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.

Chicken stomach salad - general principles of preparation

Chicken stomachs are an affordable, affordable product for everyone. His skilled housewives are very successfully used for cooking various dishes, salads - among them.

Salad with chicken stomachs is hearty due to their protein content. 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 casual or festive.

Chicken stomach salad - 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 work out well, it is important to carefully prepare these ventricles. How to do it right, we will tell.

Begin by rinsing them thoroughly, removing any fat on the surface.

Then fill the stomachs with water, salt, add a whole head of peeled onions, spices.

Cook, making the fire medium, you need at least an hour. Check for readiness - they should be soft. If not, continue cooking for another half hour until you reach the desired result.

Brought to readiness, the stomachs can only be cooled, cut into cubes or straws and prepare a salad with chicken stomachs.

Chicken stomach salad recipes:

Recipe 1: Chicken Stomach Salad

An uncomplicated set of products is used, and the result is a nutritious, satisfying and tender salad. Try to cook, you will definitely like it. Feel free to experiment: you can add, for example, a green apple, bell pepper or a slice of pineapple.

Ingredients Required:

- 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.

Cut boiled chicken stomachs into strips.

Boil eggs, as usual in a salad - hard boiled, chop with a knife.

Chop green onions, salt and mash to make it juicy.

Mix all ingredients, pepper, season with mayonnaise. You can quite successfully replace it with sour cream.

Chicken stomach salad, quick to cook, ready. He is good and just cooked, and a little insistent.

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.

Ingredients Required:

- mushrooms (200 g);

- as many chicken stomachs;

- pickled cucumbers (medium size - 3 pieces);

- one onion;

- sour cream or mayonnaise (for seasoning).

Cooking method:

Boil and cool the stomachs.

Boil the champignons: put them for five minutes in boiling water.

Chicken and stomach mushrooms cut. The shape of the slices is at your request.

Cut the onion, preferably with thin half rings, and pickled cucumbers into cubes.

It remains only to mix all the ingredients, add salt, pepper, season them with sour cream or mayonnaise. All - salad with chicken stomachs can be served.

Recipe 3: Chicken Stomach and Cilantro Salad

Another version of a simple salad using chicken stomachs. This time - for lovers of cilantro and hot Korean salads. Sodium glutamate can also be added to the sauce.

Ingredients Required:

- 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).

To taste, add:

- ground red pepper;

- basil.

Cooking method:

Cook chicken’s stomachs as suggested at the beginning of the article. Chilled stomachs cut into strips.

Chop the onion - cut it into thin rings, fry with chopped stomachs in a pan. For frying, use vegetable oil.

Cut the potatoes into strips, put in boiling water. Boil for four minutes, no more. After that, drain into 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 season your chicken stomach salad.

It's time to remember about cilantro. It should be cut and added to all other ingredients. Mix, season with garlic sauce. The dish will become tastier if it stays in the refrigerator for about three hours - all the ingredients have time to be saturated with spicy garlic and 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 are always at hand, and a kilogram of chicken stomachs will significantly increase the nutritional value of a salad. Great recipe for a picnic.

Ingredients Required:

- chicken stomachs (one kg);

- carrots, cucumber, bell pepper (all large, one at a time);

- three onions;

- wine vinegar (100 ml);

- another 100 ml of vegetable oil;

- for the same amount - soy sauce, lemon juice;

- garlic (4 large cloves);

- chili pepper - to taste;

- sugar (3 tbsp. Tablespoons).

Cooking method:

Stomachs cook, cool, cut into strips.

Peel the carrots and onions.

Cut the pepper in half, remove the core.

Using a Korean carrot grater or a knife, turn a cucumber, pepper, carrot into a thin straw.

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 cook the marinade.

Grind garlic using a press.

Add sugar to soy sauce. Keep on fire, let it slightly thicken.

Put garlic, chili pepper, pour vegetable oil, lemon juice, wine vinegar.

Bring to a boil, remove the chili pepper from the marinade.

Pour them a salad, let it stand for a while, it will be saturated with taste and aroma.

Salad with chicken stomachs - secrets and useful tips from the best chefs

You will only get delicious salad with chicken stomachs, which is prepared from chilled, not frozen, stomachs. Unfortunately, the shelf life of such a product is very small - two days, no more. Therefore, pay attention to their appearance, do not hesitate to touch them and even smell. They are allowed to be slightly moist, but not slippery. Refuse the purchase if you feel an unpleasant sour smell. Fresh chicken stomachs should have only a pleasant, slightly sweet aroma. They should not be soft, flabby to the touch. Fresh stomachs are resilient.

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 palatability and nutrition.

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 examine each stomach to see if it has yellowish bile leakage. If they are, be sure to carefully cut them with a knife. Even a little bile will ruin your salad; it will turn out to be bitter.

Examine the inner surface of the stomachs - there may be leftover film. Although traditional medicine ascribes healing properties to it, in a salad it is useless to you.

