Ingredients:

• chicken stomachs - 1 kilogram;
• carrots - 1 piece;
• red onion - 3 pieces;
• fresh cucumber - 1 piece;
• bell pepper - to taste;
• bay leaf and allspice - to taste;
• lemon juice - 100 milliliters;
• soy sauce - 100 milliliters;
• vegetable oil - 100 milliliters;
• wine vinegar - 100 milliliters;
• garlic - 4 cloves;
• sugar - 3 tablespoons;
• red chili pepper - optional

Cooking:

• Wash the chicken stomachs thoroughly, get rid of everything superfluous. Boil until tender, adding spices and salt as desired.

• Peel the carrots and onions, cut out the seed boxes from the peppers. Cut carrots, cucumber and pepper into strips of small thickness. Onion cut into halves of the rings. Cut stomachs into strips. Mix all of the above ingredients in one bowl.

• Peel the garlic and chop finely.

• In a skillet, combine soy sauce and sugar, bring to a boil. Add lemon juice, oil and vinegar, boil. Take a sample to adjust the amount of added ingredients if necessary. Pour the marinade over the appetizer.

• Cover the dish with a lid, set the load and wait for cooling. After that, send a snack for a couple of hours in the cold, or better - at night.

You can use Korean carrots instead of regular ones.

Chicken gizzard salad with soy sauce

Chicken gizzard salad with soy sauce can be prepared quickly and without problems. It is very tasty and will definitely please all the guests present at the celebration. The recipe with photos illustrates each cooking step.

Ingredients:

• chicken stomachs - 500 grams;
• onions - 2 pieces;
• carrots - 1 piece;
• soy sauce - 1 tablespoon;
• vinegar (6%) - 100 grams;
• vegetable oil - 5 tablespoons;
• ground coriander - 1 teaspoon;
• red hot pepper - 1 teaspoon;
• salt - to taste.

Cooking:

• Thoroughly clean and wash the chicken ventricles. Boil them to the desired condition, you can add spices and salt to taste.

• Peel, wash and chop the onion into half rings of small thickness. Pour in vinegar and let the workpiece stand for about 20 minutes. After the specified time, discard in a colander, allowing the liquid to drain.

• Wash and peel the carrots, chop with a Korean salad grater.

• Chop the cooled stomachs into small pieces. Mix together with prepared vegetables.

• Pour the appetizer with soy sauce and sprinkle with salt, coriander and hot pepper.

• Heat vegetable oil in a frying pan and add spices to it. Mix thoroughly. Then place in a container with a lid and refrigerate overnight.

You can cook a snack without onions.

Chicken ventricles with beans - delicious salad

Very unusual and tasty is a salad of chicken stomachs with beans. The dish is hearty and appetizing, and the recipe with a photo is not difficult.

Ingredients:

• onions - 1 piece;
• carrots - 1 piece;
• canned red beans - 4 tablespoons;
• vegetable oil - 4 tablespoons;
• ground pepper and salt - to taste;
• chicken stomachs - 500 grams.

Cooking:

• Prepare chicken stomachs for cooking. They need to be cleaned of dirt and films. Then plunge into boiling water with salt. It takes about an hour and a half to cook.

• When ready, leave the ventricles in the pan, let them cool right in the broth. Chop arbitrarily, but preferably as small as possible.

• Peel and wash the carrots, pass through a Korean grater. Peel and wash the onion too and chop it into half rings.

• Fry both of these vegetables in vegetable oil. Once they are done, let them cool down.

• Mix chicken gizzards with fried vegetables. Put the indicated amount of beans.

• Add salt, pepper and other spices as desired. Season with vegetable oil or mayonnaise. Pour into salad bowls and serve.

Interesting!

You can try this appetizer with homemade yogurt.

Korean chicken stomach salad

Fans of savory snacks will definitely appreciate the Korean-style chicken stomach salad prepared according to a very tasty recipe with a photo. There is nothing complicated in cooking, but the result will definitely please.

