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Chicken and champignon stomachs salad. "Navel of the Earth" salad of chicken ventricles with mushrooms - very satisfying and rich in taste

Chicken belly buttons 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 macronutrients, as well as mineral substances... Regular consumption of this product provides strengthening of the immune system, improvement of appetite and digestion, normalization of the appearance and general condition of hair, nails, skin. That is why, you should consider the most popular and delicious recipes salads with this ingredient.

How to prepare a salad

The ventricles are an excellent ingredient that can be used in a variety of appetizers, salads and main courses. To make the meat soft and tender, the product must be properly prepared. To begin with, the navels are cleaned, washed with running water, and superficial fat is removed.

Then they are poured for one hour cold water... The next important stage is boiling over low heat in salted water, you can add to them onion, carrots, spices and bay leaf. Boil for an hour. Only after this is it allowed to put the ventricles in salads and snacks. As for the remaining broth, then it will turn out to be nutritious and incredibly fragrant borscht, soup.

The distinctive advantage of offal is that they are high in protein and low in calories. That is why, ventricular-based salads are not only tasty, but also light, tender, nutritious. Exists great amount 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 will certainly please your household and guests.

Korean chicken stomach salad

This appetizer will appeal to those who like slightly spicy dishes. Concerning Korean carrots, then you can use the store or cook it yourself.

You can season the dish with soy sauce. Celery will become an appropriate ingredient, so the dish will turn out to be much tastier and 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.

Culinary process technology:

Get acquainted 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 chop finely.
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 it with your hands so that a little juice appears. Then pepper and coriander are added.
Heat the oil over a fire for a minute, pour into the carrots with spices.
For ten minutes, marinate the garlic in vinegar, pass through a press, then also add to the carrots.
Mix all prepared ingredients, leave for four hours.

An appetizer prepared according to the proposed recipe turns out to be very light, tasty, aromatic, there is a slight pungency.

Salad with pickled onions and ventricles

To make a budget salad, you need two ingredients. 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 components, taking into account the presented recipe.
Boil chicken navels in salted water until tender, then cut into small pieces.
Peel the onions, chop into thin rings. To eliminate bitterness, it can be doused with boiling water.
Prepare the marinade: mix vinegar, sugar, salt. Season the prepared onion, leave for ten minutes. Then put it in a colander, so excess liquid will drain.
Combine all the ingredients, add a little mayonnaise.

Serve with herbs: dill, parsley or basil.

Chicken stomachs and cucumbers salad

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

Do not think that this will negatively affect the taste of the salad, because it will turn out to be much more interesting and easier. If desired, you can replace fresh cucumbers with pickled 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;
salad onions - 100 grams;
green peas - 110 grams;
canned corn - 150 grams;
mayonnaise - 80 milliliters;
dill - 30 grams;
salt to taste.

Algorithm for preparing salad:

After reading the recipe, you should prepare all 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 depends on this.
Pour enough clean water into a saucepan, add salt, boil the ventricles. Then they should be cooled and chopped into thin, neat straws.
Boil eggs and potatoes until cooked, chop into cubes or cubes.
Wash cucumbers, cut into strips. As for the salad onions, they are cut in half rings.
Combine all the listed ingredients in a bowl, add 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 it turns out not only very tasty, but also nutritious, satisfying, juicy and aromatic.

Chicken ventricles with mushrooms

Making such a salad is very simple, just have step by step recipe and 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, it is put in the salad Bell pepper, since with its help it is possible to refresh the appetizer, make it brighter and more original. Some fruits go well with fresh champignons, namely green apples.

List of products for cooking:

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

The main steps of the culinary process:

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

Chicken stomachs and nuts salad

You don't have to spend a lot of money on delicacies to make a holiday salad. By using 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 applied to each layer.

For decoration, any greens are used, namely dill, cilantro, green onions and parsley. It turns out very simple, fast, but original and divinely delicious. The energy value of one hundred grams of a ready-made 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 a gourmet snack with nuts:

Get acquainted with the presented recipe, prepare all products, observing the exact proportion.
Boil navels in salted water with the addition of onions.
Grate cheese, wash cucumbers and chop into strips. Cool navels and finely chop.
Chop the walnuts thoroughly.
Finely chop the greens.
Mix all the 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 aromatic.

Chicken stomach salad: recipes

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

How to make chicken gizzard salad

Ventricular salads 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, and surface fat removed. Then soak for 1 hour in cool water. After that, you need to put them on a small fire, salt and pepper, add carrots, onions, bay leaves, and other spices and cook for another hour. Use the prepared stomachs in a salad, and on the basis of the resulting broth, you can cook any soup.

Chicken stomach salad recipes

By-products are low in calories and high in protein, so chicken navel salad is light, nutritious, delicious. You can prepare a salad of chicken ventricles in a variety of variations: with vegetables, with nuts, with mushrooms, with cheese, etc. (see photo). To add extra tenderness, it is recommended to use sour cream instead of the usual mayonnaise for dressing the finished dish.

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

Simple and inexpensive recipe salad with chicken stomachs consists of only two main components. While the main ingredient is cooking, you can save time and start pickling onions. Vinegar must be applied very carefully so as not to spoil the dish. The salad is perfect for every day as a snack: for dinner or lunch.

chicken navels - 500 g;
onions - 3 pcs.;
apple or 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 the bitterness.
Add sugar, vinegar, salt to the onion. Stir and marinate for 10 minutes.
Place the pickled onions in a colander.
Stir all the ingredients, season with mayonnaise.

With Korean carrots

Time: 75 min.
Servings Per Container: 5-6 Persons.
Caloric content: 197 kcal per 100 g.
Purpose: appetizer.
Cuisine: Korean.
Difficulty: medium.

