Salad from chicken stomachs contains a lot nutrients... Since chicken stomachs are dietary and low-calorie, you can often find them in diet recipes.

Chicken stomachs are recognized all over the world, they are prepared in many cuisines of the planet, and are very popular in Korea.

It is necessary to carefully, carefully wash the ventricles and clean them of the film, so that sand and earth do not remain, because they can spoil the dish at times.

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

How to make chicken stomach salad - 15 varieties

I would like to present you a delicious and affordable chicken stomach salad. 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

Preparation:

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

A salad for thrill-seekers. Light summer salad with a rich taste. Help yourself!

Ingredients:

• Chicken stomachs - 500 g.
• Korean carrots - 100 g.
• Hard cheese - 100 g.
• Cucumber - 2 pcs.
• Carrots - 1 piece
• Onions - 1 pc.
• Bay leaf- 50 g.
• Walnuts
• Mayonnaise
• Greenery

Preparation:

1. Cook the chicken ventricles for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
2. Finely dice the ventricles, cucumbers and cheese.
3. Three carrots on a grater.
4. Finely chop the greens
5. Press the garlic and put it in mayonnaise.
6. Combine the ingredients and mix.
7. Chop the nuts and sprinkle on top. Everything is ready.

This salad is popular in cafes and restaurants. Its peculiarity is the addition of dressing 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 tablespoon
• Bay leaf - 2 leaves
• Allspice
• Carrots - 1 pc.
• Bulb onions -2 pcs.
• Soy sauce - 1 tbsp l.
• Sunflower oil
• Parsley - 1 bunch
• Lemon juice - 1 tbsp l.

Preparation:

1. Cut the cooked 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. Chop the parsley.
5. Cooking a 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 in the stomachs and keep for 5 minutes over medium heat.
7. Add the dressing, stir and simmer for 5 minutes.
8. Sprinkle with fresh parsley and treat yourself to it!

This recipe is sourced from France. Fantastic refined 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

Preparation:

Boil stomachs.

Cooking success this salad lurks in the softness of boiled chicken stomachs.

Fry them in olive oil and salt.

We cut the chicken ventricles.

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, mix.

Voi la, the salad is ready!

Salad for those who are very fond of mushrooms and add them to various salads. Nice combination chicken stomachs and mushrooms.

Ingredients:

• Chicken stomachs - 500 g.
• Mushrooms - 400 g.
• Soy sauce - 2 tablespoons
• Carrots - 2 pcs.
• Garlic - 2 cloves
• Vinegar (9%) - 3 tablespoons
• Seasoning for korean carrots- 2 tbsp.

Preparation:

1. Cut the boiled chicken stomachs into strips and fry in vegetable oil for 2 minutes. Grate the carrots and fry them with vegetable oil.
2. We also fry mushrooms (any) in a pan, adding chopped onions.
3. We mix everything, add the chopped garlic on a grater.
4. Add seasoning, soy sauce and vinegar to the salad, mix everything.
5. We leave the salad for an hour and then enjoy the amazing taste.

The recipe is striking in its simplicity and pleasant taste... Very satisfying 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

Ingredients for dressing:

• Hot mustard - 1 tablespoon
• Lemon juice - 1 tablespoon
• Olive oil - 2 tablespoons
• Greens - 1 bunch
• Garlic - 1 tooth

Preparation:

1. Boil the stomachs for 20 minutes, they should be ready, but not soft, a little crispy. Cut into cubes.
2. Cut the boiled potatoes and tomatoes into quarters.
3. We wash the lettuce leaves and tear them with our hands.
4. We put everything in a salad bowl.
5. Chop the parsley and dill finely.
6. Mix the ingredients for the dressing together in a separate bowl and add to the salad.
7. Stir, salt and pepper to taste.
8. Let's leave the salad for an hour, so that it is saturated and has a rich taste.

Very hearty salad containing proteins, carbohydrates and a huge complex of vitamins. Your tummy will express its gratitude for such a pleasure.

Ingredients:

• Chicken stomachs - 500 g.
• Mushrooms - 400 g.
• Bulb onions - 2 pcs.
• Bryndza cheese - 100 g.
• Balsamic vinegar/ apple - 3 tbsp. l.
• Cucumber - 1 pc.
• Sour cream - 3 tablespoons
• Vegetable oil
• Chinese cabbage - 1 pc.
• Mayonnaise - 100 g.

