Today there are many different salads, the main component of which is ordinary white or dark meat. But if you want to make an unusual dish, then we suggest replacing this product with chicken gizzards. This solution will allow you to save a little on purchasing products. This is due to the fact that meat is noticeably more expensive than regular offal. Moreover, thanks to this ingredient you can diversify your table and surprise your guests.
Chicken gizzard salad: step-by-step recipe
As mentioned above, this dish can be made using various ingredients. We decided to present you with the simplest and most accessible method, which involves the use of products such as:
- salad bulbs - 2 pcs.;
- medium juicy carrots - 2 pcs.;
- pickled or pickled cucumbers - 2 pcs.;
- medium calorie mayonnaise - 120 g;
- canned green peas - 1 standard jar;
- deodorized vegetable oil - used for frying;
- salt and crushed black pepper - use as desired.
Offal preparation
Before you make a salad from chicken stomachs, you need to process all the ingredients one by one. First, you should wash the purchased offal, and then clean it of unnecessary veins and films. After this, the stomachs should be boiled in water (salted) until completely soft. This may take you about 40-55 minutes.
Then the offal must be removed from the broth and cooled. To make the chicken stomach salad tender and beautiful, the boiled ingredient should be cut into thin strips.
Processing remaining ingredients
After the main component of the salad has been prepared, you should begin processing the vegetables. The onions must be peeled and cut into thin half rings, and the carrots must be chopped into strips or grated on a special Korean grater. As for pickled or pickled cucumbers, you only need to chop them into small cubes with a knife.
Sauteing products
To get a juicy and aromatic salad from chicken stomachs, onions and carrots need to be sautéed in deodorized oil. Fry the ingredients until they become golden and soft. At the end of the heat treatment, these components must be seasoned with pepper and salt.
Forming the dish
Chicken stomach salad, the recipe for which we are considering, is formed quite simply. To do this, the chopped offal must be placed in a deep bowl, and then salted or pickled cucumbers, sautéed onions and carrots, as well as canned peas (green), devoid of liquid, must be added there. After this, the ingredients need to be seasoned with medium-calorie mayonnaise and mixed thoroughly.
Proper serving of salad at the dinner table
After the chicken gizzard salad is seasoned, it must be served immediately for lunch. It should be noted that due to the combination of orange carrots and green cucumbers with peas, the finished dish looks very beautiful and festive. Moreover, the taste of this salad is very delicate and rich.
Delicious Korean salad: step-by-step recipe
Chicken gizzards (the salad with them turns out to be very nourishing and aromatic) for such a dish is better to buy frozen and already peeled. Although, before heat treatment, it is still recommended to wash them additionally and remove all kinds of films.
So, to make a spicy Korean chicken gizzard salad, we will need:
- chicken ventricles - about 500 g;
- salad onion - 2 pcs.;
- medium juicy carrot - 1 pc.;
- soy sauce - a large full spoon;
- laurel leaf - 1 pc.;
- table vinegar (it is better to take 6% or 9%) - about ½ cup;
- deodorized sunflower oil - about 5 large spoons;
- allspice - about 7 peas;
- ground red pepper and coriander - a small spoon each;
- Small iodized salt - use at discretion.
Offal preparation
How should you make a salad in Korean? Chicken stomachs for the presented dish must be thawed, rinsed and cleaned of films. After this, the offal must be placed in boiling salted water and cooked until it becomes soft. Moreover, ¼ hour before turning off the stove, it is recommended to add peppercorns and bay leaf to the ventricles.
After the offal is ready, it must be removed and cooled. Next, the ventricles need to be cut into very thin strips and left aside.
Vegetable processing
To make a spicy salad using chicken gizzards, you need to peel the onions, then cut them into half rings and soak in table vinegar (for ¼ hour). After the specified time, the vegetable should be well marinated. After this, you need to throw it onto a sieve and shake it vigorously to remove all the moisture.
Also, you should definitely add raw carrots to a Korean salad. It must be cleaned and then grated on a special grater in the form of thin and long strips.
Formation process
To create a tasty and spicy Korean dish, chicken gizzards should be placed in a deep bowl, and then grated carrots and onions pickled in vinegar should be added to them. After this, the components must be seasoned with soy sauce, salt, ground coriander and pepper. Next, you need to pour sunflower oil into the frying pan and heat it very hot. After this, you need to season the entire salad with vegetable fat, mix it well and leave it in the refrigerator for several hours.
