There are not one and far from two ways to prepare chicken stomachs. All of them are somewhat similar, but the result is the same - it always turns out delicious. Since stomachs are tough in themselves, they need to be cooked for a long time. But this kind of cooking is always tiring. The multicooker will help solve this problem. Thanks to this technique, the dish turns out to be very tender and soft in taste.
It is necessary
- chicken stomachs - 1 kg
- onion - 1 pc.
- carrots - 1 pc.
- tomato paste - 1-2 tablespoons
- garlic - 1-2 cloves
- soy sauce - 1-2 tablespoons
- Bay leaf
- salt and pepper to taste
Instructions
Step 1
The first step is to carefully prepare the navels - remove the skin, excess fat and wash the stomachs well with water. After the done manipulations, we proceed to cutting. Cutting is not important, as you like. Onion mode is not coarse, but grate carrots.
Step 2
In a slow cooker, fry the navels with carrots and onions for 20 minutes. Add salt and pepper to taste. Do not forget to stir. After frying the ingredients, add tomato paste, finely chopped garlic, soy sauce and bay leaf. If there is not enough liquid in the cooking bowl, then you need to add a little water so that the navels can be stewed in the sauce. When everything you need is loaded into the multicooker, all you have to do is mix thoroughly and put on the "quenching" mode for 1, 5 - 2 hours.
Step 3
Rice or potatoes, as well as just vegetables, are good for chicken stomachs as a side dish. Sprinkle with herbs before serving. Bon Appetit!
