Salad with chicken stomachs

Not everyone likes by-products, such as lung, liver, udder and others, which have a peculiar taste and require special technological processing.

But there are also products that almost everyone loves, these include chicken ventricles or, as they are called differently, “chicken navels”, which can not only decorate any holiday table and become its central dish.

However, the great taste of these by-products cannot be compared with the benefits that deserve great attention. Their yellow films or cuticles, as a digestive enzyme, contribute to the restoration of the pancreas, gastrointestinal tract and liver, and are also used in folk and official medicine.

Calorie content and composition

The navels are rich in fiber, which has a positive effect on digestion, and ash - a natural sorbent. They also contain many micro and macro elements that are necessary for the normal functioning of the whole organism: calcium, phosphorus, copper, potassium, sodium, iron, zinc and others.

They also include mono-, poly- and saturated acids and have a relatively low calorie content - about 170 calories per 100 grams, for which they are valued as a dietary product.

Due to its high content of protein, iron, folic acid and vitamins, navels are extremely useful for improving skin and hair, increasing appetite, supporting the immune and circulatory systems.

Folic acid stimulates cell division, participates in the development and growth of almost all tissues and organs, and therefore stomachs are often advised to be consumed by children and ladies in position.

Chicken navels play a special role in the digestive system, improving appetite and stimulating the digestion process, thereby helping the intestines to cleanse and promote healthy microflora. This is especially true of the yellow film covering the inside of the stomach.

It is not used in cooking, but folk healers advise not to throw it away when cleaning and preparing it, but to dry it and grind it into powder. Dry film - great for diarrhea.

To do this, an adult needs to take one teaspoon of the product, and a child - half the dose and pour a glass of water. It is also used in the treatment of dystrophy, rickets, gastritis, dysbacteriosis, pain in the pancreas.

When buying this product in a store or on the market, you need to pay special attention to the shelf life, which should not exceed more than two days. Frozen foods are less healthy, and those that are stored for more than two days produce toxins that are harmful and even dangerous to human health.

Nutritionists do not recommend replacing all meat dishes with navels in their diet. But by preparing them several times a week, you can enrich the body with the necessary substances.

Chicken salad recipes

AT cookbooks and magazines, there are a lot of different recipes for navel salads, which not only help save money on buying meat, but also diversify the table and are not as high in calories as meat ones.

Salad of chicken ventricles with green peas

This salad is unusual and very beautiful in appearance. To prepare it, we need the following ingredients:

chicken navels - 500 g;
onion - 2 pcs.;
pickled or pickles- 2 pcs.;
carrots - 2 pcs.;
green peas - 1 bank;
mayonnaise - 120 g;
vegetable oil for frying;
salt and ground pepper.

It is necessary to boil the stomachs in salted water for about 1.5 hours and cut into strips. Next, cut the onion into thin half rings, grate the raw carrots for Korean salads, fry the vegetables in a pan in vegetable oil.

Cut cucumbers into small cubes. Combine and decorate all the ingredients by laying green peas on top. Season with salt, pepper and mayonnaise. Combination of orange carrots, green cucumber and peas, gives the salad festivity and brightness, and its delicate taste will not leave anyone indifferent.

Salad chicken gizzards

chicken stomachs - 500 g;
eggs - 3 pcs.;
carrots - 1 pc.;
green onions - the amount at will;
mayonnaise - 100 g;
white pepper, salt.

Boiled ventricles in salted water, cut into thin strips. Hard boil eggs and chop. raw carrots grate on a coarse grater. Mix all the ingredients, dressing with mayonnaise or sour cream. Add salt and pepper to taste.

A salad prepared in this way using sour cream will soften and make the texture of this offal even more pleasant. Worth a try!

Spicy belly button salad recipe

navels - 500 g;
carrots - 1 pc.;
onions - 2 pcs.;
soy sauce- a tablespoon;
table vinegar (9%) - 0.5 cups;
vegetable deodorized oil - 5 tablespoons;
bay leaf - 1 pc.;
allspice - 6 peas;
ground coriander and red pepper - a teaspoon;
salt.

This cold appetizer also called "Chicken stomachs in Korean."

Cook the ventricles until soft, five minutes before turning off, add peppercorns and bay leaf. Set aside to cool, draining all the broth so that they do not absorb it.

Onion, cut into thin rings, pour vinegar for 15 minutes to marinate. After time, we recline in a colander.