I suggest you make a dish that will surely surprise you with the ease of preparation and the availability of ingredients. At the same time, I am sure that the result will pleasantly surprise you, and you will get an unusually tasty chicken stomach salad. Ready salad turns out to be a little spicy, but very tasty. Let's try to cook soon!

Chicken stomach salad recipe with photo

Kitchen utensils and appliances:  salad bowl, kitchen board, knife, convenient container, frying pan, spatula, stove.

Ingredients

Step by step recipe

1. We wash in water 500 g of chicken stomachs and cleanse.
2. Also, 400 g of mushrooms are washed in running water and cleaned.

   If you have small mushrooms, then leave them like that, and if larger, then they need to be chopped with a knife.

3. We put the pot with water to warm up on fire. As soon as the water boils, add salt to taste and 2 bay leaves.
   
   
4. We send the ventricles to boiling water and cook until tender.
   
   
5. Peel 2-3 onions from the husk. Peel 2 carrots and grate it for Korean carrots.
   
   
6. Pour 1/2 tbsp into the pan. l vegetable oil and set to warm up on fire. We spread grated carrots on it and fry for 5 minutes on medium heat until half cooked.
   
   
7. We spread the carrots on a plate or any other container, and put the pan on the fire again.
   
   
8. Pour another 1/2 tbsp. l vegetable oil. We spread prepared mushrooms in a pan.
   
   
9. Add the onion sliced \u200b\u200bin half rings into the pan and fry everything until cooked.
   
   
10. We throw the finished stomachs into a colander and leave there so that the glass is all the excess liquid and they cool to such a temperature that you can start working with them. Cut them into medium sized straws.
    
    
11. Pour the prepared mushrooms with onions into a salad bowl. And we put the pan again on fire.
    
    
12. Lubricating it another 1/2 tbsp. l vegetable oil, spread the sliced \u200b\u200bventricles and fry for literally 2-3 minutes.
    
    
13. We send ready-made ventricles and carrots to the salad bowl.
    
    
14. Peel 2 cloves of garlic and grate or pass through a press. Add chopped garlic to the salad.
    
    
15. Season the salad with 2 tsp. seasonings for carrots in Korean, 2-3 tbsp. l vinegar 9% and 2 tbsp. l soy sauce. Mix everything thoroughly. If necessary, add seasoning or salt.
    
    
16. Before serving, lettuce should stand for at least 1-2 hours so that all the ingredients are saturated with marinade.
    
    

How to decorate and how to serve a dish

Ready meals are served in a salad bowl or on a beautiful dish, having previously decorated it with lettuce or sprigs of greens. The salad is so nutritious that it can be served as an independent dish with pita bread or bread. But you can also prepare a side dish for it in the form of mashed potatoes, loose rice or pasta.

Video recipe of a chicken stomach salad

See how you can quickly and easily prepare a delicious chicken stomach with mushrooms.

Basic Truths

• Pay particular attention to your choice of chicken stomachs.. They should be resilient, slightly moist, with a pleasant, slightly sweet smell. The yellow film should be clean and bright. This product is best purchased chilled, and its shelf life is only a few days.
• Use any mushrooms you have.. They can be both fresh and frozen. The only frozen mushrooms must first be thawed. Mushrooms can also be fried in butter, then their taste and aroma will reveal more.
• For this salad, use sweet and juicy carrots.
• Seasoning for Korean carrots can be replaced with a mixture of spices prepared by yourself. To do this, mix red ground pepper, dried basil, ground coriander, paprika and salt. You can add other spices that your family loves.

Other cooking options

Personally, I always want to cook something unusual, beautiful and tasty for my family. I always try to serve so that I would like to eat the finished dish first with my eyes. But in pursuit of ideal proportions, expensive ingredients, I do not always get the expected result. It turns out that it is not necessary to spend a huge amount of time and energy to prepare a delicious treat for your household. Now I know for sure that even from a set of the simplest and cheapest ingredients, you can cook such a treat, which can be called a culinary masterpiece.

Chicken ventricles are not very popular in cooking, but very in vain.  If you properly marinate and cook them, you get a very tasty and unusual dish. There are a lot of recipes for their preparation, you can put out. For lovers of spicy food can do.

A quick and tasty beer snack is obtained by frying. And for all the hostesses who have at hand an indispensable kitchen assistant in the form of a multicooker, I suggest trying to cook. You can prepare a hearty and tasty dish, spending a little time and effort on it.

It often happens that we don’t even suspect how more than one culinary masterpiece can be prepared from such an unpopular and cheap ingredient. I wish you creative inspiration and good mood in the preparation of delicious and simple dishes for my family. If you also have some kind of secret in your preparation of salad or other dishes from chicken ventricles, then share them with me in the comments on the site. Bon Appetit!

Fried or boiled meat is added to vegetable salads to give the dish nutrition. Instead of the usual breast or sirloin, you can cook an original and tasty appetizer from chicken ventricles. This offal will help diversify both everyday and festive table.

