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Chicken gizzard salad - interesting appetizer recipes for every taste! How to cook chicken navel salad Salad with chicken stomachs and pickled mushrooms

You can prepare an appetizer for the festive table from the most unexpected ingredients, because you always want to make something new and tasty for the feast.

Mostly chicken breast is used in cooking, but once you make a delicious chicken navel salad, you will no longer want to serve primitive treats. You can cook an excellent dish from any part of a chicken carcass, and the ventricles are no exception, you just need to know how to do it right.

How to cook and clean chicken navels

Chicken ventricles are a delicious delicacy, and they must be present in the diet of every person. To make a great belly button salad, you need to know how to properly process the offal.

First of all, you need to properly rinse the chicken ventricles. Immediately it is better to wash them in warm water with the addition of vinegar (just add 1 tablespoon) - chicken navels will become more pliable in work. Then put the navels in cold water, wash and wring out well.
It is advisable to remove the films from the navels before cooking, and then boil them. Although it is easier to do this after boiling, from ready-made offal. The taste of boiled navels in its pure form will be much more natural and they will be too greasy. For salad preparation, this is a very important aspect.
Put the washed and processed ventricles into a saucepan and pour clean water. On medium heat, navels should be cooked for an hour, or even more, depending on the amount of offal.

If you cook no more than 1 kilogram, then the process will take 50-60 minutes.

You can boil chicken navels with a variety of spices: bay leaf, pepper, rosemary, basil, etc. Since navels have a specific aroma and taste, it is worth using herbs and spices.
Ready navels need to be properly cooled before cooking snacks. But such a product weathers very quickly, so you need to cover the bowl with food with cling film or place the navels in the food box and cover it with a lid.

Of course, the offal selection process cannot be bypassed. You need to be careful about buying fresh navels. The most optimal version of the product is one that has a shelf life of no more than three days.

After the navel, they produce toxins that can harm the human body. In this case, you should give preference to a frozen product, although there is less benefit in it, but you will be sure of the quality of the navels.

If you want to cook something original, then chicken navel salad is just right for this occasion. Of course, any salad, including this one, needs to be served beautifully, so cutting the ingredients and decorating the dish also needs to be taken into account.

After the tasting, ask your guests about the composition of the salad. Believe me, everyone will be surprised that banal ventricles can be cooked so deliciously.

homemade chicken navel salad recipe

Ingredients

— 700 g + -
Pickled Asparagus- 200 g + -
- 120 g + -
Green apples - 2 pcs. + -
- 30 g + -
- 1 tbsp. l. + -
Green onion - 20 g + -
Lettuce leaves - 6 pcs. + -
- taste + -
- taste + -

How to make chicken navel salad with apples and cream at home

Wash the chicken navels, peel and boil with spices until tender. Cool the ventricles and cut into small strips.
Wash the apples, peel and also cut into small strips. Cut the asparagus into small pieces.
Wash greens well and pat dry. Finely chop the onion feathers and set aside, and cut the lettuce leaves into long strips.
Combine all chopped ingredients (except onions) in a large bowl. Add canned peas. Season to taste with salt and ground black pepper.
Mix mayonnaise with cream and season the salad. Stir gently and refrigerate for 40 minutes.
Then put the salad on plates and garnish with green onions.

If you are serving an appetizer in portions, then before laying, place a leaf of green salad on each plate. You can also add slices of lemon or lime to the salad, and, if desired, during the tasting process, you can squeeze the juice from citrus into the salad.

Original salad with chicken stomachs and onions "Benefis"

Pickled onion is a great treat that goes well with any ingredient, and there is hardly a person who does not love such a dish.

As part of a salad with chicken navels, pickled onions are simply irreplaceable - they perfectly emphasize the taste of offal. With the help of a sweet hot marinade, the onion will be very tasty, and after tasting it, an unpleasant smell will not haunt you.

Ingredients

Chicken stomachs - 1.5 kg;
Onions - 5-6 pcs.;
Crackers - 120 g;
Homemade mayonnaise - 5 tbsp. l.;
Dill greens - 1 bunch;
Salt, pepper - to taste;
Bay leaf - 2 pcs.;
Vinegar - 70 g;
Sugar - 3 tbsp. l.;
Boiling water - 0.5 liters.

We cook a festive salad of chicken navels with onions

Wash the chicken navels well and put them in a small saucepan. Boil offal until tender for 1 hour with salt and bay leaf. Cool and clean thoroughly. Cut the navels into thin slices and send them to a deep salad bowl.
Peel the medium heads of onions from the husk and wash under running water. Cut the whole onion into thin half rings, divide into slices with your hands and place in a marinating container. Sprinkle the onion with sugar, salt and pour in the vinegar.
Boil water and pour boiling water over onion slices so that they are completely under the marinade. Stir the onion several times to melt the sugar and salt. Then set aside to cool completely. When the water has cooled, the onion is ready to use. Squeeze it out and add to the navels.
Wash the dill greens well, dry, finely chop and add to the onion and meat.
Salt, pepper the ingredients and add the croutons. You can use ready-made croutons or dry them yourself.
Dress the salad with mayonnaise and mix thoroughly. Arrange the treat on plates and serve.

Optionally, you can decorate the chicken navel salad with canned corn and a variety of herbs. With such wonderful recipes at hand, your feast will be one hundred percent successful.

Salad from chicken stomachs contains many useful substances. Since chicken stomachs are dietary and low-calorie, you will often find them in diet recipes.

Chicken gizzards are recognized all over the world, they are cooked in many cuisines of the planet, they are very popular in Korea.

It is necessary to carefully, carefully wash the ventricles and clean them from the film so that sand and earth do not remain, because they can spoil the dish at once.

Recipes are not complicated, you can combine with different products that allow the salad to become unique.

How to cook chicken stomach salad - 15 varieties

I want to present you a delicious and affordable salad of chicken stomachs. Suitable for any feast.

Ingredients:

Chicken ventricles - 500 g.
Pickled cucumbers - 2 pcs.
Green onions - 1 bunch
Sweet and sour apple - 1 pc.
Mayonnaise -100 g.
Black pepper - ½ tsp
Vegetable oil

Cooking:

We use a deep salad bowl
We cut the stomachs into thin strips.
Three cucumbers and apples on a coarse grater.
We cut the onion into half rings.
We put everything in a salad bowl.
Pepper, add a little vegetable oil and mayonnaise to the salad.
We mix everything. Salad ready.

Salad for thrill seekers. A light summer salad with a rich taste. Help yourself!

Ingredients:

Chicken stomachs - 500 g.
Korean carrot - 100 g.
Hard cheese - 100 g.
Cucumber - 2 pcs.
Carrot - 1 piece
Onion - 1 pc.
Bay leaf - 50 g.
Walnuts
Mayonnaise
Greenery

Cooking:

Cook chicken ventricles for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
The ventricles, cucumbers and cheese are finely cut into cubes.
Three carrots on a grater.
Greens finely chopped
We press the garlic under pressure and throw it into mayonnaise.
Combine the ingredients and mix.
Chop nuts and sprinkle on top. Everything is ready.

This salad is popular in cafes and restaurants. Its feature is the addition of dressings with soy sauce. So read the recipe carefully and surprise your loved ones with a spicy salad.

Ingredients:

Chicken stomachs - 500 g.
Sour cream - 1 tbsp
Bay leaf - 2 leaves
Allspice
Carrot - 1 pc.
Onion -2 pcs.
Soy sauce - 1 tbsp. l.
Sunflower oil
Parsley - 1 bunch
Lemon juice - 1 tbsp. l.

Cooking:

We cut the boiled chicken ventricles into cubes and put them in a salad bowl.
Grate carrots on a large grater.
Cut a large onion into quarters and fry with vegetable oil until soft.
Chop the parsley.
We prepare the dressing: we take sour cream, soy sauce, lemon juice and a little ground black pepper and beat everything with a whisk until smooth.
Add carrots to the onion and fry, then throw the stomachs and hold for 5 minutes over medium heat.
Add dressing, stir and simmer for 5 minutes.
Sprinkle with fresh parsley and enjoy!

This recipe comes from France. Fantastic gourmet taste from simple ingredients.

Ingredients:

Chicken stomachs - 500 g.
Lettuce leaves - 50 g.
Walnuts - 50 g.
Olive oil
Croutons with spices - 200 g.
Vegetable oil

Cooking:

Boil stomachs.

The success of the preparation of this salad lies in the softness of boiled chicken stomachs.

Fry them in olive oil, salt.

We cut chicken stomachs.

Thoroughly wash the lettuce leaves and put them in a salad bowl. We put ventricles and crackers on them.

Sprinkle with finely chopped walnuts and add olive oil, stir.

Voi la, the salad is ready!

Salad for those who love mushrooms very much and add them to different salads. Nice combination of chicken stomachs and mushrooms.

