For a solemn feast and serving on weekdays, a salad of chicken stomachs is ideal, since such a product can be purchased at any butcher's shop or supermarket. The only negative is the long cooking of the ventricles, because they are denser in structure than chicken, hearts or liver.
The dish must be seasoned with mayonnaise, as it contains a meat component, and you can prepare this sauce in your kitchen, for example, homemade Provencal. Instead of carrots, it is permissible to use a Korean salad: asparagus, mushrooms, beets, cabbage - they will brighten the taste of the salad, giving it a sweet and sour note.
Ingredients:
Chicken stomachs - 300 g
Pickled cucumbers - 3 pcs.
Carrots - 1 pc.
Vegetable oil - 10 ml
Red onion (small) - 1 pc.
Mayonnaise - 1.5 tablespoons
Salt and pepper to taste
Bay leaf - 1 pc.
Fresh herbs - optional
Preparation:
1. Thoroughly clean the purchased offal with a sharp knife from fatty deposits and dirt, rinse in water several times. Place in a saucepan or stewpan and cover with warm water. Add bay leaves to the container and place on the stove. Bring to a boil on maximum heat. Then reduce heat and remove cloudy foam. Boil the stomachs for about 30 minutes, then remove and cool them, as the salad is prepared only with cold ingredients, otherwise its shelf life will decrease.
2. Peel the carrots, cut off the spoiled areas and rinse the root vegetable in water. Grate Korean carrots. Peel the red onion, rinse under running water, cut into half rings. Heat vegetable oil in a frying pan, put vegetable slices in it and fry for 3-4 minutes until soft, but not until golden brown. Instead of red onions, it is permissible to use leeks or onions, shallots.
3. Cut the tails off the pickles, cut them vertically in half, and cut them into half rings. Let the slices sit for 10 minutes to let the brine stand out, then drain. Do not ignore this step, otherwise your prepared salad will "float" when served. Place the cucumber slices in a deep bowl.
4. Add chilled sauteed vegetables there.
5. Cut chicken ventricles into portions and place in a container.
6. Lightly salt the dish, not forgetting that it contains pickles. Pepper and add mayonnaise. Mix everything gently.
Put the salad with chicken stomachs and vegetables in a salad bowl and garnish with fresh dill or parsley, stalk celery. Serve chilled.
Like and subscribing to the channel is the best thanks for us :)
All our recipes can be found on the website: https://vilkin.pro