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Warm Chicken Stomach Salad

If you like Korean dishes, then you will surely enjoy this fragrant, appetizing salad with a slightly spicy taste.
The ventricles can be boiled in advance, then you will spend no more than half an hour preparing snacks.
Stomachs boil much longer than the meat itself. If they are not cooked, they will turn out to be tough, sinewy and tasteless. To the end, cooked stomachs taste like young beef.
If you decide to cook your stomachs in advance, cool them in the broth so that they remain soft.

Ingredients:
  • carrots - 150 g;
  • onions - 100 g;
  • chicken ventricles - 400 g;
  • green radish - 80 g;
  • garlic - 3 cloves;
  • ground paprika - 5 g;
  • red pepper - 1 g;
  • ground coriander - 5 g;
  • salt;
  • sugar - 3 g;
  • vinegar - to taste;
  • Refined vegetable oil - 50 g;
  • young parsley - a thin bunch.


Cooking salad from chicken ventricles, carrots and radishes.
Thaw the stomachs and rinse thoroughly. If pieces of yellow shell remain on the inner wall of some stomachs, remove them.
Boil the stomachs in salted water, adding dill or parsley stems to it for flavor. When the meat is soft, remove from heat. Leave in the broth to cool completely.
Peel the carrots, radishes, onions and garlic. Rinse with water.
Grate the carrots on a Korean grater in the form of a long straw. Fold in a bowl. Put salt, sugar, paprika, pepper and coriander.
Warm Chicken Stomach Salad

Stir with your hands, gently squeezing the carrots so that it gives juice. Leave on for 15 minutes.
Warm Chicken Stomach Salad

Grate the radish on the same grater. Chop the onion in half rings. Add to carrots.
Warm Chicken Stomach Salad

Remove the ventricles from the broth. If they are large, cut in half.
Warm Chicken Stomach Salad

Put in a bowl with the rest of the vegetables. Add chopped garlic and chopped herbs.
Warm Chicken Stomach Salad

Pour all the hot oil, mix.
Put in a pan, put on fire. Stirring, warm up no more than a minute. Vegetables should only slightly go limp, but at the same time remain half-baked. Remove from heat.
Warm Chicken Stomach Salad

Sprinkle to taste with vinegar, mix. Let it stand under the lid for five minutes.
Put on a dish.
Warm Chicken Stomach Salad
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Comments (1)
  1. IRINA CHERNYAKOVA
    #1 IRINA CHERNYAKOVA Guests August 22, 2017 09:17
    0
    Often cook stewed stomachs with sour cream and tomato in a slow cooker. I didn’t even think that you could also make a salad with them, I’ll definitely try to make one.

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