Ingredients:

Chicken stomachs - 500 g.
Mushrooms - 400 g.
Soy sauce - 2 tbsp
Carrots - 2 pcs.
Garlic - 2 cloves
Vinegar (9%) - 3 tbsp.
Seasoning for Korean carrots - 2 tbsp.

Cooking:

Boiled chicken stomachs cut into strips and fry in vegetable oil for 2 minutes. Grate the carrots and fry them with vegetable oil.
Mushrooms (any) are also fried in a pan, adding chopped onions.
Mix everything, add chopped garlic on a grater.
Add seasoning, soy sauce and vinegar to the salad, mix everything.
We leave the salad for an hour and then enjoy the amazing taste.

The recipe is striking in its simplicity and delicious taste. Very hearty, healthy salad, lick your fingers.

Ingredients:

Chicken stomachs - 300 g.
Potatoes - 6 pcs.
Small tomatoes - 5 pcs.
Tomato - 5 pcs.
lettuce leaves
Black pepper
Parsley
Dill

Dressing Ingredients:

Hot mustard - 1 tbsp.
Lemon juice - 1 tbsp.
Olive oil - 2 tbsp
Greens - 1 bunch
Garlic - 1 tooth.

Cooking:

Boil the stomachs for 20 minutes, they should be ready, but not soft, a little crispy. We cut into cubes.
Cut boiled potatoes and tomatoes into quarters.
We wash the lettuce leaves and tear them with our hands.
We put everything in a salad bowl.
Finely chop parsley and dill.
Mix the dressing ingredients together in a separate bowl and add to the salad.
Mix, salt, pepper to taste.
Leave the salad for an hour so that it is soaked and has a rich taste.

A very satisfying salad containing proteins, carbohydrates and a huge complex of vitamins. Your tummy will express gratitude for such pleasure.

Ingredients:

Chicken stomachs - 500 g.
Mushrooms - 400 g.
Onion - 2 pcs.
Brynza cheese - 100 g.
Balsamic vinegar / apple cider vinegar - 3 tbsp. l.
Cucumber - 1 pc.
Sour cream - 3 tablespoons
Vegetable oil
Beijing cabbage - 1 pc.
Mayonnaise - 100 g.

Cooking:

Coarsely chopped mushrooms and onions are fried in vegetable oil.
Marinate finely chopped onions in balsamic vinegar, put in the refrigerator for 2 minutes.
Boiled chicken stomachs, eggs, fresh cucumber, feta cheese and Chinese cabbage are cut into cubes.
Dress the salad with sour cream and mayonnaise. Mix.

To your attention, a light salad for radish lovers. The taste of the salad will convey the spring mood and delight your family members.

Ingredients:

Chicken stomachs - 500 g.
Onion - 1 pc.
Radish - 1 pc.
Vinegar (9%)
Soy sauce - 1 tbsp.
Vegetable oil
Spices (pepper, salt, paprika)
Sugar - 1 tbsp

Cooking:

Boil the ventricles in advance, cut into strips. Add salt, pepper and vinegar, let marinate for an hour.

We pickle the onion.

We clean and rub the radish.

As soon as the ventricles are marinated, send them to a pan with sunflower oil and leave to simmer over medium heat.

Do not overcook the ventricles, otherwise they will be dry and spoil the taste of the dish.

In a deep bowl, mix pickled onions, fried stomachs and radishes. Pour in soy sauce, add sugar and a little vegetable oil.

All the ingredients are simple, there are every housewife who loves herself.

Ingredients:

Chicken stomachs - 800 g.
Hard cheese - 200 g.
Garlic - 1 head
Mayonnaise
Vinegar (9%)
Pepper

Cooking:

We pickle the onion.
Boiled ventricles cut into cubes.
Three hard cheese on a large grater, garlic - on a small one.
Mix everything with pickled onions. We throw pepper, salt, mayonnaise, mix.
We give the salad an hour to brew and try everything.

Salad for lovers of spicy food from Korean cuisine recipes. Unforgettable, piquant taste will conquer you once and for all.

Ingredients:

Chicken stomachs - 500 g.
Coriander (ground) - 1 tsp
Onion - 2 pcs.
Hot red pepper - 1 tsp
Table vinegar - 100 g.
Carrot - 1 pc.
Soy sauce - 1 tbsp. l.
Vegetable oil - 5 tbsp. l.

Cooking:

Boiled chicken stomachs cut into strips.
We pickle the onion.
We rub the carrots on a grater.
We put onions, carrots and ventricles in a salad bowl. Drizzle with soy sauce.
We complement the taste with coriander, salt and red pepper.
Pour the vegetable oil heated in a frying pan into the salad.
We mix everything and leave the salad overnight in the refrigerator.

Help yourself!

Salad "Freshness" with green onions and fresh carrots gives a spring flavor. Prepare this salad and enjoy the taste.

Ingredients:

Chicken stomachs - 500 g.
Bay leaf - 1 pc.
Green onion - 1 pc.
Carrot - 1 pc.
Eggs - 4 pcs.
Mayonnaise / sour cream

Cooking:

We cut the boiled ventricles into strips.
Chop green onions.
Cut carrots and boiled eggs into small cubes.
We mix all the components in a salad bowl, salt, pepper to taste and add mayonnaise or sour cream.

Salad ready!

For a variety of dishes from chicken stomachs, we offer a salad recipe that is not only beautiful in appearance, but will also serve you as a full-fledged dish.

Ingredients:

Chicken stomachs - 500 g.
Red onion - 3 pcs.
Vinegar - 1 tbsp. l.
Sugar - 1 tsp
Mayonnaise - 2 tbsp. l.
Salt - 0.5 tsp
Pepper

Cooking:

Bulbs cut into half rings. Pour boiling water over the onion for 2 minutes.
Marinate the onion: add salt, sugar and an incomplete tablespoon of vinegar to the onion. Mix and leave for 10 minutes to marinate.
We cut the boiled ventricles into strips.
Remove excess water from pickled onions by passing through a colander.
The last step will be the combination of onions, stomachs, black pepper and mayonnaise in one plate.
Mix well and enjoy!

Korean chicken stomach salad

Not a complicated salad due to ready-made Korean carrots. Delicious and no frills.

Chicken navels or ventricles are not a very popular product among modern housewives, however, they are incredibly useful. If you cook them correctly, you get a very tasty, satisfying and nutritious dish. The ventricles contain a lot of protein and iron, folic acid, micro and macro elements, as well as minerals. Regular consumption of this product strengthens the immune system, improves appetite and digestion, normalizes the appearance and general condition of hair, nails, and skin. That is why, you should consider the most popular and delicious salad recipes with this ingredient.

How to prepare a salad

The ventricles are an excellent component that can be used in the preparation of a variety of snacks, salads and second courses. To make the meat soft and tender, you should perform the correct preparation of the product. To begin with, the navels are cleaned, washed with running water, and superficial fat is removed.

Then they are poured for one hour with cold water. The next important step is boiling over low heat in salted water, you can add onions, carrots, spices and bay leaves to them. Boil for an hour. Only after that is it allowed to put the ventricles in salads and snacks. As for the remaining broth, it will make a nutritious and incredibly fragrant borscht, soup.

A distinctive advantage of offal is that they contain a large amount of protein and a minimum of calories. That is why ventricular-based salads are not only tasty, but also light, tender, and nutritious. There are a huge number of recipes, but most often navels are combined with mushrooms and vegetables, nuts and cheeses.

To make the salad more tender, instead of mayonnaise, you should use not very fatty sour cream. Thanks to step-by-step recipes, you can quickly and easily prepare delicious snacks that households and guests will certainly enjoy.

Korean chicken stomach salad

This appetizer will appeal to those who like slightly spicy dishes. As for Korean carrots, you can use a store-bought one or cook it yourself.

You can season the dish with soy sauce. Celery will become an appropriate ingredient, so the dish will turn out much tastier, more interesting. The energy value of one hundred grams of lettuce is 198 kilocalories.

For cooking you will need the following components:

carrots - 2 pcs.;
garlic - 3 cloves;
vegetable oil - 100 milliliters;
table vinegar - 15 grams;
sugar - 10 grams;
coriander - 2 grams;
ground red pepper - 2 grams;
fine salt - 15 grams.

Technology of the culinary process:

Familiarize yourself with the recipe, prepare all the necessary components, they must be of high quality, fresh.
Lightly salt the water, boil the navels in it until fully cooked, then cool and finely chop.
Peel the carrots, rinse with water, grate on a special grater designed for Korean vegetables. You can add salt, sugar to the carrots, then mash with your hands so that a little juice appears. Next is pepper and coriander.
Heat the oil over a fire for a minute, pour into the carrots with spices.
Marinate garlic in vinegar for ten minutes, pass through a press, then also add to carrots.
Mix all prepared ingredients, insist for four hours.

An appetizer prepared according to the proposed recipe is very light, tasty, fragrant, there is a slight spiciness.