Ingredients:

• chicken stomachs - 500 grams;
• carrots - 100 grams;
• pickled onions - 250 grams;
• seasoning for Korean carrots - to taste;
• vegetable oil - 2 tablespoons;
• salt, garlic, vinegar and other spices - optional.

Cooking:

• Rinse the chicken ventricles well, clean of all excess and throw into a pot of boiling water. Bring to readiness. After cooling, chop into strips.

• Put the pre-pickled onion to the ventricles.

• Wash and peel the carrots, and then pass them through a special Korean-style vegetable grater. You can also use a special shredder for cabbage.

• Mix carrots with vegetable oil and chopped garlic. Season with spices and pepper.

• Mix together and refrigerate overnight. You can, for example, put it in a package for this purpose.

On a note!

Such a salad can be eaten immediately after cooking, but if it is infused, the taste will turn out to be brighter and richer.

Salad with stewed chicken gizzards and vegetables

To diversify the holiday menu, you can use this recipe with a photo. A delicious salad of stewed chicken stomachs with vegetables comes out hearty and nutritious, as well as healthy.

Ingredients:

• chicken stomachs - 500 grams;
• sunflower oil - to taste;
• onion - 1 piece;
• carrots - 1 piece;
• pepper and salt - to taste;
• dill greens - to taste;
• water - half a glass.

Cooking:

• Wash the chicken ventricles and soak in cold water for about half an hour. Then rinse again and get rid of all excess. Cut into halves.

• Pour vegetable oil into the pan and pour the stomachs onto the dishes. Season with salt, pepper and other spices. Cover with a lid so that the ventricles give juice. Simmer for half an hour.

• Peel the onion with carrots and chop the onion into halves of the rings, and pass the carrots through a grater. As soon as the liquid boils away from the ventricles, add vegetables to them and stew them together for a while.

• Pour in some hot water and cook until the liquid boils away. After that, stew on the remaining oil, put a little more spices, if necessary. Mix salad and serve.

You can also add bell peppers or other vegetables to the dish.

Chicken ventricles with carrots and mushrooms

Chicken gizzard salad with mushrooms is a very tasty and mouth-watering appetizer that guests and households will love. According to this recipe with a photo, you can make it both with the addition of hearts and without them.

Ingredients:

• chicken ventricles - 300 grams;
• chicken hearts;
• pickled champignons - 500 grams;
• Korean carrots - 200 grams;
• red onion - 1 piece;
• mayonnaise - to taste;
• salt and pepper - to taste;
• bay leaf - 2 pieces;
• vegetable oil - 30 milliliters.

Cooking:

• Rinse chicken stomachs and hearts, remove all unnecessary. Place in a saucepan with cold salted water and bay leaf and send to the stove. It is best to use different dishes for cooking.

• Peel and chop the red onion into halves of the rings. Fry in vegetable oil.

• Mushrooms cut into small slices.

• Boiled stomachs and hearts after cooling, cut as thin and small as possible.

• Mix all the prepared ingredients in one dish, season with mayonnaise and season with spices to your preference.

Ingredients:

• chicken stomachs - 500 grams;
• onion - 1 piece;
• carrots - 1 piece;
• cucumber - 1 piece;
• garlic - 2 cloves;
• sesame - 1 tablespoon;
• soy sauce - 4 tablespoons;
• vinegar (6%) - 2 tablespoons.

Cooking:

• Thoroughly wash and clean the chicken ventricles. Put in a pot of cold water and boil for an hour, adding salt before the end of cooking. After that, allow the stomachs to cool and chop into strips.

• Cut the cucumber into squares, pour over soy sauce and leave for 15 minutes. During this time, the vegetable will marinate properly.

• Peel and wash the onion, then chop it into a square. Fry in sunflower oil. Grate carrots and mix with onions. Bring to readiness. Before the end of frying, add chopped garlic and remove the pan from the stove.

