Home Dessert Chicken navel salad with Korean carrots. Salad with chicken gizzards and Korean carrots Salad with chicken gizzards with soy sauce

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Chicken navel salad with Korean carrots. Salad with chicken gizzards and Korean carrots Salad with chicken gizzards with soy sauce

Chicken stomach salad contains many useful substances. Since chicken gizzards are dietary and low-calorie, you will often find them in diet recipes.

Chicken stomachs are recognized all over the world, they are prepared in many cuisines of the planet, and are very popular in Korea.

It is necessary to carefully and carefully wash the stomachs and clear them of film so that no sand or soil remains, because they can ruin the dish.

The recipes are not complicated; they can be combined with different products, which allow the salad to become unique.

How to make chicken gizzard salad - 15 varieties

I would like to present to you a delicious and affordable salad made from chicken stomachs. Suitable for any feast.

Ingredients:

Chicken gizzards - 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

Preparation:

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

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

Ingredients:

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

Preparation:

Cook chicken gizzards for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
Finely chop the gizzards, cucumbers and cheese into cubes.
Three carrots on a grater.
Finely chop the greens
Press the garlic under pressure and add it to the mayonnaise.
Combine the ingredients and mix.
Chop the nuts and sprinkle on top. All is ready.

This salad is popular in cafes and restaurants. Its peculiarity is the addition of soy sauce dressing. 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
Carrots - 1 pc.
Onions -2 pcs.
Soy sauce - 1 tbsp. l.
Sunflower oil
Parsley - 1 bunch
Lemon juice - 1 tbsp. l.

Preparation:

Cut the boiled chicken gizzards into cubes and place in a salad bowl.
Grate the carrots on a large grater.
Cut a large onion into quarters and fry in vegetable oil until soft.
Chop the parsley.
Prepare the dressing: take sour cream, soy sauce, lemon juice and a little ground black pepper and whisk everything until smooth.
Add carrots to the onions and fry, then throw in the gizzards and keep for 5 minutes over medium heat.
Add the 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
Crackers with spices - 200 g.
Vegetable oil

Preparation:

Boil the stomachs.

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

Fry them in olive oil and salt.

We cut chicken gizzards.

Wash the lettuce leaves thoroughly and place them in a salad bowl. We put the ventricles and crackers on them.

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

Voi la, the salad is ready!

A salad for those who love mushrooms and add them to various salads. A pleasant combination of chicken gizzards 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.

Preparation:

Cut the boiled chicken gizzards into strips and fry in vegetable oil for 2 minutes. Grate the carrots and fry them with vegetable oil.
We also fry mushrooms (any kind) in a frying pan, adding chopped onions.
Mix everything, add chopped garlic.
Add seasoning, soy sauce and vinegar to the salad, mix everything.
Leave the salad for an hour and then enjoy the amazing taste.

The recipe amazes with its simplicity and pleasant taste. A very filling, healthy salad that will 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:

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

Preparation:

Boil the stomachs for 20 minutes, they should be ready, but not soft, a little crispy. Cut into cubes.
Cut the boiled potatoes and tomatoes into quarters.
We wash the lettuce leaves and tear them by hand.
We put everything in a salad bowl.
Finely chop the parsley and dill.
Mix the dressing ingredients together in a separate bowl and add to the salad.
Stir, salt and pepper to taste.
Leave the salad for an hour so that it soaks in 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.
Onions - 2 pcs.
Cheese cheese - 100 g.
Balsamic vinegar/apple vinegar - 3 tbsp. l.
Cucumber - 1 pc.
Sour cream - 3 tbsp.
Vegetable oil
Beijing cabbage - 1 pc.
Mayonnaise - 100 g.

Preparation:

Fry coarsely chopped mushrooms and onions in vegetable oil.
Marinate finely chopped onions in balsamic vinegar and place in the refrigerator for 2 minutes.
Cut boiled chicken stomachs, eggs, fresh cucumber, cheese and Chinese cabbage into cubes.
Season the salad with sour cream and mayonnaise. Stir.

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

Ingredients:

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

Preparation:

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

Pickle the onion.

Clean and grate the radish.

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

There is no need to overcook the gizzards, otherwise they will be dry and spoil the taste of the dish.

In a deep plate, mix pickled onions, fried gizzards and radishes. Pour over soy sauce, add sugar and a little vegetable oil.