Three raw carrots on a grater for loin. We cut our cooled navels into slices. We spread the navels, pickled onions and carrots on a plate, pour soy sauce. We heat the sunflower oil in a pan and pour it into the salad, sprinkle with coriander and pepper, and then mix everything and put it in the refrigerator for a couple of hours.

Salad from chicken stomachs

chicken stomachs - 200 g;
champignons - 200 g;
pickled cucumbers - 3 pcs.;
onion - 1 pc.;
salt, pepper, mayonnaise - to taste.

The washed ventricles should be boiled over low heat for about 1.5 hours and ready to be cut into strips. Cut the onion into half rings. Mushrooms boiled until cooked (5 minutes), chop into small pieces, and cucumbers into small cubes. Mix everything thoroughly and season with mayonnaise, salt and pepper.

Stew the washed and cleaned stomachs for 40 minutes in salted water, then finely chop and put in a salad bowl. Finely chop the onion and put on top, smearing with mayonnaise. Boil eggs, potatoes and carrots, peel.

Put the next layer of chopped eggs, salt and grease again. The last layer, which is also smeared, is carrots, cut into cubes. Decorate the salad on top with grated on a fine grater, hard cheese.

chicken ventricles - 400 g;
small carrots and onions;
bay leaf - optional;
fresh cucumbers - 2 pcs.;
chicken eggs - 4 pcs.;
green onions - a few feathers;
mayonnaise - 4 tablespoons;
salt, pepper - to taste.

First of all, to prepare a salad with chicken navels, they must be prepared. It is advisable to remove the film, rinse well under water and place in a saucepan. Then fill with clean water.

Salt, if desired, add black peppercorns and bay leaves, also peeled whole onions and carrots. Put a small fire and cook until tender for about an hour. Remove the finished ventricles from the saucepan, cool and cut into strips or slices.

Hard-boil chicken eggs, peel and also cut, trying to make the pieces approximately the same size as the pieces of stomachs.

My cucumbers, cutting off the tails, cut into strips, you can use a grater.

The green onion is also washed and chopped. In the absence of green onions, we take ordinary white or red onions, but then it is better to pickle it in apple cider vinegar, previously scalded with boiling water to remove bitterness.

Having combined all the ingredients in a deep and easy-to-mix container, add a little mayonnaise (sour cream), mix thoroughly, salt and pepper to taste. Garnished with greens, serve to the table.

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Chicken gizzard salad

Salad from chicken stomachs contains many useful substances. Since chicken stomachs are dietary and low-calorie, you will often find them in diet recipes.

Chicken gizzards are recognized all over the world, they are cooked in many cuisines of the planet, they are very popular in Korea.

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

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

Salad of chicken stomachs and pickled cucumbers

I want to present you a delicious and affordable salad of chicken stomachs. Suitable for any feast.

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

We use a deep salad bowl
We cut the stomachs into thin strips.
Three cucumbers and apples coarse grater.
We cut the onion into half rings.
We put everything in a salad bowl.
Pepper, add a little vegetable oil and mayonnaise to the salad.
We mix everything. Salad ready.

Chicken gizzard salad with nuts

Salad for thrill seekers. Light summer rich flavored salad. Help yourself!

Cook chicken ventricles for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
The ventricles, cucumbers and cheese are finely cut into cubes.
Three carrots on a grater.
Greens finely chopped
We press the garlic under pressure and throw it into mayonnaise.
Combine the ingredients and mix.
Chop nuts and sprinkle on top. All is ready.

Warm salad with chicken stomachs

This salad is popular in cafes and restaurants. Its feature is the addition of dressings with soy sauce. So read the recipe carefully and surprise your loved ones with a spicy salad.

Chicken stomachs - 500 g.
Sour cream - 1 tbsp
Bay leaf - 2 leaves
Allspice
Carrot - 1 pc.
Onion -2 pcs.
Soy sauce - 1 tbsp. l.
Sunflower oil
Parsley - 1 bunch
Lemon juice - 1 tbsp. l.

We cut the boiled chicken ventricles into cubes and put them in a salad bowl.
Grate carrots on a large grater.
Cut a large onion into quarters and fry vegetable oil until soft.
Chop the parsley.
We prepare the dressing: we take sour cream, soy sauce, lemon juice and a little ground black pepper and beat everything with a whisk until smooth.
Add carrots to the onion and fry, then throw the stomachs and hold for 5 minutes over medium heat.
Add dressing, stir and simmer for 5 minutes.
Sprinkle with fresh parsley and enjoy!

