Home Salads and appetizers Korean chicken stomach salad. Chicken gizzard salad (Chicken gizzards in Korean). Warm salad with chicken stomachs

Salads and appetizers

Korean chicken stomach salad. Chicken gizzard salad (Chicken gizzards in Korean). Warm salad with chicken stomachs

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.

Ingredients:

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

Cooking

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.

Ingredients:

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

Cooking

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.

Ingredients:

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.

Cooking

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.

Ingredients:

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.

Cooking

Cut the boiled stomachs into strips.
Grind carrots and cucumbers on a Korean grater.
Chop the onion, mince 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 from chicken stomachs for impregnation 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. 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.

Ingredients:

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

Cooking

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 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 offal is harmoniously combined here with sweet lettuce, which, if desired, is scalded with boiling water.

Ingredients:

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

Cooking

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.

Ingredients:

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.

Cooking

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 to be even more nutritious and will please you with a magnificent, moderately spicy taste. For extra spiciness, finely chopped hot peppers can be added to the composition.

Ingredients:

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.

Cooking

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.

Ingredients:

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.

Cooking

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. 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.

Ingredients:

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.

Cooking

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.

Ingredients:

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.

Cooking

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

It will be possible to get from chicken stomachs 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.

Whatever you say, spicy and spicy snacks from the East are perhaps the most favorite treats for a modern gourmet. “Your Povarenok” invites food lovers to try the best option both for a snack on weekdays and as an appetizer for a festive table - Korean-style chicken gizzard salad.

Believe me, if you are not indifferent to Asian cuisine, then, having tried such a treat just once, you will cook it almost every day!

Korean Chicken Stomach Salad: A Simple and Delicious Recipe

Ingredients

- 0.5 kg + -
- 1-2 root crops + -
- 2 heads + -
- 2 pcs. + -
- a third of a glass + -
- 1.5 tbsp. l. + -
ground coriander- 1 tsp incomplete + -
- 1 tsp + -
- taste + -
- 4.5 tbsp. l. + -
red chilli- incomplete h. l. + -

How to make Korean salad from chicken stomachs at home with your own hands

The main highlight of Korean cuisine is the spicy aroma and sharpness of taste. Of course, if for some reason you avoid spicy dishes, then you can make the salad less peppery. It certainly won't make it taste worse.

Boil the cleaned stomachs of the bird until cooked

First, let's deal with the main ingredient for our spicy Korean salad - chicken ventricles. We clean them thoroughly, and then thoroughly rinse them under running cold water.
We put a small saucepan on the stove and pour water into it. Bring water to a boil over high heat, then reduce to medium. We lower our washed chicken stomachs into the saucepan.
We send them a little black pepper for taste, which we put in the form of whole peas. We lay a couple of leaves of fragrant laurel.
We cook our stomachs for a spicy salad until fully cooked, which can be checked with a fork or a toothpick. However, keep in mind - you can’t digest the stomachs - they will become rubber.
We take out the boiled stomachs from boiling water and transfer them to a plate, where we cool them. Then we cut the ingredient into small plates.

Marinate onions in vinegar for a spicy salad

Now let's deal with the heads of onions. We clean it from the husk, then, cutting each vegetable into two parts so that the onion does not burn the eyes, you can lower it for a couple of seconds in cold water.
We crumble each half of the onion into half rings so that they do not come out too thick. We send the vegetable to a separate bowl, where we also pour our table vinegar.
Marinate the onion for 15-20 minutes. When the time allotted for pickling the onion expires, drain all the brine from the vegetable.

We rub raw carrots on a special grater

Peel the carrots and wash under cold water. We take out a special grater for cooking Korean cuisine and rub the orange vegetable with it.

Getting started with the step-by-step assembly of a spicy snack salad

We collect our spicy Korean salad, sending chopped chicken stomachs, pickled onions and grated carrots into a bowl.
Add some soy sauce to the salad bowl. To give the dish a unique flavor, sprinkle the ingredients with chopped coriander. And for a spicy note, add a chili pepper. After that, salt the dish.
For dressing, we use refined vegetable oil, which we preheat in a frying pan. After that, pour it into a salad bowl, mixing the appetizer.

We remove the Korean dish in the refrigerator for 5-7 hours, covering the salad bowl. When the dish is well infused and soaked with spicy oil, serve it to the table.

This appetizer is ideal for second courses of pasta, as well as meat dishes.

