Chicken stomachs are used in cooking both separately and in combination with a chicken heart or liver. They are stewed, soup is made from them, but a salad from chicken stomachs will turn out to be no less tasty. Soy sauce will add originality to the salad.
It is necessary
- - 500 g of chicken stomachs;
- - 400 g of frozen mushrooms;
- - 50 ml of vinegar;
- - 3 onions;
- - seasoning for Korean carrots;
- - 2 large carrots;
- - 3 cloves of garlic;
- - 3 tbsp. spoons of soy sauce.
Instructions
Step 1
Boil chicken stomachs until tender, just do not overcook.
Step 2
Fry the mushrooms with diced onions.
Step 3
Grate two large carrots, fry in vegetable oil until soft.
Step 4
Cut the boiled stomachs into strips, fry together with the carrots for a few minutes.
Step 5
Add Korean carrot seasoning, chopped garlic, vinegar to the pan. Mix, add soy sauce.
Step 6
Cool the prepared chicken stomach salad, put it in the refrigerator overnight.