All the ingredients are simple, and every self-loving housewife can find them.

Ingredients:

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

Preparation:

Pickle the onion.
Cut the boiled ventricles into cubes.
Three hard cheeses on a large grater, garlic on a small grater.
Mix everything with pickled onions. Add pepper, salt, mayonnaise and mix.
Let the salad sit for an hour and try everything.

Salad for spicy food lovers from Korean cuisine recipes. The unforgettable, spicy taste will conquer you once and for all.

Ingredients:

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

Preparation:

Pickle the onion.
Grate the carrots.
Place onions, carrots and gizzards in a salad bowl. Sprinkle with soy sauce.
Add coriander, salt and red pepper to the taste.
Pour the vegetable oil heated in a frying pan into the salad.
Mix everything and leave the salad in the refrigerator overnight.

Help yourself!

The Fresh Salad with green onions and fresh carrots adds a spring flavor. Prepare this salad and enjoy the taste.

Ingredients:

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

Preparation:

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

Salad ready!

To add variety to your chicken gizzard dish, we offer a salad recipe that is not only beautiful to look at, but will also serve you as a complete 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

Preparation:

Cut the onions into half rings. Pour boiling water over the onion for 2 minutes.
Marinate the onions: add salt, sugar and less than a tablespoon of vinegar to the onions. Stir 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 is to combine onions, gizzards, black pepper and mayonnaise in one plate.
Mix well and you can enjoy!

Not a complicated salad because of the ready-made Korean carrots. Tasty and without unnecessary bells and whistles.

Ingredients:

Chicken stomachs - 500 g.
Korean carrots - 300 g.
Onions - 2 pcs.
Pepper

Preparation:

Cut the boiled stomachs into strips.
Cut the onion into half rings and marinate in vinegar, adding allspice. Leave for 15 minutes.
Mix all the ingredients.

Bon appetit!

If you like spicy dishes, then this salad is just for you. Spicy, spicy and unforgettable.

Ingredients:

Chicken stomachs - 500 g.
Carrots - 1 pc.
Red onion - 3 pcs.
Cucumber - 1 pc.
Bell pepper - 2 pcs.
Bay leaf
Black pepper
Ingredients for marinade:
Lemon juice - 100 ml.
Soy sauce - 100 ml.
Vinegar
Vegetable oil
Garlic - 2 teeth.
Sugar - 2 tbsp. l.
Chili pepper - 1 pc.

Preparation:

Cut the boiled stomachs into strips.
Cut the red onion into half rings.
Cut bell pepper, cucumber and carrots into strips.
Mix soy sauce and sugar in a frying pan, then add the remaining ingredients for the marinade and bring to a boil.
Pour marinade over salad
Cover with a plate and place a slight pressure on top. Leave the salad overnight.

The salad will be very filling due to the large amount of protein in the beans and meat. Feed your family and friends, they will appreciate it.

Ingredients:

Chicken stomachs - 500 g.
Canned beans - 4 tbsp. l
Carrots - 1 pc.
Salt - ½ tsp.
Vegetable oil - 4 tbsp.
Pepper - ½ tsp

Preparation:

Cut the boiled chicken gizzards into strips.
Grate the carrots on a coarse grater.
Cut the onion into half rings and fry the onions and carrots in vegetable oil.
Mix beans, gizzards and fried onions with carrots in a salad bowl.
Salt, add pepper, season with vegetable oil, and mix everything.

What is the correct name: “Chicken navel salad” or “Chicken gizzard salad”? Opinions are divided, although in fact they are the same thing. The reason for the confusion is the lack of a reliable history of the origin of the salad. According to the first version, the salad was prepared in the 90s of the last century, where difficult economic conditions pushed the population to use offal as meat substitutes. It was then, apparently from an aesthetic point of view, that housewives began to call chicken stomachs “navels.” According to another version, the recipe comes from China, where this national dish is prepared with a lot of spices.

In the initial version, the dish included: boiled chicken gizzards (navels), onions and carrots. And regular sour cream was used as a dressing. Inexpensive, tasty and satisfying salad was to the taste of many.

When purchasing chicken ventricles (navels), you need to choose ones that are elastic in structure and have a slight specific odor. The main trick of dishes made from chicken navels lies precisely in the softness of the ventricles themselves. They must be boiled for at least one and a half hours in salted water.