French salad with chicken ventricles and nuts

This recipe comes from France. Fantastic gourmet taste from simple ingredients.

Chicken stomachs - 500 g.
Lettuce leaves - 50 g.
Walnuts - 50 g.
Olive oil
Croutons with spices - 200 g.
Vegetable oil

The success of the preparation of this salad lies in the softness of boiled chicken stomachs.

Fry them in olive oil, salt.

We cut chicken stomachs.

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, stir.

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Salads with chicken stomachs: 6 recipes

Chicken stomachs are a tasty, inexpensive and widely sold product. If you know how to handle it correctly, then you can cook many delicious dishes that everyone will like, for example, salads.

Salad with chicken stomachs can be both an addition to a meal, and act as a lunch or light dinner. Hearty thanks to the protein contained in the ventricles, but at the same time light, being a salad, this dish is versatile and can also be served on both everyday and festive tables. The main thing is to properly prepare the ventricles.

The main problem in cooking chicken stomachs is to be able to cook them so that they turn out soft. To do this, you need to cook them for at least 1-1.5 hours, checking for readiness periodically. The water should be salted, you can add spices, a whole peeled onion.

Recipe one: Simple salad with chicken ventricles

You will need: 500g chicken ventricles, 3 onions, 2-3 carrots, 3 tbsp. sour cream, salt, pepper.

How to make a simple salad with chicken ventricles. How to rinse, clean the stomachs from the shells, if they were purchased uncleaned. Peel the onions and carrots, cut not too finely, pour cold water into the pan, boil the stomachs over low heat until soft, sauté the vegetables until soft in a pan with a little oil. Combine the prepared stomachs and onions with carrots, season with sour cream, pepper and salt, mix, serve the salad warm.

You can sauté the onion, and boil and chop the carrots - try to make the salad in different ways. You can also add cheese, other vegetables, including fresh, unboiled ones.

Chicken ventricles are often also called navels - but the essence, of course, is still the same - it is a tasty and versatile product.

Recipe two: Salad with chicken stomachs and vegetables with lemon dressing

You will need: 300 g of chicken stomachs, 2 medium cucumbers, 1 carrot and onion each, 1 bunch of green onions, ¼ lemon (juice), cilantro.

How to cook a salad with chicken stomachs and vegetables. Cut the onion into half rings, chop the green onion. Cut the carrots into long strips or grate, just cut the cucumbers. Prepare chicken stomachs, fry in a small amount of oil, add onions, add a little water and simmer, then add carrots and simmer until soft, let cool, combine with green onions, crushed cilantro seeds, pepper and salt, pour over lemon juice, mix salad and put in the refrigerator for half an hour before serving.

You can choose your own dressing for salads with chicken ventricles, as well as for any other salads: it can be lemon juice, as in the recipe above, as well as its mixture with olive or other oil, sour cream, mayonnaise.

Recipe three: Salad with chicken stomachs and mushrooms

You will need: 200g of champignons and chicken ventricles, 2-3 pickles, 1 onion, mayonnaise / sour cream, pepper, salt.

How to cook a salad with chicken stomachs and mushrooms. Rinse the stomachs, boil until soft, then cool and chop into strips, chop the onion into half rings, boil the mushrooms until tender, putting them in boiling water for 5 minutes, then chop them into small pieces. Cut cucumbers into small cubes, combine with cooled mushrooms, stomachs, onions, pepper, salt, season with sour cream and mix the salad.

But the next salad is not only extremely tasty, but also very useful due to the presence of apple and celery in the recipe.

Recipe Four: Chicken Gizzard Salad with Avocado and Apple

You will need: 100g chicken ventricles, 4-5 lettuce leaves, 3-4 dried tomatoes, 1 green sweet and sour apple and avocado, 1 tbsp. lemon juice.

How to cook a salad with chicken stomachs, avocado and apple. Boil the stomachs until soft, dry, cut into halves or quarters. Rinse and dry the lettuce leaves, put them on a dish. Finely chop the apple, sprinkle with lemon juice, put on lettuce leaves, put the stomachs on top, chopped dried tomatoes. pepper products, salt, pour vegetable oil.

And yet, from the whole variety of salads that can be prepared with chicken navels, spicy options in the Korean manner stand out especially - for some reason, it was these salads with this product that our cooks loved the most.

