (200 g);
- as many chicken stomachs;
- pickled cucumbers (medium size - 3 pieces);
- one onion;
- sour cream or mayonnaise (for dressing).
Cooking method:
Boil and cool the stomachs.
Boil the mushrooms: put them for five minutes in boiling water.
Cut the chicken stomachs and mushrooms. The shape of the cut is according to your desire.
Cut the onion, preferably into thin half rings, and pickles into cubes.
It remains only to mix all the ingredients, add salt, pepper, season them with sour cream or mayonnaise. That's it - salad with chicken stomachs can be served.
Recipe 3: Salad with chicken gizzards and cilantro
Another option a simple salad using chicken stomachs. This time - for lovers of cilantro and spicy Korean salads. Monosodium glutamate can also be added to the sauce.
Required Ingredients:
- chicken stomachs (0.5 kg);
- potatoes (3 pieces of medium size);
- a bunch of cilantro;
- three tablespoons of soy sauce, vegetable oil and vinegar (6%);
- garlic (3 cloves).
Add to taste:
- ground red pepper;
- basil.
Cooking method:
Boil chicken stomachs as suggested at the beginning of the article. Cooled stomachs cut into strips.
Chop the onion - cut it into thin rings, fry together with chopped stomachs in a pan. Use for frying vegetable oil.
Cut potatoes into strips, dip into boiling water. Boil for four minutes, no more. After that, drain in a colander, rinse with running water, dry on a paper towel.
Grind the 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 about cilantro. It should be chopped and added to all other ingredients. Mix, season garlic sauce. The dish will become tastier if it stays in the refrigerator for three hours - all the ingredients will have time to soak up the spicy garlic-soy sauce during this time.
Recipe 4: Salad with chicken stomachs and fresh vegetables
You can cook at any time of the year, but in the summer it is especially relevant - fresh vegetables always at hand, and a kilogram of chicken stomachs will noticeably add nutrition to the salad. Great recipe for a picnic.
Required Ingredients:
- chicken stomachs (one kg);
- carrots, cucumber, bell pepper (everything large, one at a time);
- three bulbs;
- wine vinegar (100 ml);
- another 100 ml - vegetable oil;
- the same amount - soy sauce, lemon juice;
- garlic (4 large cloves);
- chili pepper - to taste;
- sugar (3 tablespoons).
Cooking method:
Boil the stomachs, cool, cut into strips.
Peel carrots, onions.
Cut the pepper in half, remove the core.
Using a Korean carrot grater or a knife, turn cucumber, pepper, carrot into thin straws.
Cut the onion into half rings, making them as thin as possible.
Place all ingredients in one bowl, mix.
Salad with chicken stomachs is almost ready, it remains to prepare the marinade.
Grind the garlic with a press.
Add sugar to soy sauce. Keep on fire, let it thicken slightly.
Put garlic, chili peppers, pour vegetable oil, lemon juice, wine vinegar.
Bring to a boil, remove the chili pepper from the marinade.
Pour salad over them, let it stand for a while, imbued with taste and aroma.
Salad with chicken stomachs - secrets and tips from the best chefs
You will get delicious only that salad with chicken stomachs, which is made from chilled, not frozen, stomachs. Unfortunately, the shelf life of such a product is quite small - two days, no more. Therefore, pay attention to their appearance, do not hesitate to touch them and even smell them. They are allowed to be slightly damp, but not slippery. Refuse to buy if you feel an unpleasant sour smell. Fresh chicken stomachs should only have a pleasant, slightly sweet aroma. They should not be soft, flabby to the touch. Fresh stomachs are elastic.
If you decide to use frozen chicken stomachs, defrost them gradually by placing them overnight on the bottom shelf of the refrigerator. In this way of defrosting, you will retain more flavor and nutritional qualities.
The stomachs will be more tender if, before cooking, already thoroughly cleaned and washed, they lie in cool water for about three hours.
Before cooking, carefully inspect each stomach for yellowish bile smudges. If there are, be sure to carefully cut them off with a knife. Even a little bile will spoil your salad, it will turn out to be bitter.
Inspect the inner surface of the stomachs - there may be remnants of the film. Though ethnoscience and ascribes to her medicinal properties, in a salad, you don’t need it.
Chicken navel salad - simple and very tasty dish. You need a minimum of products and time. Well, let's get down to the practical part.
Chicken Navel Salad: Korean Recipe
Required Ingredients:
- 1 tsp Sahara;
- soy sauce (optional)
- 0.7 kg of chicken navels;
- 2 sweet peppers;
- medium carrot;
- cilantro greens - half a bunch;
- a little vinegar;
- cucumbers - 2 pcs.;
- 3 cloves of garlic;
- two medium bulbs;
- spices.
Cooking:
Grocery list:
- 200 g of Korean carrots;
- 2 lemons;
- 300 g chicken navels;
- two medium bulbs;
- a little mayonnaise (any fat content).
Cooking instructions
Step number 1. Put the navels in a pot of water. You can salt. Boil them until cooked. Usually it takes 2 hours. Chicken navels become soft and tender in taste.
Step number 2. Remove the husk from the bulbs. Cut the pulp into quarters. Put in a jar (0.5 l). Squeeze the juice from two lemons there. Close the container with a lid, then shake the contents well. This must be repeated several times so that the onion slices are saturated with juice.
Step number 3. Cut the cooked and cooled navels into strips. We send it to the salad bowl. We put it there Korean carrot. You can make it at home or buy it at the nearest supermarket.
Step number 4. We take out the pickled onion from the jar. We filter it from lemon juice. Add to the plate with carrots and navels. Top with mayonnaise. Mix well. Chicken navel salad can be served at the table. Sprigs of dill or parsley are suitable as decoration.
Finally
Chicken navel salad is not only tasty and satisfying, but also healthy dish. This is the main ingredient. Chicken navels contain many useful for human body substances - vitamins of groups A and E, folic acid, potassium, zinc, iron and phosphorus. These by-products are a source of polyunsaturated fatty acids.
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:
- Boil 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 a hearty snack, you must 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 peas - 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 wish.
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 the remaining carrots on a coarse grater 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 in chicken ventricles contains protein, iron, folic acid and vitamins. Offal has a beneficial effect on the digestive system.
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