Chicken stomach salad - a selection of the best recipes. How to properly and deliciously cook salad with chicken stomachs

18.10.2019

Salad from chicken stomachs Rinse chicken stomachs thoroughly, remove the inner film and boil in salted water for 1 hour. Grate the carrots on a coarse grater or chop into strips, finely chop the onion. Fry prepared onions and carrots in vegetable oil until golden ...Required: chicken stomachs - 1 kg, carrots - 2 pcs., Onions - 1 pc., Boiled egg - 4 pcs., Mayonnaise - 200 g, salt, green and purple basil

Obzhorka salad Boil chicken stomachs and cut into strips. Fry carrots with onions until golden brown. Cut the cucumbers into strips. Mix everything, season with mayonnaise, salt and pepper.Required: chicken stomachs - 250 g, carrots - 1 pc., Onions - 1 pc., Pickled cucumbers - 2 pcs., Mayonnaise - 1/3 cup, salt to taste, ground black pepper to taste

Offal relish Rinse the stomachs and, after removing the inner film, boil in salted water until tender. Refrigerate. Pepper the prepared stomachs, moisten in a beaten egg, bread in breadcrumbs, deep-fry until golden brown. At...You will need: stomachs of broiler chickens - 1 kg, an egg - 1 pc., Bread crumbs - 1/2 cup, vegetable oil for deep fat - 300 g, ground black pepper, salt to taste, green salad leaves, lemon

Chicken stomachs in an oriental way Cut prepared (washed and dried) chicken stomachs into thin strips (0.5 cm). Cut the onion into thin slices (if leek) or semicircles, carrots into thin slices. Heat a frying pan-wok (or any other, but with high sides) with ...You will need: Chicken stomachs - 600-800 gr., Onions - 1 large head or 1 leek, Carrots - 3 small pieces, Soy sauce - 3-4 tbsp. l., Sesame seed - 2 tbsp., Sesame oil - 2-3 tbsp. l. (if you don't have sesame oil, you can use something else, like ...

Dogwood parade for Sima. Procession No. 2: Dessert of the USSR And again it all starts with a dogwood. We take it out for defrosting. You can put a couple of berries in your mouth frozen - this is to heighten memories of childhood! :) Once, at a reception at the hairdresser :), I was leafing through some glossy magazine and saw this unusual way cooking ...You will need: KIZIL 150g., Sugar 200g., Lemon, kiwi, raspberries or other berries, gelatin or astri-gel, chocolate, mint, all sorts of goodies for desserts ...

Warm salad from chicken stomachs Boil chicken stomachs in salted water for 2-2.5 hours. Cut the onion into thin half rings, marinate in a mixture of vinegar, water, salt, sugar for 40 minutes. Cut boiled stomachs into strips and fry with pickled onions, add soy sauce, red and ...Required: 500 grams of peeled chicken stomachs, 1 large onion, vinegar, water, salt, sugar, black pepper, 3 tablespoons of soy sauce, 0.5 teaspoon of ground coriander, red pepper

Rocket salad with chicken giblets Fry chicken giblets in vegetable oil until tender. Salt (you can use garlic salt). Finely chop the cucumbers and tomatoes and tear the rucola leaves. Stir arugula with cucumbers and tomatoes. Add fried chicken giblets. Put in a dish. Fill with gas station ....You will need: chicken giblets (heart, liver, stomachs) - 400 gr, fresh cucumber - 2 pcs, medium tomatoes - 2 pcs, arugula - 4 bunches, pine nuts- 50 gr, For dressing: olive oil - 3 tablespoons, balsamic vinegar - 1 tsp, a mixture of dry herbs - 1 tsp, salt - 1/2 tsp.

Chinese salad Clean chicken stomachs (remove the inner yellow film) and rinse well. Put the stomachs in a small saucepan and pour boiling water over so that it barely covers the slices. Bring to a boil, reduce heat and simmer at a low boil until soft (40 ~ 50 minutes). Ambassador ...Required: Chicken stomachs - 500g., Fresh cucumber - 1 pc. large, Onion - turnip 1 head, Garlic - 2 large cloves, Korean carrot - 200g., Soy sauce - 2 tbsp. spoons, Vinegar essence - ¼ teaspoon, Salt - 1 tsp, Sugar - 0.5 tsp. (to taste), Grow the oil ...