Recipe five: Spicy salad with chicken stomachs and vegetables

You will need: 1 kg of chicken stomachs, 3 onions, 1 large carrot and cucumber, ½ of Bulgarian red and green pepper, bay leaf, allspice, marinade - 100 ml of lemon juice, soy sauce, wine vinegar, vegetable oil, 2-4 garlic cloves, 2-3 tbsp. sugar, red chili.

How to cook spicy salad with chicken stomachs. Clean the washed stomachs from films and fat, boil, adding laurel and allspice to the water, until soft, dry and let cool. Peel onions, carrots, prepare halves of peppers. Cut carrots, peppers and cucumbers into thin strips, you can use a grater for Korean carrots, cut onions into half rings. Cut the stomachs into strips, combine with other products. Pass garlic for marinade through a press, mix soy sauce with sugar, boil until lightly thickened, put garlic and other marinade ingredients, bring to a boil, taste - add more lemon juice or sugar to taste if necessary, pour salad with marinade, remove spicy chili pepper, if it was used to make the marinade.

The last salad according to the recipe resembles the fourth, but it is prepared a little differently - in the so-called Korean version.

Recipe six: Korean salad with chicken stomachs, apple and celery

You will need: 500 g of chicken stomachs, 1-2 stalks of celery, 1 sweet pepper, a small head of Chinese cabbage, a green apple, carrots and onions, ½ cup of soy sauce and vegetable oil, 2 tbsp each. sugar and vinegar 9%, 1 tbsp. Korean seasoning (coriander + ground black and red pepper), salt.

How to cook Korean salad with chicken stomachs and celery. Boil the stomachs until soft, cut into strips an apple, cabbage, carrots, celery, Bell pepper and bow. Combine the chopped products, sprinkle with sugar, mix and wait for the juice to be drained. Put the stomachs cut into strips with vegetables. Heat oil with spices in a frying pan hot pepper and garlic, pour over the salad, immediately pour in the soy sauce and vinegar, salt, leave the salad in the refrigerator for 1 hour before serving.

Having prepared any of the proposed options for salads with chicken ventricles, you can serve such an appetizer for a regular lunch or dinner, as well as for a festive table. Try it and you will definitely like these wonderful salads!

They prepared it. Look what happened

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If you're cooking dinner but want it to be light and healthy at the same time, take a look at this chicken gizzard salad recipe, which is full of nutritious ingredients.

INGREDIENTS

Chicken ventricles 300 grams
Green peas 100 grams
Egg 3 Pieces
Fresh cucumber 1 piece
Green onion 15 grams
Hard cheese 50 grams
Garlic 2 Cloves
Mayonnaise 120 Grams
Salt 2 grams
Ground black pepper 2 pinches

1. Take chicken stomachs. Cut off the films and fat from them. Then put in a saucepan and cover with cold water. Boil for one hour after boiling. Refrigerate prepared stomachs. Cut into small pieces and place in a salad bowl.

2. Open a can of canned green peas. Put 100 grams on a sieve to remove excess marinade. Then transfer the peas to the stomachs.

3. Wash green onions. Blot it off excess moisture. Cut into small pieces. Put in a salad bowl with green peas.

4. Choose a hard cheese based on your own taste (it is better if it is spicier). Grate a small amount of cheese on a coarse grater. Put it in a salad bowl.

5. Take a fresh cucumber. Wash it well and be sure to dry it. Then cut into small cubes. Combine with the rest of the salad ingredients.

6. Boil hard boiled eggs. Cool them down and peel them. Then chop finely. Transfer to a salad bowl. Add finely chopped garlic to them. Season all components with mayonnaise mixed with sour cream. Pepper to taste. Before salting, taste the salad. All is ready. Enjoy your meal!

Chicken ventricles, or, as they are also called, "chicken navels", have many useful properties and 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:

Boil stomachs. Cut.
Cut the onion into half rings, pour boiling water over to get rid of bitterness.
Add sugar, vinegar, salt to the onion. Mix and leave to marinate for 10 minutes.
Drain the pickled onion in a colander.
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:

Boil stomachs. Finely chop.
Clean the carrots. Grate using a Korean grater.
Add sugar and salt to grated carrots. Wash by hand.
Heat up vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stir.
Pour oil over carrots.
Marinate the garlic in vinegar (for 10 minutes), squeeze in a press and add to the carrots.
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 champignons, you can include fruits, for example, 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:

Boil the navels, cut into strips.
Hard boil eggs, chop finely.
Heat vegetable oil, finely chop onion, add mushrooms. Fry 5 minutes.
Fried mushrooms and combine the onion with the rest of the ingredients, add salt, for dressing - mayonnaise. 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 pea- 100 g;
salad onion - 100 g;
salt - 10 g;
mayonnaise - 75 ml;
dill - 20 g.