Serve a delicious Korean salad for lunch
After the dish with chicken gizzards has cooled well, it should be served immediately, after stirring with a large spoon. This salad should be served for lunch along with bread or pita bread. It should be especially noted that it is not recommended for those who have problems with the gastrointestinal tract. After all, Korean salad is very spicy and can easily cause exacerbation of chronic diseases.
I suggest you make a dish that will surely surprise you with its ease of preparation and availability of ingredients. At the same time, I am sure that the result will pleasantly surprise you, and you will get an unusually tasty salad from chicken stomachs. The finished salad is a little spicy, but very tasty. Let's try cooking soon!
Recipe for chicken gizzard salad with photo
Kitchen utensils and appliances: salad bowl, kitchen board, knife, convenient container, frying pan, spatula, stove.
Ingredients
Step-by-step cooking recipe
- We wash 500 g of chicken stomachs in water and clean them.
- We also wash 400 g of mushrooms in running water and clean them.
If you have small mushrooms, then leave them like this, but if larger ones, then you need to chop them with a knife.
- Place a pan of water on the fire to heat up. As soon as the water boils, add salt to taste and 2 bay leaves.
- Place the ventricles into boiling water and cook until tender.
- Peel 2-3 onions. Peel 2 carrots and grate them on a Korean carrot grater.
- Pour 1/2 tbsp into the pan. l. vegetable oil and set to heat on fire. Place the grated carrots on it and fry for up to 5 minutes over medium heat until half cooked.
- Place the carrots on a plate or any other container, and put the frying pan back on the fire.
- Pour another 1/2 tbsp. l. vegetable oil. Place the prepared mushrooms in the pan.
- Add the onion, cut into half rings, into the pan and fry everything until tender.
- Place the finished stomachs in a colander and leave there so that all the excess liquid drains and they cool down to a temperature where you can start working with them. Cut them into medium-sized strips.
- Pour the prepared mushrooms and onions into a salad bowl. And put the frying pan on the fire again.
- Grease it with another 1/2 tbsp. l. vegetable oil, lay out the chopped ventricles and fry for literally 2-3 minutes.
- We put the prepared ventricles and carrots into the salad bowl.
- Peel 2 cloves of garlic and grate or pass through a press. Add chopped garlic to the salad.
- Dress the salad with 2 tsp. seasoning for carrots in Korean, 2-3 tbsp. l. vinegar 9% and 2 tbsp. l. soy sauce. Mix everything thoroughly. If necessary, you can add more seasonings or salt.
- Before serving, the salad should stand for at least 1-2 hours so that all the ingredients are saturated with the marinade.
How to decorate and what to serve with
The finished dish is served in a salad bowl or on a beautiful platter, after decorating it with lettuce leaves or sprigs of herbs. The salad turns out to be so nutritious that it can be served as an independent dish with pita bread or bread. But you can also prepare a side dish for it in the form of mashed potatoes, fluffy rice or pasta.
Video recipe for making chicken stomach salad
See how you can quickly and easily prepare a delicious salad of chicken gizzards with mushrooms.
Basic truths
- Pay special attention to the choice of chicken gizzards. They should be elastic, slightly moist, with a pleasant, slightly sweet smell. The yellow film should be clean and bright. It is best to purchase this product refrigerated, and its shelf life is only a few days.
- Use any mushrooms you have on hand.. They can be either fresh or frozen. The only thing is that frozen mushrooms need to be thawed first. Mushrooms can also be fried in butter, then their taste and aroma will be revealed more strongly.
- For this salad, use sweet and juicy carrot varieties.
- Seasoning for Korean carrots can be replaced with a mixture of spices prepared independently. To do this, mix ground red 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 serve it in such a way that you want to eat the finished dish with your eyes first. But in pursuit of ideal proportions and expensive ingredients, I don’t always get the expected result. It turns out that you don’t have to spend a huge amount of time and effort to prepare a delicious treat for your household. Now I know for sure that even from a set of the simplest and cheapest ingredients you can prepare such a delicacy that has the right to be called a culinary masterpiece.
Chicken gizzards are not very popular in cooking, but for good reason. If you marinate and cook them correctly, you get a very tasty and unusual dish. There are a lot of recipes for preparing them; you can stew them. For lovers of spicy food, you can make this.
You can make a quick and tasty snack for beer by frying it. And for all housewives who have an irreplaceable kitchen assistant at hand in the form of a multicooker, I suggest trying to cook. You can prepare a hearty and tasty meal, spending very little time and effort on it.