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

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

Boil stomachs. Chop finely.
Peel the carrots. Grate using a Korean grater.
Add sugar and salt to the grated carrots. Manually wrinkle.
Heat vegetable oil. Add coriander and red pepper. Leave on fire for 1 minute, stir.
Pour the oil over the 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.
Servings Per Container: 4-5 Persons.
Caloric content: 220 kcal per 100 g.
Purpose: appetizer.
Cuisine: Russian.
Difficulty: medium.

Chicken stomach salad with mushrooms is one of the most nutritious, but also the most delicious. If desired, you can add bell peppers here, which will refresh the dish remarkably. If using fresh mushrooms, you can include fruits, for example, green apple... With such ingredients, the salad is recommended to be consumed chilled, because the taste will be brighter.

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

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

With cucumber

Time: 85 min.
Servings Per Container: 3-4 Persons.
Caloric content: 275 kcal.
Purpose: a snack for a holiday.
Cuisine: Russian.
Difficulty: medium.

Chicken navel salad with cucumber will be a wonderful decoration for any festive table... Its taste is fresh, bright, rich. To make it less high in calories, you can exclude potatoes from the composition, but add bell peppers. The salad will not lose its taste dignity 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 onions - 100 g;
salt - 10 g;
mayonnaise - 75 ml;
dill - 20 g.

Cut boiled stomachs into strips.
Cut the cucumbers into strips.
Boil eggs and potatoes, cool, chop finely.
Cut the salad onions into half rings.
Mix all ingredients, add salt, corn, peas, mayonnaise. Decorate the dish with finely chopped dill.

With nuts

Time: 65 min.
Servings Per Container: 5-6 Persons.
Caloric content: 315 kcal per 100 g.
Purpose: festive snack.
Cuisine: Russian.
Difficulty: medium.

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

stomachs - 500 g;
Korean carrots - 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 onion cut into rings, grated carrots.
Cut stomachs, cheese and cucumbers into cubes and 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 Per Container: 5-6 Persons.
Calories: 205 kcal per 100 g.
Purpose: appetizer.
Cuisine: Russian.
Difficulty: medium.

This recipe tells how to cook spicy salad with cheese for every day. You can also serve it to guests for a holiday, filling savory 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 navels, cut into cubes.
Grate cheese and garlic.
Mix all ingredients, add salt and season with mayonnaise. Let the mixture brew.

Chicken stomach salad recipes

If you have very few recipes with offal in your culinary collection, take a look at the selection that includes best recipes salads from chicken stomachs. Such a component is often undeservedly bypassed by the hostesses. In fact, it can be combined with a wide variety of ingredients for a filling and delicious food... It goes well with carrots, mushrooms, fried and pickled onions, cucumbers (pickled or pickled). Moreover, an excellent mix is obtained from chicken navels if you dilute it with vegetables and an omelet. It's just a feast for the belly!

Chicken ventricle salad with pickles is always simple and very tasty. This salad is made without much fuss, but it turns out to be satisfying and nutritious. You will feed the whole family with this dish.

Servings Per Container - 6.

Ingredients

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

boiled chicken navels - 500 g;
onions - 2-3 heads;
pickled or salted 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.

Cut pickled or pickled cucumbers into cubes. Send the slices to a deep salad bowl.

Remove the husks from the onions. Cut vegetables into half rings. Don't make the slices very coarse. Try to cut straight and neatly. Fry the onions in a pan in which it was previously melted butter(about 50 g). The roast must be allowed to cool at room conditions.

Chicken navels, peeled, cooked and chilled beforehand, cut into strips. Send offal to cucumbers.

Salt the resulting mix. Add a little pepper if you like. Put the fried onions into the blank. Mix everything well. Add mayonnaise, but remember that it goes well with onions that have cooled down. Stir everything again.

That's all done!

Pickled chicken stomach salad

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

Cooking time - 2 hours + time for infusion.

Servings Per Container - 6.

Ingredients

So what are we going to use to make a soy sauce chicken navel snack? Nothing too 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

Such an appetizer is made incredibly easy.

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

Cut the onion in half rings, fill it with vinegar, let it brew for 30 minutes. Finely chop the garlic and dill, add to the stomachs, mix. Drain the remnants of the marinade from the onion, send it to other products. Add vegetable oil, soy sauce, salt, sugar, pepper to taste to an almost finished snack.

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 salad of marinated chicken stomachs is ready to serve. Bon Appetit!

This is very spicy appetizer from offal. It will appeal to all spicy lovers.

Cooking time - 35 minutes.

Servings Per Container - 8.

Ingredients

To make a salad from chicken navels, you need:

large carrots - 2 pcs.;
chicken ventricles - 500 g;
onions - 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 mouth-watering and spicy salad from chicken navels? If you take note of this recipe, then all questions will disappear by themselves.

Make a refueling. Preheat the skillet vigorously. Pour vegetable oil into it. It's good to heat it up. Peel the onions and chop them at random. Send to hot oil. The onions need to be browned.

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

Add red pepper to the mixture of fried onions and garlic. Mix. Fry for another 30 seconds. That's it - the gas station is ready.

Wash and peel the carrots. Grate it on a special Korean style vegetable grater. Add a pinch of sugar to the carrots. Salt. Wrinkle 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 the ingredients of the salad very well.

Wash the herbs. Dry it properly. Chop with a knife and send the green chips to the salad. Stir everything one more time.

So a spicy spicy appetizer is ready, which will appeal to fans of Korean mixes.

