Not everyone loves offal, such as lungs, liver, udders, and others that have a peculiar taste and require special technological processing.

But there are also products that adore almost everything, they include chicken ventricles or, as they are called in other words, “chicken navels,” which can not just decorate any holiday table and become its main dish.

However, the great taste of these offal can not be compared with the benefits that deserve great attention. Their yellow films or cuticles, as a digestive enzyme, contribute to the restoration of the pancreas, gastrointestinal tract and liver, and are also used in folk and official medicine.

Calorie content and composition

The navels are rich in fiber, which has a positive effect on digestion, and ash - a natural sorbent. They also contain many micro and macro elements that are necessary for the normal functioning of the whole organism: calcium, phosphorus, copper, potassium, sodium, iron, zinc and others.

They also include mono-, poly- and saturated acids and have a relatively low calorie content - about 170 calories per 100 grams, for which they are valued as a dietary product.

Due to its high content of protein, iron, folic acid and vitamins, navels are extremely useful for improving skin and hair, increasing appetite, maintaining the immune and circulatory system.

Folic acid stimulates cell division, participates in the development and growth of almost all tissues and organs, and therefore, stomachs are often advised to be used by children and ladies in position.

A special role is played by chicken navels in the digestive system, improving appetite and stimulating the digestion process, thereby helping the intestines to cleanse and promoting the health of microflora. This is especially true of the yellow film covering the inner side of the stomach.

They do not use it in cooking, but folk medicine men advise when cleaning and preparing it not to throw it away, but to dry and grind it into powder. Dry film - helps with diarrhea.

For this, an adult needs to take one teaspoon of the product, and the child - half the dose and pour a glass of water. Also used in the treatment of dystrophy, rickets, gastritis, dysbiosis, pancreatic pain.

When buying this product in a store or on the market, you need to pay special attention to the shelf life, which should not exceed more than two days. Frozen foods are less useful, and those that are stored for more than two days produce toxins that are harmful and even dangerous to human health.

Nutritionists do not advise in their diet to replace all meat dishes with navels. But cooking them several times a week, you can enrich the body with the necessary substances.

Chicken Ventricular Salad Recipes

In cookbooks and magazines, there are many different recipes for navel salads, which not only help to save on buying meat, but also diversify the table and at the same time are not as high in calories as meat ones.

Green Pea Chicken Ventricular Salad

This salad is unusual and very beautiful in appearance. To prepare it, we need the following ingredients:

1. navels of chicken - 500 g;
2. onion - 2 pcs.;
3. pickled or pickled cucumbers - 2 pcs.;
4. carrots - 2 pcs.;
5. green peas - 1 can;
6. mayonnaise - 120 g;
7. vegetable oil for frying;
8. salt and ground pepper.

You need to boil the stomachs in salted water for about 1.5 hours and cut into strips. Next, cut the onions into thin rings, grate raw carrots on a grater for Korean salads, fry vegetables in a skillet in vegetable oil.

Cut cucumbers into small cubes. Combine and decorate all the components by laying green peas on top. Season with salt, pepper and mayonnaise. The combination of orange carrots, green cucumbers and peas gives the salad a festive and bright, and its delicate taste will not leave anyone indifferent.

Chicken Stomach Salad

1. chicken stomachs - 500 g;
2. eggs - 3 pcs.;
3. carrots - 1 pc.;
4. green onions - quantity as desired;
5. mayonnaise - 100 g;
6. white pepper, salt.

Boiled ventricles in salted water, cut into thin strips. Hard-boiled eggs and cut. Grate raw carrots on a coarse grater. Mix all the ingredients with seasoning with mayonnaise or sour cream. Add salt and pepper to taste.

A salad prepared in this way using sour cream will soften and make the texture of this offal even more pleasant. Worth a try!

Hot Navel Salad Recipe

1. navels - 500 g;
2. carrots - 1 pc.;
3. onions - 2 pcs.;
4. soy sauce - a tablespoon;
5. table vinegar (9%) - 0.5 cups;
6. vegetable deodorized oil - 5 tablespoons;
7. bay leaf - 1 pc.;
8. allspice - 6 peas;
9. ground coriander and red pepper - a teaspoon;
10. salt.

This cold appetizer is also called "Korean Chicken Stomachs."

Stomachs are cooked until tender softness, five minutes before turning off, add peppercorns and a bay leaf. We set aside to cool, draining the entire broth so that they do not absorb it.

Onion, chopped into thin rings, pour vinegar for 15 minutes for marinating. After time, we recline in a colander.

Three carrots raw on a grater for loin. We cut our cooled navels with plates. We spread navels, pickled onions and carrots on a plate, pour soy sauce. Sunflower oil is heated in a pan and poured into a salad, sprinkled with coriander and pepper, and then mix everything and put in the refrigerator for a couple of hours.