It often happens that we don’t even suspect how more than one culinary masterpiece can be prepared from such an unpopular and cheap ingredient. I wish you creative inspiration and good mood in preparing delicious and simple dishes for your family. If you also have some secret of your own in preparing salad or other dishes from chicken gizzards, then share them with me in the comments on the site. Bon appetit!
No celebration is complete without a grand feast. What hostesses don’t cook to surprise guests with culinary delights! Salads remain an invariable addition to any table. For variety, you can make a salad from chicken stomachs. Show your imagination and a little patience, and a new culinary creation will appear.
Delicious, appetizing and simple!
To diversify your home menu, you can prepare a salad with chicken gizzards and carrots. It's quite simple to do. The chicken by-product is first boiled in salted water until tender. For flavor, you can add a little allspice and laurel leaves.
Compound:
- 0.3 kg chicken stomachs;
- onion head;
- 3 tbsp. l. mayonnaise;
- salt to taste;
- carrots - 1 root vegetable;
- 3 pcs. chicken eggs;
- 2-3 tbsp. l. refined vegetable oil.
Preparation:
Fans of savory dishes should definitely try Korean chicken gizzard salad. In addition to carrots, you need to add Korean potatoes to the salad. It is easy to prepare without much effort at home.
Note! After preparing the salad, place it in the refrigerator to marinate for several hours. To improve the taste of the dish, add some pickled mushrooms at your discretion.
Compound:
- 300 g chicken stomachs;
- 0.2 kg of Korean potatoes;
- 0.2 kg of Korean carrots;
- 3 pcs. garlic cloves;
- vegetable oil;
- soy sauce, salt and ground allspice to taste;
- onion head;
- 2 tbsp. l. vinegar.
Preparation:
Culinary improvisation
To prepare a delicious salad with chicken gizzards, there is no need to buy expensive gourmet products. From the available ingredients you can prepare a real masterpiece, the taste of which will win the hearts and stomachs of your household. As an option - salad from chicken stomachs with cucumber. The vegetable can be added fresh or pickled.
Compound:
- 0.25 kg of chicken by-products;
- 3 pcs. pickled cucumbers;
- 300 g fresh champignons;
- onion head;
- 60-70 ml sour cream with any percentage of fat content;
- a set of spices to taste.
Preparation:
- As described in previous recipes, we will prepare chicken offal. Wash it thoroughly, soak it and boil until tender.
- Let the chicken gizzards cool and chop them into cubes.
- Finely chop the onion with a knife.
- Fresh champignons, you can take wild mushrooms, wash them thoroughly and cut them into slices.
- Pour some vegetable oil into a saucepan.
- Warm it up and add chopped onions and mushrooms.
- Stir and fry until cooked.
- Remove the pickled cucumbers from the brine and wipe thoroughly with a paper napkin.
- Cut the cucumbers into cubes or slices.
- In a deep salad bowl, combine all the ingredients and mix.
- Season the salad with sour cream and season with any spices you like.
Note! Let the dish sit for a while before serving. To fully reveal the taste of chicken by-products, add some greens.
Conquering new heights of the culinary world
If you are used to constantly experimenting, most likely you will like marinated chicken gizzard salad. Of course, before preparing a cold appetizer, you will have to marinate the chicken offal, and this process cannot be called easy.
Note! Strictly follow the proportions indicated in the recipe.
Compound:
- ¼ tbsp. vinegar with 5% concentration;
- ½ tbsp. refined vegetable oils;
- ½ tsp. allspice black pepper;
- 500 g chicken stomachs;
- a bunch of parsley;
- onion head;
- ½ tsp. powdered sugar;
- 1 tbsp. l. soy sauce;
- 6 pcs. garlic cloves;
- 1 tsp. fine grain salt.
Preparation:
- As you already know, you first need to boil the chicken gizzards until done.
- Remove the boiled chicken by-product from the broth with a slotted spoon, place in a colander and leave for a while.
- When the chicken gizzards have cooled, chop them into strips.
- Place the chopped by-products in a convenient container, perhaps a plastic container.
- Peel the onion and chop it into half rings.
- Mix the chopped vegetable with chicken gizzards.
- Season these ingredients with allspice, soy sauce and sifted powdered sugar.
- Mix everything thoroughly again.
- Pour vegetable oil into a saucepan and heat it.
- Pour hot oil over the chicken gizzards.
- Add crushed garlic cloves.
- Wash the parsley thoroughly, dry it and finely chop it with a knife.