Korean Chicken Offal Appetizer: An Original Step-by-Step Recipe

Ingredients

Carrots - 1 large root vegetable;
Chicken stomachs - 400 g;
Vegetable oil without aroma - 50-60 ml;
Salted soy sauce - 2 tbsp. l.;
Celery - a pair of stalks;
Green apple - 1 pc.;
Seasoning for Korean dishes - 1 tsp;
Bulgarian pepper - 1 pc.;
Onion - 1 pc.;
White granulated sugar - 1 tbsp. l.;
Table vinegar 9% - 4 tbsp. l.

How to make Asian spicy chicken stomach salad with apple at home

It is necessary first of all to clean the bird (chicken) giblets, and then wash them under running water.
Put a pot on fire, add water. Bring to a boil and lower our offal into it - the stomachs, which we cook until cooked, after salting the broth.
We take out the finished stomachs from the pan, set them on a plate for complete cooling.
We wash the green ripe apple under the tap, cut it into two halves and remove the hard middle part of the fruit along with the seeds.
Next, chop the apple into thin but long straws so that the fruit retains its shape well and does not fall apart in the salad.
Wash and dry the celery stalk. Then we also chop the green vegetable into thin strips, like an apple.
We wash the Bulgarian sweet pepper, cut it into two parts. Remove the core of the fruit. We chop the pepper into strips, like the previous ingredients.

For information on how to properly and beautifully cut a bell pepper, see the step-by-step master class below.

We clean the head of the onion from the husk, chop it into two parts, which we then carefully chop into half rings.
We wash the carrots, peel them, and then rub them on a special grater for cooking Korean vegetables.
We mix all our chopped vegetables in a salad bowl, adding white sugar to them. We are waiting for the ingredients to release the juice, which we carefully pour out of the bowl.
We also chop the ventricles into strips when they have completely cooled down, and transfer them to a salad bowl with vegetables.
We put a frying pan or stewpan on the fire, heat the dishes and pour vegetable oil to season our snacks.
When the oil warms up well, pour soy sauce into it, and also add seasonings and spices.
Mix the dressing, pour it from the pan into a salad bowl. We mix the dish and hide it in the refrigerator for a couple of hours.

We offer homemade treats when it has completely cooled down, and the vegetables are well marinated in fragrant spicy butter.

As you can see, a delicious Korean-style chicken stomach salad is made very simply and quickly. This version of the cold appetizer could even be called a quick recipe if it did not need to be infused in the refrigerator before serving.

Bon Appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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.

Salad of chicken stomachs with pickled onions

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.

Ingredients:

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

Cooking method:

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 carrots in Korean. It would be appropriate to add celery to the composition. The salad tastes better when it's infused.

Ingredients:

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.

Cooking method:

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.

Ingredients:

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

Cooking method:

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.

Ingredients:

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.

Cooking method:

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 greens. 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.

Ingredients:

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.

Cooking method:

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.

chicken ventricles - 0.5 kg;
onions - 2 heads;
carrots - 1 pc.;
sunflower or sesame oil - 5 tbsp. spoons;
soy sauce - 2 tbsp. spoons;
6% vinegar - 6 tbsp. spoons;
salt - ½ teaspoon;
ground hot pepper - a pinch;
a mixture of seasonings for carrots in Korean - 1 tbsp. a spoon.

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

How to cook chicken stomach salad in Korean

Offal should be prepared in advance: cleaned of excess films, cut off fat. Dip the meat in cold water and boil for 5 minutes after boiling. Then drain the water, rinse the stomachs with cold water. Boil 2 liters of water and boil again. Boil the second time for an hour and a half, until soft.

Chop the onion in half rings, but not too thin. In a heavy-bottomed pan, fry the onion in a tablespoon of vegetable oil.

Grate carrots with long noodles on a special Korean vegetable grater. Simmer it a little along with the onion until it turns light brown. You should not wait until the carrots are completely cooked, they will soak in the marinade and this will be enough for a delicious salad. Catch the vegetables in a deep bowl where the salad will be mixed. The rest of the oil will come in handy to make the right marinade.

Cut the stomachs into beautiful identical straws. Sprinkle them with salt and hot pepper. In a pan where vegetables were fried, fry a spoonful of spices for Korean carrots for 10-15 seconds. Pour fragrant oil into meat with vegetables. Add soy sauce and vinegar. Less vinegar can be added to taste.

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