Chicken Stomach Salad

1. chicken stomachs - 200 g;
2. champignons - 200 g;
3. pickles - 3 pcs.;
4. onion - 1 pc.;
5. salt, pepper, mayonnaise - to taste.

The washed ventricles need to be boiled over low heat for about 1.5 hours and already ready to cut into strips. Cut the onion in half rings. Boiled mushrooms until tender (5 minutes), chop into small pieces, and cucumbers in small cubes. Mix everything thoroughly and season with mayonnaise, salt and pepper.

Stew washed and cleaned stomachs for 40 minutes in salted water, and then finely chop and put in a salad bowl. Finely chop the onion and put on top, greased with mayonnaise. Boil eggs, potatoes and carrots, peel.

Lay out the next layer of chopped eggs, salt and grease again. The last layer, which is also smeared - carrots, diced. On top of the salad we decorate, grated on a fine grater, hard cheese.

1. chicken ventricles - 400 g;
2. small carrots and onions;
3. bay leaf - optional;
4. fresh cucumbers - 2 pcs.;
5. chicken eggs - 4 pcs.;
6. green onions - a few feathers;
7. mayonnaise - 4 tablespoons;
8. salt, pepper - to taste.

First of all, to prepare a salad with chicken navels, they need to be prepared. It is advisable to clear the film, rinse well under water and place in a pan. Then pour clean water.

Salt, optionally add black peppercorns and bay leaves, also peeled whole onions and carrots. Put a small fire and cook until cooked for about an hour. Remove the prepared ventricles from the pan, cool and cut into strips or slices.

Boil the hard boiled eggs, peel and also cut, trying to make the pieces about the size of approximately the same as pieces of the stomachs.

My cucumbers, cutting ponytails, cut into strips, you can use a grater.

I also chop the green onion and chop it. In the absence of green onions, we take the usual white or red onions, but then it is better to pickle it in apple cider vinegar, first scalding it with boiling water to leave the bitterness.

Combining all the ingredients in a deep and convenient container for mixing, add a little mayonnaise (sour cream), mix thoroughly, salt and pepper to taste. Decorating with greens, we serve to the table.

mjusli.ru

Chicken Stomach Salad

Chicken stomach salad contains many healthy substances. Since, chicken stomachs are dietary and low-calorie, you will find them repeatedly in the composition of diet recipes.

Chicken stomachs 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 thoroughly, carefully wash the ventricles and clean them of the film, so that there is no sand and earth left, because they can ruin the dish at once.

The recipes are not complicated, you can compose with different products that allow the salad to become unique.

Chicken stomach and pickled salad

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

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

1. We use a deep salad bowl
2. We cut the stomachs with thin strips.
3. Three cucumbers and apples on a coarse grater.
4. Cut the onion in half rings.
5. Pour everything into a salad bowl.
6. Pepper, add a little vegetable oil and mayonnaise to the salad.
7. Mix everything. Salad ready.

Chicken stomach salad with nuts

A salad for thrills. Light summer salad with a rich taste. Help yourself!

1. Cook the chicken ventricles for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
2. The stomachs, cucumbers and cheese are finely cut into cubes.
3. Three grater carrots.
4. Finely chop the greens
5. Squeeze the garlic under the press and throw in mayonnaise.
6. Combine the ingredients and mix.
7. Grind nuts and sprinkle on top. Everything is ready.

Warm Chicken Stomach Salad

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

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

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

French salad with chicken ventricles and nuts

This recipe is from France. Fantastic gourmet taste from simple ingredients.

• Chicken stomachs - 500 g.
• Lettuce - 50 g.
• Walnuts - 50 g.
• Olive oil
• Rusks with spices - 200 g.
• Vegetable oil

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

Fry them in olive oil, salt.

We cut chicken ventricles.

Carefully wash the lettuce leaves and put them in a salad bowl. On them we lay the ventricles and crackers.

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

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Chicken stomach salads: 6 recipes

Chicken stomachs are a tasty, inexpensive, and ubiquitous product. If you can handle it correctly, you can cook a lot of delicious dishes that everyone will like, for example, salads.

Salad with chicken stomachs can be as an addition to the meal, and act as a lunch or a light dinner. Nourishing thanks to the protein contained in the ventricles, but at the same time light, being a salad, this dish is universal and can also be served on both an everyday and a festive table. The main thing is to properly prepare the ventricles.

The main problem in the preparation of chicken ventricles is that they need to be able to cook so that they turn out soft. To do this, cook them for at least 1-1.5 hours, checking for readiness periodically. Water should be salted, you can add spices, a whole peeled onion.

Recipe One: A Simple Salad with Chicken Ventricles

You will need: 500 g of chicken ventricles, 3 onions, 2-3 carrots, 3 tbsp. sour cream, salt, pepper.