- Place the greens in a salad bowl and mix everything thoroughly.
- Taste it and add a little salt and seasoning if necessary.
- Place the chicken gizzards in the refrigerator to marinate for 12-15 hours.
Note! Now you can try such a product, and it’s also easy to prepare a salad based on it. Add canned green peas, green beans, Korean carrots, and you will have an incredibly tasty snack.
Cooking in a hurry
You can prepare such a salad from chicken by-products in literally half an hour; of course, the heat treatment time of the ventricles is not taken into account. As a dressing, choose table mayonnaise with an average percentage of fat content.
Compound:
- 500 g chicken by-products;
- two heads of salad onions;
- carrots – 2 root vegetables;
- 5 tbsp. l. mayonnaise;
- 2 pcs. fresh or pickled cucumbers;
- 400 g canned green peas;
- a set of spices to taste.
Preparation:
- First boil the chicken offal in salted water.
- Cool it and cut it into cubes or small cubes.
- Chop the lettuce into half rings.
- Peel carrot roots and rinse thoroughly with running water.
- Cut the carrots into thin slices.
- Saute the vegetables in a small amount of vegetable oil until golden, about 2-3 minutes.
- Shred pickled or fresh cucumbers into thin slices.
- Combine all ingredients in a salad bowl.
- Season with mayonnaise and mix well.
- You can add salt, seasonings and herbs to taste.
I suggest you diversify your daily menu by preparing a very tasty and satisfying salad with chicken navels (chicken stomachs are often called “navels”). It would seem that these are simple chicken navels, but in a dish prepared according to this recipe, they look very decent. My guests suggested that the salad contained pork tongue, and were pleasantly surprised that they did not guess the taste of chicken navels. Men will especially like the salad, as it contains meat, pickled onions, and mayonnaise. And thanks to green peas, the dish becomes more tender and refined, so many women will also appreciate it.
Ingredients
To prepare the salad you will need:
chicken navels (stomachs) - 500 g;
canned green peas - 500 g;
onions - 1-2 pcs.;
mayonnaise - 2-3 tbsp. l.;
salt - to taste.
For pickling onions:
cold boiled water - 250 ml;
salt - 1 tsp;
sugar - 1 tbsp. l.;
vinegar 9% - 4 tbsp. l.
Cooking steps
To prepare the salad, I used these ingredients.
Place chopped chicken navels (stomachs), pickled onions, and canned green peas without liquid into a deep bowl.
Season the salad with mayonnaise and mix.
Delicious and pleasant moments!
Chicken stomach salad contains many useful substances. Since chicken gizzards are dietary and low-calorie, you will 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 and carefully wash the stomachs and clear them of film so that no sand or soil remains, because they can ruin the dish.
The recipes are not complicated; they can be combined with different products, which allow the salad to become unique.
How to make chicken gizzard salad - 15 varieties
I would like to present to you a delicious and affordable salad made from chicken stomachs. Suitable for any feast.
Ingredients:
- Chicken gizzards - 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:
- We use a deep salad bowl
- We cut the stomachs into thin strips.
- Three cucumbers and apples on a coarse grater.
- Cut the onion into half rings.
- Pour everything into a salad bowl.
- Pepper and add a little vegetable oil and mayonnaise to the salad.
- Mix everything. The salad is ready.
Salad for thrill seekers. A light summer salad with rich flavor. Help yourself!
Ingredients:
- Chicken stomachs - 500 g.
- Korean carrots - 100 g.
- Hard cheese - 100 g.
- Cucumber - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Bay leaf - 50 g.
- Walnuts
- Mayonnaise
- Green
Preparation:
- Cook chicken gizzards for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
- Finely chop the gizzards, cucumbers and cheese into cubes.
- Three carrots on a grater.
- Finely chop the greens
- Press the garlic under pressure and add it to the mayonnaise.
- Combine the ingredients and mix.
- Chop the nuts and sprinkle on top. Everything is ready.
This salad is popular in cafes and restaurants. Its peculiarity is the addition of soy sauce dressing. So read the recipe carefully and surprise your loved ones with a spicy salad.
Ingredients:
- Chicken stomachs - 500 g.
- Sour cream - 1 tbsp.
- Bay leaf - 2 leaves
- Allspice
- Carrots - 1 pc.
- Onions -2 pcs.
- Soy sauce - 1 tbsp. l.
- Sunflower oil
- Parsley - 1 bunch
- Lemon juice - 1 tbsp. l.
Preparation:
- Cut the boiled chicken gizzards into cubes and place in a salad bowl.