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The easiest chicken stomach salad with pickled onions

The chicken stomachs and pickled onions salad turns out to be very satisfying. But this is not its only advantage. Such a snack costs a penny and will become a real "lifesaver" when the family is tight with finances.

Cooking time - 1 hour + 2 hours for pickling.

Servings Per Container - 7.

Ingredients

Here is such an unpretentious 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;
icing sugar - ½ tsp;
ground red pepper - 1 tsp;
salt to taste.

Cooking method

This salad is easy to prepare, but it turns out to be excellent. It will be appreciated not only by the household, but also by the guests!

Prepare chicken ventricles. 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 just enough water to cover the stomachs. Bring food to a boil. Remove foam. Reduce heat to low and simmer navels until soft, about 50 minutes. About 5 minutes until ready to add salt to the product.

Ready chicken stomachs should be cooled and cut into strips.

Peel the onions. Cut it into very thin rings or ring halves.

Combine offal and onion in a separate bowl. 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 into the salad through a sieve. Add soy sauce.

Dilute the ingredients with table vinegar. Thanks to him, the onions in this appetizer will become marinated - juicy and crunchy, with a piquant sourness. It remains to mix everything thoroughly. The container with the 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 is ideally saturated with the original dressing.

Chicken navel salad with carrots and eggs

This is another tasty option cooking chicken ventricle salad with carrots. If you use the step-by-step recipe with a photo offered here as a guide, you will not have any difficulties in the cooking process.

Cooking time is 25 minutes.

Servings Per Container - 4.

Ingredients

You will need to use the following:

boiled chicken stomachs - 300 g;
average raw carrots- 1 PC.;
boiled eggs - 4 pcs.;
blue salad onion - 1 head;
salt, pepper, mayonnaise - to taste.

Cooking method

This salad turns out to be very unusual in taste and nutritious. Try it as a casual dinner option. Surely your household will like this dish, replacing the annoying buckwheat and pasta.

Prepare the required 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 chop the red salad onions. Send the vegetable slices to the chicken ventricles.

Wash and peel fresh carrots. Grate it coarsely and send it to the rest of the ingredients.

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

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

That's all! Time to serve!

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 stomach salad - interesting appetizer recipes for every taste!

Chicken gizzard salad is not only delicious, but an extremely healthy nutritious snack that should be included in your diet as often as possible. The valuable properties possessed by the offal will have a beneficial effect on digestion and the state of the whole organism as a whole.

How to make chicken stomach salad?

Prepare a salad with stomachs by supplementing the ingredient with other relevant foods and a suitable dressing.

Chicken stomachs are removed from the films before use, washed thoroughly, and then boiled for 1.5 hours.
Onion, roots, laurel and other spices can be added to the water when cooking stomachs, so that the taste of the offal will become more piquant.
Boiled stomachs are cooled without broth, and then cut into cubes or strips.
A delicious salad with chicken stomachs can be prepared by adding eggs, onions, mushrooms, pickled cucumbers, boiled or sautéed vegetables to the base component.
A salad dressing can be mayonnaise, sour cream or a mix based on vegetable oil with the addition of lemon juice, vinegar.

Chicken stomach salad 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. For a spectacular appearance, carrots can be grated on a Korean grater.

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

Chop the onion and pour the mixture of hot water and vinegar into equal proportions for 10 minutes.
Throw the onion on a sieve, let it drain, mix with grated carrots and chopped boiled stomachs, adding chopped eggs.
Fill the components with mayonnaise, salt, pepper, mix.

Obzhorka salad with chicken stomachs - recipe

Hearty and nutritious salad"Obzhorka" with chicken stomachs is quite suitable for serving for dinner or effectively diversifies the menu festive feast... Pickled cucumbers can be excluded from the composition by replacing them with half a tablespoon of vinegar and seasoning the ingredients with the addition of 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.
Season a simple salad of chicken stomachs with mayonnaise, salt, pepper, mix, sprinkle with herbs when serving.

Spicy chicken stomach salad

Chicken gizzard salad, the recipe of which will be presented below, will delight fans of the spicy bite. Such in this case is achieved by adding finely chopped hot pod to the composition together with bell pepper. For a pronounced aroma, rub the garlic with onions, cilantro and salt in a mortar.

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

Grind chopped onion, cilantro and garlic with salt in a mortar, transfer to a bowl.
Add boiled hearts chopped into strips, peppers.
Sesame is dried in a pan, poured into the rest of the ingredients.
Flavored spicy salad from the stomachs with hot vegetable oil, salt, pepper, mix.

Korean chicken stomach salad

Chicken gizzard he salad is made in Korean style with the addition of a characteristic oriental salad dressing, which can simply be replaced with coriander and chili powder. Fresh cucumber and onions are optional and can be removed from the composition or replaced with other vegetables such as 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 tsp;
salt, pepper, sugar.

Cut the boiled stomachs into strips.
Grind carrots and cucumber 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 sugar to taste.
Leave the Korean chicken stomach salad for soaking in the cold for 2 hours.

Chicken stomachs and omelet salad

Having appreciated all the advantages of simple and spicy versions of the dish, it's time to try the salad with chicken stomachs and egg pancakes... This appetizer, like its analogue with boiled eggs, has its own individual attractive flavor 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.

Onions are chopped into slices, poured over with boiling water, washed and again poured with hot water, which is seasoned with vinegar and sugar.
After cooling, squeeze the onion, put it in a salad bowl.
Cut the boiled stomachs into strips, put them on the onions.
Beat 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 the omelet cut to the salad, season everything with mayonnaise, salt.

Chicken stomach salad with pickled cucumbers

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

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

Cut stomachs and onions into strips, chop medium-sized pickled cucumbers.
Combine the ingredients in a salad bowl, add mayonnaise, herbs, salt.
Stir the chicken stomach salad with the cucumber and serve.