• Combine vegetables with each other, add chopped chicken ventricles, season with vinegar and mix well. Sprinkle with sesame seeds. Add more soy sauce and vinegar if desired.

Adding cucumber is completely optional.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Chicken ventricles, or, as they are also called, "chicken navels", have many useful properties and a pleasant taste. This explains their popularity in cooking. The ventricles are rich in iron, protein, many vitamins and folic acid. Their use significantly improves the condition of the skin, hair, increases appetite, and maintains immunity.

How to make a salad with chicken stomachs

Salads using ventricles are very common (see photo). To make the navels tasty and soft in the finished dish, you should pay special attention to their preparation. First, the stomachs should be cleaned, rinsed thoroughly, remove surface fat. Then soak for 1 hour in cool water. After that, you need to place them on a small fire, salt, pepper, add carrots, onions, bay leaves, other spices and cook for another hour. Use ready-made stomachs in a salad, and on the basis of the resulting broth, you can cook any soup.

Chicken gizzard salad recipes

Offal contains few calories and a lot of protein, so chicken navel salad is light, nutritious, tasty. You can prepare a salad from chicken ventricles in a variety of variations: with vegetables, nuts, mushrooms, cheese, etc. (see photo). To give extra tenderness, it is recommended to use sour cream instead of the usual mayonnaise to dress the finished dish.

Salad of chicken stomachs with pickled onions

• Time: 65 min.
• Calorie content: 216 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

A simple and inexpensive recipe for salad with chicken gizzards consists of only two main components. While the main ingredient is cooking, you can save time and pickle the onions. Vinegar must be applied very carefully so as not to spoil the dish. The salad is suitable for every day in the form of a snack: for dinner or lunch.

Ingredients:

• chicken navels - 500 g;
• onion - 3 pcs.;
• apple or wine vinegar - 15 g;
• sugar - 10 g;
• salt - 10 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil stomachs. Cut.
2. Cut the onion into half rings, pour boiling water over to get rid of bitterness.
3. Add sugar, vinegar, salt to the onion. Mix and leave to marinate for 10 minutes.
4. Drain the pickled onion in a colander.
5. Mix all ingredients, season with mayonnaise.

With Korean carrots

• Time: 75 min.
• Servings: 5-6 persons.
• Calorie content: 197 kcal per 100 g.
• Purpose: snack.
• Cuisine: Korean.
• Difficulty: medium.

This salad with chicken ventricles will appeal to lovers of spicier dishes (see photo). The recipe describes how to cook Korean carrots. To add more piquancy, it is recommended to add soy sauce, Korean seasoning to it. If you want to spend less time, you can use ready-made Korean carrots. It would be appropriate to add celery to the composition. The salad tastes better when it's infused.

Ingredients:

• chicken navels - 500 g;
• carrots - 2 pcs.;
• garlic - 3 teeth;
• coriander - 2 g;
• red ground pepper - 2 g;
• sugar - 10 g;
• vegetable oil - 90 ml;
• vinegar - 15 g;
• salt - 15 g.

Cooking method:

1. Boil stomachs. Finely chop.
2. Clean the carrots. Grate using a Korean grater.
3. Add sugar and salt to grated carrots. Wash by hand.
4. Heat up vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stir.
5. Pour oil over carrots.
6. Marinate the garlic in vinegar (for 10 minutes), squeeze in a press and add to the carrots.
7. Combine everything, let the mixture brew for 4 hours.

With mushrooms

• Time: 75 min.
• Number of servings: 4-5 persons.
• Calorie content: 220 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Chicken gizzard salad with mushrooms is one of the most high-calorie, but also the most delicious. If desired, you can add Bulgarian sweet pepper here, which will refresh the dish wonderfully. If you use fresh mushrooms, you can include fruits, such as a green apple. With such components, the salad is recommended to be consumed chilled, because. the taste will be stronger.