Preparation:

1. Fry coarsely chopped mushrooms and onions in vegetable oil.
2. Marinate finely chopped onions in balsamic vinegar, refrigerate for 2 minutes.
3. Boiled chicken stomachs, eggs, fresh cucumber, cheese and Chinese cabbage cut into cubes.
4. Season the salad with sour cream and mayonnaise.

Your attention, light salad for radish lovers. The taste of the salad will convey spring mood and will delight your family members.

Ingredients:

• Chicken stomachs - 500 g.
• Onion- 1 PC.
• Radish - 1 pc.
• Vinegar (9%)
• Soy sauce - 1 tablespoon
• Vegetable oil
• Spices (pepper, salt, paprika)
• Sugar - 1 tablespoon

Preparation:

Boil the ventricles in advance and cut them into strips. Add salt, pepper and vinegar, let it marinate for an hour.

Pickle the onion.

We clean and rub the radish.

As soon as the ventricles are marinated, we send them to the pan with sunflower oil and leave to simmer over medium heat.

There is no need to overcook the ventricles, otherwise they will be dry and ruin the taste of the dish.

In a deep plate, mix the pickled onions, fried stomachs and radish. Pour soy sauce, add sugar and a little vegetable oil.

All the ingredients are simple; every self-loving housewife can find them.

Ingredients:

• Chicken stomachs - 800 g.
• Hard cheese - 200 g.
• Garlic - 1 head
• Mayonnaise
• Vinegar (9%)
• Pepper

Preparation:

1. Pickle the onion.
2. Cut the boiled ventricles into cubes.
3. Three hard cheese on a large grater, garlic on a small one.
4. We mix everything with pickled onions. Throw in pepper, salt, mayonnaise, mix.
5. We give the salad an hour to brew and try everything.

Salad for spicy food lovers from recipes korean food... Unforgettable, spicy taste will conquer you once and for all.

Ingredients:

• Chicken stomachs - 500 g.
• Coriander (ground) - 1 tsp
• Bulb onions - 2 pcs.
• Hot red pepper - 1 tsp
• Table vinegar- 100 g.
• Carrots - 1 pc.
• Soy sauce - 1 tbsp l.
• Vegetable oil - 5 tbsp. l.

Preparation:

1. Pickle the onion.
2. Grate the carrots.
3. Put onions, carrots and ventricles in a salad bowl. Pour with soy sauce.
4. Let's add coriander, salt and paprika to the taste.
5. Pour vegetable oil heated in a frying pan into the salad.
6. We mix everything and leave the salad in the refrigerator overnight.

Help yourself!

Freshness salad with green onions and fresh carrots give a spring flavor. Prepare such a salad and enjoy the taste.

Ingredients:

• Chicken stomachs - 500 g.
• Bay leaf - 1 pc.
• Green onion - 1 pc.
• Carrots - 1 pc.
• Eggs - 4 pcs.
• Mayonnaise / sour cream

Preparation:

1. Cut the boiled ventricles into strips.
2. Chop green onions.
3. Cut the carrots and boiled eggs into small cubes.
4. 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 onions - 3 pcs.
• Vinegar - 1 tbsp. l.
• Sugar - 1 tsp
• Mayonnaise - 2 tbsp. l.
• Salt - 0.5 tsp
• Pepper

Preparation:

1. Cut the onions in half rings. Pour boiling water over the onion for 2 minutes.
2. Pickle the onion: add salt, sugar and an incomplete tablespoon of vinegar to the onion. Stir and leave for 10 minutes to marinate.
3. Cut the boiled ventricles into strips.
4. Remove from pickled onions excess water by passing through a colander.
5. The last step there will be a combination of onions, stomachs, black pepper and mayonnaise in one plate.
6. Mix well and you can treat yourself to it!

Not complex salad because of the finished Korean carrots. Delicious and without unnecessary bells and whistles.

Ingredients:

• Chicken stomachs - 500 g.
• Korean carrots - 300 g.
• Bulb onions - 2 pcs.
• Pepper

Preparation:

1. Cut the boiled stomachs into strips.
2. Chop the onion in half rings and pickle in vinegar, adding allspice... We leave for 15 minutes.
3. We mix all the ingredients.

Bon Appetit!

If you love spicy dishes, then this salad is just for you. Spicy, savory and unforgettable.