Chicken stomach salad with soy sauce

The following salad recipe with stomachs will allow you to cook at the same time a light and nutritious dish that will qualitatively satisfy the feeling of hunger, but will not add extra pounds. Proposed vegetable mix can be supplemented with sweet bell peppers and chopped garlic cloves if desired.

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

Boiled chicken stomachs are cut into strips, cucumbers are cut into cubes.
Chop tomatoes into slices, chop green onions and lettuce.
The beans are boiled until tender, cooled, added to the rest of the ingredients.
Season the chicken gizzard salad with soy sauce.

Chicken stomachs and beans salad

If green beans are not exciting, you can also add legumes (boiled or canned) to the salad. The appetizer will turn out to be even more nutritious and will delight you with a magnificent, moderately spicy taste. For extra pungency, it is allowed to add finely chopped hot peppers 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.
Season salad with stomachs and beans with a mixture of sour cream with olive oil, salt, pepper, mix.

Smoked chicken stomach salad

If smoked chicken stomachs are available, they can be effectively used to prepare a delicious and mouth-watering flaky 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.

In a salad bowl, cut stomachs are laid out in the first layer, greased with mayonnaise, crushed with grated eggs.
Then a series of onions and carrots sautéed in butter and mayonnaise again.
The mushrooms are spread in the fourth layer, and then the grated cheese.
Smoked stomach salad green onions and let them soak.

Chicken stomachs and mushrooms salad

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

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.
Fried in vegetable oil onion slices added to the offal.
Chopped mushrooms, eggs and parsley are sent to the salad.
Season salad with stomachs and mushrooms with mayonnaise, adding salt and pepper.

Pickled chicken stomach salad

Quick Chicken Gizzard Salad 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 spicy characteristics, and the components will exchange each other's tastes and soak in a 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 tsp;
garlic - 2 cloves;
salt, black pepper, sugar - to taste.

Boiled stomachs are cut, mixed with pickled onions.
Chopped carrots, mixed with garlic, salt, vinegar and sugar, adding chili, coriander and black pepper.
Combine offal with onions and carrot mass, stir, season with oil and send to the cold for a day.

Chicken stomach salad with walnuts

Simple and delicious salad chicken stomachs can be obtained by supplementing the offal with cheese, nuts and Korean carrots. 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.

Cut stomachs and cucumbers.
Grind cheese, chop nuts and herbs.
Combine the ingredients in a bowl, add garlic, carrots, salt, pepper and mayonnaise.
Stir a delicious salad of boiled chicken stomachs with nuts and serve.

Chicken stomach 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 tasty things, if you want to surprise your friends original recipe- in all these cases, it is worth choosing a salad from chicken stomachs. It surpasses all expectations, provided, of course, the right preparation.

Korean chicken stomach salad

As holiday snack Korean chicken stomach salad will be unmatched. Spicy and spicy, it will delight the taste buds and visually 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 the soy sauce with vinegar and oil until an emulsion. Put in the composition chicken offal and onions, heat the mixture over high heat with constant stirring for 2-3 minutes, then add seasonings (peppers). The future salad should cool down, after which it is sent to the refrigerator to marinate for 2-3 hours. After this time, the dish is considered ready.

Advice! The chicken stomach salad will be the tastier the longer it is marinated, so it is best to cook it in the evening and put it in the refrigerator until morning.

Korean carrot salad

Asian-style chicken stomach salad can be prepared not only in Korean, but also 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 films, then put in boiling water with 1 tsp. salt, bay leaves 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.

The carrot straws need to be kneaded a little with your hands so that it gives juice, after which you can pour the mixture heated for 1 minute in a hot frying pan - oil with peppers and coriander. Carrots, sprinkled 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 in conditions room temperature, and then another 3-4 hours in the refrigerator.

Chicken stomach salad with pickled onions

Chicken stomach salad with pickled onions - spicy snack with a rather sharp taste, which may not please everyone. However, you can regulate the pungency and spice of the dish right in 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;
icing sugar - ¼ tsp;
paprika - 1-2 tsp;
vinegar (wine can be used) - 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 the container for 7 minutes.

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

Advice! The norm of hot red pepper specified in the recipe is a minimum, which can be increased depending on the preferences of the cook. You can add more seasonings to the salad to taste at the last stage of cooking.

Hearty omelette snack

A salad based on chicken stomachs with omelet is hearty snack, and even the most fastidious or adhering to a diet will not give up on it. Such a salad will be rich as a full-fledged dish, and at the same time, it will be 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 on the bottom of the salad bowl. Chop the boiled chicken stomachs, put onion on top. Beat eggs with salt and fry on both sides in a frying pan in a little oil. Roll the finished omelets and cut into strips, then send them to the salad bowl too. Stir the salad, season to taste and season with mayonnaise, let it brew for 2-3 hours.

Cooking with the addition of 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 of the mushroom stomach salad - an inexpensive but delicious dish.

Ingredients:

chicken ventricles - 200 gr.;
champignons - 300 gr.;
cucumbers (pickled) - 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 peeled 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, chop and fry the mushrooms with onion half rings. First put chicken stomachs in a salad bowl, then fried champignons with onions, then a cucumber cut into strips, then mix the salad, season with sour cream and let it brew, send it to the table.

Smoked chicken stomach salad

You can create a salad with smoked chicken stomachs very quickly, since all the products that make up the dish only need to be cut and mixed. Such a dish can be "assembled" in a matter of minutes, but it appearance and the palatability 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.;
salad (leaves) - 1 pc.;
salt and pepper to taste.

