To diversify your diet or add some new dish to the festive table, prepare a salad with chicken hearts - everyone, without exception, will like it. Products for him can be purchased at any store. Hearts are often sold either chilled or frozen - it is better to buy the first option if possible.
Literally all organ meats are ideally combined with pickled onions, but to make the dish more attractive and appetizing, choose red. It can be marinated beforehand by slicing and placing in a container of boiling water and apple cider vinegar. Chicken hearts can also be boiled in advance and cooled, but without removing them from the broth, so that they do not get weathery, otherwise they will become unappetizing in appearance.
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Ingredients:
Chicken hearts - 350 g
Red onion - 1 pc.
Canned peas - 120 g
Mayonnaise - 2 tablespoons
Salt and pepper to taste
Parsley or dill - 4 stalks
Boiling water - 100 ml
Apple cider vinegar - 1.5 tbsp.
How to cook:
Prepare food.
Rinse the chicken hearts thoroughly, place in a saucepan / saucepan, cover with hot water and place the container on the stove. Bring to a boil and drain off all liquid along with the formed foam. Pour hot water again and bring to a boil, adding some salt to the liquid.
Cook for 30 minutes. Cool the offal in the broth. Then remove and cut the vessels from each heart.
While the boiled offal is cooling, open a can of canned green peas and drain the marinade. Discard the contents of the container in a colander, then transfer to a salad bowl.
Peel the red onion and rinse in water, cut into small cubes and pour into a deep bowl. Pour boiling water over, add apple cider vinegar. For lack of apple, use table, 6%. Leave for 5-7 minutes for the onion slices to release their bitter taste to the liquid.
Cut the cooled offal into rings and add to the container to the peas. Throw the pickled onions into a colander, then add them to the container with the rest of the ingredients.
Rinse the fresh herbs, dry them lightly with a paper towel and chop, place in a salad bowl.
Add delicious mayonnaise of any fat content, salt and pepper the dish. Mix all the ingredients in a container gently.
Put the salad of chicken hearts, pickled onions and green peas into portioned bowls or bowls, serve chilled.
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