Chicken stomachs are rich in complete protein, fiber, a lot of nutrients and acids that contribute to the healing and rejuvenation of the body. For this reason, it is advisable to include them in both hot and cold diet meals for beautiful ladies who care about their figure. Try simply stewing chicken stomachs, making pilaf, or making an original Korean-style snack.
Braised chicken stomachs
Ingredients:
- 1 kg of chicken stomachs;
- 3 onions;
- 50 g of celery root;
- 2 carrots;
- 1/3 tsp ground black pepper;
- 1 tsp salt;
- 100 g sour cream;
- vegetable oil.
Many manufacturers offer to buy chicken stomachs without the yellow film, which greatly simplifies and speeds up the cooking process.
Peel the onions and chop them finely. Heat the vegetable oil over low heat and simmer the chopped vegetable in it for 10 minutes. Rinse the stomachs, clean them, if necessary, from films and fat, cut each into two or more pieces and add to the onion.
Grate the carrots and celery root on a coarse grater and place in the pan as well. Pour in half a glass of boiling water, cover and simmer the dish for an hour at the lowest temperature. After 50 minutes, season with salt and pepper, and 3 minutes before the end of cooking, season with sour cream and stir.
Pilaf with chicken stomachs
Ingredients:
- 400 g of chicken stomachs;
- 1 tbsp. round grain rice;
- 150 g each green beans and green peas (you can take frozen);
- 1 onion;
- 2 carrots;
- 0.5 tbsp. cumin;
- 1/3 tsp coriander seeds;
- salt;
- vegetable oil.
Pour vegetable oil into a cauldron and heat well. Quickly fry chicken stomachs in it until golden brown, reduce heat and simmer the giblets for 20 minutes, covering the dishes with a lid. Chop the onion, cut the carrots into strips and add to the cauldron along with the spices. Salt everything and stir.
Frozen vegetables do not need to be thawed before adding to the dish.
Spread the peas and beans on top of the roast, spread the rice on top in an even layer and pour in hot salted water so that it covers 1 cm of the cereal. Bring the liquid to a boil and cook the pilaf with chicken stomachs covered for about half an hour. Remove it from the stove and let it stand for another 15-20 minutes, then stir and serve with fresh vegetables.
Korean chicken stomachs
Ingredients:
- 1 kg of chicken stomachs;
- 2 onions;
- 6 cloves of garlic;
- 100 g of cilantro;
- 0, 5 tbsp. 5% vinegar;
- 1 tbsp. sesame or vegetable oil;
- 2 tbsp. soy sauce;
- 1 tsp powdered sugar;
- salt.
Boil chicken stomachs over low heat for an hour and a half. Transfer them to a colander, cool and cut into strips. Marinate half rings of onion in vinegar for 30 minutes, then mix with the main ingredient, top with soy sauce and sprinkle with powdered sugar. Salt the appetizer to your liking.
Heat sesame oil or vegetable oil in a saucepan and pour over the chicken gizzard salad. Crush the garlic cloves in a special press, finely chop the cilantro and add both into the dish as soon as it cools completely. Put it in the refrigerator for a few hours or overnight.