Ingredients:

• Chicken stomachs - 500 g.
• Carrots - 1 pc.
• Red onions - 3 pcs.
• Cucumber -1 pc.
• Bulgarian pepper - 2 pcs.
• Bay leaf
• Black pepper
• Ingredients for the marinade:
• Lemon juice - 100 ml.
• Soy sauce - 100 ml.
• Vinegar
• Vegetable oil
• Garlic - 2 teeth
• Sugar - 2 tbsp. l.
• Chili pepper - 1 pc.

Preparation:

1. Cut the boiled stomachs into strips.
2. Cut the red onion into half rings.
3. Cut bell peppers, cucumber and carrots into strips.
4. In a frying pan, mix the soy sauce and sugar, then add the rest of the ingredients for the marinade, bring to a boil.
5. Fill the salad with marinade
6. Cover with a plate and put a little oppression on top. We leave the salad overnight.

The salad will be very satisfying due to a large number protein in beans and meat. Feed your family and friends, they will appreciate it.

Ingredients:

• Chicken stomachs - 500 g.
• Canned beans - 4 tbsp. l
• Carrots - 1 pc.
• Salt - ½ tsp
• Vegetable oil - 4 tablespoons
• Pepper - ½ tsp

Preparation:

1. Cut the boiled chicken stomachs into strips.
2. Rub the carrots on a coarse grater.
3. Cut the onion into half rings and fry the onions and carrots in vegetable oil.
4. Mix the beans, stomachs and fried onions with carrots in a salad bowl.
5. Salt, add pepper, season with vegetable oil, and mix everything.

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 succeed extraordinarily delicious salad from chicken stomachs. The finished salad turns out to be a little spicy, but very tasty. Let's try to cook it soon!

Chicken stomach salad recipe with photo

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

Ingredients

Step-by-step cooking recipe

1. We wash 500 g of chicken stomachs in water and cleanse.
2. We also wash 400 g of mushrooms in running water and clean.

   If you have small mushrooms, then we leave them like this, and if larger, then they must be chopped with a knife.

3. Set the pot of water to warm up on the fire. As soon as the water boils, add salt to taste and 2 bay leaves.
   
   
4. We send the ventricles into boiling water and cook until tender.
   
   
5. Peel 2-3 onions from the husk. Peel 2 carrots and grate them with a Korean carrot grater.
   
   
6. Pour 1/2 tbsp into the pan. l. vegetable oil and set to warm up on fire. We spread the grated carrots on it and fry for up to 5 minutes over medium heat until half cooked.
   
   
7. Put the carrots on a plate or any other container, and put the pan on the fire again.
   
   
8. Pour in another 1/2 tbsp. l. vegetable oil. Put the prepared mushrooms in the pan.
   
   
9. Add the onion cut into half rings to the pan and fry everything until tender.
   
   
10. We throw the prepared stomachs in a colander and leave there so that all the excess liquid is glass and they cool down to such a temperature when you can start working with them. Cut them into medium-sized strips.
    
    
11. Pour the finished mushrooms with onions into a salad bowl. And put the pan on the fire again.
    
    
12. Greasing it another 1/2 tbsp. l. vegetable oil, lay out the chopped ventricles 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. More seasoning or salt can be added as needed.
    
    
16. Before serving, the salad should stand for at least 1-2 hours so that all the ingredients are soaked in the marinade.
    
    

How to decorate and what to serve the dish with

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

Video recipe for cooking chicken stomach salad

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

Basic common truths

• Pay special attention to the selection of chicken stomachs... They should be firm, slightly moist, with a pleasant, slightly sweet odor. The yellow film should be clean and bright. It is best to purchase this product chilled, and its shelf life is only a few days.
• Use whatever mushrooms you can find... They can be either fresh or frozen. The only thing is that frozen mushrooms must first be defrosted. Mushrooms can also be fried in butter, then their taste and aroma will be revealed more strongly.
• Use sweet and juicy carrots for this salad.
• Korean carrot seasoning can be substituted with a homemade spice mixture... To do this, mix red ground pepper, dried basil, ground coriander, paprika and salt. You can add other spices that your family loves.

Other possible cooking options

Personally, I always want to cook something unusual, beautiful and tasty for my family. I always try to present in such a way that ready meal I wanted to eat with my eyes first. But in pursuit of perfect proportions, I don't always get the expected result with expensive ingredients. It turns out that you don't have to spend great amount time and effort to cook tasty treat for their household. Now I know for sure that even from a set of the simplest and cheapest ingredients, you can make such a delicacy that can be called a culinary masterpiece.