How to make a simple salad with chicken ventricles. As it should be washed, cleaned from the shells of the stomachs, if they were purchased untreated. Peel onions and carrots, cut not too finely, pour cold water into the pan, simmer the stomachs until soft, simmer the vegetables until tender in a pan with a small amount of oil. Combine the prepared stomachs and onions with carrots, season with sour cream, pepper and salt, mix, serve warm.

You can passer the onions, and boil the carrots and cut them - try to make a salad in different ways. You can also add cheese, other vegetables, including fresh, uncooked, to it.

Chicken ventricles are often also called navels - but the essence, of course, is still the same - it is a delicious and versatile product.

Recipe Two: Salad with chicken stomachs and vegetables with lemon dressing

You will need: 300 g of chicken stomachs, 2 medium cucumbers, 1 carrot and onion, 1 bunch of green onions, ¼ lemon (juice), cilantro.

How to make a salad with chicken stomachs and vegetables. Cut onion in half rings, chop green onion. Cut carrots into long strips or grate, cut cucumbers in the same way. Prepare chicken stomachs, fry in a small amount of oil, add onion, add a little water and stew, then add carrots and simmer until soft, let cool, combine with green onion, crushed cilantro seeds, pepper and salt, add lemon juice, mix salad and brew for half an hour before serving in the refrigerator to brew.

You can choose the dressing for salads with chicken ventricles, as for any other salads: it can be lemon juice, as in the recipe above, as well as its mixture with olive or other oil, sour cream, mayonnaise.

Recipe Three: Salad with Chicken Stomachs and Mushrooms

You will need: 200 g of champignons and chicken ventricles, 2-3 pickles, 1 onion, mayonnaise / sour cream, pepper, salt.

How to make a salad with chicken stomachs and mushrooms. Rinse the stomachs, boil until soft, then cool and cut into strips, chop the onions in half rings, cook the mushrooms until ready, put them in boiling water for 5 minutes, then cut them into small pieces. Cut cucumbers into small cubes, combine with cooled mushrooms, stomachs, onions, pepper, salt, season with sour cream and mix the salad.

But the next salad is not only extremely tasty, but also very useful due to the presence of apple and celery in the recipe.

Recipe Four: Chicken Stomach Salad with Avocado and Apple

You will need: 100g of chicken ventricles, 4-5 sheets of lettuce, 3-4 dried tomatoes, 1 green sweet and sour apple and avocado, 1 tbsp. lemon juice.

How to make a salad with chicken stomachs, avocado and apple. Boil the stomachs until soft, dry, cut into halves or quarters. Rinse and dry lettuce leaves, put them on a dish. Thinly cut an apple, drizzle with lemon juice, put on lettuce leaves, top with stomachs, chopped dried tomatoes. pepper products, salt, pour over vegetable oil.

And yet, out of the variety of salads that can be prepared with chicken navels, the sharpest options in the Korean style stand out especially - for some reason, it was our chefs who liked these salads with this product most of all.

Recipe Five: Spicy Chicken Salad with Vegetables

You will need: 1 kg of chicken stomachs, 3 onions, 1 large carrot and cucumber, ½ Bulgarian red and green pepper, bay leaf, allspice, marinade - 100 ml of lemon juice, soy sauce, wine vinegar, vegetable oil, 2-4 cloves of garlic, 2-3 tbsp. sugar, red chili peppers.

How to cook spicy salad with chicken stomachs. To clean the washed out stomachs from films and fat, to boil, having added laurel and allspice to water, until soft, dry and allow to cool. Peel onions, carrots, prepare halves of peppers. Cut carrots, peppers and cucumbers into thin strips, you can use a grater for Korean carrots, chop onions in half rings. Cut the stomachs into strips, combine with other products. Pass garlic for marinade through a press, mix soy sauce with sugar, boil until lightly thickened, put garlic and other marinade ingredients, bring to a boil, taste - add if you need more lemon juice or sugar to taste, add lettuce to the marinade, remove hot chili pepper, if used to make marinade.

The last salad according to the recipe resembles the fourth, but it is prepared a little differently - in the so-called Korean version.

Recipe Six: Korean Salad with Chicken Stomachs, Apple, and Celery

You will need: 500 g of chicken stomachs, 1-2 celery stalks, 1 sweet pepper, small head of Peking cabbage, green apple, carrot and onion, ½ cup soy sauce and vegetable oil, 2 tbsp each. sugar and vinegar 9%, 1 tbsp. Korean seasoning (coriander + ground black and red pepper), salt.

How to cook a Korean salad with chicken stomachs and celery. Boil the stomachs until soft, cut into strips apple, cabbage, carrots, celery, sweet peppers and onions. Combine the sliced \u200b\u200bproducts, sprinkle with sugar, mix and wait for the juice to be drained. Put julienne stomachs to vegetables. In a frying pan, heat the oil with spices, hot pepper and garlic, pour the salad, immediately pour the soy sauce and vinegar, salt, 1 hour, let the salad in the refrigerator before serving.

