Birds' stomachs are tough and not very nutritious. But their neutral taste gives room for culinary imagination, because you can't do without sauce here. The marinade will help to soften the meat before cooking.
It is necessary
-
- 500 g of chicken stomachs;
- 200 g broccoli;
- parsley
- garlic;
- 200 g cream (20%);
- 2 tsp mustard;
- 50 ml soy sauce;
- 1 tbsp grated ginger;
- 50 ml of milk;
- 0.5 cups flour;
- 1 egg;
- 30 ml of brandy;
- 1 glass of vegetable oil;
- 1 tsp butter;
- spice
- salt.
Instructions
Step 1
Boil milk, cool slightly, sift 0.5 cups of flour through a strainer into a bowl. Pour in warm boiled milk, stir, add 30 milliliters of brandy.
Step 2
Wash the egg, separate the yolk from the protein, mash the yolk with salt, add flour, brandy and milk to the mixture and stir until smooth. Put the protein in the refrigerator, you will still need it. Let the batter sit for 40-50 minutes at room temperature. You can make a thick batter that forms a thick, "bread" crust, or a thinner batter that forms a thin, crispy crust.
Step 3
Boil chicken stomachs in salted water for 1, 5 hours, cut into equal pieces. Combine soy sauce and ground ginger in a bowl, add spices to taste and marinate chicken ventricles in this mixture for 30 or 40 minutes.
Step 4
Beat the protein until light foam, add to the batter. Remove the ventricles from the marinade, dry them, dip each in batter and roll in the dough, then deep-fry until golden brown.
Step 5
Fry the slices in a deep frying pan or in a cast iron cauldron. Pour a 3-4 centimeters layer of vegetable oil into a frying pan or cauldron, heat it up properly, and put the ventricles there. Add oil as needed.
Step 6
Remove the prepared ventricles, discard in a colander, or place on paper towels to remove excess oil.
Step 7
Prepare the sauce: take frozen broccoli, boil water, salt and put the cabbage there without thawing, boil for 5 minutes, remove with a slotted spoon and dry. Peel and finely chop the garlic (4 cloves), rinse the parsley in cold water, pat dry with paper towels, chop coarsely.
Step 8
Pour 1 teaspoon of vegetable oil into a frying pan and add 1 tablespoon of butter, heat and fry in a mixture of broccoli, parsley and garlic oils for 4-5 minutes. Add the mustard, stir and pour in the cream. Simmer over medium heat for another 5 minutes.
Step 9
Transfer the fried vegetables to a blender and puree them. Serve the ventricles with the sauce.