- Grate the carrots on a large grater.
- Cut a large onion into quarters and fry in vegetable oil until soft.
- Chop the parsley.
- Prepare the dressing: take sour cream, soy sauce, lemon juice and a little ground black pepper and whisk everything until smooth.
- Add carrots to the onions and fry, then throw in the gizzards and keep for 5 minutes over medium heat.
- Add the dressing, stir and simmer for 5 minutes.
- Sprinkle with fresh parsley and enjoy!
This recipe comes from France. Fantastic gourmet taste from simple ingredients.
Ingredients:
- Chicken stomachs - 500 g.
- Lettuce leaves - 50 g.
- Walnuts - 50 g.
- Olive oil
- Crackers with spices - 200 g.
- Vegetable oil
Preparation:
Boil the stomachs.
The success of this salad lies in the softness of the boiled chicken gizzards.
Fry them in olive oil and salt.
We cut chicken gizzards.
Wash the lettuce leaves thoroughly and place them in a salad bowl. We put the ventricles and crackers on them.
Sprinkle with finely chopped walnuts and add olive oil, stir.
Voi la, the salad is ready!
A salad for those who love mushrooms and add them to various salads. A pleasant combination of chicken gizzards and mushrooms.
Ingredients:
- Chicken stomachs - 500 g.
- Mushrooms - 400 g.
- Soy sauce - 2 tbsp
- Carrots - 2 pcs.
- Garlic - 2 cloves
- Vinegar (9%) - 3 tbsp.
- Seasoning for Korean carrots - 2 tbsp.
Preparation:
- Cut the boiled chicken gizzards into strips and fry in vegetable oil for 2 minutes. Grate the carrots and fry them with vegetable oil.
- We also fry mushrooms (any kind) in a frying pan, adding chopped onions.
- Mix everything, add chopped garlic.
- Add seasoning, soy sauce and vinegar to the salad, mix everything.
- Leave the salad for an hour and then enjoy the amazing taste.
The recipe amazes with its simplicity and pleasant taste. A very filling, healthy salad that will lick your fingers.
Ingredients:
- Chicken stomachs - 300 g.
- Potatoes - 6 pcs.
- Small tomatoes - 5 pcs.
- Tomato - 5 pcs.
- Lettuce leaves
- Black pepper
- Parsley
- Dill
Dressing ingredients:
- Spicy mustard - 1 tbsp.
- Lemon juice - 1 tbsp.
- Olive oil - 2 tbsp.
- Greens - 1 bunch
- Garlic - 1 tooth.
Preparation:
- Boil the stomachs for 20 minutes, they should be ready, but not soft, a little crispy. Cut into cubes.
- Cut the boiled potatoes and tomatoes into quarters.
- We wash the lettuce leaves and tear them by hand.
- We put everything in a salad bowl.
- Finely chop the parsley and dill.
- Mix the dressing ingredients together in a separate bowl and add to the salad.
- Stir, salt and pepper to taste.
- Leave the salad for an hour so that it soaks in and has a rich taste.
A very satisfying salad containing proteins, carbohydrates and a huge complex of vitamins. Your tummy will express gratitude for such pleasure.
Ingredients:
- Chicken stomachs - 500 g.
- Mushrooms - 400 g.
- Onions - 2 pcs.
- Cheese cheese - 100 g.
- Balsamic vinegar/apple vinegar - 3 tbsp. l.
- Cucumber - 1 pc.
- Sour cream - 3 tbsp.
- Vegetable oil
- Beijing cabbage - 1 pc.
- Mayonnaise - 100 g.
Preparation:
- Fry coarsely chopped mushrooms and onions in vegetable oil.
- Marinate finely chopped onions in balsamic vinegar and place in the refrigerator for 2 minutes.
- Cut boiled chicken stomachs, eggs, fresh cucumber, cheese and Chinese cabbage into cubes.
- Season the salad with sour cream and mayonnaise. Stir.
Here is a light salad for radish lovers. The taste of the salad will convey the spring mood and will delight your family members.
Ingredients:
- Chicken stomachs - 500 g.
- Onions - 1 pc.
- Radish - 1 pc.
- Vinegar (9%)
- Soy sauce - 1 tbsp.
- Vegetable oil
- Spices (pepper, salt, paprika)
- Sugar - 1 tbsp.
Preparation:
Boil the ventricles in advance and cut them into strips. Add salt, pepper and vinegar, let marinate for an hour.