Having prepared any of the proposed options for salads with chicken ventricles, you can serve such an appetizer for a regular lunch or dinner, as well as for a festive table. Try it and you will surely enjoy such wonderful salads!

They made it. Look what happened

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Chicken stomach salad

If you are preparing dinner, but want it to be light and at the same time healthy, take a look at the chicken stomach salad recipe, which contains many nutritious ingredients.

INGREDIENTS

• Chicken Ventricles 300 Grams
• Green peas 100 grams
• Egg 3 Pieces
• Fresh Cucumber 1 Piece
• Green onion 15 Gram
• Hard cheese 50 grams
• 2 cloves of garlic
• Mayonnaise 120 Gram
• Salt 2 Grams
• Ground black pepper 2 Pinch

1. Take the chicken stomachs. Cut film and grease from them. Then put in a saucepan and pour cold water. Cook for one hour after boiling. Cool prepared stomachs. Cut into small pieces and put in a salad bowl.

2. Open a jar of canned green peas. Spread 100 grams on a sieve to remove excess marinade. Then shift the peas to the stomachs.

3. Wash the green onions. Get it wet from excess moisture. Cut medium-sized. Put in a salad bowl to the green peas.

4. Choose hard cheese based on your own taste (it is better if it is more spicy). Grate a small amount of cheese on a coarse grater. Put it in a salad bowl.

5. Take a fresh cucumber. Wash it well and always dry it. Then cut into small cubes. Combine with the rest of the salad ingredients.

6. Boil hard-boiled eggs. Cool them and peel them. Then chop finely. Transfer to a salad bowl. Add finely chopped garlic to them. Season all components with mayonnaise mixed with sour cream. Pepper to taste. Before salt, try the salad. Everything is ready. Bon Appetit!

Not everyone loves offal, such as lungs, liver, udders, and others that have a peculiar taste and require special technological processing.

But there are also products that adore almost everything, they include chicken ventricles or, as they are called in other words, “chicken navels,” which can not just decorate any holiday table and become its main dish.

However, the great taste of these offal can not be compared with the benefits that deserve great attention. Their yellow films or cuticles, as a digestive enzyme, contribute to the restoration of the pancreas, gastrointestinal tract and liver, and are also used in folk and official medicine.

Calorie content and composition

The navels are rich in fiber, which has a positive effect on digestion, and ash - a natural sorbent. They also contain many micro and macro elements that are necessary for the normal functioning of the whole organism: calcium, phosphorus, copper, potassium, sodium, iron, zinc and others.

They also include mono-, poly- and saturated acids and have a relatively low calorie content - about 170 calories per 100 grams, for which they are valued as a dietary product.

Benefit

Due to its high content of protein, iron, folic acid and vitamins, navels are extremely useful for improving skin and hair, increasing appetite, maintaining the immune and circulatory system.

Folic acid stimulates cell division, participates in the development and growth of almost all tissues and organs, and therefore, stomachs are often advised to be used by children and ladies in position.

A special role is played by chicken navels in the digestive system, improving appetite and stimulating the digestion process, thereby helping the intestines to cleanse and promoting the health of microflora. This is especially true of the yellow film covering the inner side of the stomach.

They do not use it in cooking, but folk medicine men advise when cleaning and preparing it not to throw it away, but to dry and grind it into powder. Dry film - helps with diarrhea.

For this, an adult needs to take one teaspoon of the product, and the child - half the dose and pour a glass of water. Also used in the treatment of dystrophy, rickets, gastritis, dysbiosis, pancreatic pain.

Harm

When buying this product in a store or on the market, you need to pay special attention to the shelf life, which should not exceed more than two days. Frozen foods are less useful, and those that are stored for more than two days produce toxins that are harmful and even dangerous to human health.

Nutritionists do not advise in their diet to replace all meat dishes with navels. But cooking them several times a week, you can enrich the body with the necessary substances.

Chicken Ventricular Salad Recipes

In cookbooks and magazines, there are many different recipes for navel salads, which not only help to save on buying meat, but also diversify the table and at the same time are not as high in calories as meat ones.

Green Pea Chicken Ventricular Salad

This salad is unusual and very beautiful in appearance. To prepare it, we need the following ingredients:

1. navels of chicken - 500 g;
2. onion - 2 pcs.;
3. pickled or pickled cucumbers - 2 pcs.;
4. carrots - 2 pcs.;
5. green peas - 1 can;
6. mayonnaise - 120 g;
7. vegetable oil for frying;
8. salt and ground pepper.

Cooking

You need to boil the stomachs in salted water for about 1.5 hours and cut into strips. Next, cut the onions into thin rings, grate raw carrots on a grater for Korean salads, fry vegetables in a skillet in vegetable oil.