How to make chicken navel salad - 14 varieties

This recipe is considered a classic, but at the same time it is easy to prepare.

Ingredients:

Boiled chicken gizzards - 250 gr.;
Boiled chicken eggs - 4 pcs.;
Salad onions - 150 gr.;
Raw carrots - 1 pc.;
Salt pepper.

Preparation:

Using a board and knife, cut the chicken stomachs into strips, add chopped onions and grate the carrots on a coarse grater. Place the resulting mass in a deep plate, add the amount of salt and pepper to your taste, use mayonnaise as a sauce and stir until smooth. Then add the coarsely chopped eggs and mix thoroughly.

To add a piquant taste, the stomachs are salted and peppered during cooking. It is recommended to marinate onions in vinegar.

It will become an undoubted decoration of the festive table; the range of flavors will pleasantly please you.

Ingredients:

Raw carrots - 2 pcs.;
Ready mushrooms - 350 gr;
Onions - 2 pcs.;
Vegetable oil-150 gr;
Garlic - 2 pcs.;
Seasoning for Korean carrots - 2 tbsp;
Vinegar 9% - 3 tbsp;
Soy sauce - 2 tbsp.

Preparation:

Add bay leaves to boiling salted water, pour in the cleaned chicken stomachs and cook until done. Grate two raw peeled carrots on a Korean grater and fry in vegetable oil until half cooked. Peel the onion, cut into half rings, then fry in a frying pan along with the mushrooms until tender. Grind the cooled stomachs into strips and fry in vegetable oil for several minutes. Mix all the resulting ingredients in a deep container, adding chopped garlic, seasoning, soy sauce and vinegar. Let the salad sit for at least two hours in the refrigerator.

An original and low-calorie dish will be a godsend for those watching their weight.

Ingredients:

Raw chicken gizzards - 100 gr.;
Salad - 5 sheets;
Lemon juice - 1 tbsp;
Tomatoes - 2 pcs.;
Apple - 1 pc.;
Avocado - 1 pc.;
Salt pepper.

Preparation:

We discard the cooked ventricles through a colander and let the broth escape, then chop coarsely. We lay out the bottom of the dish with pre-prepared lettuce leaves. Place peeled and sliced apples and avocados on top and sprinkle with lemon juice. The next layer is gizzards, then tomatoes. Salt and pepper to your taste, add vegetable oil.

This hearty dish will not leave salad lovers indifferent.

Ingredients:

Onions - 2 pcs.;
“Korean” carrots - 250 gr.;
Sugar, salt, vinegar, allspice.

Preparation:

Place the chicken stomachs in a saucepan, fill with cold water, add salt and set to cook for 20 minutes. Peel and pickle the onion, after chopping it. The cooled navels are crushed into thin strips, add pickled onions, and add previously prepared “Korean” carrots. Well mixed products become homogeneous. Leave in the cold for two hours.

You can pickle onions using vinegar or lemon juice, adding sugar and allspice.

Beautiful to look at, it will please not only your eye with its color shades, but also your stomach with its taste.

Ingredients:

Chicken stomachs - 500 g;
Onions - 2 pcs.;
Pickled or pickled cucumbers - 2 pcs.;
Carrots - 2 pcs.;
Green peas - 1 can;
Mayonnaise - 120 g;
Vegetable oil;
Salt pepper.

Preparation:

Cook the chicken navels for an hour and a half, let them cool and cut them like brushwood. Chop the onion, shred the carrots on a Korean grater, and then fry the vegetables over low heat. The cucumber is cut into cubes. Mix all the salad ingredients in a deep bowl, add peas and season with mayonnaise. Salt and pepper to taste.

Harmony of taste and lightness in the stomach, that’s what people say after this salad.

Ingredients:

Boiled chicken navels - 350 gr.;
Pickled cucumbers - 2 pcs.;
Green onions - 25 gr.;
Fresh apple - 1 pc.;
Mayonnaise - 150 gr.;
Vegetable oil - 70 gr.;
Ground black pepper.

Preparation:

Cut the boiled navels and put them in a deep bowl. Chop the cucumbers and apple using a coarse grater, chop the onion. Mix the ingredients and season the salad with mayonnaise, adding vegetable oil and pepper. Let sit for 15 minutes before serving.

To keep the navels soft, boil them in a slow cooker for three hours.

The combination of various products gives a piquant and unforgettable taste.

