Salad from chicken stomachs contains many 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.
Recipes are not complicated, you can combine 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. A light summer salad with a 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 gourmet 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 of 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 delicious taste. Very hearty, 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 finely chopped onions in balsamic vinegar, put in the refrigerator for 2 minutes.
- Boiled chicken stomachs, eggs, fresh cucumber, feta cheese and Chinese cabbage are cut into cubes.
- Dress the salad with sour cream and mayonnaise. Mix.
To your attention, a light salad for radish lovers. The taste of the salad will convey the spring mood and delight your family members.
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, send them to a 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 radishes. 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 hard cheese on a large grater, 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 Korean cuisine recipes. Unforgettable, piquant taste will 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 a 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 a complicated salad due to ready-made 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 like 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.
- Bulgarian 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.
The salad will be very satisfying due to the high amount of protein in the 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.
Today, there are many different salads, the main component of which is the usual white or dark meat. But if you want to make an unusual dish, then we suggest replacing such a product with chicken ventricles. This solution will allow you to save a little on the purchase of products. This is due to the fact that meat is much more expensive than conventional offal. Moreover, thanks to this ingredient, you can diversify your table and surprise your guests.
Chicken gizzard salad: step by step recipe
As mentioned above, such a dish can be made using various ingredients. We decided to present you the simplest and most affordable method, which involves the use of products such as:
- lettuce bulbs - 2 pcs.;
- medium juicy carrot - 2 pcs.;
- pickled or pickled cucumbers - 2 pcs.;
- medium-calorie mayonnaise - 120 g;
- green canned peas - 1 standard jar;
- vegetable deodorized oil - use for frying;
- salt and crushed black pepper - use as desired.
Offal preparation
Before making a salad of chicken stomachs, you need to process all the ingredients one by one. First you need to wash the purchased offal, and then clean it of unnecessary veins and films. After that, the stomachs should be boiled in water (salt) until completely soft. This may take you about 40-55 minutes.
Then the offal must be removed from the broth and cooled. To make the chicken stomach salad tender and beautiful, the boiled ingredient should be cut into thin strips.
Processing the Remaining Ingredients
After the main component of the salad is prepared, you should start processing vegetables. The onions must be peeled and cut into thin half rings, and the carrots must be chopped into strips or grated on a special Korean grater. As for pickled or pickled cucumbers, they only need to be chopped with a knife into small cubes.
Sauteing products
To get a juicy and fragrant chicken stomach salad, onions and carrots need to be sautéed in deodorized oil. Fry the ingredients until they become golden and soft. At the end of the heat treatment, these components must be seasoned with pepper and salt.
We form a dish
Chicken stomach salad, the recipe of which we are considering, is formed quite simply. To do this, the chopped offal must be put in a deep bowl, and then pickled or pickled cucumbers, browned onions and carrots, as well as canned peas (green), devoid of liquid, should be sent there. After that, the ingredients must be seasoned with medium-calorie mayonnaise and mixed well.
Proper salad serving at the dinner table
After the salad from chicken stomachs is seasoned, it must be immediately presented to dinner. It should be noted that due to the combination of orange carrots and green cucumbers with peas, the finished dish looks very beautiful and festive. Moreover, the taste of such a salad is very tender and rich.
Delicious Korean Salad: A Step by Step Recipe
Chicken stomachs (a salad with them turns out to be very satisfying and fragrant) for such a dish it is better to buy frozen and already peeled. Although, before heat treatment, it is still recommended to additionally wash and remove all kinds of films.
So, to make a spicy Korean salad from chicken stomachs, we need:
- chicken ventricles - about 500 g;
- lettuce onion - 2 pcs.;
- medium juicy carrot - 1 pc.;
- soy sauce - a large full spoon;
- leaf of lavrushka - 1 pc.;
- table vinegar (it is better to take 6% or 9%) - about ½ cup;
- deodorized sunflower oil - about 5 large spoons;
- allspice - about 7 peas;
- ground red pepper and coriander - a small spoon each;
- medium-sized iodized salt - use at discretion.
Offal preparation
How should you make a Korean salad? Chicken stomachs for the presented dish must be thawed, rinsed and cleaned of films. After that, the offal must be put in boiling salted water and boiled until it becomes soft. Moreover, ¼ hours before turning off the stove, it is recommended to add peppercorns and laurel to the ventricles.
After the offal is ready, it must be removed and cooled. Next, the ventricles need to be cut into very thin strips and left aside.
Processing vegetables
To make a spicy salad using chicken ventricles, you need to peel the onion heads, then cut them into half rings and soak in table vinegar (for ¼ hours). After the specified time, the vegetable should be well marinated. After that, it is required to throw it on a sieve and, shaking it strongly, deprive it of all moisture.
Also, raw carrots should be added to the Korean salad. It must be cleaned and then grated on a special grater in the form of thin and long strips.
Formation process
To form a tasty and spicy Korean dish, chicken ventricles should be put in a deep bowl, and then grated carrots and onions marinated in vinegar should be added to them. After that, the components must be flavored with soy sauce, salt, ground coriander and pepper. Next, you need to pour sunflower oil into the pan and heat it up strongly. After that, it is necessary to flavor the entire salad with vegetable fat, mix it well and leave it in the refrigerator for several hours.
Serve a delicious Korean salad for dinner
After the dish with chicken ventricles has cooled well, it should be served immediately to the table, after mixing with a large spoon. Such a salad should be served for dinner along with bread or pita bread. It should be especially noted that it is not recommended to use it for those who have problems with the digestive tract. After all, Korean salad is very spicy and can easily cause an exacerbation of chronic diseases.