Cut cucumbers into small cubes. Combine and decorate all the components by laying green peas on top. Season with salt, pepper and mayonnaise. The combination of orange carrots, green cucumbers and peas gives the salad a festive and bright, and its delicate taste will not leave anyone indifferent.

Chicken Stomach Salad

Ingredients:

1. chicken stomachs - 500 g;
2. eggs - 3 pcs.;
3. carrots - 1 pc.;
4. green onions - quantity as desired;
5. mayonnaise - 100 g;
6. white pepper, salt.

Cooking

Boiled ventricles in salted water, cut into thin strips. Hard-boiled eggs and cut. Grate raw carrots on a coarse grater. Mix all the ingredients with seasoning with mayonnaise or sour cream. Add salt and pepper to taste.

A salad prepared in this way using sour cream will soften and make the texture of this offal even more pleasant. Worth a try!

Hot Navel Salad Recipe

Ingredients:

1. navels - 500 g;
2. carrots - 1 pc.;
3. onions - 2 pcs.;
4. soy sauce - a tablespoon;
5. table vinegar (9%) - 0.5 cups;
6. vegetable deodorized oil - 5 tablespoons;
7. bay leaf - 1 pc.;
8. allspice - 6 peas;
9. ground coriander and red pepper - a teaspoon;
10. salt.

Cooking

This cold appetizer is also called "Korean Chicken Stomachs."

Stomachs are cooked until tender softness, five minutes before turning off, add peppercorns and a bay leaf. We set aside to cool, draining the entire broth so that they do not absorb it.

Onion, chopped into thin rings, pour vinegar for 15 minutes for marinating. After time, we recline in a colander.

Three carrots raw on a grater for loin. We cut our cooled navels with plates. We spread navels, pickled onions and carrots on a plate, pour soy sauce. Sunflower oil is heated in a pan and poured into a salad, sprinkled with coriander and pepper, and then mix everything and put in the refrigerator for a couple of hours.

Chicken Stomach Salad

Ingredients:

1. chicken stomachs - 200 g;
2. champignons - 200 g;
3. pickles - 3 pcs.;
4. onion - 1 pc.;
5. salt, pepper, mayonnaise - to taste.

The washed ventricles need to be boiled over low heat for about 1.5 hours and already ready to cut into strips. Cut the onion in half rings. Boiled mushrooms until tender (5 minutes), chop into small pieces, and cucumbers in small cubes. Mix everything thoroughly and season with mayonnaise, salt and pepper.

Hearty salad

Ingredients:

1. navels - 200 g;
2. eggs - 4 pcs.;
3. potatoes - 200 g;
4. carrots - 3 pcs.;
5. onion - 1 pc.;
6. mayonnaise - 180 g;
7. cheese, salt.

Cooking

Stew washed and cleaned stomachs for 40 minutes in salted water, and then finely chop and put in a salad bowl. Finely chop the onion and put on top, greased with mayonnaise. Boil eggs, potatoes and carrots, peel.

Lay out the next layer of chopped eggs, salt and grease again. The last layer, which is also smeared - carrots, diced. On top of the salad we decorate, grated on a fine grater, hard cheese.

Spicy salad

Ingredients:

1. chicken ventricles - 400 g;
2. small carrots and onions;
3. bay leaf - optional;
4. fresh cucumbers - 2 pcs.;
5. chicken eggs - 4 pcs.;
6. green onions - a few feathers;
7. mayonnaise - 4 tablespoons;
8. salt, pepper - to taste.

First of all, to prepare a salad with chicken navels, they need to be prepared. It is advisable to clear the film, rinse well under water and place in a pan. Then pour clean water.

Today, there are many different salads, the main component of which is ordinary 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 guests.

Chicken Stomach 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:

• onion lettuce bulbs - 2 pcs.;
• carrot medium juicy - 2 pcs.;
• pickled or pickled cucumbers - 2 pcs.;
• medium calorie mayonnaise - 120 g;
• green canned peas - 1 standard jar;
• vegetable deodorized oil - apply for frying;
• salt and chopped black pepper - use as you wish.

Offal preparation

Before you make a salad of chicken stomachs, you need to process all the ingredients in turn. First you need to wash the purchased by-product, and then clean it of unnecessary veins and films. After this, the stomachs should be boiled in water (salted) until completely soft. This can take you about 40-55 minutes.

Then the offal must be removed from the broth and cool. 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. Bulbs must be peeled and cut into thin half rings, and chop the carrots into strips or grate on a special Korean grater. As for pickled or pickled cucumbers, you only need to chop them into small cubes with a knife.

Food Stuffing

To get a juicy and fragrant chicken stomach salad, bulbs and carrots need to be spassed in deodorized oil. Fry the ingredients until they are 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, chopped offal must be put in a deep bowl, and then send pickled cucumbers, pickled onions and carrots, as well as canned peas (green), devoid of liquid. After this, the ingredients need to be seasoned with medium-calorie mayonnaise and mix well.