Ingredients:

Chicken navels - 400 g;
Carrot - 1 pc.;
Onions - 1 pc.;
Bay leaf - optional;
Fresh cucumbers - 2 pcs.;
Eggs - 4 pcs.;
Green onion - 10 g;
Mayonnaise - 4 tbsp;
Salt pepper.

Preparation:

Carefully cleaned navels are boiled in salted water with the addition of onions, carrots, peppers and bay leaves. Cook over low heat for an hour, drain, cool and chop. Hard-boiled eggs, peel, cut and add to the ventricles. Grind the cucumbers and add chopped herbs. We combine all the ingredients and season the resulting salad with mayonnaise (sour cream). Salt and pepper a little and decorate.

If you want to surprise and you have time for it, then this is your recipe.

Ingredients:

Raw chicken gizzards - 350 gr.;
Onions - 3 pcs.;
Garlic - 3 cloves;
Bay leaf - 1 pc.;
Chicken eggs - 7 pcs.;
Mushrooms - 700 gr.;
Balsamic vinegar - 15 gr.;
Fresh cucumber - 2 pcs.;
Bell pepper - 1 pc.;
Beijing cabbage - 1 pc.;
Cheese cheese - 250 gr.;
Sour cream - 3 tbsp;
Mayonnaise - 100 gr.;
Basil leaves.

Preparation:

To achieve the required softness and taste, chicken navels are boiled for one and a half hours with the addition of an onion, bay leaf and three cloves of garlic. Boil hard-boiled eggs. We clean, chop and fry the mushrooms, taking into account that during the cooking process they decrease in volume. One onion, diced, is added to the mushrooms. We marinate the second onion, first chop it as finely as possible. Balsamic vinegar is used for the marinade. The onions in the mushrooms should acquire a “caramel” color, add pepper and spices, a few more minutes, remove from the heat and let cool. Cut the cooled navels into cubes, add pickled onions, mix and let sit for ten minutes. Chicken eggs are cut into large cubes and added to the navels. The next ingredient is fresh cucumber, diced. Add Chinese cabbage, cut into large layers of one centimeter each. Now chop the cheese coarsely and add it to our mixture. Pour the cooled mushrooms into the same bowl. For dressing we will use mayonnaise and sour cream. Stir until smooth. To shape, use a round container, fill it with salad, turn it over and place it on a plate. Decorate with Chinese cabbage leaves, cucumber, basil leaves and bell pepper.

The broth obtained by cooking chicken navels can be used to prepare soup.

Quite a spicy dish, designed for a narrow circle of lovers.

Ingredients:

Chicken gizzards - 500 g;
Onion - 2 pcs.;
Carrot - 1 pc.;
Soy sauce - 1 tbsp. l;
Vinegar - 100 g;
Vegetable oil - 5 tbsp. l;
Coriander - 1 tsp;
Red pepper (crushed) - 1 tsp;
Salt.

Preparation:

Cook chicken gizzards with the addition of black pepper and bay leaves. Peel and chop the onions, add vinegar and marinate. To chop carrots we use a “Korean” grater. Place the resulting products into a container. Prepare the dressing: soy sauce, coriander, salt and hot pepper, drown in oil heated in a frying pan. Mix the whole composition, put the container and leave it in the cold overnight.

Easy to prepare and original in execution.

Ingredients:

Raw chicken gizzards - 800 gr.;
Onions - 200 gr.;
Cheese - 200 gr.;
Garlic - 1 head;
Mayonnaise - 180 gr.;
Salt, pepper, vinegar.

Preparation:

Boil the chicken gizzards until cooked, then let them cool. Pickle chopped onions in vinegar diluted with water. We try to finely chop the stomachs, placing them in a deep plate. Add grated cheese and squeeze out the garlic using a garlic press. Mix thoroughly, add pickled onions, salt and pepper, add mayonnaise and mix again. Let it sit for 1 hour before use.

It will appeal to people who like to experiment with flavors.

Ingredients:

Chicken navels - 450 g;
Carrot - 1 pc.;
Soy sauce - 0.5 tbsp.;
Peking cabbage - 400 g;
Onion - 1 pc.;
Celery - 1 pc.;
Apple - 1 pc.
Sunflower oil - 120 ml;
Sugar - 2 tbsp. l.;
Bell pepper - 2 pcs.;
Apple cider vinegar - 1 tbsp. l.;
Salt.