Salad with pickled onions and ventricles

To prepare a budget salad, you will need two components. While boiling chicken navels, you can do onions, because they must stand in the marinade. Use vinegar very carefully, otherwise there is a risk of spoiling the snack. The calorie content of one hundred grams of the finished dish is 215 kilocalories.

List of components:

onions - 3 heads;
chicken ventricles - 0.5 kg;
granulated sugar and salt - 10 grams each;
mayonnaise - 80 milliliters;
wine or apple cider vinegar - 15 milliliters.

Features of cooking a simple snack:

Prepare all the ingredients according to the presented recipe.
Boil chicken navels in salted water until tender, then cut into small pieces.
Peel the onion, chop into thin rings. To eliminate bitterness, it can be doused with boiling water.
Prepare marinade: mix vinegar, sugar, salt. Season the prepared onion, leave for ten minutes. Then drain in a colander to drain excess liquid.
Combine all ingredients, add a little mayonnaise.

Serve to the table, garnished with herbs: dill, parsley or basil.

Salad with chicken stomachs and cucumbers

Salad prepared on the basis of chicken ventricles is a true decoration and curiosity of any table. If you add cucumber to the appetizer, you get an exquisite, rich, bright and incredibly fresh taste. To reduce the energy value of the dish, it is worth removing potatoes from the composition, and instead use sweet and juicy bell peppers.

No need to think that this will negatively affect the taste of the salad, because it will turn out much more interesting and easier. Optionally, you can replace fresh cucumbers with salted or pickled ones. As for the calorie content of one hundred grams of the finished dish, it is equal to 280 kcal.

Cooking Ingredients:

fresh cucumbers - 3 pieces;
chicken ventricles - 250 grams;
eggs - 2 pcs.;
young potatoes - 150 grams;
lettuce - 100 grams;
green peas - 110 grams;
canned corn - 150 grams;
mayonnaise - 80 milliliters;
dill - 30 grams;
salt - to taste.

Salad recipe:

After reviewing the recipe, you should start preparing all the necessary products. It is very important that they are of high quality and fresh, because not only the taste, but also the benefits of the dish depend on it.
Pour a sufficient amount of clean water into the pan, salt, boil the ventricles. Then they should be cooled and chopped into thin, neat straws.
Boil eggs and potatoes until tender, chop into cubes or cubes.
Wash cucumbers, cut into strips. As for lettuce onions, they are cut into half rings.
In a bowl, combine all the listed ingredients, salt, add canned corn and peas, season with light mayonnaise.

As a decoration, you can use fresh dill, which must be finely chopped. This dish turns out not only very tasty, but also nutritious, satisfying, juicy and fragrant.

Chicken ventricles with mushrooms

Preparing such a salad is very simple, it is enough to have a step-by-step recipe and high-quality products. Despite the high energy value, namely 230 kilocalories per hundred grams, the dish turns out to be divinely tasty and satisfying.

If there is a desire, sweet pepper is put in the salad, as with its help it is possible to refresh the appetizer, make it brighter and more original. Some fruits, namely green apples, go well with fresh champignons.

List of products for cooking:

onions - 1 head;
mayonnaise - 80 grams;
chicken navels - 500 grams;
canned champignons - 400 grams;
vegetable oil - 45 milliliters;
salt - 10 grams;
chicken eggs - 2-3 pcs.

The main steps of the culinary process:

Prepare all components in accordance with the recipe, adhering to the indicated proportions. Products must be perfectly fresh, of high quality.
Salt the water, boil the chicken ventricles until fully cooked. Cool and chop into beautiful, neat straws.
Hard boil eggs, cut into small cubes.
In a frying pan, carefully heat the vegetable oil, fry the onion in it, cut into half rings. After a while, send mushrooms to the onion, fry over low heat for five minutes.
Mix all the ingredients, season with mayonnaise or sour cream, and lightly salt.

Salad with chicken stomachs and nuts

To prepare a festive salad, it is not necessary to spend a lot of money on delicacies. With the help of a step-by-step recipe, you can prepare a snack with chicken navels and nuts. For greater effect, lay it in layers. The juiciness of the salad is provided by mayonnaise, which is smeared with each layer.

Any greens are used for decoration, namely dill, cilantro, green onion and parsley. It turns out very simply, quickly, but original and divinely delicious. The energy value of one hundred grams of the finished dish is 320 kilocalories.

You will need the following ingredients:

chicken ventricles - 500 grams;
mayonnaise - 80 milliliters;
Korean carrots - 100 grams;
walnuts - 130 grams;
onions - 1 head;
salt - about 10 grams;
hard cheese - 150 grams;
fresh cucumbers - 500 grams;
greens - for decoration.

Steps for preparing gourmet snacks with nuts:

Familiarize yourself with the presented recipe, prepare all the products, observing the exact proportion.
Boil the navels in salted water with the addition of onions.
Grate the cheese, wash the cucumbers and chop into strips. Cool the navels and finely crumble.
Finely chop the walnuts.
Finely chop the greens.
Mix all ingredients, season with salt and mayonnaise.

You can decorate the finished snack with any greens that you like. The dish turns out to be hearty, high-calorie, tasty and very fragrant.

Salad with chicken stomachs: recipes

Chicken ventricles, or, as they are also called, "chicken navels", have many useful properties and a pleasant taste. This explains their popularity in cooking. The ventricles are rich in iron, protein, many vitamins and folic acid. Their use significantly improves the condition of the skin, hair, increases appetite, and maintains immunity.

How to make a salad with chicken stomachs

Salads using ventricles are very common (see photo). To make the navels tasty and soft in the finished dish, you should pay special attention to their preparation. First, the stomachs should be cleaned, rinsed thoroughly, remove surface fat. Then soak for 1 hour in cool water. After that, you need to place them on a small fire, salt, pepper, add carrots, onions, bay leaves, other spices and cook for another hour. Use ready-made stomachs in a salad, and on the basis of the resulting broth, you can cook any soup.

Chicken gizzard salad recipes

Offal contains few calories and a lot of protein, so chicken navel salad is light, nutritious, tasty. You can prepare a salad from chicken ventricles in a variety of variations: with vegetables, nuts, mushrooms, cheese, etc. (see photo). To give extra tenderness, it is recommended to use sour cream instead of the usual mayonnaise to dress the finished dish.

Time: 65 min.
Calorie content: 216 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

A simple and inexpensive recipe for salad with chicken gizzards consists of only two main components. While the main ingredient is cooking, you can save time and pickle the onions. Vinegar must be applied very carefully so as not to spoil the dish. The salad is suitable for every day in the form of a snack: for dinner or lunch.

chicken navels - 500 g;
onion - 3 pcs.;
apple or wine vinegar - 15 g;
sugar - 10 g;
salt - 10 g;
mayonnaise - 75 ml.

Boil stomachs. Cut.
Cut the onion into half rings, pour boiling water over to get rid of bitterness.
Add sugar, vinegar, salt to the onion. Mix and leave to marinate for 10 minutes.
Drain the pickled onion in a colander.
Mix all ingredients, season with mayonnaise.

With Korean carrots

Time: 75 min.
Servings: 5-6 persons.
Calorie content: 197 kcal per 100 g.
Purpose: snack.
Cuisine: Korean.
Difficulty: medium.

This salad with chicken ventricles will appeal to lovers of spicier dishes (see photo). The recipe describes how to cook Korean carrots. To add more piquancy, it is recommended to add soy sauce, Korean seasoning to it. If you want to spend less time, you can use ready-made Korean carrots. It would be appropriate to add celery to the composition. The salad tastes better when it's infused.

chicken navels - 500 g;
carrots - 2 pcs.;
garlic - 3 teeth;
coriander - 2 g;
red ground pepper - 2 g;
sugar - 10 g;
vegetable oil - 90 ml;
vinegar - 15 g;
salt - 15 g.

Boil stomachs. Finely chop.
Clean the carrots. Grate using a Korean grater.
Add sugar and salt to grated carrots. Wash by hand.
Heat up vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stir.
Pour oil over carrots.
Marinate the garlic in vinegar (for 10 minutes), squeeze in a press and add to the carrots.
Combine everything, let the mixture brew for 4 hours.

With mushrooms

Time: 75 min.
Number of servings: 4-5 persons.
Calorie content: 220 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Chicken gizzard salad with mushrooms is one of the most high-calorie, but also the most delicious. If desired, you can add Bulgarian sweet pepper here, which will refresh the dish wonderfully. If you use fresh mushrooms, you can include fruits, such as a green apple. With such components, the salad is recommended to be consumed chilled, because. the taste will be stronger.

chicken stomachs - 500 g;
canned champignons - 400 g;
eggs - 2 pcs.;
onion - 1 pc.;
vegetable oil - 40 ml;
salt - 10 g;
mayonnaise - 75 ml.

