Chicken stomach salad - 8 recipes

A variety of chicken offal can be used to make delicious snacks. For example, stomachs. They go well with vegetables, mushrooms, canned goods. Chicken stomach salads are perfect even for a festive table.

A simple salad of boiled chicken stomachs

Ingredients: half a kilogram of offal, 2 onions, 2 carrots, 2 barrel pickles, a jar of peas of brain varieties, salt, a mixture of peppers, light mayonnaise.

1. Stomachs are boiled in salt water, then cooled and cut into strips.
2. Randomly chopped fresh vegetables are passaged in vegetable oil.
3. The by-product combines with the cooled frying. Cubes of pickles, peas without marinade are added to the bowl.

It remains to season the appetizer with mayonnaise with salt and a mixture of peppers.

Korean recipe

Ingredients: a pound of chicken stomachs, 2 white onions, salt, a pinch of ground paprika and coriander, large carrots, half a glass of table vinegar, 7-8 peas of allspice, 6 large tablespoons of refined oil, 1 large spoon of soy sauce without additives.

1. Offal is boiled until soft. A couple of minutes before the end of cooking, peas are added to the water. Then they cool. Be sure to remove them from the broth, otherwise during the cooling process they will absorb too much liquid.
2. Onions are cut into thin rings and poured with vinegar for 12-15 minutes. Next, the vegetable reclines in a colander.
3. Carrots are chopped with a Korean grater. The cooled offal is cut with plates.
4. All prepared products are laid out in one dish. They are poured with soy sauce, sprinkled with paprika and coriander.
5. Refined oil is poured over the frying pan overhead.

After thorough mixing, the Korean chicken salad will be infused for at least 2 hours. Then you can take a sample from the treat. If necessary, the appetizer is salted.

Spicy appetizer with pickled onions

Ingredients: 280 g of offal, 4 pre-boiled hard-boiled eggs, 170 g of salad white onion, large carrots, vinegar, salt, mayonnaise.

1. Onions are finely chopped in half rings and poured with a mixture of filtered water and table vinegar in equal proportions. Vegetable is left for 10-12 minutes.
2. Next, the onion half rings recline on a sieve. After the marinade is drained, they combine with a carrot grated on a coarse grater.
3. Chicken offal is boiled until soft in salted boiling water. After cooling, they are cut into plates.
4. Eggs are fried in miniature cubes.
5. Prepared components are combined.

Fragrant stomach salad with pickled onions seasoned with a portion of mayonnaise.

With mushrooms

Ingredients: a pound of chicken stomachs, 2 boiled eggs, a purple onion, 170 g of mushrooms, half a bunch of parsley, salt, mayonnaise.

1. Chicken offal is dipped in salted boiling water and boiled until soft. Then they are randomly chopped and poured into a salad bowl.
2. The onion is finely chopped and fried in vegetable oil. Once the contents of the pan have cooled, it can be transferred to the stomachs.
3. Pieces of mushrooms are fried in the remaining oil until tender. Salt is immediately added to them. You can use any seasoning.
4. The eggs are chopped into a cube, parsley is chopped randomly with a knife.
5. All components mix well.

Dressed salad from the stomachs with mushrooms, mayonnaise.

With green peas

Ingredients: half a kilogram of offal, 4 pickled cucumbers, fine salt, white onion, half a can of canned green peas, any suitable sauce.

1. Stomachs are boiled until cooked in salted boiling water. The meat product should soften well. Then it is crushed with a thin straw.
2. The main component is combined in a salad bowl with thin sticks of pickles and miniature onion cubes.
3. Peas without marinade are laid out in the same bowl.

The appetizer is salted, watered with the chosen sauce (regular mayonnaise is suitable) and mixed well.

Hearty Navel Salad with Potatoes

Ingredients: 3 jacketed potato tubers, salt, strong fresh cucumber, 2 boiled eggs, white onion, 170 g of chicken stomachs, fresh dill, mayonnaise.

1. Offal is cooked until cooked and cut into large strips.
2. The cooled eggs and potatoes are chopped into a cube.
3. Products from the first and second steps are combined, thin half rings of onion and straws of fresh cucumber are poured into them.

It remains to add chopped dill, salt and season the dish with mayonnaise.

With radish

Ingredients: 1 green radish, white onion, 1 tbsp. teaspoon of soy sauce, 1 teaspoon of granulated sugar, a pound of chicken stomachs, salt, seasonings, table vinegar.

1. Offal is well washed and cut into strips. Then the stomachs taste to salt, pepper and pour vinegar for an hour.
2. Separately, in a composition of vinegar and water (1 to 1), thin half rings of onion are marinated.
3. Radish is cleaned and chopped with a coarse grater.
4. Ready stomachs are fried in any oil until all juice is evaporated from the pan. The main thing is not to overdo the offal on fire, otherwise it may turn out to be overdried.

All salad ingredients are combined and seasoned with soy sauce and sugar. You can also sprinkle with vinegar.

Warm chicken stomach salad

Ingredients: half a kilogram of offal, 8-9 fresh mushrooms, 1 pc. carrots, sweet red pepper, zucchini, white onion, 2 large tomatoes, refined oil, salt.

1. Onions are cut into thin slices and fried in oil until transparent.
2. Next, straws of carrots and zucchini, thin slices of pepper, plates of mushrooms and cubes of tomatoes are added to it. The ingredients are laid in a pan to the onion alternately. After each new ingredient, the contents of the pan are fried together for about a minute.
3. Last but not least, stomachs boiled until ready and cut into 3 parts pour out to vegetables and mushrooms.
4. After another 6-7 minutes of frying, the dish is completely ready. It remains to add to his taste.

The salad is served warm or cold.