Ingredients:

• chicken stomachs - 500 g;
• canned champignons - 400 g;
• eggs - 2 pcs.;
• onion - 1 pc.;
• vegetable oil - 40 ml;
• salt - 10 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the navels, cut into strips.
2. Hard boil eggs, chop finely.
3. Heat vegetable oil, finely chop onion, add mushrooms. Fry 5 minutes.
4. Combine the fried mushrooms and onions with the rest of the ingredients, add salt, and mayonnaise for dressing. Consume warm.

with cucumber

• Time: 85 min.
• Servings: 3-4 persons.
• Calories: 275 kcal.
• Purpose: appetizer for the holiday.
• Cuisine: Russian.
• Difficulty: medium.

Salad of chicken navels with cucumber will be a wonderful decoration for any holiday table. Its taste is fresh, bright, rich. To cook it with less calories, you can exclude potatoes from the composition, but add bell peppers. The taste of the salad will not lose from this, but it will be much easier. Fresh cucumbers, if desired, are replaced with salted ones.

Ingredients:

• chicken navels - 200 g;
• fresh cucumber - 3 pcs.;
• young potatoes - 2 pcs.;
• eggs - 2 pcs.;
• canned corn - 150 g;
• green peas - 100 g;
• salad onion - 100 g;
• salt - 10 g;
• mayonnaise - 75 ml;
• dill - 20 g.

Cooking method:

1. Boiled stomachs cut into strips.
2. Slice the cucumbers.
3. Boil eggs and potatoes, cool, cut into small pieces.
4. Cut lettuce into half rings.
5. Mix all ingredients, add salt, corn, peas, mayonnaise. Garnish the dish with finely chopped dill.

With nuts

• Time: 65 min.
• Servings: 5-6 persons.
• Calorie content: 315 kcal per 100 g.
• Purpose: holiday snack.
• Cuisine: Russian.
• Difficulty: medium.

Another option for a festive salad. For a spectacular appearance, you can make it puff. Finely chopped ventricles will make up the first layer, then Korean carrots, grated cucumber on top, then a layer of grated cheese, and finally ground nuts and herbs. Each layer must be generously lubricated with mayonnaise or sour cream. Parsley, green onions, dill are suitable as greens for decoration. But even with the usual serving, the dish will be no less tasty.

Ingredients:

• stomachs - 500 g;
• carrots in Korean - 100 g;
• carrots - 2 pcs.;
• hard cheese - 100 g;
• fresh cucumbers - 3 pcs.;
• salt - 10 g;
• onion - 1 pc.;
• walnut - 150 g;
• greens - 15 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the stomachs with the addition of chopped onion rings, grated carrots.
2. Stomachs, cheese and cucumbers cut into cubes, combine.
3. Finely chop the greens, chop the nuts.
4. Season everything with mayonnaise, add salt, Korean carrots, sprinkle with herbs and nuts on top.

If your culinary collection has very few recipes with offal, pay attention to the selection, which includes the best chicken gizzard salad recipes. Such a component is often undeservedly bypassed by hostesses. In fact, it can be combined with a wide variety of ingredients for a hearty and delicious meal. It goes well with carrots, mushrooms, fried and pickled onions, cucumbers (salted or pickled). Moreover, chicken navels make an excellent mix if you dilute it with vegetables and scrambled eggs. It's just a feast for the stomach!

Chicken gizzard salad with pickled cucumbers

Salad of chicken ventricles with pickles is always simple and very tasty. Such a salad is made without too much fuss, but it turns out hearty and nutritious. You will feed the whole family with this dish.

The number of servings is 6.

Ingredients

So, what do we need for this culinary experiment? The list is simple and unpretentious:

• boiled chicken navels - 500 g;
• onions - 2-3 heads;
• pickled or pickled cucumbers - 5-6 pcs.;
• salt and ground black pepper - 1 pinch each;
• mayonnaise - to taste.

Cooking method

If you decide to make a salad of chicken stomachs with pickled cucumbers, you will definitely not have any difficulties in the kitchen.