Salad with chicken stomachs - general principles of preparation
Chicken stomachs are an affordable, inexpensive product for everyone. Skillful housewives very successfully use it for cooking various 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 lunch or a 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, a 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:
Grind raw carrots - 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);
- the same number of 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 version of 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 vegetable oil for frying.
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 with garlic sauce. The dish will become tastier if it stays in the refrigerator for three hours - all the ingredients will have time to feed on 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 summer it is especially relevant - fresh vegetables are 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 pepper there, 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. By defrosting this way, you will retain 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 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. Although traditional medicine ascribes medicinal properties to it, you don’t need it in a salad.
Chicken gizzard salad Rinse the chicken stomachs thoroughly, remove the inner film and boil in salted water for 1 hour. Grate the carrots on a coarse grater or chop into strips, finely chop the onion. Fry prepared onions and carrots in vegetable oil until golden brown.You will need: chicken stomachs - 1 kg, carrots - 2 pcs., onions - 1 pc., boiled egg - 4 pcs., mayonnaise - 200 g, salt, green and purple basil
Salad "Obzhorka" Boil chicken stomachs and cut into strips. Fry carrots and onions until golden brown. Cucumbers cut into strips. Mix everything, season with mayonnaise, salt and pepper.Required: chicken stomachs - 250 g, carrots - 1 pc., onions - 1 pc., pickled cucumbers - 2 pcs., mayonnaise - 1/3 cup, salt to taste, ground black pepper to taste
offal relish 
Rinse the stomachs and, having removed the inner film, boil in salted water until tender. Cool down. Pepper the prepared stomachs, dip in a beaten egg, bread in breadcrumbs, deep-fry until golden brown. At...Required: stomachs of broiler chickens - 1 kg, egg - 1 pc., breadcrumbs - 1/2 cup, vegetable oil for deep fat - 300 g, ground black pepper, salt to taste, green salad leaves, lemon
Oriental chicken stomachs 
Prepared (washed and dried) chicken stomachs cut into thin strips (0.5 cm). Cut the onion into thin circles (if leek) or semicircles, carrots into thin sticks. Heat up a wok pan (or any other, but with high sides) with...You will need: Chicken stomachs - 600-800 gr., Onion - 1 large head or 1 leek, Carrots - 3 small pieces, Soy sauce - 3-4 tbsp. l., Sesame seed - 2 tbsp., Sesame oil - 2-3 tbsp. l. (if you do not have sesame oil, you can use some other, for example ...
Dogwood parade for Sima. Procession No. 2: Dessert of the USSR 
And again it all starts with dogwood. We take it out for defrosting. You can put a couple of berries in your mouth frozen - this is to enhance childhood memories! :) Once, at a hairdresser's appointment :), I was leafing through some glossy magazine and saw such an unusual way of cooking ...You will need: CORNEL 150g, sugar 200g, lemon, kiwi, raspberries or other berries, gelatin or astri-gel, chocolate, mint, all sorts of goodies for desserts...
Warm chicken salad Boil chicken stomachs in salted water for 2-2.5 hours. Cut the onion into thin half rings, marinate in a mixture of vinegar, water, salt, sugar for 40 minutes. Cut the boiled stomachs into strips and fry with pickled onions, add soy sauce, red and...Required: 500 grams of cleaned chicken stomachs, 1 large onion, table vinegar, water, salt, sugar, ground black pepper, 3 tablespoons of soy sauce, 0.5 teaspoon of ground coriander, ground red pepper
Arugula salad with chicken giblets 
Fry chicken giblets in vegetable oil until tender. Salt (you can use garlic salt). Finely chop the cucumbers and tomatoes. Tear the arugula leaves. Mix arugula with cucumbers and tomatoes. Add fried chicken giblets. Put in a dish. Fill with dressing....You will need: chicken giblets (heart, liver, stomachs) - 400 gr, fresh cucumber - 2 pcs, medium tomatoes - 2 pcs, arugula - 4 bunches, pine nuts - 50 gr, For dressing: olive oil - 3 tablespoons, balsamic vinegar - 1 tsp, a mixture of dry herbs - 1 tsp, salt - 1/2 tsp.
Chinese salad 
Peel the chicken stomachs (remove the inner yellow film) and rinse well. Put the stomachs in a small saucepan and pour boiling water over so that it barely covers the cut. Bring to a boil, reduce heat and simmer until soft (40~50 minutes). Salt...Required: Chicken stomachs - 500g., Fresh cucumber - 1 pc. large, Onion - turnip 1 head, Garlic - 2 large cloves, Korean-style carrots - 200g., Soy sauce - 2 tbsp. spoons, Vinegar essence - ¼ teaspoon, Salt - 1 tsp, Sugar - 0.5 tsp. (to taste), Grow oil...
Chicken gizzard salad 
Boil chicken stomachs until tender. I usually drain the first water after boiling so that they do not taste bitter. Cool, cut into thin strips. Finely chop the cilantro and onion and rub with salt. Pepper cut into thin strips. Mix all the ingredients, fold in a slide. FROM...You will need: Chicken stomachs - 1 kg, Sweet pepper - 2-3 pieces, best if different colors, Cilantro - 1 bunch, Green onions - 1 bunch, Garlic - 3 cloves, Chili pepper - a small piece if it is spicy, Salt, Sesame - 1 tbsp, vegetable oil
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 love 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, you 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 offal is used as a meat ingredient.
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.
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