Chicken gizzards are not very popular in cooking, but in vain. If you marinate and cook them correctly, it turns out very tasty and unusual dish... There are a lot of recipes for their preparation, you can stew. For lovers of more spicy food can be done.

Fast and delicious snack to beer is obtained if fried. And for all the hostesses who have at hand an irreplaceable kitchen assistant in the form of a multicooker, I suggest trying to cook. You can prepare a hearty and tasty meal, spending quite a bit of time and effort.

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

Chicken stomach salad - general principles cooking

Chicken stomachs are available to everyone, inexpensive product... His skillful housewives very successfully used for cooking different dishes, salads - among them.

Salad with chicken stomachs turns out to be satisfying due to the protein content in them. Besides, it is tasty and light. The dish can be considered quite versatile. It plays the role of an addition to the meal, acts as a full meal, or light supper... May be casual or festive, depending on the ingredients.

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 and tough.

In order for the salad with chicken stomachs to be a success, it is important to carefully prepare these ventricles. We will tell you how to do it right.

Start by rinsing them thoroughly, removing any grease on the surface.

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

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

The stomachs brought to readiness can only be cooled, cut into cubes or strips and prepare a salad with chicken stomachs.

Chicken stomach salad recipes:

Recipe 1: Salad with chicken stomachs

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

Required Ingredients:

- chicken stomachs (0.5 kg);

- one carrot;

— green onions(bundle);

- eggs (4 pieces);

- mayonnaise (for dressing);

- ground black pepper.

Cooking method:

Chop raw carrots - grate.

Cut the boiled chicken stomachs into strips.

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

Chop green onions, salt and mash until juicy.

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

Chicken stomach salad, quick to prepare, ready. It is good both freshly cooked and a little infused.

Recipe 2: Salad with chicken stomachs and mushrooms (champignons)

Thanks to the protein source - chicken ventricles and mushrooms, it turns out to be satisfying, while pickles make it taste more piquant and less cloying. The result is a delicious and satisfying salad with chicken stomachs that can serve as a light lunch or 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 stomachs.

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

Chop chicken stomachs and mushrooms. The cutting shape is at your request.

Chop the onion, preferably into thin half rings, and the pickles 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: Salad with chicken stomachs and cilantro

Another option simple salad using chicken stomachs. This time - for lovers of cilantro and spicy korean salads... You can also add monosodium glutamate 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. Cut the cooled stomachs into strips.

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

Cut the potatoes into strips, put them in boiling water. Boil for four minutes, no more. After that, drain into a colander, rinse with running water, dry on a paper towel.

Chop the garlic, pour it with soy sauce, vinegar, add basil, salt, sugar, pepper. Now there is something to fill your chicken gizzard salad with.

It's time to remember about cilantro. It should be chopped up and added to all other ingredients. Mix, season garlic sauce... The dish will become tastier if it stands in the refrigerator for three hours - all the ingredients will have time to feed themselves with 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 nutritional value to the salad. Great recipe for a picnic.

Required Ingredients:

- chicken stomachs (one kg);

- carrots, cucumbers, bell peppers (all large, one piece at a time);

- three onions;

- wine vinegar (100 ml);

- another 100 ml - vegetable oil;

- the same amount each - 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 knife, turn into thin straw cucumber, pepper, carrots.

Cut the onion into half rings, making them as thin as possible.

Place all ingredients in one bowl, mix.

The salad with chicken stomachs is almost ready, it remains to prepare the marinade.

Chop the garlic using a press.

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

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

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

Pour the salad over them, let it stand a little, be saturated with taste and aroma.

Chicken stomach salad - secrets and useful tips from the best chefs

You will only get tasty salad with chicken stomachs, which is made from chilled, not frozen, stomachs. Unfortunately, the shelf life of such a product is very short - 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. Discard the purchase if you smell an unpleasant sour smell. Fresh chicken stomachs should only have a pleasant, slightly sweetish aroma... They should not be soft, flabby to the touch. Fresh stomachs are firm.

If you decide to use frozen chicken stomachs, thaw them gradually by placing them on the bottom shelf of the refrigerator overnight. Defrosting this way you will preserve more flavor and nutritional value.