1. The first step is to prepare the ingredients that we will add to the salad.

1. Pickled or pickled cucumbers cut into cubes. Send the sliced ​​\u200b\u200bin a deep salad bowl.

1. Remove skin from onion. Cut vegetables into half rings. Do not cut very large. Try to cut evenly and accurately. Fry onions in a pan in which butter was previously melted (about 50 g). The roast must be allowed to cool at room temperature.

1. Chicken navels, peeled, cooked and cooled in advance, cut into strips. Send offal to cucumbers.

1. Salt the resulting mix. If you like, add a little pepper. Put the fried onions in the preparation. Mix everything well. Add mayonnaise, but remember that it goes well with onions that have had time to cool. Re-mix everything.

That's it!

Salad with marinated chicken stomachs

Stomachs are one of the most delicious, healthy and easy-to-cook chicken offal.

Cooking time - 2 hours + time for infusion.

The number of servings is 6.

Ingredients

What are we going to use to make a chicken navel appetizer with soy sauce? Nothing very expensive

• chicken stomachs - 700-800 g
• onions - 2 pcs.;
• garlic - 5 cloves;
• vinegar 9% - 50 ml;
• soy sauce - 50 ml;
• sugar - 0.5 tsp;
• salt - 0.5 tsp;
• dill, ground black pepper - to taste.

Cooking method

This appetizer is incredibly easy to make.

1. Prepare all foods.

1. Boil 700-800 gr. in salted water. chicken stomachs. This will take 1.5 hours. We cut the finished offal into small strips.

1. Onion cut into half rings, pour vinegar, let it brew for 30 minutes. Finely chop the garlic and dill, add to the stomachs, mix. Drain the rest of the marinade from the onion, send it to other products. To an almost ready snack, add vegetable oil, soy sauce, salt, sugar, pepper to taste.

1. Mix thoroughly, let it brew for 2 to 12 hours in the refrigerator so that the vinegar and oil are absorbed into the food, which will give a deeper taste.

The original marinated chicken gizzard salad is ready to serve. Bon appetit!

Spicy chicken stomach salad

This is a very savory offal snack. It will appeal to all lovers of spicy.

Cooking time - 35 minutes.

The number of servings is 8.

Ingredients

To make a chicken navel salad, you need:

• large carrots - 2 pcs.;
• chicken ventricles - 500 g;
• onion - 1.5 heads;
• garlic - 4-5 cloves;
• vegetable oil - 200 ml;
• ground red pepper - 1 tbsp. l.;
• sugar - ¼ tsp;
• salt - 1 tsp;
• soy sauce - 1 tbsp. l.;
• table vinegar 9% - 2 tbsp. l.;
• greens (assorted green onions, cilantro, dill, parsley) - 1 large bunch.

Cooking method

So, how to cook this appetizing and spicy chicken navel salad? If you take note of this recipe, then all questions will disappear by themselves.

1. Make a refill. Heat up the skillet strongly. Pour vegetable oil into it. It's good to heat it up. Peel the onion and finely chop it. Send in hot oil. The onion needs to be browned.

1. After that, peeled and chopped garlic is added to it. Mix the ingredients. Fry everything together for 1 minute.

1. Add red pepper to the fried onion and garlic mixture. Mix. Fry for 30 more seconds. Everything - refueling is ready.

1. Wash and peel carrots. Grate it on a special grater for vegetables in Korean. Add a pinch of sugar to carrots. Salt. Change a little.

1. Add pre-stewed chicken stomachs to the carrots. Pour soy sauce into the mixture.

1. Add spicy dressing. Dilute the workpiece with table vinegar. Mix all salad ingredients very well.

1. Wash greens. How to dry it. Chop with a knife and send the green crumbs to the salad. Mix it all up one more time.

Here is a spicy spicy snack that fans of Korean mixes will love.

The easiest salad of chicken stomachs with pickled onions

Salad of chicken stomachs and pickled onions is very satisfying. But this is not its only merit. Such an appetizer costs a penny and will become a real lifesaver when the family is tight with finances.