Pickle the onion.
Clean and grate the radish.
As soon as the ventricles are marinated, place them in a frying pan with sunflower oil and leave to simmer over medium heat.
There is no need to overcook the gizzards, otherwise they will be dry and spoil the taste of the dish.
In a deep plate, mix pickled onions, fried gizzards and radishes. Pour in soy sauce, add sugar and a little vegetable oil.
All the ingredients are simple, and every self-loving housewife can find them.
Ingredients:
- Chicken gizzards - 800 g.
- Hard cheese - 200 g.
- Garlic - 1 head
- Mayonnaise
- Vinegar (9%)
- Pepper
Preparation:
- Pickle the onion.
- Cut the boiled ventricles into cubes.
- Three hard cheeses on a large grater, garlic on a small grater.
- Mix everything with pickled onions. Add pepper, salt, mayonnaise and mix.
- Let the salad sit for an hour and try everything.
Salad for spicy food lovers from Korean cuisine recipes. The unforgettable, spicy taste will conquer you once and for all.
Ingredients:
- Chicken stomachs - 500 g.
- Coriander (ground) - 1 tsp.
- 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:
- Pickle the onion.
- Grate the carrots.
- Place onions, carrots and gizzards in a salad bowl. Sprinkle with soy sauce.
- Add coriander, salt and red pepper to the taste.
- Pour the vegetable oil heated in a frying pan into the salad.
- Mix everything and leave the salad in the refrigerator overnight.
Help yourself!
The Fresh Salad with green onions and fresh carrots adds a spring flavor. Prepare this 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:
- Cut the boiled ventricles into strips.
- Chop green onions.
- Cut carrots and boiled eggs into small cubes.
- Mix all the ingredients in a salad bowl, salt and pepper to taste and add mayonnaise or sour cream.
The salad is ready!
To add variety to your chicken gizzard dish, we offer a salad recipe that is not only beautiful to look at, but will also serve you as a complete dish.
Ingredients:
- Chicken stomachs - 500 g.
- Red onion - 3 pcs.
- Vinegar - 1 tbsp. l.
- Sugar - 1 tsp
- Mayonnaise - 2 tbsp. l.
- Salt - 0.5 tsp
- Pepper
Preparation:
- Cut the onions into half rings. Pour boiling water over the onion for 2 minutes.
- Marinate the onions: add salt, sugar and less than a tablespoon of vinegar to the onions. Stir and leave for 10 minutes to marinate.
- We cut the boiled ventricles into strips.
- Remove excess water from pickled onions by passing through a colander.
- The last step is to combine onions, gizzards, black pepper and mayonnaise in one plate.
- Mix well and enjoy!
Not a complicated salad because of the ready-made Korean carrots. Tasty and without unnecessary bells and whistles.
Ingredients:
- Chicken stomachs - 500 g.
- Korean carrots - 300 g.
- Onions - 2 pcs.
- Pepper
Preparation:
- Cut the boiled stomachs into strips.
- Cut the onion into half rings and marinate in vinegar, adding allspice. Leave for 15 minutes.
- Mix all the ingredients.
Bon appetit!
If you like spicy dishes, then this salad is just for you. Spicy, spicy and unforgettable.
Ingredients:
- Chicken stomachs - 500 g.
- Carrots - 1 pc.
- Red onion - 3 pcs.
- Cucumber - 1 pc.
- Bell pepper - 2 pcs.
- Bay leaf
- Black pepper
- Ingredients for marinade:
- Lemon juice - 100 ml.
- Soy sauce - 100 ml.
- Wine vinegar
- Vegetable oil
- Garlic - 2 teeth.
- Sugar - 2 tbsp. l.
- Chili pepper - 1 pc.
Preparation:
- Cut the boiled stomachs into strips.
- Cut the red onion into half rings.
- Cut bell pepper, cucumber and carrots into strips.
- Mix soy sauce and sugar in a frying pan, then add the remaining ingredients for the marinade and bring to a boil.
- Pour marinade over salad
- Cover with a plate and place a slight pressure on top. Leave the salad overnight.
The salad will be very filling due to the large amount of protein in the 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 tbsp.
- Pepper - ½ tsp
Preparation:
- Cut the boiled chicken gizzards into strips.
- Grate the carrots on a coarse grater.
- Cut the onion into half rings and fry the onions and carrots in vegetable oil.
- Mix beans, gizzards and fried onions with carrots in a salad bowl.
- Salt, add pepper, season with vegetable oil, and mix everything.