Chicken stomach salad Boil chicken stomachs until tender. After boiling, I usually drain the first water so that it does not taste bitter. Cool, cut into thin strips. Finely chop cilantro and onion and grind with salt. Cut the pepper into thin strips. Mix all ingredients, fold up. WITH...You will need: Chicken stomachs - 1 kg, Bell peppers - 2-3 pcs, best if different colors, Cilantro - 1 bunch, Green onions - 1 bunch, Garlic - 3 cloves, Chili pepper - a small piece if hot, Salt, Sesame seeds - 1 tablespoon, Vegetable oil

Chicken navels or ventricles are not a very popular product among modern housewives, however, they are incredibly useful. If you cook them correctly, you get very tasty, satisfying and nutritious dish... The ventricles contain a lot of protein and iron, folic acid, micro and macro elements, as well as minerals. Regular consumption of this product provides strengthening of the immune system, improvement of appetite and digestion, normalization of the appearance and general condition of hair, nails, skin. That is why you should consider the most popular and delicious recipes salads with this ingredient.

How to prepare a salad

The ventricles are an excellent ingredient that can be used in a variety of appetizers, salads and main courses. For the meat to be soft and tender, the product must be properly prepared. To begin with, the navels are cleaned, washed with running water, and superficial fat is removed.

Then they are poured for one hour cold water... The next important stage is boiling on minimal heat in salted water, to which you can add onions, carrots, spices and bay leaves. Boil for an hour. Only after this is it allowed to put the ventricles in salads and snacks. As for the remaining broth, it will turn out nutritious and incredibly aromatic borscht, soup.

The distinctive advantage of offal is that they are high in protein and low in calories. That is why, ventricular-based salads are not only tasty, but also light, tender, nutritious. There are a huge number of recipes, but most often navels are combined with mushrooms and vegetables, nuts and cheeses.

To make the salad more tender, instead of mayonnaise, you should use not very fatty sour cream. Thanks to step-by-step recipes, you can quickly and easily prepare delicious snacks that will certainly please your household and guests.

This appetizer will appeal to those who love a little spicy dishes... Concerning korean carrot, then you can use the store or cook it yourself.

You can season the dish with soy sauce. Celery will become an appropriate ingredient, so the dish will turn out to be much tastier and more interesting. Energy value one hundred grams of lettuce is 198 kilocalories.

For cooking, you will need the following components:

carrots - 2 pcs.;
garlic - 3 cloves;
vegetable oil - 100 milliliters;
table vinegar - 15 grams;
sugar - 10 grams;
coriander - 2 grams;
ground red pepper - 2 grams;
fine salt - 15 grams.

Culinary process technology:

Get acquainted with the recipe, prepare all the necessary components, they must be of high quality, fresh.
Lightly salt the water, boil the navels in it until cooked, then cool and chop finely.
Peel the carrots, rinse with water, grate on a special grater designed for Korean vegetables. You can add salt, sugar to the carrots, then mash it with your hands so that a little juice appears. Then pepper and coriander are added.
Heat the oil over a fire for a minute, pour into the carrots with spices.
For ten minutes, marinate the garlic in vinegar, pass through a press, then also add to the carrots.
Mix all prepared ingredients, leave for four hours.

An appetizer prepared according to the proposed recipe turns out to be very light, tasty, aromatic, there is a slight pungency.

To make a budget salad, you need two ingredients. While boiling chicken navels, you can do onions, because they must stand in the marinade. Use vinegar very carefully, otherwise there is a risk of spoiling the snack. The calorie content of one hundred grams of the finished dish is 215 kilocalories.

List of components:

onions - 3 heads;
chicken ventricles - 0.5 kg;
granulated sugar and salt - 10 grams each;
mayonnaise - 80 milliliters;
wine or Apple vinegar- 15 milliliters.

Features of cooking a simple snack:

Prepare all components, taking into account the presented recipe.
Boil chicken navels in salted water until tender, then cut into small pieces.
Peel the onions, chop into thin rings. To eliminate bitterness, it can be doused with boiling water.
Prepare the marinade: mix vinegar, sugar, salt. Season the prepared onion, leave for ten minutes. Then put it in a colander, so the excess liquid will drain.
Combine all the ingredients, add a little mayonnaise.

Serve, garnished with herbs: dill, parsley or basil.

Salad prepared on the basis of chicken ventricles, is a true decoration and wonder of any table. If you add a cucumber to the appetizer, you get an exquisite, rich, bright and incredibly fresh taste. To reduce the energy value of the dish, it is worth removing the potatoes from the composition, and instead use sweet and juicy bell peppers.

You don't need to think that this will negatively affect the taste of the salad, because it will turn out to be much more interesting and easier. Optionally, you can replace fresh cucumbers salted or pickled. As for the calorie content of one hundred grams of the finished dish, it is equal to 280 kcal.

Cooking ingredients:

fresh cucumbers - 3 pieces;
chicken ventricles - 250 grams;
eggs - 2 pcs.;
young potatoes - 150 grams;
salad onions - 100 grams;
green peas - 110 grams;
canned corn - 150 grams;
mayonnaise - 80 milliliters;
dill - 30 grams;
salt to taste.

