Tired of the monotony, and you want to please your household with a delicious dish? Then it's time to cook the most interesting dishes from chicken stomachs, which are not only healthy, but also very tasty. Fill your home with the enticing aroma of a cooked meal.
It is necessary
-
- chicken stomachs;
- onion;
- carrot;
- vegetable oil;
- garlic;
- ginger;
- sour cream;
- horseradish;
- pickles;
- salt;
- pepper;
- seasonings;
- canned mushrooms;
- olive oil;
- potatoes;
- butter;
- greens;
- cheese.
Instructions
Step 1
Take half a kilogram of chicken stomachs and rinse thoroughly under running water, peel off the yellow film. Place the stomachs in a saucepan, cover with water and simmer for forty minutes, do not forget to add salt to the water. Cool the prepared stomachs and cut into small pieces. Peel one large onion and chop, rub the carrots on a medium grater. Heat a skillet with vegetable oil, sauté a crushed garlic clove and a small piece of fresh ginger (then remove from the oil). Place the boiled stomachs in the aromatic oil and sauté with the onions and carrots for ten minutes, stirring occasionally. Add one hundred and fifty grams of sour cream, two tablespoons of horseradish and two finely chopped pickles. Season with salt and pepper and simmer over medium heat for another ten minutes. Serve the cooked dish with a side dish.
Step 2
Peel and wash the chicken stomachs, cook until cooked (about an hour), salt to taste. Peel two medium onions and chop randomly. Take two hundred and fifty grams of canned mushrooms and chop (if the mushrooms are small, you can leave them whole). Peel and grate the carrots. Heat a skillet with three tablespoons of olive oil and lightly sauté the onions, add the chopped mushrooms and sauté for three to four minutes. Then send the grated carrots there and simmer for three minutes. Place the chicken stomachs in a skillet, season with salt and seasonings and simmer for a few more minutes. The dish is ready, serve with boiled rice or mashed potatoes.
Step 3
Thoroughly wash the chicken ventricles (half a kilo) and remove the foil, cook for an hour in salted water. Boil four medium-sized potato tubers in their skins until half cooked, peel and cut into circles. Place the potatoes in a pre-greased frying pan with butter or oil, salt and season. Lay a layer of onions fried in butter on the potatoes, boiled and chopped stomachs on top. Pour the sauce from a glass of sour cream mixed with finely chopped herbs and three cloves of garlic. Put in the oven for forty minutes, sprinkle with grated cheese five minutes before cooking.