Cooking time - 1 hour + 2 hours for pickling.

The number of servings is 7.

Ingredients

Here is such a simple set of ingredients that will cost you a penny, you should prepare:

• chicken navels - ½ kg;
• onions - 1 head;
• vegetable oil - 60 ml;
• soy sauce - 3 tsp;
• table vinegar - 2 tsp;
• powdered sugar - ½ tsp;
• ground red pepper - 1 tsp;
• salt - to taste.

Cooking method

This salad is easy to prepare, but it turns out excellent. Not only family members, but also guests will appreciate it!

1. Prepare chicken stomachs. Rinse the navels thoroughly in running water, removing the films if necessary.

1. Send offal to a large saucepan and cover with water. There should not be too much liquid. Pour in enough water to just cover the stomachs. Bring foods to a boil. Remove foam. Reduce the heat to low and cook the navels until tender, about 50 minutes. Salt the product about 5 minutes before being ready.

1. Ready chicken stomachs should be cooled and cut into strips.

1. Peel the onion. Cut it into very thin rings or halves of rings.

1. In a separate bowl, combine offal and onion. Sprinkle with powdered sugar. Mix everything well.

1. Pour oil into a heavy bottomed pan. Add ground pepper to it and heat well. Pour boiling oil through a sieve into the salad. Add soy sauce.

1. Dilute the components with table vinegar. Thanks to him, the onion in this appetizer will become pickled - juicy and crispy, with piquant sourness. It remains to mix everything thoroughly. The container with salad is covered with a lid. It is recommended to keep the resulting workpiece in the refrigerator for 2 hours. Thanks to this, the finished snack will acquire a rich taste and excellent aroma, and each component will be perfectly saturated with the original dressing.

Bon appetit!

Salad of chicken navels with carrots and eggs

This is another delicious option for making chicken ventricular salad with carrots. If you use the step-by-step recipe with photos offered here as a guide, you will not have any difficulties in the cooking process.

Cooking time - 25 minutes.

The number of servings is 4.

Ingredients

You will need to use the following:

• boiled chicken stomachs - 300 g;
• medium raw carrots - 1 pc.;
• boiled eggs - 4 pcs.;
• blue lettuce bulb - 1 head;
• salt, pepper, mayonnaise - to taste.

Cooking method

This salad is very unusual in taste and nutritious. Try making it as an everyday dinner option. Surely your household will like this dish, replacing the annoying buckwheat and pasta.

1. Prepare the necessary ingredients.

1. Peeled and pre-cooked chicken navels that have cooled down should be cut into small strips. But it is not recommended to grind too much. Otherwise, the texture of the finished snack will be spoiled.

1. Peel and finely chop red lettuce. Send vegetable slices to chicken ventricles.

That's all! It's time to bring it to the table!

Video recipes

If you do not know how to make a simple salad with chicken stomachs, then you should use a selection of video recipes. After watching the videos, you will definitely not have any questions:

What is the correct name: "Chicken navel salad" or "Chicken ventricular salad"? Opinions are divided, although in fact it is one and the same. The reason for the confusion is the lack of a reliable history of the emergence of lettuce. According to the first version, the salad was prepared in the 90s of the last century, where the difficult economic situation prompted the population to use offal as meat substitutes. It was then, apparently from an aesthetic point of view, that housewives began to call chicken stomachs “navels”. According to another version, the recipe comes 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, ordinary sour cream was used. 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 dishes from chicken navels lies precisely in the softness of the ventricles themselves. Boil them for at least one and a half hours in salted water.

How to cook chicken navel salad - 14 varieties

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

Ingredients:

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

Cooking:

Using a board and a knife, cut the chicken stomachs into strips, add the chopped onion and rub the carrots on a coarse grater. Put the resulting mass in a deep plate, the amount of salt and pepper to your taste, mayonnaise as a sauce and mix until smooth. Then add coarsely chopped eggs and finally mix.