The salad is "assembled" in layers, each of which is coated with mayonnaise with pepper and salt: first comes a lettuce leaf torn by hands, 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 are poured onto 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 macroelements (iron, selenium, potassium, phosphorus, magnesium). This makes them one of the most useful components any salad.

Delicate salad with soy sauce

Fresh, aromatic, tender - salad of chicken "navels" (as stomachs are sometimes called) with soy sauce can compete in its taste with the most common "competitors" - Caesar salad and Greek. For its "assembly" you will need a simple set of products and a little 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 lettuce leaves with your hands and send them there. Chop the cucumber into strips, the tomato into cubes, after removing the seeds, chop the onion, then add each component in turn to the mixture. The last one is laid boiled string beans for 4-5 minutes and cut into pieces, and after that the salad is seasoned with soy sauce, mixed and put on the table.

I suggest you make a dish that will surely surprise you with the ease of preparation and the availability of ingredients. At the same time, I am sure that the result will pleasantly surprise you, and you will get an unusually tasty salad from chicken stomachs. The finished salad turns out to be a little spicy, but very tasty. Let's try to cook it soon!

Chicken stomach salad recipe with photo

Kitchen utensils and appliances: salad bowl, kitchen board, knife, convenient container, frying pan, spatula, stove.

Ingredients

Step-by-step cooking recipe

We wash 500 g of chicken stomachs in water and clean.
We also wash 400 g of mushrooms in running water and clean.
If you have small mushrooms, then we leave them like this, and if larger ones, then they must be chopped with a knife.
Set the pot of water to warm up on the fire. As soon as the water boils, add salt to taste and 2 bay leaves.
We send the ventricles into boiling water and cook until tender.
Peel 2-3 onions from the husk. Peel 2 carrots and grate them with a Korean carrot grater.
Pour 1/2 tbsp into the pan. l. vegetable oil and set to warm up on fire. We spread the grated carrots on it and fry for up to 5 minutes over medium heat until half cooked.
Put the carrots on a plate or any other container, and put the pan on the fire again.
Pour another 1/2 tbsp. l. vegetable oil. Put the prepared mushrooms in the pan.
Add the onion cut into half rings to the pan and fry everything until tender.
We throw the prepared stomachs into a colander and leave there so that all the excess liquid is glass and they cool down to such a temperature when you can start working with them. Cut them into medium-sized strips.
Pour the finished mushrooms with onions into a salad bowl. And put the pan on the fire again.
Greasing it another 1/2 tbsp. l. vegetable oil, lay out the chopped ventricles and fry for literally 2-3 minutes.
We send ready-made ventricles and carrots to the salad bowl.
Peel 2 cloves of garlic and grate or pass through a press. Add chopped garlic to the salad.
Season the salad with 2 tsp. seasonings for carrots in Korean, 2-3 tbsp. l. vinegar 9% and 2 tbsp. l. soy sauce. Mix everything thoroughly. More seasoning or salt can be added as needed.
Before serving, the salad should stand for at least 1-2 hours so that all the ingredients are soaked in the marinade.

How to decorate and what to serve the dish with

The finished meal is served in a salad bowl or on a beautiful dish, after having decorated it with lettuce leaves or sprigs of herbs. The salad is so nutritious that it can be served as independent dish with pita bread or bread. But you can also prepare a side dish for it in the form mashed potatoes, loose rice or pasta.

Video recipe for cooking chicken stomach salad

See how you can quickly and easily prepare a delicious chicken gizzard salad with mushrooms.

Basic common truths

Pay special attention to the selection of chicken stomachs... They should be firm, slightly moist, with a pleasant, slightly sweet odor. The yellow film should be clean and bright. It is best to purchase this product chilled, and its shelf life is only a few days.
Use whatever mushrooms you have... They can be either fresh or frozen. The only thing is that frozen mushrooms must first be defrosted. Mushrooms can also be fried in butter, then their taste and aroma will be revealed more strongly.
Use sweet and juicy carrots for this salad.
Korean carrot seasoning can be substituted with homemade spice mix... To do this, mix the red ground pepper, dried basil, ground coriander, paprika and salt. You can add other spices that your family loves.

Other possible cooking options

Personally, I always want to cook something unusual, beautiful and tasty for my family. I always try to serve in such a way that I want to eat the finished dish with my eyes first. But in pursuit of ideal proportions, expensive ingredients, I do not always get the expected result. It turns out that it is not necessary to spend a huge amount of time and effort to prepare a delicious treat for your household. Now I know for sure that even from a set of the simplest and cheapest ingredients, you can make such a delicacy that can be called a culinary masterpiece.

Chicken ventricles are not very popular in cooking, but in vain. If you marinate and cook them correctly, you get a very tasty and unusual dish. There are a lot of recipes for their preparation, you can stew. For lovers of more spicy food can be done.

Fast and delicious snack to beer is obtained if fried. And for all the hostesses who have at hand an irreplaceable kitchen assistant in the form of a multicooker, I suggest trying to cook. You can prepare a hearty and tasty meal, spending quite a bit of time and effort on it.

It often happens that we do not even suspect how more than one can be prepared from such an unpopular and cheap ingredient. cooking masterpiece... I wish you creative inspiration and Have a good mood in cooking delicious and simple dishes for your family. If you also have some secret in cooking salad or other dishes from chicken ventricles, then share them with me in the comments on the site. Bon Appetit!

