Culinary books and thematic sites contain many different salad recipes, the main component of which is meat. We offer you several salads, where the meat is replaced by a by-product - the ventricles. Salads from chicken stomachs can save a little on buying food, because meat costs much more than offal. In addition, thanks to these salads, you diversify the table. Another important point: salads from chicken stomachs and navels are less caloric than meat salads.
When preparing any dish, subproducts, including chicken stomachs, should be thoroughly cleaned, cut off from them a yellowish hard shell and washed. The time for cooking chicken stomachs should not be less than 1.5 hours, so that they are very soft.
Very unusual and beautiful in appearance is a salad of chicken stomachs with peas, the recipe of which we want to offer you.
Salad from chicken stomachs with green peas
Ingredients:
- chicken stomachs - 0.5 kg;
- onions - 2 pcs .;
- carrots - 2 pieces;
- Pickled (pickled) cucumbers - 2 pcs .;
- green peas of brain varieties - 1 jar;
- mayonnaise - 120 g;
- vegetable oil for roasting;
- salt and ground black pepper.
Preparation
Chicken stomachs are cooked in salted water, cut into strips. We cut onions with thin semicircles, rub the raw carrot on a grater for Korean salads, fry the vegetables in a frying pan in vegetable oil. Cucumbers cut into small cubes, mix all the components, spread out green peas. We dress the salad with mayonnaise, salt and pepper. Because of the combination of bright orange carrots, green slices of cucumbers and peas, the salad looks very festive, and its taste is gentle, so it will serve as an excellent dish for refreshments.
You can also experiment with the preparation of salads, given that the chicken stomach is well combined with the taste of boiled vegetables, corn, green peas, eggs and cheese.
Recipe for salad from chicken stomachs
Ingredients:
- chicken stomachs - 0.5 kg;
- egg - 3 pieces;
- carrots - 1 piece;
- green onions - a few feathers;
- mayonnaise - 100 g;
- white pepper and salt.
Preparation
Cook chicken stomach in salted water. We divide the boiled stomachs in thin strips. Eggs boil hard and cut. Raw carrots rub on a large grater. The components of the salad are mixed, seasoned with mayonnaise (sour cream), salt and pepper to taste.
The preparation of chicken stomachs in sour cream is another way to make the texture of this peculiar by-product softer and more pleasant. Try!
Spicy salad from chicken stomachs
Ingredients:
- chicken stomachs - 0.5 kg;
- onions - 2 pcs .;
- carrots - 1 piece;
- soy sauce - 1 tbsp. a spoon;
- table vinegar (6 or 9%) - ½ cup;
- vegetable oil, deodorized - 5 tbsp. spoons;
- bay leaf - 1 piece;
- sweet pepper - 7 peas;
- Ground coriander and ground red pepper - 1 teaspoon;
- salt.
Preparation
This cold dish is also called "Korean salad from chicken stomachs."
Chicken stomachs cook until they become soft, adding a few minutes before the end of cooking pepper peas and bay leaf. We leave the navels to cool down before draining the broth. If the broth does not drain the ventricles will absorb a lot of liquid.
Raw carrots three on a special grater for Korean salads (it is obtained in the form of long thin strips). Chilled ventricles are chilled with plates. We spread in one bowl stomachs, carrots and promarinovanny bow. Fill with soy sauce, sprinkle with coriander and ground pepper. Sunflower oil is heated in a frying pan and poured into a salad, everything is thoroughly mixed. We put the prepared salad in the refrigerator for several hours.