Algorithm for preparing salad:

After reading the recipe, you should prepare all necessary products... It is very important that they are of high quality and fresh, because not only the taste, but also the benefits of the dish depends on this.
Pour a sufficient amount of clean water into a saucepan, salt, boil the ventricles. Then they should be cooled and chopped into thin, neat straws.
Boil eggs and potatoes until cooked, chop into cubes or cubes.
Wash cucumbers, cut into strips. As for the salad onions, they are cut in half rings.
Combine all the listed ingredients in a bowl, add salt, add canned corn and peas, season with light mayonnaise.

As a decoration, you can use fresh dill, which must be finely chopped. This dish it turns out not only very tasty, but also nutritious, satisfying, juicy and aromatic.

Making such a salad is very simple, just have step by step recipe and quality products. Despite the high energy value, namely 230 kilocalories per hundred grams, the dish turns out to be divinely tasty and satisfying.

If there is a desire, it is put in the salad Bell pepper, since with its help it is possible to refresh the appetizer, make it brighter and more original. With fresh mushrooms some fruits go well, namely green apples.

List of products for cooking:

onions - 1 head;
mayonnaise - 80 grams;
chicken navels - 500 grams;
canned mushrooms - 400 grams;
vegetable oil - 45 milliliters;
salt - 10 grams;
chicken eggs - 2-3 pcs.

The main steps of the culinary process:

Prepare all ingredients in accordance with the recipe, adhering to the indicated proportions. Products must be perfectly fresh and of high quality.
Salt water, boil the chicken ventricles until cooked. Cool and chop into nice, neat straws.
Hard-boiled eggs, chop into small cubes.
Heat thoroughly in a pan vegetable oil, fry the onions in it, cut into half rings. After a while, send the mushrooms to the onion, fry over low heat for five minutes.
Mix all the ingredients, season with mayonnaise or sour cream, and lightly salt.

To prepare holiday salad, you don't have to spend a lot of money on gourmet food. By using step-by-step recipe, you can prepare an appetizer with chicken navels and nuts. For greater effect, lay it in layers. The juiciness of the salad is provided by mayonnaise, which is applied to each layer.

For decoration, any greens are used, namely dill, cilantro, green onions and parsley. It turns out very simple, fast, but original and divinely delicious. The energy value of one hundred grams of the finished dish is 320 kilocalories.

You will need the following ingredients:

chicken ventricles - 500 grams;
mayonnaise - 80 milliliters;
Korean carrots - 100 grams;
walnuts - 130 grams;
onions - 1 head;
salt - about 10 grams;
hard cheese - 150 grams;
fresh cucumbers - 500 grams;
greens - for decoration.

Steps for preparing a gourmet nut snack:

Get acquainted with the presented recipe, prepare all products, observing the exact proportion.
Boil navels in salted water with the addition onions.
Grate cheese, wash cucumbers and chop into strips. Cool navels and finely chop.
Chop the walnuts thoroughly.
Finely chop the greens.
Mix all the ingredients, season with salt and mayonnaise.

You can decorate the finished snack with any greens that you like. The dish turns out to be hearty, high-calorie, tasty and very aromatic.

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

Simple Boiled Chicken Gizzard Salad

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

The stomachs are boiled in salt water, after which they are cooled and cut into strips.
Randomly shredded fresh vegetables sautéed in vegetable oil.
The offal is combined with a cooled roast. Add to the bowl cubes of pickled cucumbers, peas without marinade.

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 table vinegar, 7-8 allspice peas, 6 large spoons of refined oil, 1 large spoonful of soy sauce without additives.

The offal is cooked until soft. A couple of minutes before the end of cooking, peppercorns are added to the water. Then they cool down. Be sure to remove them from the broth, otherwise, during the cooling process, they will absorb too much liquid.
The onion is cut into the finest rings and poured with vinegar for 12-15 minutes. Next, the vegetable is reclined in a colander.
The carrots are chopped Korean grater... The cooled offal is cut into slices.
All prepared foods are placed in one dish. They are poured with soy sauce, sprinkled with paprika and coriander.
Refined oil, hot in a frying pan, is poured on top.

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

Spicy appetizer with pickled onions

Ingredients: 280 g offal, 4 hard-boiled eggs, 170 g lettuce white onions, large carrots, vinegar, salt, mayonnaise.

The onion is thinly cut into half rings and poured with a mixture of filtered water and table vinegar in equal proportions. The vegetable is left for 10-12 minutes.
Next, the half-rings of the onion are reclined on a sieve. After the marinade has drained off, they are combined with carrots, grated on a coarse grater.
Chicken by-products are boiled until soft in salted boiling water. After cooling, they are cut into slices.
The eggs are crushed into miniature cubes.
The prepared components are connected.