Cooking method:

Boiled stomachs cut into strips.
Slice the cucumbers.
Boil eggs and potatoes, cool, cut into small pieces.
Cut lettuce into half rings.
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: festive snack.
Cuisine: Russian.
Difficulty: medium.

Another option festive salad. For spectacular appearance you can make it layered. Finely chopped ventricles will make up the first layer, then Korean carrots, grated cucumber on top, then a layer grated cheese, at the end 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:

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

Time: 65 min.
Servings: 5-6 persons.
Calorie content: 205 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

This recipe shows how to make a spicy cheese salad for every day. You can also serve it to guests for a holiday by filling unsweetened tartlets. Please note that this dish should be used with caution by people with stomach diseases (ulcers, gastritis).

Ingredients:

chicken stomachs - 800 g;
salt - 10 g;
hard cheese - 200 g;
garlic - 5 teeth;
mayonnaise - 75 ml.

Cooking method:

Boil the navels, cut into cubes.
Grate cheese and garlic.
Mix all ingredients, add salt and season with mayonnaise. Let the mixture stand.

Video

Chicken navel salad - simple and very tasty dish. You need a minimum of products and time. Well, let's get down to the practical part.

Chicken Navel Salad: Korean Recipe

Required Ingredients:

1 tsp Sahara;
soy sauce (optional)
0.7 kg of chicken navels;
2 sweet peppers;
medium carrot;
cilantro greens - half a bunch;
a little vinegar;
cucumbers - 2 pcs.;
3 cloves of garlic;
two medium bulbs;
spices.

Cooking:

Grocery list:

200 g of Korean carrots;
2 lemons;
300 g chicken navels;
two medium bulbs;
a little mayonnaise (any fat content).

Cooking instructions

Step number 1. Put the navels in a pot of water. You can salt. Boil them until cooked. Usually it takes 2 hours. chicken navels become soft and delicate in taste.

Step number 2. Remove the husk from the bulbs. Cut the pulp into quarters. Put in a jar (0.5 l). Squeeze the juice from two lemons there. Close the container with a lid, then shake the contents well. This must be repeated several times so that the onion slices are saturated with juice.

Step number 3. Cut the cooked and cooled navels into strips. We send it to the salad bowl. We also put Korean carrots there. You can make it at home or buy it at the nearest supermarket.

Step number 4. We take out the pickled onion from the jar. We filter it from lemon juice. Add to the plate with carrots and navels. Top with mayonnaise. Mix well. Chicken navel salad can be served at the table. Sprigs of dill or parsley are suitable as decoration.

Finally

Chicken navel salad is not only tasty and satisfying, but also healthy dish. This is the main ingredient. Chicken navels contain many substances useful for the human body - vitamins of groups A and E, folic acid, potassium, zinc, iron and phosphorus. These by-products are a source of polyunsaturated fatty acids.

Salad from chicken stomachs contains many useful substances. Since chicken stomachs are dietary and low-calorie, you will often find them in diet recipes.

Chicken gizzards are recognized all over the world, they are cooked in many cuisines of the planet, they are very popular in Korea.

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

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

How to cook chicken stomach salad - 15 varieties

I want to present you a delicious and affordable salad of chicken stomachs. 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

Cooking:

We use a deep salad bowl
We cut the stomachs into thin strips.
Three cucumbers and apples on a coarse grater.
We cut the onion into half rings.
We put everything in a salad bowl.
Pepper, add a little vegetable oil and mayonnaise to the salad.
We mix everything. Salad ready.

Salad for thrill seekers. Light summer salad with rich taste. Help yourself!

Ingredients:

Chicken stomachs - 500 g.
Korean carrot- 100 g.
Hard cheese - 100 g.
Cucumber - 2 pcs.
Carrot - 1 piece
Onion - 1 pc.
Bay leaf - 50 g.
Walnuts
Mayonnaise
Greens

Cooking:

Cook chicken ventricles for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
The ventricles, cucumbers and cheese are finely cut into cubes.
Three carrots on a grater.
Greens finely chopped
We press the garlic under pressure and throw it into mayonnaise.
Combine the ingredients and mix.
Chop nuts and sprinkle on top. All is ready.