Proper serving of salad to the dining table

After the chicken stomach salad has been seasoned, it needs to be presented immediately for 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 this salad is very delicate and rich.

Delicious Korean salad: a step by step recipe

Chicken stomachs (a salad with them turns out to be very satisfying and aromatic) for such a dish, it is better to buy in frozen and already peeled form. Although before heat treatment they are still recommended to additionally wash and remove all kinds of films.

So, to make a spicy Korean salad of chicken stomachs, we need:

• chicken ventricles - about 500 g;
• onion lettuce - 2 pcs.;
• carrot medium juicy - 1 pc.;
• soy sauce - a large full spoon;
• leaf of laurel - 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;
• medium-sized iodized salt - use at discretion.

Offal preparation

How to make a salad in Korean? Chicken stomachs for the presented dish must be thawed, rinsed and cleaned of films. After this, the by-product must be laid out in boiling salt water and cook until it becomes soft. And за hours before turning off the stove to the ventricles, it is recommended to add pepper peas and lavshruk.

After the offal is ready, it must be removed and cool. Next, the ventricles need to be cut into very thin strips and set aside.

Vegetable processing

To make a spicy salad using chicken ventricles, you need to peel the onion heads, and then cut them into half rings and soak in vinegar (for ¼ hours). After the specified time, the vegetable should be well marinated. After this, it is required to be thrown back onto a sieve and, shaking it strongly, deprive all moisture.

Also, a raw carrot should definitely 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 delicious and spicy Korean dish, the chicken ventricles should be placed in a deep bowl, and then add the grated carrots and the onions marinated in vinegar. After this, the components must be flavored with soy sauce, salt, ground coriander and pepper. Next, you need to pour the sunflower oil into the pan and heat it hot. After that, it is necessary to flavor the whole salad with vegetable fat, mix it well and leave it in the refrigerator for several hours.

Serving a delicious Korean salad for dinner

After the dish with chicken ventricles cools well, it should immediately be served, pre-mixed with a large spoon. Such a salad must be presented for dinner 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.

What is the correct name: "Salad of chicken navels" or "Salad of chicken ventricles"? Opinions are divided, although in reality it is one and the same. The reason for the confusion is the lack of a reliable history of the occurrence of lettuce. According to the first version, the salad was prepared in the 90s of the last century, where the conditions of a difficult economic situation prompted the population to use offal as a substitute for meat. It was then, apparently from an aesthetic point of view, that housewives began to call chicken stomachs “navels”. According to another version, the recipe is from China, where this national dish is prepared with a lot of spices.

In the initial version, the composition of the dish included: boiled chicken ventricles (navels), onions and carrots. And as a dressing we used ordinary sour cream. Inexpensive, tasty and hearty salad came to many tastes.

When buying chicken ventricles (navels), you need to choose elastic in structure, with a slight specific smell. The main trick of chicken navel dishes is precisely the softness of the ventricles themselves. Cook them for at least an hour and a half in salted water.

How to Make Chicken Navel Salad - 14 Varieties

This recipe is considered classic, at the same time is available for cooking.

Ingredients:

• Boiled chicken stomachs - 250 gr.;
• Boiled chicken eggs - 4 pcs.;
• Lettuce - 150 gr.;
• Raw carrots - 1 pc.;
• Salt pepper.

Cooking:

Using a board and knife, we chop the chicken stomachs in the form of straws, add the chopped onion and rub the carrots on a coarse grater. The resulting mass is placed in a deep plate, the amount of salt and pepper to your taste, as mayonnaise sauce and mix until smooth. Then add the coarsely chopped eggs and finally mix.

For a piquant taste, the stomachs during cooking are salted and pepper. Onions are recommended to marinate in vinegar.

It will become an undoubted decoration of the festive table, the range of tastes will delight you.

Ingredients:

• Raw carrots - 2 pcs.;
• Ready mushrooms - 350 gr;
• Onions - 2 pcs.;
• Vegetable oil-150 gr;
• Garlic - 2 pcs.;
• Seasoning for Korean carrots - 2 tbsp .;
• Vinegar 9% - 3 tbsp .;
• Soy sauce - 2 tbsp.

Cooking:

Add bay leaf to boiling salted water, pour out peeled chicken stomachs and cooking is done until done. We rub two raw peeled carrots on a Korean grater and fry in vegetable oil until half ready. Peel the onion, cut into half rings, and then fry in a pan with mushrooms until cooked. Grind the cooled stomachs in the form of straws and fry in vegetable oil for several minutes. We mix all the ingredients obtained in a deep container, with the addition of chopped garlic, seasoning, soy sauce and vinegar. Let the salad brew for at least two hours in the refrigerator.