Delicious and hearty salad with chicken ventricles, you can cook, even if you only have 200-300 g of this meat product... Men like this dish more, as it includes all their favorite ingredients: meat, pickled cucumbers and onions.

Going to a picnic, you can make a preparation of this salad and put it in containers, and season with mayonnaise upon arrival at the resting place. Instead of pickled cucumbers, you can use pickled green tomatoes, capers, etc., and instead of the ventricles, chicken hearts... Be sure to add fresh herbs to the dish: dill, parsley, green onions.

Ingredients

250 g chicken ventricles
2-3 pickled cucumbers
0.5 pcs. onions
salt and fresh herbs taste
1.5 tbsp. l. mayonnaise

Preparation

1. We rinse the chicken ventricles in water and clean off all impurities from them with a knife, and then rinse again. Put in a saucepan or cauldron, fill with water and salt to taste. Place the container on the stove and boil the ventricles for about 1 hour over moderate heat, removing the resulting foam with a slotted spoon. The ventricles are a very dense product and that is why they have a rather long cooking time. After boiling, pour the ventricles into a colander and cool under cold water. We shake off excess moisture.

2. Cut the boiled ventricles into medium pieces, pouring the slices into a salad bowl.

3. Pickled cucumbers are also chickened out of excess marinade and cut into medium cubes, slices, pouring them into a salad bowl.

4. Pour half of the peeled and washed onions with boiling water for 5-10 minutes so that the vegetable gives its bitterness to the liquid. Then we cut the onion into half rings and put it in a salad bowl along with chopped rinsed greens. Salt to taste.

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

Chicken ventricles are considered 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, a snack supplemented with chicken ventricles turns out to be more dietary than any other. meat dish... The calorie content of the offal is only one hundred and twenty calories per hundred grams.

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

In cooking, chicken stomachs are a unique ingredient that goes well with any boiled vegetables, canned corn, mushrooms, cheese or chicken eggs... They prepare noodles, stews from offal, stew with sour cream, bake with cheese, and also use to create all kinds of snacks.

Ingredients:

Chicken ventricles - 500 g.
Bulb 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 by step cooking

Water is poured into a deep saucepan, chicken ventricles are added to the container and boiled in salted water over low heat until tender. During cooking, the by-product is mixed several times, if necessary, remove the foam with a spoon.
Before the end of cooking, bay leaf and a few peas of allspice are added to the water for taste.
According to the recipe for salad with chicken ventricles, the broth is drained from them and transferred to a separate plate. This is to prevent the chicken stomachs from absorbing excess liquid. Leave the offal on the table until complete cooling and then cut into thin strips.
If frozen chicken ventricles are taken for cooking, then they are pre-thawed in the refrigerator for twelve hours before use. This method will allow you not to lose all the useful substances of the offal.
Peel the onion and chop the vegetables into thin half rings. Grate carrots (preferably for Korean carrots).
Pour sunflower (or olive) oil into a preheated pan and fry the vegetables until light golden.
For dietary option salad with chicken ventricles, carrots can be left fresh in the salad, and the onions can be pickled for fifteen minutes in vinegar or lemon juice.
Pickled cucumbers are peeled and cut into small cubes.
All salad ingredients are combined in a deep bowl, poured into a container green pea... Then add spices to the salad and season the dish with mayonnaise.

You can use sour cream or low-fat yogurt instead of mayonnaise. Or they make a savory mustard dressing olive oil, lemon juice and spices.

Cover the dish with chicken ventricle salad cling film and for impregnation, place the container in the refrigerator for two hours.

Decorate ready meal chopped herbs quail eggs or mushrooms. In addition to parsley or dill, chicken ventricles go well with basil or cilantro.

Spicy salad of chicken ventricles, celery and apple

Ingredients:

Bulgarian pepper - 2 pcs.
Carrots - 1 pc.
Chicken stomachs - 450 g.
Chinese cabbage- 400 g.
Bulb 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?

Chicken stomachs are boiled in salted water until tender. Cut the cooled offal into proportional pieces.
Cut carrots and bell peppers into small strips.
The apple is peeled and seeds removed, the vegetable is cut into medium-sized cubes.
Finely chop cabbage and onions.
All products are mixed in a deep bowl and sprinkled with sugar essence. Stir the salad thoroughly and leave on the table until the vegetables and apple begin to secrete juice, and then drain the resulting liquid.
Heat oil in a frying pan, add spices and chopped garlic. Dress the salad with the sauce, and then immediately pour in the soy sauce and vinegar, stir the ingredients.

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