Preparation:

The offal cooked in salt water is allowed to cool and cut into portions. Carrots and bell peppers are cut into brushwood, apples are cut into cubes, and celery, onions and cabbage are simply finely chopped. All the cuts are mixed in a deep plate and covered with sugar, allowed to brew, after which the liquid is drained and placed on a heated frying pan. Add spices, season with soy sauce and vinegar, and then mix again.

Salad is very fashionable these days in cafes and restaurants, please your loved ones.

Ingredients:

Raw chicken gizzards - 500 gr.;
Bulbs - 2 pcs.;
Carrots - 2 pcs.;
Parsley - 15 gr.;
Sour cream - 1 tbsp;
Soy sauce - 1 tbsp;
Lemon juice - 1 tbsp;
Allspice, ground pepper, bay leaf.

Preparation:

Boil the ventricles in salted water, along with onions, carrots, allspice, bay leaves for 1.5 - 2 hours. Quickly cut into 2-3 pieces. Prepared onions are fried in oil until soft. Grind the carrots on a coarse grater and add to the onion. The last stage is the addition of the ventricles and another 3 - 5 minutes of frying. For the dressing, finely chop the parsley, add sour cream, soy sauce, lemon juice, ground pepper and beat until smooth. Add the dressing to our heated ingredients, mix well and cook covered for 3 - 5 minutes. Transfer to a salad bowl and serve.

From a series of legendary salads, only offal is used as meat, very tasty and interesting.

Ingredients:

Chicken gizzards - 500 gr.;
Potatoes - 2-3 pcs.;
Carrots - 2 pcs.;
Eggs - 3 pcs.;
salt, pepper and mayonnaise to taste.

Preparation:

Cook the offal and vegetables until fully cooked; the eggs should be hard-boiled. We clean everything, cut it and put it in a pan. Salt, pepper and add mayonnaise. Decorate with greens and place on the table.

Ingredients:

Raw chicken gizzards - 500 gr.;
Potatoes - 2 pcs.;
Onion - 1 pc.;
Parsley - 1 bunch;
Cilantro - 5 gr.;
Garlic - 2 cloves;
Soy sauce - 2 tbsp;
Vegetable oil - 10 gr.;
Salt pepper.

Preparation:

Boil the chicken gizzards until half cooked, peel and cut into small pieces. Peel two raw potatoes and chop them on a “Korean” grater. Throw our potatoes into boiling, salted water for 1 minute, drain in a colander and rinse with running cold water. For dressing we use finely chopped parsley, cilantro and garlic, with the addition of soy sauce, salt and pepper. Chop the prepared onion and fry it with the navels. We combine everything and cool.

Very often I prepare Korean salads, replacing ingredients and experimenting with the composition. Today I prepared Korean chicken gizzards with carrots. We really liked the salad; it is prepared simply, from readily available ingredients. Seasonings for Korean carrots may vary, so I used the bag that is designed for 1 kilogram of Korean carrots.

Ingredients

To prepare a salad with chicken stomachs in Korean we will need:
chicken gizzards - 500 g;

carrots - 500 g;
vegetable oil - 1 tbsp. l.;
vinegar 9% - 4-5 tbsp. l.;
garlic - 1 head;
seasoning for Korean carrots - 1 sachet (20 g).

Cooking steps

Grate the peeled carrots using a Korean carrot grater and add to the chicken gizzards.

Pour vegetable oil and vinegar into a saucepan, add Korean carrot seasoning, pressed garlic, mix well, bring to a boil and remove from heat.

Appetizing, delicious Korean-style chicken gizzards with carrots can be served. This salad perfectly diversifies the menu.

chicken gizzards – 0.5 kg;
onion – 2 heads;
carrots – 1 pc.;
sunflower or sesame oil – 5 tbsp. spoon;
soy sauce – 2 tbsp. spoons;
6% vinegar - 6 tbsp. spoon;
salt – ½ teaspoon;
ground hot pepper - a pinch;
Korean carrot seasoning mixture – 1 tbsp. spoon.

Cooking time: 1 hour 20 minutes + time for marinating. Makes 5 servings.

How to make Korean chicken gizzard salad

By-products should be prepared in advance: remove excess films, trim off fat. Place the meat in cold water and after boiling, boil for 5 minutes. Then drain the water and rinse the stomachs with cold water. Boil 2 liters of water and let it cook again. Boil a second time for an hour and a half, until soft.