Boil the navels, cut into strips.
Hard boil eggs, chop finely.
Heat vegetable oil, finely chop onion, add mushrooms. Fry 5 minutes.
Combine the fried mushrooms and onions with the rest of the ingredients, add salt, and mayonnaise for dressing. Consume warm.

with cucumber

Time: 85 min.
Servings: 3-4 persons.
Calories: 275 kcal.
Purpose: appetizer for the holiday.
Cuisine: Russian.
Difficulty: medium.

Salad of chicken navels with cucumber will be a wonderful decoration for any holiday table. Its taste is fresh, bright, rich. To cook it with less calories, you can exclude potatoes from the composition, but add bell peppers. The taste of the salad will not lose from this, but it will be much easier. Fresh cucumbers, if desired, are replaced with salted ones.

chicken navels - 200 g;
fresh cucumber - 3 pcs.;
young potatoes - 2 pcs.;
eggs - 2 pcs.;
canned corn - 150 g;
green peas - 100 g;
salad onion - 100 g;
salt - 10 g;
mayonnaise - 75 ml;
dill - 20 g.

Boiled stomachs cut into strips.
Slice the cucumbers.
Boil eggs and potatoes, cool, cut into small pieces.
Cut lettuce into half rings.
Mix all ingredients, add salt, corn, peas, mayonnaise. Garnish the dish with finely chopped dill.

With nuts

Time: 65 min.
Servings: 5-6 persons.
Calorie content: 315 kcal per 100 g.
Purpose: holiday snack.
Cuisine: Russian.
Difficulty: medium.

Another option for a festive salad. For a spectacular appearance, you can make it puff. Finely chopped ventricles will make up the first layer, then Korean carrots, grated cucumber on top, then a layer of grated cheese, and finally ground nuts and herbs. Each layer must be generously lubricated with mayonnaise or sour cream. Parsley, green onions, dill are suitable as greens for decoration. But even with the usual serving, the dish will be no less tasty.

stomachs - 500 g;
carrots in Korean - 100 g;
carrots - 2 pcs.;
hard cheese - 100 g;
fresh cucumbers - 3 pcs.;
salt - 10 g;
onion - 1 pc.;
walnut - 150 g;
greens - 15 g;
mayonnaise - 75 ml.

Boil the stomachs with the addition of chopped onion rings, grated carrots.
Stomachs, cheese and cucumbers cut into cubes, combine.
Finely chop the greens, chop the nuts.
Season everything with mayonnaise, add salt, Korean carrots, sprinkle with herbs and nuts on top.

With cheese

Time: 65 min.
Servings: 5-6 persons.
Calorie content: 205 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

This recipe shows how to make a spicy cheese salad for every day. You can also serve it to guests for a holiday by filling unsweetened tartlets. Please note that this dish should be used with caution by people with stomach diseases (ulcers, gastritis).

chicken stomachs - 800 g;
salt - 10 g;
hard cheese - 200 g;
garlic - 5 teeth;
mayonnaise - 75 ml.

Boil the navels, cut into cubes.
Grate cheese and garlic.
Mix all ingredients, add salt and season with mayonnaise. Let the mixture stand.

Salad recipes with chicken stomachs

If your culinary collection has very few recipes with offal, pay attention to the selection, which includes the best chicken gizzard salad recipes. Such a component is often undeservedly bypassed by hostesses. In fact, it can be combined with a wide variety of ingredients for a hearty and delicious meal. It goes well with carrots, mushrooms, fried and pickled onions, cucumbers (salted or pickled). Moreover, chicken navels make an excellent mix if you dilute it with vegetables and scrambled eggs. It's just a feast for the stomach!

Salad of chicken ventricles with pickles is always simple and very tasty. Such a salad is made without too much fuss, but it turns out hearty and nutritious. You will feed the whole family with this dish.

The number of servings is 6.

Ingredients

So, what do we need for this culinary experiment? The list is simple and unpretentious:

boiled chicken navels - 500 g;
onions - 2-3 heads;
pickled or pickled cucumbers - 5-6 pcs.;
salt and ground black pepper - 1 pinch each;
mayonnaise - to taste.

Cooking method

If you decide to make a salad of chicken stomachs with pickled cucumbers, you will definitely not have any difficulties in the kitchen.

The first step is to prepare the ingredients that we will add to the salad.

Pickled or pickled cucumbers cut into cubes. Send the sliced \u200b\u200bin a deep salad bowl.

Remove skin from onion. Cut vegetables into half rings. Do not cut very large. Try to cut evenly and accurately. Fry onions in a pan in which butter was previously melted (about 50 g). The roast must be allowed to cool at room temperature.

Chicken navels, peeled, cooked and cooled in advance, cut into strips. Send offal to cucumbers.

Salt the resulting mix. If you like, add a little pepper. Put the fried onions in the preparation. Mix everything well. Add mayonnaise, but remember that it goes well with onions that have had time to cool. Re-mix everything.

That's it!

Salad with marinated chicken stomachs

Stomachs are one of the most delicious, healthy and easy-to-cook chicken offal.

Cooking time - 2 hours + time for infusion.

The number of servings is 6.

Ingredients

What are we going to use to make a chicken navel appetizer with soy sauce? Nothing very expensive

chicken stomachs - 700-800 g
onions - 2 pcs.;
garlic - 5 cloves;
vinegar 9% - 50 ml;
soy sauce - 50 ml;
sugar - 0.5 tsp;
salt - 0.5 tsp;
dill, ground black pepper - to taste.

Cooking method

This appetizer is incredibly easy to make.

Boil 700-800 gr. in salted water. chicken stomachs. This will take 1.5 hours. We cut the finished offal into small strips.

Onion cut into half rings, pour vinegar, let it brew for 30 minutes. Finely chop the garlic and dill, add to the stomachs, mix. Drain the rest of the marinade from the onion, send it to other products. To an almost ready snack, add vegetable oil, soy sauce, salt, sugar, pepper to taste.

Mix thoroughly, let it brew for 2 to 12 hours in the refrigerator so that the vinegar and oil are absorbed into the food, which will give a deeper taste.

The original marinated chicken gizzard salad is ready to serve. Bon appetit!

This is a very savory offal snack. It will appeal to all lovers of spicy.

Cooking time - 35 minutes.

The number of servings is 8.

Ingredients

To make a chicken navel salad, you need:

large carrots - 2 pcs.;
chicken ventricles - 500 g;
onion - 1.5 heads;
garlic - 4-5 cloves;
vegetable oil - 200 ml;
ground red pepper - 1 tbsp. l.;
sugar - ¼ tsp;
salt - 1 tsp;
soy sauce - 1 tbsp. l.;
table vinegar 9% - 2 tbsp. l.;
greens (assorted green onions, cilantro, dill, parsley) - 1 large bunch.

Cooking method

So, how to cook this appetizing and spicy chicken navel salad? If you take note of this recipe, then all questions will disappear by themselves.

Make a refill. Heat up the skillet strongly. Pour vegetable oil into it. It's good to heat it up. Peel the onion and finely chop it. Send in hot oil. The onion needs to be browned.

After that, peeled and chopped garlic is added to it. Mix the ingredients. Fry everything together for 1 minute.

Add red pepper to the fried onion and garlic mixture. Mix. Fry for 30 more seconds. Everything - refueling is ready.

Wash and peel carrots. Grate it on a special grater for vegetables in Korean. Add a pinch of sugar to carrots. Salt. Change a little.

Add pre-stewed chicken stomachs to the carrots. Pour soy sauce into the mixture.

Add spicy dressing. Dilute the workpiece with table vinegar. Mix all salad ingredients very well.

Wash greens. How to dry it. Chop with a knife and send the green crumbs to the salad. Mix it all up one more time.

Here is a spicy spicy snack that fans of Korean mixes will love.

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The easiest salad of chicken stomachs with pickled onions

Salad of chicken stomachs and pickled onions is very satisfying. But this is not its only merit. Such an appetizer costs a penny and will become a real lifesaver when the family is tight with finances.

Cooking time - 1 hour + 2 hours for pickling.

The number of servings is 7.

Ingredients

Here is such a simple set of ingredients that will cost you a penny, you should prepare:

chicken navels - ½ kg;
onions - 1 head;
vegetable oil - 60 ml;
soy sauce - 3 tsp;
table vinegar - 2 tsp;
powdered sugar - ½ tsp;
ground red pepper - 1 tsp;
salt - to taste.

Cooking method

This salad is easy to prepare, but it turns out excellent. Not only family members, but also guests will appreciate it!

Prepare chicken stomachs. Rinse the navels thoroughly in running water, removing the films if necessary.

Send offal to a large saucepan and cover with water. There should not be too much liquid. Pour in enough water to just cover the stomachs. Bring foods to a boil. Remove foam. Reduce the heat to low and cook the navels until tender, about 50 minutes. Salt the product about 5 minutes before being ready.

Ready chicken stomachs should be cooled and cut into strips.