An original and low-calorie dish will be a godsend for those watching their weight.

Ingredients:

• Raw chicken stomachs - 100 gr.;
• Salad - 5 sheets;
• Lemon juice - 1 tbsp;
• Tomatoes - 2 pcs.;
• Apple - 1 pc.;
• Avocado - 1 pc.;
• Salt pepper.

Cooking:

Discarded the prepared ventricles through a colander and let the broth escape, chopped coarsely. Pre-prepared lettuce leaves spread the bottom of the dish. On top of the spread peeled and chopped apples, avocados, pour lemon juice. The next layer is stomachs, then tomatoes. Salt and pepper to your taste, pour vegetable oil.

A hearty dish will not leave indifferent salad lovers.

Ingredients:

• Onions - 2 pcs.;
• Korean carrots - 250 gr.;
• Sugar, salt, vinegar, allspice.

Cooking:

Chicken stomachs are placed in a pan, pour cold water, salt and set to cook for 20 minutes. We peel and pickle the onion, previously chopped it. Chilled navels are crushed in the form of thin straws, add pickled onions, add previously cooked "Korean" carrots. Well-mixed foods become homogeneous. Leave in the cold for two hours.

You can marinate onions with vinegar or lemon juice, with the addition of sugar and allspice.

Beautiful looking will delight not only your eye with color shades, but also the stomach with taste.

Ingredients:

• Chicken ventricles - 500 g;
• Onions - 2 pcs.;
• Pickled or salted cucumbers - 2 pcs.;
• Carrots - 2 pcs.;
• Green peas - 1 can;
• Mayonnaise - 120 g;
• Vegetable oil;
• Salt pepper.

Cooking:

We cook chicken navels for one and a half hours, let cool and chop like brushwood. We chop the onion, chop the carrots on a “Korean” grater, and then fry the vegetables over low heat. Diced cucumber. 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.;
• Chives - 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 apple are chopped with a coarse grater, chopped onion. We mix the products and season the salad with mayonnaise, with the addition of vegetable oil and pepper. Let it brew for 15 minutes before serving.

In order for the navels to be soft, boil them in a slow cooker for three hours.

The combination of different products gives piquancy and unforgettable taste.

Ingredients:

• Chicken navels - 400 g;
• Carrot - 1 pc.;
• Onions - 1 pc.;
• Bay leaf - optional;
• Fresh cucumbers - 2 pcs.;
• Eggs - 4 pcs.;
• Green onion - 10 gr;
• Mayonnaise - 4 tbsp;
• Salt pepper.

Cooking:

Carefully cleaned navels are boiled in salted water with the addition of onions, carrots, peppers and bay leaves. Cooking is on low heat for an hour, drain, cool and cut. Hard-boiled eggs, peel, cut and add to the ventricles. Grind cucumbers on a grater, add chopped greens. We combine all the components, the resulting salad is seasoned with mayonnaise (sour cream). Salt, pepper a little and decorate.

You want to surprise and you have time for this, then this is your recipe.

Ingredients:

• Raw chicken stomachs - 350 gr.;
• Onions - 3 pcs.;
• Garlic - 3 cloves;
• Bay leaf - 1 pc.;
• Chicken eggs - 7 pcs.;
• Mushrooms - 700 gr.;
• Balsamic vinegar - 15 gr.;
• Fresh cucumber - 2 pcs.;
• Bell pepper - 1 pc.;
• Beijing cabbage - 1 pc.;
• Brynza - 250 gr.;
• Sour cream - 3 tbsp .;
• 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, chop and fry the mushrooms, given that in the process of preparation they decrease in volume. One onion, diced, is added to the mushrooms. Pickle the second onion, chop it finely finely. Balsamic vinegar is used for marinade. Onions in mushrooms should acquire the color of “caramel”, pepper and spices are added, a few more minutes and remove from heat and let cool. The cooled navels are cut into cubes, add the pickled onions, mix and let it brew for ten minutes. Chicken eggs are cut into large cubes and added to the navels. The next ingredient is a fresh cucumber, diced. Chinese cabbage is added, cut into large layers of one centimeter. Now chop coarse cheese and add to our mixture. In the same dishes, pour the cooled mushrooms. 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. Garnish with leaves of Chinese cabbage, cucumber, basil leaves and bell pepper.

The broth obtained by cooking chicken navels can be used to make soup.

A rather spicy dish, designed for a narrow circle of lovers.

Ingredients:

• Chicken stomachs - 500 g;
• Onion - 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. We clean and chop onions, pour vinegar and pickle. For chopping carrots we use the "Korean" grater. The resulting products are put in a container. We are preparing dressing with soy sauce, coriander, salt and hot pepper, we drown out the oil heated in a frying pan. We mix the whole composition, add the vessels and leave it overnight in the cold.

Easy to prepare and original in execution.