The stomachs will turn out to be more tender if, before cooking, they have already been thoroughly cleaned and washed, and they lie in cool water for about three hours.

Before cooking, carefully inspect each stomach for yellowish bile streaks. If there are any, 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.

Examine the inner surface of the stomachs - there may be remnants of the film. Though ethnoscience and ascribes to her medicinal properties, in a salad you do not need it.

Chicken navel salad is good dish for festive table, lunch menu or a simple snack... Such a salad can be completely different in composition, shape, type, taste, as well as calorie content. Chicken ventricles can make pretty low calorie salad, hearty snack and a dietary variation.

Chicken navels before preparing the salad, it is worth not only boiling it in water with spices, but also peeling it. It is worth removing fatty streaks, films and hard skin. Then, navels can be safely added to the salad.

You can supplement such an unusual by-product a variety of vegetables, eggs, fresh herbs, spices, hot spices and cheeses. Pomegranate seeds, cranberries and currant berries will perfectly complement the ventricles. A beautiful serving of the salad will provide lettuce or a rucola pillow.

Special culinary forms - a square or a ring - will help you to decorate the salad beautifully.

How to make chicken navel salad - 15 varieties

Delicious salad from a minimum of ingredients for a festive table on hastily.

Ingredients:

• Mayonnaise
• Chicken stomachs - 300 g
• Eggs - 4 pcs.
• Carrots - 1 pc.
• Pepper
• Onions - 1 pc.

Preparation:

Boil navels until cooked with spices. Peel and chop into strips.

Grate the carrots.

Boil eggs and cut into wedges.

Chop the onion.

Mix the ingredients, pepper, add mayonnaise and salt.

A very nutritious protein salad for a hearty and delicious dinner.

Ingredients:

• Garlic - 1 head
• Chicken stomachs - 300 g
• Sour cream - 3 tablespoons
• Ground black pepper
• Beans - 150 g
• Tomatoes - 2 pcs.
• Olive oil - 3 tablespoons
• Greenery

Preparation:

Soak the beans at least overnight. Then - boil for an hour.

Also, boil chicken navels for an hour.

Chop tomatoes.

Chop the garlic into slices.

Chop greens and chicken navels.

Combine salad with spices and olive oil- necessarily unrefined.

Delicate refreshing salad with quail eggs will become good addition major vegetable dishes or snacks.

Ingredients:

• Mayonnaise
• Chicken ventricles - 400 g
• Parsley - 1 bunch
• Quail eggs - 7 pcs.
• Black pepper
• Blue onion - 1 pc.
• Wine vinegar 1 tsp
• Green pea- 1 bank

Preparation:

Boil the ventricles in lightly salted water. Peel and cut into slices.

Peel and chop the onion. Cover with wine vinegar.

The vinegar will help make the onions softer and more flavorful.

Boil quail eggs and chop into cubes.

Chop the parsley.

Combine all the ingredients, add the peas, sprinkle the salad with pepper, salt and mayonnaise.

Delicious and very light salad for dinner or a low-calorie lunch.

Ingredients:

• Garlic - 2 cloves
• Chicken ventricles - 500 g
• White sesame - 1 tbsp l.
• Bulgarian pepper - 2 pcs.
• Fresh ginger root - 2 cm
• Leeks - 100 g
• Sesame oil - 1 tbsp l.
• Sugar - 1 tbsp. l.
• Cilantro - 1 bunch
• Soy sauce - 3 tbsp l.
• Pepper

Preparation:

Boil the cleaned ventricles. This process will take less than an hour.

Chop the ventricles into slices and season with soy sauce.

Chop peppers, herbs and onions.

Combine all the ingredients with grated garlic and season with oil.

Sprinkle with pepper, chopped ginger and sesame seeds.

"Nourishing" salad

Delicate and very nutritious salad ik with a velvety dressing.

Ingredients:

• Eggs - 3 pcs.
• Sour cream
• Cheese - 70 g
• Chicken stomachs - 300 g
• Mayonnaise
• Apple vinegar
• Onions - 1 pc.

Preparation:

Cut the peeled onion into half rings. Pour vinegar over and leave to marinate.

Boil and chop eggs.

Boil the ventricles and cut into strips.

Grate the cheese.

Combine the ingredients and season with a mixture of sour cream and mayonnaise.

Place the salad on a platter.