This salad is popular in cafes and restaurants. Its feature is the addition of dressings 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 tbsp
Bay leaf - 2 leaves
Allspice
Carrot - 1 pc.
Onion -2 pcs.
Soy sauce - 1 tbsp. l.
Sunflower oil
Parsley - 1 bunch
Lemon juice - 1 tbsp. l.

Cooking:

We cut the boiled chicken ventricles into cubes and put them in a salad bowl.
Grate carrots on a large grater.
Cut a large onion into quarters and fry with vegetable oil until soft.
Chop the parsley.
We prepare the dressing: we take sour cream, soy sauce, lemon juice and a little ground black pepper and beat everything with a whisk until smooth.
Add carrots to the onion and fry, then throw the stomachs and hold for 5 minutes over medium heat.
Add 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
Croutons with spices - 200 g.
Vegetable oil

Cooking:

Boil stomachs.

The success of the preparation of this salad lies in the softness of boiled chicken stomachs.

Fry them in olive oil, salt.

We cut chicken stomachs.

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, stir.

Voi la, the salad is ready!

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

Cooking:

Boiled chicken stomachs cut into strips and fry in vegetable oil for 2 minutes. Grate the carrots and fry them with vegetable oil.
Mushrooms (any) are also fried in a pan, adding chopped onions.
Mix everything, add chopped garlic on a grater.
Add seasoning, soy sauce and vinegar to the salad, mix everything.
We leave the salad for an hour and then enjoy the amazing taste.

The recipe is striking in its simplicity and delicious 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

Dressing Ingredients:

Hot mustard - 1 tbsp.
Lemon juice - 1 tbsp.
Olive oil - 2 tbsp
Greens - 1 bunch
Garlic - 1 tooth.

Cooking:

Boil the stomachs for 20 minutes, they should be ready, but not soft, a little crispy. We cut into cubes.
Cut boiled potatoes and tomatoes into quarters.
We wash the lettuce leaves and tear them with our hands.
We put everything in a salad bowl.
Finely chop parsley and dill.
Mix the dressing ingredients together in a separate bowl and add to the salad.
Mix, salt, pepper to taste.
Leave the salad for an hour so that it is soaked and has a rich taste.

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

Ingredients:

Chicken stomachs - 500 g.
Mushrooms - 400 g.
Onion - 2 pcs.
Brynza cheese - 100 g.
Balsamic vinegar / apple cider vinegar - 3 tbsp. l.
Cucumber - 1 pc.
Sour cream - 3 tablespoons
Vegetable oil
Chinese cabbage- 1 PC.
Mayonnaise - 100 g.

Cooking:

Coarsely chopped mushrooms and onions are fried in vegetable oil.
Marinate finely chopped onions in balsamic vinegar, put in the refrigerator for 2 minutes.
Boiled chicken stomachs, eggs, fresh cucumber, feta cheese and Chinese cabbage are cut into cubes.
Dress the salad with sour cream and mayonnaise. Mix.

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

Ingredients:

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

Cooking:

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

We 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.

Do not overcook the ventricles, otherwise they will be dry and spoil the taste of the dish.

In a deep bowl, mix pickled onions, fried stomachs and radishes. Pour in soy sauce, add sugar and a little vegetable oil.

All the ingredients are simple, there are every housewife who loves herself.

Ingredients:

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

Cooking:

We pickle the onion.
Boiled ventricles cut into cubes.
Three hard cheese on a large grater, garlic - on a small one.
Mix everything with pickled onions. We throw pepper, salt, mayonnaise, mix.
We give the salad an hour to brew and try everything.

Salad for lovers of spicy food from Korean cuisine recipes. Unforgettable, piquant taste will conquer you once and for all.

Ingredients:

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

Cooking:

We pickle the onion.
We rub the carrots on a grater.
We put onions, carrots and ventricles in a salad bowl. Drizzle with soy sauce.
We complement the taste with coriander, salt and red pepper.
Pour the vegetable oil heated in a frying pan into the salad.
We mix everything and leave the salad overnight in the refrigerator.

Help yourself!

Salad "Freshness" with green onions and fresh carrots add spring taste. Prepare this salad and enjoy the taste.