Chicken ventricles are considered a very useful product for the human body, since they contain a huge amount of protein, iron, folic acid and vitamins (groups B, E). In addition, the appetizer, supplemented by chicken ventricles, is more dietetic than any other meat dish. Calorie by-product is only one hundred and twenty calories per hundred grams.

Before using chicken stomachs, they must be cleaned of the yellowish hard shell, and then thoroughly rinsed. Moreover, the cooking process should not be less than one and a half hours. Only with proper processing, this by-product will turn out to be soft and tender.

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

Ingredients:

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

Step cooking

1. Water is poured into a deep pan, chicken ventricles are added to the container and boiled in salted water over low heat until tender. During cooking, the offal is mixed several times, if necessary, remove the foam with a spoon.
2. Before cooking, bay water and a few peas of allspice are added to the water for taste.
3. According to the salad recipe with chicken ventricles, the broth is drained from them and transferred to a separate plate. This is done so that chicken stomachs do not absorb excess fluid. Leave the offal on the table until completely cooled, and then cut into thin strips.
4. If frozen chicken ventricles are taken for cooking, they are previously thawed in the refrigerator before use for twelve hours. This method will not lose all the useful substances of the offal.
5. Onions are peeled and chopped vegetables with thin half rings. Grate the carrots (preferably for Korean carrots).
6. Sunflower (or olive) oil is poured into a preheated pan and the vegetables are fried until light golden.
7. For the dietary version of the salad with chicken ventricles, carrots can be left fresh in the salad, and marinated onions for fifteen minutes in vinegar or lemon juice.
8. Pickles are peeled and cut into small cubes.
9. All salad ingredients are combined in a deep bowl, pour green peas into a container. Then add spices to the salad and season the dish with mayonnaise.

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

Dishes with chicken ventricular salad are covered with cling film and a container is placed in the refrigerator for two hours to soak.

Decorate the finished dish with chopped herbs, quail eggs or mushrooms. In addition to parsley or dill, chicken ventricles are well combined with basil or cilantro.

Piquant salad of chicken ventricles, celery and apple

Ingredients:

• Bulgarian pepper - 2 pcs.
• Carrots - 1 pc.
• Chicken Stomachs - 450 g.
• Beijing cabbage - 400 g.
• Onions - 1 pc.
• Celery (stem) - 1 pc.
• Green apple - 1 pc.
• Sunflower oil - 120 ml
• Sugar - 2 tbsp. l
• Soy sauce - 0.5 tbsp.
• Apple cider vinegar - 1 tbsp. l
• Salt to taste.

How to cook?

1. Chicken stomachs are boiled in salted water until tender. Chilled offal cut into proportional slices.
2. Carrots and peppers are cut into small strips.
3. The apple is peeled and peeled, the vegetable is cut into small cubes.
4. Finely chop the cabbage and onions.
5. All products are mixed in a deep bowl and sprinkled with sugar essence. Thoroughly mix the salad and leave it on the table until the vegetables and apple begin to secrete juice, and then the resulting liquid is drained.
6. In a pan, heat the oil, add spices and chopped garlic. Dress the salad with sauce, and then immediately pour the soy sauce and vinegar, stir the ingredients.

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

Chicken navel salad is a simple and delicious dish. You need a minimum of products and time. Well, let's get down to the practical part.

Chicken Navel Salad: Korean Recipe

Essential Ingredients:

• 1 tsp Sahara;
• soy sauce (optional);
• 0.7 kg of chicken navels;
• 2 sweet peppers;
• medium carrots;
• green cilantro - half a bunch;
• some vinegar;
• cucumbers - 2 pcs.;
• 3 cloves of garlic;
• two medium onions;
• spice.

Cooking:

Grocery list:

• 200 g of Korean carrots;
• 2 lemons;
• 300 g of chicken navels;
• two medium onions;
• some mayonnaise (any fat content).

Cooking Instructions

Step number 1. Put navels in a pot of water. You can add salt. Boil them until cooked. It usually takes 2 hours. Chicken navels become soft and delicate in taste.

Step number 2. Remove the husks from the bulbs. Cut the flesh into quarters. Put in a jar (0.5 l). Squeeze the juice from two lemons there. He closes 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 No. 3. Cut the welded and cooled navels into strips. We send to the salad bowl. We put Korean carrots there. It can be made at home or bought at the nearest supermarket.

Step number 4. From the jar we get pickled onions. We filter it from lemon juice. Add to the plate to the carrots and navels. Top with mayonnaise. Mix well. Chicken navel salad can be served. As decoration, twigs of dill or parsley are suitable.

Finally

Chicken navel salad is not only delicious and hearty, but also a healthy dish. It's about the main ingredient. Chicken navels contain many useful substances for the human body - vitamins of groups A and E, folic acid, potassium, zinc, iron and phosphorus. These offal are a source of polyunsaturated fatty acids.