For piquancy of taste, the stomachs are salted and peppered during cooking. Onions are recommended to be marinated in vinegar.

It will become an undoubted decoration of the festive table, the range of flavors will pleasantly please you.

Ingredients:

• Raw chicken stomachs - 500 gr.;
• Raw carrots - 2 pcs.;
• Ready mushrooms - 350 gr;
• Onion - 2 pcs.;
• Vegetable oil-150 gr;
• Garlic - 2 pcs.;
• Seasoning for Korean carrots - 2 tablespoons;
• Vinegar 9% - 3 tablespoons;
• Soy sauce - 2 tbsp.

Cooking:

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

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

Ingredients:

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

Cooking:

We discard the cooked ventricles through a colander and let the broth escape, chop coarsely. Put the bottom of the dish with pre-prepared lettuce leaves. Put peeled and chopped apples, avocados on top, pour over lemon juice. The next layer is stomachs, then tomatoes. Salt and pepper to your taste, drizzle with vegetable oil.

A hearty dish will not leave indifferent salad lovers.

Ingredients:

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

Cooking:

Put the chicken stomachs in a saucepan, pour cold water, salt and set to cook for 20 minutes. We clean and pickle the onion, after chopping it. Chilled navels are crushed in the form of thin straws, add pickled onions, add previously cooked "Korean" carrots. Well mixed products become homogeneous. Leave it in the cold for two hours.

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

Beautiful in appearance, it will delight not only your eye with color shades, but also your stomach with taste.

Ingredients:

• Chicken ventricles - 500 g;
• Onion - 2 pcs.;
• Pickled or pickled cucumbers - 2 pcs.;
• Carrots - 2 pcs.;
• Green peas - 1 bank;
• Mayonnaise - 120 g;
• Vegetable oil;
• Salt pepper.

Cooking:

Cook chicken navels for one and a half hours, let cool and cut like brushwood. We chop the onion, chop the carrots on a Korean-style grater, and then fry the vegetables over low heat. The cucumber is cut into cubes. 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.;
• Green onions - 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 an apple are crushed with a coarse grater, chop the onion. We mix the products and season the salad with mayonnaise, with the addition of vegetable oil and pepper. Allow to steep 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 various products gives piquancy and unforgettable taste.

Ingredients:

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

Cooking:

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

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

Ingredients:

• Raw chicken stomachs - 350 gr.;
• Onion - 3 pcs.;
• Garlic - 3 cloves;
• Bay leaf - 1 pc.;
• Chicken eggs - 7 pcs.;
• Mushrooms - 700 gr.;
• Balsamic vinegar - 15 gr.;
• Fresh cucumber - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• Beijing cabbage - 1 pc.;
• Brynza - 250 gr.;
• Sour cream - 3 tablespoons;
• 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, cut and fry the mushrooms, given that in the process of cooking they decrease in volume. One onion, diced, is added to the mushrooms. Marinate the second onion, first chop it as finely as possible. Balsamic vinegar is used for the marinade. Onions in mushrooms should acquire the color of "caramel", pepper and spices are added, a few more minutes and removed from heat and let cool. The cooled navels are cut into cubes, add 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. Beijing cabbage is added, cut into large layers of one centimeter. Now chop the cheese coarsely and add to our mixture. Pour the cooled mushrooms into the same bowl. 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. Decorate with Beijing cabbage leaves, cucumber, basil leaves and bell pepper.

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

Quite a spicy dish, designed for a narrow circle of lovers.

Ingredients:

• Chicken stomachs - 500 g;
• Bulb - 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. Peel and chop the onion, pour with vinegar and marinate. For chopping carrots, we use a “Korean” grater. We put the resulting products in a container. We prepare the dressing with soy sauce, coriander, salt and hot pepper, drown it with oil heated in a frying pan. We mix the whole composition, fold the vessels and leave overnight in the cold.

Easy to prepare and original in execution.