To shape beautiful shape dishes can be made using a ring shape.

Spicy spicy salad from Elena Vaenga for a quick and delicious snack.

Ingredients:

• Cucumber - 2 pcs.
• Chicken stomachs - 300 g
• Sour cream
• Lemon juice
• Onions - 1 pc.
• Coriander - 2 g
• Korean carrots - 100 g
• Green onions - bunch
• Vegetable oil

Preparation:

Cut the cucumbers into strips, and cut the onion into half rings.

Fry the peeled and washed navels in oil along with the onion.

Chop green onions.

Combine chilled navels with coriander and onions. Drizzle with citrus juice.

Add cucumbers and sour cream. Insist for about twenty minutes and serve.

Delicious and nutritious salad for any occasion. The delicacy is perfect for holiday menu and also - lunch.

Ingredients:

• Eggs - 5 pcs.
• Vegetable oil
• Chicken navels - 1 kg
• Champignons - 500 g
• Pepper
• Onions - 2 pcs.

Preparation:

Saute the mushrooms cut into slices. Add the onion, cut into half rings, to the mushrooms and simmer until tender.

Boil eggs and chop into cubes.

Boil navels, and then peel. Cut into cubes.

Mix ingredients with mayonnaise. Season with salt and pepper.

Refreshing vegetable salad with chicken stomachs and aromatic herbs to your table!

Ingredients:

• Vinegar - 1 tablespoon
• Chicken navels - 500 g
• Garlic - 3 cloves
• Potatoes - 3 pcs.
• Soy sauce - 3 tablespoons
• Bunch of cilantro
• Peking cabbage - 100 g
• Vegetable oil - 3 tablespoons
• Green beans- 100 g
• Basil
• Ground red pepper

Preparation:

Boil and finely chop the navels.

Cut Chinese cabbage into slices, chop basil and cilantro.

Boil potatoes and cut into small cubes.

Grate the garlic.

Saute the green beans.

Season the salad with vinegar, oil and soy sauce.

A savory salad of the most readily available ingredients for a quick whip.

Ingredients:

• Onions - 4 pcs.
• Navels - 600 g
• Pickled cucumbers - 7 pcs.
• Butter
• Mayonnaise

Preparation:

Boil the ventricles to full readiness... Cut the navels into strips.

Cut the cucumbers arbitrarily - into slices or strips.

Chop the onion into half rings. Saute in butter. To butter did not burn during frying, it is worth adding a little vegetable to it.

Combine navels with cucumbers and fried onions. Season with mayonnaise.

A hearty whip dish with fresh vegetables for summer evenings.

Ingredients:

• Mushrooms - 200 g
• Chicken navels - 200 g
• Cucumbers - 3 pcs.
• Vegetable oil
• Carrots - 1 pc.
• Butter
• Onions - 1 pc.

Preparation:

Fry navels with spices to taste and mushrooms. Add the chopped onion at the end of cooking. Refrigerate.

Grate cucumbers and carrots in Korean style.

Combine the ingredients and pour over with oil. Sprinkle with chopped cilantro if desired.

This salad will undoubtedly conquer lovers of hearty and very spicy salads!

Ingredients:

• Egg - 3 pcs.
• Salt - 2 g
• Garlic - 3 cloves
• Chicken ventricles - 300 g
• Green onions - 15 g
• Mayonnaise - 120 g
• Fresh cucumber- 1 PC.
• Green peas - 100 g
• Hard cheese- 50 g
• Black pepper - 2 pinches
• Sour cream - 120 g

Preparation:

Cut off fat and all films from stomachs. Boil the product for an hour. Chop the finished navels into pieces.

Add the peas, drain the liquid from it.

Rinse and chop green onions. Add to salad.

Grate hard cheese.

Chop the washed cucumber.

Boil and then peel the eggs. Then, cut the cooled product into pieces.

Peel the garlic and chop finely. Combine with sour cream and mayonnaise. Season the salad.

Unusual salad with mushrooms and sour cream for a festive feast.

Ingredients:

• Chicken navels - 500 g
• Sour cream
• Lettuce leaf - bunch
• Mushrooms - 400 g
• Ground black pepper
• Onions - 2 pcs.

Preparation:

Boil the navels and cut into thin slices.

Chop the onion into rings, cut the lettuce. Mix the ingredients, sprinkle with pepper and season with sour cream.