Ingredients:

• Raw chicken stomachs - 800 gr.;
• Onions - 200 gr.;
• Cheese - 200 gr.;
• Garlic - 1 head;
• Mayonnaise - 180 gr.;
• Salt, pepper, vinegar.

Cooking:

Boil the chicken stomachs until cooked, then let them cool. Pickled onions in vinegar, diluted with water. We try to finely chop the stomachs, folding them into a deep plate. Add the grated cheese, with the help of the garlic we squeeze the garlic. Mix thoroughly, add pickled onions, salt, pepper, add mayonnaise and mix again. Insist 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 .;
• Peking cabbage - 400 g;
• Onion - 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:

The offal cooked in salt water is allowed to cool and cut in portions. Carrots and bell peppers are cut in the form of brushwood, an apple in the form of cubes, and celery, onions and cabbage are simply finely chopped. The whole cut is mixed in a deep plate and covered with sugars, allowed to infuse, then the liquid is drained and placed on a heated frying pan. Add spices, season with soy sauce and vinegar, and 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 tbsp;
• Lemon juice - 1 tbsp;
• Allspice, ground pepper, bay leaf.

Cooking:

Boil the ventricles in salt water, along with onions, carrots, allspice, bay leaf for 1.5 - 2 hours. Quickly cut into 2 to 3 pieces. Prepared onions are fried in oil until soft. Grind carrots on a coarse grater and add to the onion. The last stage is the addition of ventricles and another 3 to 5 minutes of frying. For dressing, chop finely parsley, add sour cream, soy sauce, lemon juice, ground pepper and beat until smooth. Add dressing to our warmed ingredients, mix well and cook under the lid for 3-5 minutes. We shift to a salad bowl and serve.

From a series of 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 the offal and vegetables until cooked, the eggs must be hard boiled. We clean everything, cut it and put it in a pan. Salt, pepper and pour mayonnaise. Decorate with herbs and on the table.

Ingredients:

• Raw chicken stomachs - 500 gr.;
• Potatoes - 2 pcs.;
• Onion - 1 pc.;
• Parsley - 1 bunch;
• Cilantro - 5 gr.;
• Garlic - 2 cloves;
• Soy sauce - 2 tbsp .;
• Vegetable oil - 10 gr.;
• Salt pepper.

Cooking:

Boil chicken ventricles until half cooked, peel and cut into small pieces. Two raw potatoes are peeled and chopped on a “Korean” grater. In boiling, salt water, throw our potatoes 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. We chop the prepared onion and fry it with navels. We connect and cool everything.

A variety of chicken offal can be used to make delicious snacks. For example, stomachs. They go well with vegetables, mushrooms, canned goods. Chicken stomach salads are perfect even for a festive table.

A simple salad of boiled chicken stomachs

Ingredients: half a kilogram of offal, 2 onions, 2 carrots, 2 barrel pickles, a jar of peas of brain varieties, salt, a mixture of peppers, light mayonnaise.

1. Stomachs are boiled in salt water, then cooled and cut into strips.
2. Randomly chopped fresh vegetables are passaged in vegetable oil.
3. The by-product combines with the cooled frying. Cubes of pickles, peas without marinade are added to the bowl.

It remains to season the appetizer with mayonnaise with salt and a mixture of peppers.

Korean recipe

Ingredients: a pound of chicken stomachs, 2 white onions, salt, a pinch of ground paprika and coriander, large carrots, half a glass of table vinegar, 7-8 peas of allspice, 6 large tablespoons of refined oil, 1 large spoon of soy sauce without additives.

1. Offal is boiled until soft. A couple of minutes before the end of cooking, peas are added to the water. Then they cool. Be sure to remove them from the broth, otherwise during the cooling process they will absorb too much liquid.
2. Onions are cut into thin rings and poured with vinegar for 12-15 minutes. Next, the vegetable reclines in a colander.
3. Carrots are chopped with a Korean grater. The cooled offal is cut with plates.
4. All prepared products are laid out in one dish. They are poured with soy sauce, sprinkled with paprika and coriander.
5. Refined oil is poured over the frying pan overhead.

After thorough mixing, the Korean chicken salad will be infused for at least 2 hours. Then you can take a sample from the treat. If necessary, the appetizer is salted.

Spicy appetizer with pickled onions

Ingredients: 280 g of offal, 4 pre-boiled hard-boiled eggs, 170 g of salad white onion, large carrots, vinegar, salt, mayonnaise.

1. Onions are finely chopped in half rings and poured with a mixture of filtered water and table vinegar in equal proportions. Vegetable is left for 10-12 minutes.
2. Next, the onion half rings recline on a sieve. After the marinade is drained, they combine with a carrot grated on a coarse grater.
3. Chicken offal is boiled until soft in salted boiling water. After cooling, they are cut into plates.
4. Eggs are fried in miniature cubes.
5. Prepared components are combined.