Ingredients:

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

Cooking:

Boil the chicken stomachs until tender, then let them cool. Pickled chopped onions in vinegar diluted with water. We try to finely chop the stomachs, putting them in a deep plate. Add the grated cheese, squeeze the garlic with the help of the garlic. Mix thoroughly, add pickled onions, salt, pepper, add mayonnaise and mix again. Infuse for 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.;
• Chinese cabbage - 400 g;
• Bulb - 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:

Offal cooked in salt water is allowed to cool and cut into 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 sugar, allowed to infuse, after which the liquid is drained and placed on a heated frying pan. Add spices, season with soy sauce and vinegar, then mix again.

Chicken navel salad - warm

Salad is very fashionable now in cafes and restaurants, please your loved ones.

Details

Chicken stomachs are a product that can be purchased everywhere, and at a low price. With proper preparation, you can get a lot of delicious dishes, including salads.

Salad from chicken stomachs can not only complement the meal, but also act as an independent dish. It is also served on the festive table. The main thing in the cooking process is the correct preparation of the ventricles, because they must acquire a pleasant softness. To do this, they are boiled for about 1.5 hours, periodically assessing their readiness. This is done in salted water with the addition of peeled onions.

Salad with champignons from chicken stomachs

Required Ingredients:

• chicken ventricles - 200 g;
• pickled cucumber - 3 pcs.;
• fresh champignons - 300 g;
• onions - 1 pc.;
• pepper, salt and sour cream.

Cooking process:

From thoroughly washed stomachs, it is necessary to remove the yellow film located on their inner side. The fatty film present on the outside also needs to be cleaned off. Prepared stomachs, folded into a saucepan, pour water and put on gas. As soon as they boil, peppercorns and bay leaf are added to them. They will cook for about 1.5 hours.

After the allotted time, they need to be cooled and cut into strips. Mushrooms, cut into arbitrary small pieces, fry with onion half rings until cooked in oil.

Cucumbers cut into strips, then combine them in a bowl with other ingredients. At the end, the salad is dressed with sour cream, after which it is served at the table.

Salad with chicken ventricles, champignons and eggs

Required Ingredients:

• chicken ventricles - 450 g;
• sunflower oil - 75 ml;
• onions - 1 pc.;
• fresh champignons - 240 g;
• chicken egg - 4 pcs.;
• mayonnaise - 8 tbsp.

Cooking process:

Cool the ventricles boiled until tender in slightly salted water. Washed champignons cut into medium-sized cubes. Boil chicken eggs as well, then peel and cut into small cubes already cooled.

Peeled and chopped onion must be fried in hot oil, then add mushrooms to it. The mixture must be salted and continue frying until the mushrooms are ready, then transfer it to a plate, while leaving all the oil in the pan.

In a fairly deep salad bowl, the ventricles, cut into small pieces and eggs, as well as a mixture of mushrooms and onions, are combined. At the end, season the dish with mayonnaise and salt a little.

Original salad with chicken stomachs and mushrooms

Required Ingredients:

• chicken or turkey stomachs - 500 g;
• frozen champignons - 400 g;
• large carrots - 2 pcs.;
• onion - 3 goals;
• vegetable oil;
• table vinegar - 50 g;
• garlic - 3 teeth;
• soy sauce - 3 tbsp.

Cooking process:

First you need to boil the stomachs, adding a few bay leaves for flavor. After they are cooked and cooled, they are cut into large enough strips.

Thawed mushrooms also cut into strips. Peel and grate the carrots on a grater used in the preparation of Korean carrots. But an ordinary grater is quite suitable.

The peeled onion is cut into cubes. Next, each of the ingredients must be fried. It is advisable to do this in turn, that is, mushrooms with onions, carrots, stomachs, but you can overcook them together. Then the mushrooms are first laid out in the pan, then the carrots and onions, and only then the stomachs.

Cool each of the ingredients, then combine them together. At the end of the salad, it remains only to season and let it stand in the refrigerator all night.

Bon appetit!