Spicy, spicy and delicious salad in chinese style for themed evenings and just a delicious dinner.

Ingredients:

• Sesame oil - 1 tsp
• Chicken stomachs - 200 g
• Black Chinese vinegar - 1 tablespoon
• Celery - 2 stalks
• Ground chili pepper - 1/2 tsp
• Cilantro - 2 bundles
• Chicken seasoning jijing - 1/2 tsp
• Leek - ¼ stalk
• Sugar - 1 tsp
• Garlic - 2 cloves
• Soy sauce - 1 tsp

Preparation:

Boil the ventricles and cool. Then cut into large strips.

Chop the onion into large pieces.

Chop the celery stalk.

Chop the cilantro coarsely.

Boil the celery in boiling water for about 30 seconds.

Mix all ingredients. Add chopped garlic, seasonings, soy sauce, oil and vinegar.

Delicate salad with a spicy nutty aftertaste for a chic holiday presentation.

Ingredients:

• Chicken navels - 300 g
• Mayonnaise
• Egg - 4 pcs.
• Sour cream
• Processed cheese - 200 g
• Fresh parsley
• Pine nuts - 100 g

Preparation:

Boil the navels. Clean and refrigerate. Chop into pieces.

Boil eggs and cut into slices.

Grate cheese, chop parsley.

Combine all ingredients with sour cream.

Shape the salad into cubes on a platter. Sprinkle with pine nuts. Decorate with parsley.

Delicious salad in beautiful presentation for a festive table.

Ingredients:

• Ground black pepper - 1 tsp
• Chicken navels - 500 g
• Spicy capsicum
• Onions - 2 pcs.
• Pomegranate seeds
• Vegetable oil - 1 tablespoon
• Barberry - 1 tsp
• Soy sauce - 1 tablespoon
• Parsley
• Balsamic vinegar - 1.5 tablespoons
• Coriander - 1 tsp

Preparation:

Boil navels with pepper and laurel.

Chop the onion into plates.

Chop the barberry. Add to onion along with pepper and coriander. Pour in butter, soy sauce, balsamic bites - or whatever. Leave the onion to marinate.

Chop the navels into strips.

Combine bunches with onion and chopped cilantro.

To sprinkle ready salad pomegranate seeds and serve.

Festive or dinner table can be enriched by preparing chicken stomach salad. These by-products deserve special attention due to the presence in them useful elements that support the immune and circulatory systems.

To make a mushroom stomach salad, you need to use the following foods:

• stomachs - 550-650 g;
• champignons - 680-720 g;
• onions - 2-3 pcs.;
• sunflower oil;
• salt;
• water;
• mayonnaise;
• pepper.

Instructions:

1. Pour purified water over the ventricles, cook for several minutes, drain the liquid.
2. Rinse thoroughly. Fill clean water and cook until cooked.
3. Cool soft offal and chop in medium pieces.
4. Cut the peeled onion into half rings, fry in a pan.
5. Cook the chopped mushrooms over low heat without oil, so that the liquid evaporates. Then add oil and fry for 5-7 minutes.
6. Mix prepared elements. Season with salt, pepper, grease with mayonnaise.

Serve with vegetable side dishes, porridge or mashed potatoes.

Spicy dish with pickled onions

The stomach salad with pickled onions turns out to be spicy in taste.

It requires the following components:

• chicken stomachs - 270-320 g;
• eggs - 3-4 pcs.;
• onions - 3 pcs.;
• carrots - 1 pc.;
• ground pepper;
• salt;
• mayonnaise or spicy dressing;
• purified water;
• vinegar.

Step by step recipe:

1. Peel the onion, cut into thin half rings.
2. Prepare a mixture of boiling water and vinegar in a 1: 1 ratio. Pour the chopped vegetable over it and leave for 10 minutes.
3. Allow excess liquid to drain off with a sieve.
4. Grate the carrots on a medium grater.
5. Chop the boiled offal and eggs into small pieces.
6. Mix all the elements.
7. 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.

Such a dish diversifies the menu of the festive table. The salad turns out to be hearty and nutritious. The pungency is regulated by the hostess, depending on taste preferences... Additionally, if desired, you can include 1 chopped fresh onion in the recipe.

Cooking in Korean

The Korean style chicken gizzard salad is delicious and original.

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;
• ground red pepper;
• coriander.