Chop the onion into half rings, but not too thin. In a frying pan with a thick bottom, fry the onion in a spoon of vegetable oil.

Grate the carrots with long noodles on a special Korean vegetable grater. Simmer it a little along with the onion until it turns light brown. You shouldn’t wait until the carrots are completely cooked; they will be saturated with the marinade and this will be enough for a delicious salad. Catch the vegetables into a deep bowl where the salad will be mixed. The remaining oil will come in handy to make a proper marinade.

Cut the stomachs into beautiful, uniform strips. Sprinkle them with salt and hot pepper. In the frying pan where the vegetables were fried, fry a spoonful of spices for Korean carrots for 10-15 seconds. Pour the aromatic oil into the meat and vegetables. Add soy sauce and vinegar. You can add less vinegar to taste.

Place the finished salad in a suitable container, cover with a lid and shake well. Leave to marinate for several hours, shaking the salad occasionally. The dish will complement any dinner and will be appropriate even on a holiday table. Bon appetit!

Offal is not so often found on our tables, although it is worth paying attention to. Many people reject these products because of their unpleasant odor, pre-processing and unpleasant appearance. But the end result is very tasty, satisfying and healthy dishes. I would like to draw your attention to chicken stomachs.

You can prepare many delicious dishes from chicken by-products; an excellent stew is made from chicken gizzards, and you can also add chicken gizzards to the liver to make a delicious liver pate.

Chicken gizzard salad

Korean carrot recipe

Not everyone knows how to cook chicken gizzards, as there are some peculiarities in their preparation compared to liver or heart. Chicken gizzards must be carefully cut, then washed, the films removed, then cooked for a long time, stewed or boiled for 30 - 60 minutes, depending on the size of the stomach.

If you compare chicken stomachs with cow or pork stomachs, then chicken ones turn out to be much more tender, yes, and their cost is much less. Chicken gizzards are useful because they contain easily digestible protein, folic acid, iron, and a large amount of vitamins E and B. It should also be noted that 100 grams of chicken gizzards contain only 130 Kcal, from this it can be concluded that chicken gizzards can be should be included in the diet of people on a diet.

To prepare a spicy salad of chicken gizzards and carrots in Korean, you will need the following ingredients:

Ingredients:

Chicken gizzards 300-400 grams,
Onion - 1 piece,
Carrots - 1 piece (large),
Garlic - 3 cloves,
Soy sauce - 1.5 tbsp. spoons,
Vegetable oil (refined) - 6 tbsp. spoons,
Ground red pepper - ½ teaspoon,
Ground black pepper to taste,
Korean carrot mixture - 2 tbsp. spoons,
Granulated sugar - ½ teaspoon,
Salt - ½ teaspoon.

Cooking process:

First you need to defrost the chicken gizzards (if you have them frozen, not chilled), then clean and rinse, then place in a pan with hot water and cook for 30 minutes in salted water, periodically skimming off the foam.

Then remove the stomachs from the water and cool. Then cut them into thin strips.

Heat a frying pan, pour in vegetable oil (5 tablespoons) and fry the stomachs until cooked over low heat, it took me 15 minutes. At the end of frying, add soy sauce to the pan and fry for another couple of minutes.

At this time, you need to peel the vegetables: carrots, onions and garlic. Peeled carrots need to be grated for Korean salads. Cut the onion into thin half rings, and pass the garlic through a garlic press.

In a small cup, mix ground black and red pepper, salt, granulated sugar, Korean carrot mixture, then pour in 1 tablespoon of vegetable oil and stir thoroughly. Add the garlic squeezed through a garlic press to the resulting mass and mix again. Pour the spicy dressing onto the prepared carrots and mix, let it brew under a closed lid, it is best to put it in the refrigerator for 15 - 25 minutes.

We send the ventricles fried for salad into carrots.

The onion should be sautéed until soft in a small amount of vegetable oil, then added to the cup with carrots and gizzards, stirring.

Let it brew for two to three hours, but it’s best to put it in the refrigerator overnight; such spicy salads become even tastier and richer after a long period of infusion. Serve on the table, garnished with greens.

We thank Slavyana for the recipe and photo of preparing a delicious dish of chicken stomachs.

The Recipe Notebook website wishes you bon appetit!