Peel the onion. Cut it into very thin rings or halves of rings.

In a separate bowl, combine offal and onion. Sprinkle with powdered sugar. Mix everything well.

Pour oil into a heavy bottomed pan. Add ground pepper to it and heat well. Pour boiling oil through a sieve into the salad. Add soy sauce.

Dilute the components with table vinegar. Thanks to him, the onion in this appetizer will become pickled - juicy and crispy, with piquant sourness. It remains to mix everything thoroughly. The container with salad is covered with a lid. It is recommended to keep the resulting workpiece in the refrigerator for 2 hours. Thanks to this, the finished snack will acquire a rich taste and excellent aroma, and each component will be perfectly saturated with the original dressing.

Salad of chicken navels with carrots and eggs

This is another delicious option for making chicken ventricular salad with carrots. If you use the step-by-step recipe with photos offered here as a guide, you will not have any difficulties in the cooking process.

Cooking time - 25 minutes.

The number of servings is 4.

Ingredients

You will need to use the following:

boiled chicken stomachs - 300 g;
medium raw carrots - 1 pc.;
boiled eggs - 4 pcs.;
blue lettuce bulb - 1 head;
salt, pepper, mayonnaise - to taste.

Cooking method

This salad is very unusual in taste and nutritious. Try making it as an everyday dinner option. Surely your household will like this dish, replacing the annoying buckwheat and pasta.

Prepare the necessary ingredients.

Peeled and pre-cooked chicken navels that have cooled down should be cut into small strips. But it is not recommended to grind too much. Otherwise, the texture of the finished snack will be spoiled.

Peel and finely chop red lettuce. Send vegetable slices to chicken ventricles.

Wash and peel fresh carrots. Coarsely grate it on a grater and send to the rest of the ingredients.

Salt the resulting mixture to taste. If you like a light piquancy in snacks, you can add a little ground pepper. Add Mayo. Mix all the ingredients very well so that they are thoroughly saturated with the sauce.

It remains to remove the shell from the boiled chicken eggs and chop them coarsely into our salad.

That's all! It's time to bring it to the table!

Video recipes

If you do not know how to make a simple salad with chicken stomachs, then you should use a selection of video recipes. After watching the videos, you will definitely not have any questions:

Chicken gizzard salad - interesting appetizer recipes for every taste!

Chicken gizzard salad is not only tasty, but extremely healthy and nutritious snack, which is advisable to introduce into your diet as often as possible. The valuable properties that the offal possesses will have a beneficial effect on digestion and the state of the whole organism as a whole.

How to cook a salad of chicken stomachs?

A salad with stomachs is prepared by supplementing the component with other relevant products and a suitable dressing.

Before use, chicken stomachs are removed from films, washed thoroughly, and then boiled for 1.5 hours.
When cooking stomachs, you can add onion, roots, laurel and other spices to the water, due to which the taste of the offal will become piquant.
Boiled stomachs are cooled without broth, after which they are cut into cubes or straws.
A delicious salad with chicken stomachs can be prepared by adding eggs, onions, mushrooms, pickled cucumbers, boiled or sautéed vegetables to the base component.
Salad dressing can be mayonnaise, sour cream or a mix based on vegetable oil with the addition of lemon juice, vinegar.

Salad of chicken stomachs with pickled onions

One of the simplest and most affordable, but at the same time delicious versions of the appetizer is a salad of chicken stomachs with onions, which must first be marinated in water with the addition of vinegar, or using a sweet and sour marinade with salt and sugar. Carrots for a spectacular appearance can be rubbed on a Korean grater.

chicken stomachs - 250 g;
boiled eggs - 4 pcs.;
salad onion - 150 g;
carrots - 1 pc.;
mayonnaise - 100 g;
salt, pepper, vinegar.

Cut the onion and pour a mixture of hot water and vinegar in equal proportions for 10 minutes.
The onion is thrown back on a sieve, allowed to drain, mixed with grated carrots and chopped boiled stomachs, adding chopped eggs.
Fill the components with mayonnaise, salt, pepper, mix.

Salad "Obzhorka" with chicken stomachs - recipe

Hearty and nutritious salad "Obzhorka" with chicken stomachs is quite suitable for serving for dinner or effectively diversifying the menu of a festive feast. Pickles can be excluded from the composition, replacing them with half a tablespoon of vinegar and seasoning with the addition of the ingredients along with the dressing components.

chicken stomachs - 500 g;
carrots - 2 pcs.;
onion - 1 pc.;
pickled cucumbers - 2 pcs.;
vegetable oil - 40 ml;
mayonnaise - 100 g;
salt, pepper, herbs.

Cut carrots into strips and onions in half rings, fry separately in oil in a pan.
Boiled stomachs and cucumbers are chopped into strips, added to sautéed vegetables.
A simple salad of chicken stomachs is seasoned with mayonnaise, salt, pepper, mixed, sprinkled with herbs when serving.

Spicy chicken stomach salad

Chicken stomach salad, the recipe of which will be presented below, will delight fans of spicy spicy. This, in this case, is achieved by adding a finely chopped hot pod to the composition along with bell pepper. For a pronounced flavor, garlic must be ground with onion, cilantro and salt in a mortar.

chicken stomachs - 500 g;
sweet peppers - 2 pcs.;
hot pepper - 1 pc.;
cilantro and green onions - 0.5 bunch each;
garlic - 2 cloves;
sesame - 0.5 tbsp. spoons;
salt, pepper, vegetable oil.

Rub chopped onion, cilantro and garlic with salt in a mortar, transfer to a bowl.
Boiled hearts chopped into strips, pepper strips are added.
Sesame is dried in a pan, poured into the rest of the ingredients.
Flavor the spicy salad from the stomachs with hot vegetable oil, salt, pepper, mix.

Korean chicken stomach salad

Chicken gizzard hye salad is prepared in Korean style with the addition of a characteristic oriental salad dressing, which can simply be replaced with coriander and ground chili. Fresh cucumber and onion are not mandatory ingredients, it is allowed to exclude them from the composition or replace them with other vegetables, for example, bell peppers.

chicken stomachs - 750 g;
carrots - 1 pc.;
fresh onion and cucumber - 0.5 pcs.;
garlic - 2 cloves;
vegetable oil and soy sauce - 1 tbsp. spoon
vinegar - 0.5 tbsp. spoons;
Korean seasoning - 1 teaspoon;
salt, pepper, sugar.

Cut the boiled stomachs into strips.
Grind carrots and cucumbers on a Korean grater.
Chop the onion, chop the garlic.
Combine the ingredients in a salad bowl, season with oil, vinegar, soy sauce, salt the dish, pepper and season with sugar to taste.
Leave Korean salad of chicken stomachs for soaking in the cold for 2 hours.

Salad with chicken stomachs and scrambled eggs

Having appreciated all the advantages of simple and spicy versions of the dish, it's time to try a salad with chicken stomachs and egg pancakes. This appetizer, like its counterpart with boiled eggs, has its own attractive zest and will be able to win the favor of even the most fastidious eaters.

chicken stomachs - 750 g;
eggs - 6 pcs.;
onions - 3 pcs.;
vinegar and sugar - to taste;
salt, mayonnaise.

The onion is chopped into slices, doused with boiling water, washed and poured again with hot water, which is seasoned with vinegar and sugar.
After cooling, the onion is squeezed out, spread in a salad bowl.
Boiled stomachs are cut into strips, spread to the onion.
Beat the eggs a little with salt, fry egg pancakes in an oiled frying pan of medium thickness.
After cooling, roll the pancakes into rolls, cut into strips.
Add sliced omelet to the salad, season everything with mayonnaise, salt.

Chicken gizzard salad with pickled cucumbers

An elementary and surprisingly tasty nutritious chicken stomach salad, which is especially revered among the male audience, can be prepared according to the following recipe. The by-product is harmoniously combined here with pickled cucumbers and sweet salad onions, which, if desired, are scalded with boiling water.

chicken stomachs - 500 g;
pickled cucumbers - 4 pcs.;
onion - 1 pc.;
mayonnaise - 3 tbsp. spoons;
salt, herbs.

Stomachs and onions are cut into strips, medium-sized pickled cucumbers are chopped.
Combine the ingredients in a salad bowl, add mayonnaise, herbs, salt.
Mix the salad of chicken stomachs with cucumber and serve.

Chicken gizzard salad with soy sauce

The following recipe for a salad with stomachs will allow you to cook at the same time a light and nutritious dish that will satisfy your hunger, but will not add extra pounds. The proposed vegetable mix can be optionally supplemented with sweet bell pepper and chopped garlic clove.

chicken stomachs - 400 g;
green beans - 200 g;
fresh cucumber - 1 pc.;
tomatoes - 2 pcs.;
lettuce leaves and green onions - 1 bunch each;
herbs, soy sauce.