Ingredients:

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

Cooking:

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

Cooking:

Bulbs cut into half rings. Pour boiling water over the onion for 2 minutes.
Marinate the onion: add salt, sugar and an incomplete tablespoon of vinegar to the onion. Mix 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 will be the combination of onions, stomachs, black pepper and mayonnaise in one plate.
Mix well and enjoy!

Not complicated salad because of the finished Korean carrots. Delicious and no frills.

Ingredients:

Chicken stomachs - 500 g.
Korean carrot - 300 g.
Onion - 2 pcs.
Pepper

Cooking:

Boiled stomachs cut into strips.
We chop the onion in half rings and marinate in vinegar, adding allspice. We leave for 15 minutes.
We mix all the ingredients.

Enjoy your meal!

If you love spicy dishes Then this salad is just for you. Sharp, spicy and unforgettable.

Ingredients:

Chicken stomachs - 500 g.
Carrot - 1 pc.
Red onion - 3 pcs.
Cucumber -1 pc.
Bulgarian pepper - 2 pcs.
Bay leaf
Black pepper
Marinade Ingredients:
Lemon juice - 100 ml.
Soy sauce - 100 ml.
Wine vinegar
Vegetable oil
Garlic - 2 tooth.
Sugar - 2 tbsp. l.
Chili pepper - 1 pc.

Cooking:

Boiled stomachs cut into strips.
Cut the red onion into half rings.
bell pepper, cucumber and carrots cut into strips.
In a pan, mix soy sauce and sugar, then add the remaining ingredients for the marinade, bring to a boil.
Pour marinade over salad
Cover with a plate and put a small oppression on top. Leave the salad overnight.

The salad will be very satisfying due to the high amount of protein in the beans and meat. Feed your family and friends, they will appreciate.

Ingredients:

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

Cooking:

Boiled chicken stomachs cut into strips.
We rub the carrots on a coarse grater.
Cut the onion into half rings and fry the onion and carrot in vegetable oil.
We mix the beans, stomachs and fried onions with carrots in a salad bowl.
Salt, add pepper, season with vegetable oil, and mix everything.

Fried or boiled meat is added to vegetable salads to add nutrition to the food. Instead of the usual breast or sirloin, you can cook the original and delicious snack from chicken stomachs. This offal will help diversify both everyday and festive tables.

Chicken stomachs are considered very useful product for the human body, because they contain a huge amount of protein, iron, folic acid and vitamins (groups B, E). In addition, an appetizer 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 a yellowish hard 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, this offal will turn out 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. Noodles, stews are prepared from offal, stewed with sour cream, baked with cheese, and also used to create all kinds of snacks.

Ingredients:

Chicken ventricles - 500 g.
Onion - 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 leaves 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 done so that the chicken stomachs do not absorb excess liquid. Leave 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 way you won't lose everything. useful material offal.
Peel the onion and chop the vegetables into thin half rings. Carrots are grated (preferably for Korean carrots).
Sunflower (or olive) oil is poured into a preheated frying pan and vegetables are fried until light golden.
For a dietary version of a salad with chicken ventricles, carrots can be left fresh in the salad, and onions can be marinated for fifteen minutes in vinegar or lemon juice.
Pickled cucumbers are cleaned of tails and cut into small cubes.
All salad ingredients are combined in a deep bowl, green peas are poured into a container. Then spices are added to the salad and the dish is seasoned with mayonnaise.

Instead of mayonnaise, you can use sour cream or low-fat yogurt. Or preparing a spicy mustard dressing, olive oil, lemon juice and spices.

The dishes with chicken ventricular salad are covered with cling film and the container is placed in the refrigerator for two hours for impregnation.

decorate ready meal chopped greens, 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.
Carrot - 1 pc.
Chicken stomachs - 450 g.
Beijing cabbage - 400 g.
Onion - 1 pc.
Celery (stalk) - 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.
Carrots and sweet peppers are cut into medium-sized strips.
The apple is peeled from the skin and seeds, the vegetable is cut into medium-sized cubes.
Finely chop cabbage and onion.
All products are mixed in a deep bowl and sprinkled with sugar essence. The salad is thoroughly mixed and left on the table until the vegetables and the apple begin to release juice, and then the resulting liquid is drained.
Heat oil in a frying pan, add spices and chopped garlic. Dress the salad with sauce, and then immediately pour in soy sauce and vinegar, stir the ingredients.

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