Chicken offal is no less useful than poultry meat. Chicken stomachs contain a lot of protein and other substances necessary for the body, have a low calorie content and can become the basis for the most different dishes... Some inexperienced housewives ignore this product, considering it tough and tasteless. In fact, it all depends on the ability to cook it correctly. Chicken stomachs can be juicy and soft, they are good both hot and cold, and go well with vegetables and mushrooms. Salads from them come out hearty, with a moderately piquant taste. They can be prepared not only for a family dinner, but also for a festive table.

Cooking features

It is impossible to prepare a delicious salad from chicken stomachs if you do not know a few points:

For salads, it is better to choose chicken stomachs that have not been frozen. When thawing, the product loses some of the liquid, which makes it less juicy. If you nevertheless decide to make a snack from frozen offal, let them thaw in the refrigerator, without a sharp temperature drop, then their structure will remain almost unchanged.
Choose only fresh, high-quality ingredients for your salad. This is especially true of chicken stomachs. If they have an unpleasant odor, slippery or soft to the touch, then you will have to refuse the purchase.
Chicken stomachs need careful preliminary preparation... It is not enough to wash them well - you also need to cut off areas of fat, remove fragments of the film, if any. Particular attention should be paid to the removal of bile. Be sure to inspect the stomachs, even if you purchased them cleaned from the store. If on some specimens you find a yellow-green film, it is not enough to clean it off - it is better to cut it off. If even a small piece of bile gets into the salad, the dish will be irreparably spoiled.
You need to boil chicken stomachs for at least an hour, preferably an hour and a half, until they become completely soft. For flavor, add onions, carrots, bay leaves and other spices to the pan. You need to salt the product shortly before it is ready.
If the peeled stomachs are soaked for 2 hours in cold water, they will cook faster and will taste more tender.
Chicken stomachs and other foods exposed to heat treatment, when combined with the rest of the ingredients of the salad, it must be cooled to room temperature. Otherwise, the appetizer will quickly deteriorate.
Chicken stomach salads are often seasoned with mayonnaise, proponents healthy eating can replace it with sour cream mixed with a little bit of mustard.

The taste of chicken stomach salad depends not only on the composition, but also on the cooking technology. By following the instructions that accompany your chosen recipe, you will prepare an appetizer whose organoleptic qualities will not disappoint you.

A simple recipe for salad from chicken ventricles, eggs and carrots

Calorie content of the dish: 1172 kcal, per 100 g: 117 kcal.

chicken stomachs - 0.5 kg;
chicken egg - 4 pcs.;
carrots - 150 g;
green onions - 100 g;
salt, pepper, mayonnaise - to taste.

Video recipe for the occasion:

Cooking method:

Rinse chicken stomachs thoroughly, boil until soft, discard in a colander, let them cool and dry.
Wash the carrots, cook in their uniforms, cool and peel.
Hard-boiled eggs, place under running cold water. When they are cool, remove the shells from them.
Cut all prepared food into cubes of the same size. The smaller they are, the more refined the appetizer will look, its taste will also benefit from this.
Place the chopped ingredients in a bowl.
Wash, shake off the water and pat dry the green onions. Chop it finely with a knife and add to the rest of the ingredients.
Season with salt and pepper to taste, season with mayonnaise.

If you use Korean carrots instead of boiled carrots, the appetizer will acquire a spicy taste. In this case, it is advisable to replace green onions with onions.

Chicken gizzard puff salad with mushrooms and cheese

Calorie content of the dish: 2196 kcal, per 100 g: 115 kcal.

chicken stomachs - 0.5 kg;
fresh champignons - 0.4 kg;
hard cheese - 150 g;
onions - 100 g;
chicken egg - 4 pcs.;
carrots - 0.2 kg;
potatoes - 0.3 kg;
mayonnaise, vegetable oil - how much will go away.

Cooking method:

Boil the carrots and potatoes. When the vegetables are cool, peel them, grate them separately. Put the potatoes on the bottom of the salad bowl, pepper, salt, brush with mayonnaise.
Boil chicken stomachs until soft, cool, chop finely. Season with salt and pepper, put on top of potatoes.
Pour the stomachs with mayonnaise, put the carrots on them, cover with a layer of sauce.
Wash the mushrooms, dry with a napkin, cut into plates.
Peel and cut the onion into small pieces.
Fry mushrooms and onions in vegetable oil. They need to be cooked until the liquid released from the mushrooms evaporates from the pan.
When the mushrooms have cooled, place them on top of the carrots.
Cool hard-boiled eggs under running cold water, peel, grate coarsely.
Cover the mushrooms with a net of mayonnaise, put eggs on them, brush them with sauce.
Finely grate the cheese, sprinkle it on the salad.

The alternating layers look nice, making the salad especially appetizing. Such an appetizer can be a decoration for a festive table. Guests will surely be satisfied with this hearty and delicious treat.

Chicken ventricles and canned mushrooms salad

Calorie content of the dish: 728 kcal, per 100 g: 62 kcal.

canned mushrooms - 0.3 kg;
chicken stomachs - 0.5 kg;
pickled cucumbers - 0.25 kg;
onions - 100 g;
pepper, sour cream - to taste.

Cooking method:

Boil chicken offal until soft, wait until they cool. Cut into small strips, fold into a mixing container.
Cut the pickled cucumbers into strips, send to the stomachs.
Peel the onion, cut into thin halves of the rings. If the onion is large, you can cut it in half.
Add onion to offal and cucumbers, pepper. There is no need to salt because pickled cucumbers contain a lot of salt.
Open a jar of champignons, discard in a colander. If the mushrooms are whole, cut them into slices.
Add mushrooms to the rest of the ingredients, stir.
Season the salad with sour cream.

For more spicy taste sour cream in this recipe can be replaced with mayonnaise.