Boiled chicken stomachs are cut into strips, cucumbers into cubes.
Chop tomatoes into slices, chop green onions and lettuce leaves.
Beans are boiled until tender, cooled, added to the rest of the ingredients.
Salad of chicken stomachs is dressed with soy sauce.

Salad with chicken stomachs and beans

If green beans do not cause delight, you can also add legume grains (boiled or canned) to the salad. The appetizer will turn out even more nutritious and will delight you with a magnificent, moderately spicy taste. For extra spiciness, finely chopped hot peppers can be added to the composition.

chicken stomachs - 600 g;
canned beans - 300 g;
garlic cloves - 2 pcs.;
tomatoes - 4 pcs.;
greens - 1 bunch;
salt, pepper, sour cream and olive oil.

Boil, cool and cut the stomachs.
Add chopped tomatoes, beans without juice, chopped fresh herbs and garlic.
Dress the salad with stomachs and beans with a mixture of sour cream and olive oil, salt, pepper, mix.

Salad with smoked chicken stomachs

If smoked chicken stomachs are available, they can be effectively used to prepare a delicious and appetizing puff salad. The mushrooms included in the composition are pre-boiled with the addition of onions and spices, after which they are poured onto a sieve, allowed to drain and cut into strips.

smoked chicken stomachs - 250 g;
mushrooms - 250 g;
boiled eggs - 4 pcs.;
carrots and onions - 1 pc.;
cheese and mayonnaise - 100 g each;
frying oil, green onions.

Sliced stomachs are laid out in a salad bowl with the first layer, smeared with mayonnaise, crushed with grated eggs.
Next is the turn of onions sautéed in oil with carrots and mayonnaise again.
Mushrooms are distributed in the fourth layer, and then grated cheese.
Crush the salad of smoked stomachs with green onions and let it soak.

Salad with chicken stomachs and mushrooms

Sliced medium-sized pickled mushrooms will perfectly complement the taste of boiled chicken stomachs. Instead of parsley, you can put other greens in the salad, such as cilantro, basil, or dill. As a dressing, light mayonnaise or thick sour cream mixed with a small amount of mustard is suitable.

chicken stomachs - 500 g;
mushrooms - 150 g;
boiled eggs - 2 pcs.;
onion - 1 pc.;
parsley - 0.5 bunch;
vegetable oil - 2 tbsp. spoons;
salt, pepper and mayonnaise.

Boiled stomachs are cut into strips.
Onion slices are fried in vegetable oil, added to the offal.
Shredded mushrooms, eggs and parsley are sent to the salad.
Dress the salad with stomachs and mushrooms with mayonnaise, adding salt and pepper.

Salad of marinated chicken stomachs

A quick salad of chicken stomachs according to this recipe will not work. After cooking, the appetizer should be marinated in the refrigerator for at least a day, after which the dish will acquire the necessary piquant characteristics, and the components will exchange tastes of each other and soak in the fragrant marinade.

chicken stomachs - 500 g;
pickled onions - 250 g;
carrots - 100 g;
ground coriander and chili pepper - 0.5 tsp each;
vegetable oil - 2 tbsp. spoons;
apple cider vinegar - 1 teaspoon;
garlic - 2 cloves;
salt, black pepper, sugar - to taste.

Boiled stomachs are cut, mixed with pickled onions.
Shredded carrots, mixed with garlic, salt, vinegar and sugar, adding chili, coriander and black pepper.
The offal is combined with onions and carrot mass, stirred, seasoned with oil and sent to the cold for a day.

Chicken gizzard salad with walnuts

A simple and tasty salad from chicken stomachs can be obtained by supplementing the offal with cheese, nuts and carrots in Korean. Depending on the season, you can use fresh or pickled cucumbers as an ingredient, each time getting a different taste, but in its own way an original and exquisite dish.

chicken stomachs - 500 g;
carrots and hard cheese - 100 g each;
walnuts - 70 g;
cucumbers - 2 pcs.;
garlic - 1 clove;
salt, pepper, herbs, mayonnaise.

Stomachs and cucumbers are cut.
Grind cheese, chop nuts and herbs.
Combine the ingredients in a bowl, add garlic, carrots, salt, pepper and mayonnaise.
A delicious salad of boiled chicken gizzards with nuts is tossed and served.

Chicken gizzard salad - 7 recipes

If you are tired of the usual salads, if you need to go on a diet, but it is very difficult to deny yourself a tasty treat, if you want to surprise your friends with an original recipe - in all these cases, you should choose a chicken stomach salad. It exceeds all expectations, provided, of course, the right preparation.

Korean-style chicken stomach salad

As a festive appetizer, Korean-style chicken gizzard salad will be second to none. Hot and spicy, it will delight the taste buds and, from a visual point of view, will be a worthy addition to other dishes on the table.

Ingredients:

chicken stomachs - 950 gr.;
onions - 2 pcs.;
vinegar (regular, apple or wine) - 1 tbsp. l.;
soy sauce - 50 ml;
oil (vegetable) - 60 ml;
ground peppers - to taste.

Rinse the stomachs thoroughly, peel, removing the films, cut into small cubes, then add onion half rings to them. Combine and beat soy sauce with vinegar and oil until emulsified. Put chicken offal and onions into the composition, heat the mixture over high heat with constant stirring for 2-3 minutes, then add seasonings (peppers). The future salad should cool, after which it is sent to the refrigerator to marinate for 2-3 hours. After this time, the dish is considered ready.

Advice! Chicken gizzard salad will be tastier the longer it marinates, so it's best to cook it in the evening and put it in the refrigerator until morning.

Salad with Korean carrots

Asian-style chicken gizzard salad can be prepared not only in Korean, but simply with Korean carrots. Such a dish turns out to be spicy, spicy, very rich, bright note in the usual menu.

Ingredients:

chicken stomachs - 450 gr.;
carrots - 2 pcs.;
garlic - 4 teeth;
salt - 3 tsp;
sugar - 1 tbsp. l.;
vinegar - 2 tsp;
oil (vegetable) - 4 tbsp. l.;
ground peppers - a pinch;
peppercorns - 3-4 peas;
coriander - a pinch;
bay leaf - 2-3 pcs.

Process the stomachs, get rid of the films, then put in boiling water with 1 tsp. salt, bay leaf and black peppercorns to boil for 1-2 hours. At the same time, the carrots are washed, peeled, rubbed with thin strips, then sugar and salt are added to it.

You need to knead the carrot straws with your hands a little so that it gives juice, after which you can pour in the mixture warmed up for 1 minute in a hot frying pan - oil with peppers and coriander. Carrots, poured with oil, mix well, add chopped garlic and vinegar.

When the chicken stomachs are ready, they can be cut into thin slices and spread over the carrot mixture. The salad should be infused for 3 hours at room temperature, and then another 3-4 hours in the refrigerator.

Salad of chicken stomachs with pickled onions

Chicken gizzard salad with pickled onions is a spicy appetizer with a rather sharp taste that not everyone may like. However, you can adjust the spiciness and spice of the dish right during the cooking process.

Ingredients:

chicken stomachs - 400 gr.;
onions - 1-2 pcs.;
soy sauce - 1 tbsp. l.;
oil (vegetable) - 100 ml;
pepper (red, hot) - ¼ tsp;
powdered sugar - ¼ tsp;
paprika - 1-2 tsp;
vinegar (can be wine) - 100 ml;
coriander and salt - to taste.

Rinse the stomachs, peel, cut into thin strips, boil for 45-60 minutes, salt 30 minutes after the start of boiling. Cut the onion into thin rings or half rings, pour hot vinegar into containers for 7 minutes.

Remove the prepared stomachs from the water, combine with pickled onions, pour over a mixture of hot oil and pepper in a frying pan. Next, vinegar is added to the mass, with which onions, soy sauce are poured, seasonings are poured out. The finished salad is mixed and left overnight in the refrigerator.

Advice! The rate of hot red pepper indicated in the recipe is the minimum, which can be increased depending on the preferences of the cook. More seasonings can be added to the salad to taste at the last stage of cooking.

Hearty appetizer with scrambled eggs

The salad, which is based on chicken gizzards with scrambled eggs, is a hearty snack, and even the most fastidious or dieters will not refuse it. Such a salad will be saturated as a full-fledged dish, and at the same time quite low in calories.

Ingredients:

chicken stomachs - 750 gr.;
eggs - 6 pcs.;
onions - 3 pcs.;
oil (vegetable) - 2 tbsp. l.;
vinegar - 1 tsp;
sugar and salt - ½ tbsp. l.;
mayonnaise - 2-3 tbsp. l.

Cut the onion into rings, pour over with boiling water, rinse with cold water and pour boiling water over the words, but with vinegar and sugar dissolved in it. Drain the cooled liquid, squeeze the onion and put it on the bottom of the salad bowl. Cut the boiled chicken stomachs, put on top of the onion. Beat the eggs with salt and fry on both sides in a frying pan in a small amount of oil. Roll the finished omelettes into a roll and cut into strips, then also send them to a salad bowl. Mix the salad, season to taste and season with mayonnaise, let it brew for 2-3 hours.

