Chicken navels, or ventricles, are a dish for real gourmets. Perhaps someone will grimace when he hears that navels are eaten, but those who have tried this delicacy at least once will not forget its extraordinary taste for a long time.
It is necessary
-
- chicken navels - 1 kg
- onions - 5 pcs.
- soy sauce - 3 tablespoons
- coriander.
Instructions
Step 1
Before you start cooking chicken navels, carefully peel them of the yellow film and rinse well in cold water. If you do not remove the film completely, the dish will taste bitter, which, you see, is unpleasant. After the ventricles are flushed, start cooking.
Step 2
Chicken navels can be used to prepare both first and second courses. However, if you have never tasted the ventricles, then it is best to stew them with the addition of soy sauce. This will not take much time and effort from you, but, nevertheless, you will be able to appreciate not only the taste of the food, but also its aroma.
Step 3
Take a kilogram of chicken navels. Divide each of the ventricles into two pieces by cutting them lengthwise. Pour some vegetable oil on the bottom of the gosper and put it on high heat. When the oil is hot, throw a couple of coriander seeds into the rooster, and after half a minute put the ventricles there, reducing the heat. Season the dish with lightly salt.
Step 4
Peel five onions and cut into half rings. When twenty minutes have passed from the moment you put the navels on the fire, add the onions to the dish and simmer until tender, adding boiled water as needed. A few minutes before removing the roaster from the heat, add three tablespoons of soy sauce. It will add spice to the ventricles. It takes an average of forty minutes to prepare a dish.
Step 5
Before turning off the stove, turn the heat up for a few seconds, and then quickly extinguish it. Do not open the lid under any circumstances: the dish must be infused! You can start your meal ten to fifteen minutes after the end of cooking. It is better if you serve the ventricles hot, but if for some reason the dish has time to cool down, do not worry, because cold is also great. And the last thing, take care of serving: tasty food should be served “tasty”.