Chicken stomachs and fresh vegetables salad

Calorie content of the dish: 2086 kcal, per 100 g: 98 kcal.

chicken stomachs - 1 kg;
carrots - 0.2 kg;
Bulgarian pepper - 0.2 kg;
fresh cucumber - 0.2 kg;
onions - 0.3 kg;
garlic - 4 cloves;
chili pepper - to taste;
sugar - 20 g;
grape vinegar (6 percent) - 50 ml;
lemon juice - 50 ml;
vegetable oil - 50 ml;
soy sauce - 50 ml;
salt, pepper, fresh herbs - to taste.

Cooking method:

Boil prepared chicken stomachs until soft, discard in a colander. When the offal has cooled, cut into slices and place in a large bowl.
Peel the onion, cut into thin half rings or quarters of rings.
Mix the grape vinegar with sugar and soy sauce, dip the onions in this mixture and leave for a quarter of an hour.
Peel the carrots, pat dry with a paper towel. Grind on a grater intended for cooking Korean salads... If there is no such device in the house, you can use a regular grater with large holes. Place chopped carrots with chicken offal.
Wash the cucumbers, cut off the tips of the fruit. Cut vegetables into strips, combine with other ingredients.
After washing and blotting the bell pepper with a napkin, clean it from the seeds, at the same time removing the stalk. Cut the pulp into strips, send to a bowl with other ingredients.
Squeeze pickled onions, add to stomachs and chopped vegetables.
Pass the garlic through a press.
Wash hot peppers, remove seeds and membranes. Cut a small piece and chop as finely as possible with a knife, combine with garlic.
Add oil and lemon juice, stir.
Fill with the resulting spicy sauce salad.

The salad according to this recipe turns out to be spicy, resembles dishes korean food... Adding coriander and ground pepper will enhance the similarity. If you prefer a milder flavor, use less garlic and pepper.

Video: A simple and delicious chicken ventricle salad. Holiday recipe

How to decorate chicken stomach salad

Meat by-products are usually not considered delicacies, but salads from chicken stomachs are so tasty that they are not ashamed to be served at the festive table. You just need to take care to decorate the appetizer. Several simple options its registration.

Chicken gizzard salad can be made flaky by placing food inside a hoop and then removing it. Then it will be shaped like a cake.
When serving in portions, the salad can be laid out on plates using special molds or a tin can without a bottom. You can do this with a snack, even if it is not flaky.
To decorate a salad of chicken stomachs, you can use flowers from the products that make up it. The vegetables are cut into thin slices. One plate rolls into a tube, others gather around it like petals. Flowers of a different shape can be made from tomatoes, eggs, radishes; for this, it is enough to cut them in half and make a zigzag cut along the perimeter.
On the surface of the salad, you can depict inscriptions or other patterns. They look good on a plain background; for this, sprinkle the salad with grated cheese or eggs. For the image of patterns and inscriptions, crushed peppers, olives or other products with a rich color are used.

If you don't have time to decorate the snack, put it on the lettuce leaves, and put a sprig of dill and parsley on top. This will give the salad a more sophisticated look.

Chicken ventricle salads turn out to be as satisfying as from meat, have a pleasant taste and low energy value but are cheaper. Having spent quite a bit of energy on decorating such a snack, you can serve it to the festive table. The time spent preparing the stomachs is worth the result.

What is the correct name: "Chicken navel salad" or "Chicken ventricle salad"? Opinions are divided, although in fact they are one and the same thing. The reason for the confusion is the lack of a reliable history of the origin of lettuce. According to the first version, the salad was prepared in the 90s of the last century, where conditions of a difficult economic situation pushed the population to use by-products 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 the National dish cooked with a lot of spices.

In the initial version, the dish consisted of boiled chicken ventricles (navels), onions and carrots. And as a dressing was used ordinary sour cream... Inexpensive, tasty and hearty salad many people liked it.

When buying chicken ventricles (navels), it is necessary to choose elastic in structure, with a slight specific smell. The main trick of chicken navel dishes lies precisely in the softness of the ventricles themselves. Cook them 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, at the same time it is available for cooking.

Ingredients:

Boiled chicken stomachs - 250 gr.;
Boiled chicken eggs- 4 things.;
Salad onion - 150 gr.;
Raw carrots - 1 pc.;
Salt pepper.

Preparation:

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

For the piquancy of taste, the stomachs are salted and pepper during cooking. Onions are recommended to be pickled in vinegar.

It will undoubtedly decorate the festive table, the range of tastes will delight you.

Ingredients:

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

Preparation:

Add bay leaf to boiling salted water, pour out the peeled chicken stomachs and cook until tender. 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 pan with mushrooms until tender. Grind the cooled stomachs in the form of straws and fry in vegetable oil for several minutes. All the ingredients obtained are mixed in a deep container, with the addition of chopped garlic, seasoning, soy sauce and vinegar. Let the salad sit for at least two hours in the refrigerator.

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

Ingredients:

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

Preparation:

We discard the prepared ventricles through a colander and let the broth escape, chop coarsely. Put the bottom of the dish with pre-prepared lettuce leaves. Top with peeled and chopped apples, avocado, pour lemon juice. The next layer is stomachs, then tomatoes. Salt and pepper to your taste, pour with vegetable oil.

This hearty dish will impress lovers of salads.

Ingredients:

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

Preparation:

Put chicken stomachs in a saucepan, fill with cold water, salt and set to cook for 20 minutes. Peel and pickle the onion, chop it beforehand. Chilled navels are chopped in the form of thin straws, add pickled onions, add previously cooked "Korean" carrots. Well-mixed food becomes homogeneous. Let's leave in the cold for two hours.