Cooking with mushrooms

Chicken stomachs are inexpensive, but a salad based on them can decorate the table for the holiday and diversify the usual diet. This is especially true for mushroom gizzard salad, an inexpensive but very tasty dish.

Ingredients:

chicken ventricles - 200 gr.;
champignons - 300 gr.;
cucumbers (salted) - 3 pcs.;
onion - 1 pc.;
sour cream - 3 tbsp. l.;
salt and pepper - to taste;
bay leaf - 1 pc.;
pepper (peas) - 5-6 pcs.

Boil the cleaned chicken stomachs in water with bay leaves and peppercorns for 60-90 minutes, then remove from the water, cool and cut into thin slices. Wash mushrooms, chop and fry together with onion half rings. First put the chicken stomachs in the salad bowl, then the fried champignons with onions, then the cucumber cut into strips, then mix the salad, season with sour cream and, after letting it brew, send it to the table.

Salad with smoked chicken stomachs

You can create a salad with smoked chicken stomachs very quickly, since all the products that make up the dish need only be cut and mixed. Such a dish can be "assembled" in a matter of minutes, but its appearance and taste will be excellent.

Ingredients:

chicken stomachs (smoked) - 100 gr.;
avocado - 1 pc.;
cheese - 80 gr.;
pepper (sweet) - 1 pc.;
celery - 1 stalk;
cucumber - 1 pc.;
mayonnaise - 100 gr.;
lemon juice - 1 tbsp. l.;
greens - 20 gr.;
lettuce (leaves) - 1 pc.;
salt and pepper - to taste.

The salad is “gathered” in layers, each of which is smeared with mayonnaise with pepper and salt: first comes a lettuce leaf torn by hand, then avocado cubes (they need to be slightly poured with lemon juice so as not to darken) and smoked chicken stomachs. Layers further - "squares" of sweet pepper, cucumber and celery. Cheese is poured on top, and greens on it. Another version of the same salad is to mix all the ingredients, season, season with mayonnaise.

Interesting! Chicken stomachs contain fiber, fatty acids, vitamins (A, group B, C, E, PP), micro and macro elements (iron, selenium, potassium, phosphorus, magnesium). This makes them one of the healthiest ingredients in any salad.

Delicate salad with soy sauce

Fresh, fragrant, tender - a salad of chicken "navels" (sometimes called stomachs) with soy sauce can compete in taste with the most common "competitors" - Caesar salad and Greek salad. For its "assembly" you will need a simple set of products and some free time.

Ingredients:

chicken stomachs - 400 gr.;
lettuce (leaves) - 1 bunch;
green beans -200 gr.;
cucumber - 1 pc.;
tomato - 1 pc.;
soy sauce - 50 ml.

Cut chicken stomachs (already boiled) and put in a salad bowl. Tear the lettuce leaves with your hands and send them there. Grind the cucumber into strips, the tomato into cubes, after getting rid of the seeds, chop the onion, then add each component in turn to the mixture. The last is laid boiled 4-5 minutes and chopped green beans, and after it the salad is seasoned with soy sauce, mixed and put on the table.

Ingredients:

chicken stomachs - 1 kilogram;
carrots - 1 piece;
red onion - 3 pieces;
fresh cucumber - 1 piece;
bell pepper - to taste;
bay leaf and allspice - to taste;
lemon juice - 100 milliliters;
soy sauce - 100 milliliters;
vegetable oil - 100 milliliters;
wine vinegar - 100 milliliters;
garlic - 4 cloves;
sugar - 3 tablespoons;
red chili pepper - optional

Cooking:

Wash the chicken stomachs thoroughly, get rid of everything superfluous. Boil until tender, adding spices and salt as desired.

Peel the carrots and onions, cut out the seed boxes from the peppers. Cut carrots, cucumber and pepper into strips of small thickness. Onion cut into halves of the rings. Cut stomachs into strips. Mix all of the above ingredients in one bowl.

Peel the garlic and chop finely.

In a skillet, combine soy sauce and sugar, bring to a boil. Add lemon juice, oil and vinegar, boil. Take a sample to adjust the amount of added ingredients if necessary. Pour the marinade over the appetizer.

Cover the dish with a lid, set the load and wait for cooling. After that, send a snack for a couple of hours in the cold, and preferably at night.

You can use Korean carrots instead of regular ones.

Chicken gizzard salad with soy sauce

Chicken gizzard salad with soy sauce can be prepared quickly and without problems. It is very tasty and will definitely please all the guests present at the celebration. The recipe with photos illustrates each cooking step.

Ingredients:

chicken stomachs - 500 grams;
onions - 2 pieces;
carrots - 1 piece;
soy sauce - 1 tablespoon;
vinegar (6%) - 100 grams;
vegetable oil - 5 tablespoons;
ground coriander - 1 teaspoon;
red hot pepper - 1 teaspoon;
salt - to taste.

Cooking:

Thoroughly clean and wash the chicken ventricles. Boil them to the desired condition, you can add spices and salt to taste.

Peel, wash and chop the onion into half rings of small thickness. Pour in vinegar and let the workpiece stand for about 20 minutes. After the specified time, discard in a colander, allowing the liquid to drain.

Wash and peel the carrots, chop with a Korean salad grater.

Chop the cooled stomachs into small pieces. Mix together with prepared vegetables.

Pour the appetizer with soy sauce and sprinkle with salt, coriander and hot pepper.

Heat vegetable oil in a frying pan and add spices to it. Mix thoroughly. Then place in a container with a lid and refrigerate overnight.

You can cook a snack without onions.

Chicken ventricles with beans - delicious salad

Very unusual and tasty is a salad of chicken stomachs with beans. The dish is hearty and appetizing, and the recipe with a photo is not difficult.

Ingredients:

onions - 1 piece;
carrots - 1 piece;
canned red beans - 4 tablespoons;
vegetable oil - 4 tablespoons;
ground pepper and salt - to taste;
chicken stomachs - 500 grams.

Cooking:

Prepare chicken stomachs for cooking. They need to be cleaned of dirt and films. Then plunge into boiling water with salt. It takes about an hour and a half to cook.

When ready, leave the ventricles in the pan, let them cool right in the broth. Chop arbitrarily, but preferably as small as possible.

Peel and wash the carrots, pass through a Korean grater. Peel and wash the onion too and chop it into half rings.

Fry both of these vegetables in vegetable oil. Once they are done, let them cool down.

Mix chicken gizzards with fried vegetables. Put the indicated amount of beans.

Add salt, pepper and other spices as desired. Season with vegetable oil or mayonnaise. Pour into salad bowls and serve.

Interesting!

You can try this appetizer with homemade yogurt.

Korean chicken stomach salad

Fans of savory snacks will definitely appreciate the Korean-style chicken stomach salad prepared according to a very tasty recipe with a photo. There is nothing complicated in cooking, but the result will definitely please.

Ingredients:

chicken stomachs - 500 grams;
carrots - 100 grams;
pickled onions - 250 grams;
seasoning for Korean carrots - to taste;
vegetable oil - 2 tablespoons;
salt, garlic, vinegar and other spices - optional.

Cooking:

Rinse the chicken ventricles well, clean of all excess and throw into a pot of boiling water. Bring to readiness. After cooling, chop into strips.

Put the pre-pickled onion to the ventricles.

Wash and peel the carrots, and then pass them through a special Korean-style vegetable grater. You can also use a special shredder for cabbage.

Mix carrots with vegetable oil and chopped garlic. Season with spices and pepper.

Mix together and refrigerate overnight. You can, for example, put it in a package for this purpose.

On a note!

Such a salad can be eaten immediately after cooking, but if it is infused, the taste will turn out to be brighter and richer.

Salad with stewed chicken gizzards and vegetables

To diversify the holiday menu, you can use this recipe with a photo. A delicious salad of stewed chicken stomachs with vegetables comes out hearty and nutritious, as well as healthy.

Ingredients:

chicken stomachs - 500 grams;
sunflower oil - to taste;
onion - 1 piece;
carrots - 1 piece;
pepper and salt - to taste;
dill greens - to taste;
water - half a glass.

Cooking:

Wash the chicken ventricles and soak in cold water for about half an hour. Then rinse again and get rid of all excess. Cut into halves.

Pour vegetable oil into the pan and pour the stomachs onto the dishes. Season with salt, pepper and other spices. Cover with a lid so that the ventricles give juice. Simmer for half an hour.

Peel the onion with carrots and chop the onion into halves of the rings, and pass the carrots through a grater. As soon as the liquid boils away from the ventricles, add vegetables to them and stew them together for a while.

Pour in some hot water and cook until the liquid boils away. After that, stew on the remaining oil, put a little more spices, if necessary. Mix salad and serve.