Step-by-step creation of a dish:

1. Boil peeled and washed offal until cooked in salted water. Cut into thin strips.
2. Fry the onion, cut into half rings, until golden brown. Combine with stomachs and fry together in a pan for 1-2 minutes.
3. Peel potatoes. Make thin strips. Cook for 3 minutes.
4. Rinse in cold water... Dry.
5. For refueling, the vinegar must be diluted with water to taste. Add skipped pressed garlic, basil, coriander, pepper, salt and granulated sugar.
6. Chop finely clean cilantro. Connect with prepared elements. Refuel.
7. Before serving, leave in the cold for 2 hours.

Cooking offal should be at least 1.5 hours.

Simple Boiled Chicken Gizzard Salad

To make 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:

1. Boil chicken stomachs.
2. Chop the onion thinly. Marinate in a mixture of salt, sugar, pepper, dry herbs and vinegar for 60 minutes.
3. Chop the chilled offal into thin strips.
4. Use a colander to remove excess liquid from the onion.
5. Stir all ingredients. Insist in the refrigerator for 25-30 minutes.

Serve in a small bowl, garnish with herbs on top.

Radish recipe

To create a satisfying snack, you need to use:

• ventricles - 320 g;
• radish - 140 g;
• carrots - 110 g;
• onion - 1 pc.;
• mayonnaise;
• salt;
• allspice peas;
• Bay leaf.

Step-by-step actions:

1. Grate peeled radish and carrots.
2. Cook offal in water with salt, peppercorns and bay leaf.
3. Cool and cut into small pieces.
4. Chop the peeled onion finely.
5. Using a forming ring, lay the salad in layers: radish, onion, offal, carrots.
6. Coat each layer with mayonnaise and salt to taste.
7. Serve on a flat plate.

For the dish, you should choose by-products that are elastic in structure with a slight specific smell.

With green peas

For cooking you need ingredients:

• chicken ventricles - 450 g;
• onions - 1-2 pcs.;
• carrots - 2-3 pcs.;
• pickled cucumbers - 1-2 pcs.;
• green peas - 1 can;
• mayonnaise - 110 g;
• sunflower oil;
• salt;
• pepper.

Step-by-step recipe:

1. Cook offal for 60-90 minutes.
2. Let them cool, chop in the form of straws.
3. Peel carrots and onions. Grate. Fry until soft in a pan in oil over low heat.
4. Chop the cucumbers into small pieces.
5. Mix all elements with peas.
6. Season the dish with mayonnaise, salt and pepper.

Thanks to the combination of products of different colors, the salad looks festive on the table. You can experiment with different ingredients if you want.

Warm salad with chicken navels

Salad ingredients:

• offal - 520-650 g;
• carrots - 3 pcs.;
• onions - 2 pcs.;
• sunflower oil - 50 ml;
• greenery;
• 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:

1. Pour the stomachs in a saucepan with water and bring to a boil. Drain the first broth after a few minutes.
2. Refill with water. Add onion, 1 carrot, 2 bay leaves, peppercorns. Cook over low heat for 90 minutes. Season with salt 5-10 minutes until tender.
3. Cut the ventricles into medium pieces. Grate the remaining carrots on a coarse grater and cut the onion into half rings.
4. Fry the onions and carrots over low heat in a skillet with butter until soft.
5. Add stomachs to vegetables. Fry over low heat for 3-5 minutes, stir constantly.
6. Combine all components for dressing until smooth.
7. Pour the resulting mass into the pan, stir. Cover and simmer for 5 minutes at low speed.

The salad is served warm on a platter. Sprinkle with fresh chopped herbs for a rich taste.

Hearty appetizer with potatoes

The composition of this salad is reminiscent of the well-known festive "Olivier". But as meat ingredient use offal.

For the dish, take:

• ventricles - 450-520 g;
• potatoes - 3 pcs.;
• carrots - 2-3 pcs.;
• eggs - 4 pcs.;
• salt;
• pepper;
• greenery;
• mayonnaise or sour cream.

Step-by-step recipe:

1. Boil stomachs, eggs, potatoes and carrots separately.
2. Chop into pieces of the same size.
3. Season with salt and pepper.
4. Season with sour cream or mayonnaise.
5. Decorate with chopped herbs and serve.

Do not forget that in chicken ventricles contains protein, iron, folic acid and vitamins. By-products have a beneficial effect on the digestive system.

No related materials