You can also add bell peppers or other vegetables to the dish.

Chicken ventricles with carrots and mushrooms

Chicken gizzard salad with mushrooms is a very tasty and mouth-watering appetizer that guests and households will love. According to this recipe with a photo, you can make it both with the addition of hearts and without them.

Ingredients:

chicken ventricles - 300 grams;
chicken hearts;
pickled champignons - 500 grams;
Korean carrots - 200 grams;
red onion - 1 piece;
mayonnaise - to taste;
salt and pepper - to taste;
bay leaf - 2 pieces;
vegetable oil - 30 milliliters.

Cooking:

Rinse chicken stomachs and hearts, remove all unnecessary. Place in a saucepan with cold salted water and bay leaf and send to the stove. It is best to use different dishes for cooking.

Peel and chop the red onion into halves of the rings. Fry in vegetable oil.

Mushrooms cut into small slices.

Boiled stomachs and hearts after cooling, cut as thin and small as possible.

Mix all the prepared ingredients in one dish, season with mayonnaise and season with spices to your preference.

Ingredients:

chicken stomachs - 500 grams;
onion - 1 piece;
carrots - 1 piece;
cucumber - 1 piece;
garlic - 2 cloves;
sesame - 1 tablespoon;
soy sauce - 4 tablespoons;
vinegar (6%) - 2 tablespoons.

Cooking:

Thoroughly wash and clean the chicken ventricles. Put in a pot of cold water and boil for an hour, adding salt before the end of cooking. After that, allow the stomachs to cool and chop into strips.

Cut the cucumber into squares, pour over soy sauce and leave for 15 minutes. During this time, the vegetable will marinate properly.

Peel and wash the onion, then chop it into a square. Fry in sunflower oil. Grate carrots and mix with onions. Bring to readiness. Before the end of frying, add chopped garlic and remove the pan from the stove.

Combine vegetables with each other, add chopped chicken ventricles, season with vinegar and mix well. Sprinkle with sesame seeds. Add more soy sauce and vinegar if desired.

Adding cucumber is completely optional.

Chicken gizzard salad with pickled cucumbers

The number of servings is 6.

Ingredients

So, what do we need for this culinary experiment? The list is simple and unpretentious:

boiled chicken navels - 500 g;
onions - 2-3 heads;
pickled or pickled cucumbers - 5-6 pcs.;
salt and ground black pepper - 1 pinch each;
mayonnaise - to taste.

Cooking method

If you decide to make a salad of chicken stomachs with pickled cucumbers, you will definitely not have any difficulties in the kitchen.

The first step is to prepare the ingredients that we will add to the salad.

Pickled or pickled cucumbers cut into cubes. Send the sliced \u200b\u200bin a deep salad bowl.

Remove skin from onion. Cut vegetables into half rings. Do not cut very large. Try to cut evenly and accurately. Fry onions in a pan in which butter was previously melted (about 50 g). The roast must be allowed to cool at room temperature.

Chicken navels, peeled, cooked and cooled in advance, cut into strips. Send offal to cucumbers.

Salt the resulting mix. If you like, add a little pepper. Put the fried onions in the preparation. Mix everything well. Add mayonnaise, but remember that it goes well with onions that have had time to cool. Re-mix everything.

That's it!

Salad with marinated chicken stomachs

Stomachs are one of the most delicious, healthy and easy-to-cook chicken offal.

Cooking time - 2 hours + time for infusion.

The number of servings is 6.

Ingredients

What are we going to use to make a chicken navel appetizer with soy sauce? Nothing very expensive

chicken stomachs - 700-800 g
onions - 2 pcs.;
garlic - 5 cloves;
vinegar 9% - 50 ml;
soy sauce - 50 ml;
sugar - 0.5 tsp;
salt - 0.5 tsp;
dill, ground black pepper - to taste.

Cooking method

This appetizer is incredibly easy to make.

Prepare all foods.

Boil 700-800 gr. in salted water. chicken stomachs. This will take 1.5 hours. We cut the finished offal into small strips.

Onion cut into half rings, pour vinegar, let it brew for 30 minutes. Finely chop the garlic and dill, add to the stomachs, mix. Drain the rest of the marinade from the onion, send it to other products. To an almost ready snack, add vegetable oil, soy sauce, salt, sugar, pepper to taste.

Mix thoroughly, let it brew for 2 to 12 hours in the refrigerator so that the vinegar and oil are absorbed into the food, which will give a deeper taste.

The original marinated chicken gizzard salad is ready to serve. Bon appetit!

Spicy chicken stomach salad

This is a very savory offal snack. It will appeal to all lovers of spicy.

Cooking time - 35 minutes.

The number of servings is 8.

Ingredients

To make a chicken navel salad, you need:

large carrots - 2 pcs.;
chicken ventricles - 500 g;
onion - 1.5 heads;
garlic - 4-5 cloves;
vegetable oil - 200 ml;
ground red pepper - 1 tbsp. l.;
sugar - ¼ tsp;
salt - 1 tsp;
soy sauce - 1 tbsp. l.;
table vinegar 9% - 2 tbsp. l.;
greens (assorted green onions, cilantro, dill, parsley) - 1 large bunch.

Cooking method

So, how to cook this appetizing and spicy chicken navel salad? If you take note of this recipe, then all questions will disappear by themselves.

Make a refill. Heat up the skillet strongly. Pour vegetable oil into it. It's good to heat it up. Peel the onion and finely chop it. Send in hot oil. The onion needs to be browned.

After that, peeled and chopped garlic is added to it. Mix the ingredients. Fry everything together for 1 minute.

Add red pepper to the fried onion and garlic mixture. Mix. Fry for 30 more seconds. Everything - refueling is ready.

Wash and peel carrots. Grate it on a special grater for vegetables in Korean. Add a pinch of sugar to carrots. Salt. Change a little.

Add pre-stewed chicken stomachs to the carrots. Pour soy sauce into the mixture.

Add spicy dressing. Dilute the workpiece with table vinegar. Mix all salad ingredients very well.

Wash greens. How to dry it. Chop with a knife and send the green crumbs to the salad. Mix it all up one more time.

Here is a spicy spicy snack that fans of Korean mixes will love.

The easiest salad of chicken stomachs with pickled onions

Cooking time - 1 hour + 2 hours for pickling.

The number of servings is 7.

Ingredients

Here is such a simple set of ingredients that will cost you a penny, you should prepare:

chicken navels - ½ kg;
onions - 1 head;
vegetable oil - 60 ml;
soy sauce - 3 tsp;
table vinegar - 2 tsp;
powdered sugar - ½ tsp;
ground red pepper - 1 tsp;
salt - to taste.

Cooking method

This salad is easy to prepare, but it turns out excellent. Not only family members, but also guests will appreciate it!

Prepare chicken stomachs. Rinse the navels thoroughly in running water, removing the films if necessary.

Send offal to a large saucepan and cover with water. There should not be too much liquid. Pour in enough water to just cover the stomachs. Bring foods to a boil. Remove foam. Reduce the heat to low and cook the navels until tender, about 50 minutes. Salt the product about 5 minutes before being ready.

Ready chicken stomachs should be cooled and cut into strips.

Peel the onion. Cut it into very thin rings or halves of rings.

In a separate bowl, combine offal and onion. Sprinkle with powdered sugar. Mix everything well.

Pour oil into a heavy bottomed pan. Add ground pepper to it and heat well. Pour boiling oil through a sieve into the salad. Add soy sauce.

Dilute the components with table vinegar. Thanks to him, the onion in this appetizer will become pickled - juicy and crispy, with piquant sourness. It remains to mix everything thoroughly. The container with salad is covered with a lid. It is recommended to keep the resulting workpiece in the refrigerator for 2 hours. Thanks to this, the finished snack will acquire a rich taste and excellent aroma, and each component will be perfectly saturated with the original dressing.

Bon appetit!

Salad of chicken navels with carrots and eggs

Cooking time - 25 minutes.

The number of servings is 4.

Ingredients

You will need to use the following:

boiled chicken stomachs - 300 g;
medium raw carrots - 1 pc.;
boiled eggs - 4 pcs.;
blue lettuce bulb - 1 head;
salt, pepper, mayonnaise - to taste.

Cooking method

This salad is very unusual in taste and nutritious. Try making it as an everyday dinner option. Surely your household will like this dish, replacing the annoying buckwheat and pasta.

Prepare the necessary ingredients.

Peeled and pre-cooked chicken navels that have cooled down should be cut into small strips. But it is not recommended to grind too much. Otherwise, the texture of the finished snack will be spoiled.

Peel and finely chop red lettuce. Send vegetable slices to chicken ventricles.

That's all! It's time to bring it to the table!

Video recipes

If you do not know how to make a simple salad with chicken stomachs, then you should use a selection of video recipes. After watching the videos, you will definitely not have any questions:

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