You can pickle onions with vinegar or lemon juice, with the addition of sugar and allspice.

Handsome in appearance will delight not only your eyes with color shades, but also the stomach with taste.

Ingredients:

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

Harmony of taste and lightness in the stomach, as 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:

We cut the boiled navels and put them in a deep dish. Chop the cucumbers and apple with a coarse grater, chop the onion. We mix the products and season the salad with mayonnaise, with the addition of vegetable oil and pepper. Let it brew for 15 minutes before serving.

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

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

Ingredients:

Chicken navels - 400 g;
Carrots - 1 pc.;
Onion - 1 pc.;
Bay leaf - optional;
Fresh cucumbers - 2 pcs.;
Eggs - 4 pcs.;
Green onions - 10 gr;
Mayonnaise - 4 tablespoons;
Salt pepper.

Preparation:

Thoroughly cleaned navels are boiled in salted water with the addition of onions, carrots, peppers and bay leaves. Cooking goes on low heat for an hour, drain, cool and chop. Hard boiled eggs, peel, chop and add to the ventricles. Grind cucumbers on a grater, add chopped greens. We combine all the components, the resulting salad is seasoned with mayonnaise (sour cream). Salt, a little pepper and decorate.

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

Ingredients:

Raw chicken stomachs - 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.;
Bulgarian pepper - 1 pc.;
Peking cabbage - 1 pc.;
Brynza - 250 gr.;
Sour cream - 3 tablespoons;
Mayonnaise - 100 gr.;
Basil leaves.

Preparation:

To achieve the necessary softness and taste, chicken navels are boiled for an hour and a half with the addition of onions, bay leaves 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 diced onion is added to the mushrooms. Pickle the second onion, chop it as finely as possible. Used for the marinade balsamic vinegar... Onions in mushrooms should acquire the color of "caramel", add pepper and spices, remove from heat for a few more minutes and let cool. The cooled navels are cut into cubes, add the pickled onions, mix and let it brew for ten minutes. Chicken eggs are cut into large cubes and added to the navels. Next ingredient- fresh cucumber, cut into cubes. Peking cabbage is added, cut into large layers one centimeter at a time. Now chop the cheese into large pieces and add to our mixture. Pour the cooled mushrooms into the same dish. For the dressing we will use mayonnaise and sour cream. Stir until smooth. For molding, we use a round container, fill it with salad, turn it over and put it on a plate. Decorate with Chinese cabbage leaves, cucumber, basil leaves and bell pepper.

The broth obtained from cooking chicken navels can be used to make soup.

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

Ingredients:

Chicken stomachs - 500 g;
Onion - 2 pcs.;
Carrots - 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 stomachs with the addition of black pepper and bay leaf. We clean and chop the onions, pour in vinegar and pickle. For chopping carrots we use a "Korean" grater. We put the resulting products in a container. Prepare the dressing soy sauce, coriander, salt and hot pepper, drown with oil heated in a pan. Mix the whole composition, fold the vessels and leave in the cold overnight.

Easy to prepare and original in performance.

Ingredients:

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

Preparation:

Boil chicken stomachs until tender, then let them cool. Pickled chopped onions in vinegar diluted with water. We try to finely chop the stomachs, putting them in a deep plate. Add the grated cheese, squeeze out the garlic with the help of a garlic. Mix thoroughly, add pickled onions, salt, pepper, add mayonnaise and mix again. Before use, brew for 1 hour.

Like people who like to experiment with tastes.

Ingredients:

Chicken navels - 450 g;
Carrots - 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 .;
Bulgarian pepper - 2 pcs.;
Apple cider vinegar - 1 tbsp l .;
Salt.

Preparation:

By-products cooked in salted water are allowed to cool and cut portioned chunks... Carrots and bell peppers are cut in the form of brushwood, an apple in the form of cubes, and celery, onions and cabbage are simply chopped finely. All the slices are mixed in a deep plate and covered with sugars, allowed to infuse, after which the liquid is drained and placed in a preheated frying pan. Add spices, season with soy sauce and vinegar, and then mix again.

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

Ingredients:

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

Preparation:

Boil the ventricles in salted water, along with onions, carrots, allspice, bay leaves for 1.5 - 2 hours. Cut quickly 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 step is the addition of the ventricles and another 3 to 5 minutes of frying. For dressing, finely chop the parsley, add sour cream, soy sauce, lemon juice, ground pepper and beat until smooth. Add the dressing to our preheated ingredients, mix well and cook covered for 3 - 5 minutes. Transfer to a salad bowl and serve.

From a series of legendary salads, only by-products are used as meat, very tasty and interesting.

Ingredients:

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

Preparation:

Cook offal and vegetables until fully cooked, eggs should be hard-boiled. We clean everything, cut it and put it in a saucepan. Salt, pepper and fill with mayonnaise. Decorate with herbs and on the table.

Ingredients:

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

Preparation:

Boil the chicken ventricles until half cooked, peel and cut into small pieces. Peel two raw potatoes and chop them on a "Korean" grater. We throw our potatoes into boiling, salty water for 1 minute, put them 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 navels. We put everything together and cool.

If you have very few offal recipes in your culinary collection, take a look at this selection, which includes the best chicken stomach salad recipes. Such a component is often undeservedly bypassed by the hostesses. In fact, it can be combined with a wide variety of ingredients for a satisfying and delicious meal. It goes well with carrots, mushrooms, fried and pickled onions, cucumbers (pickled or pickled). Moreover, an excellent mix is obtained from chicken navels if you dilute it with vegetables and an omelet. It's just a feast for the belly!

Chicken stomach salad with pickled cucumbers

Servings Per Container - 6.

Ingredients

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

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.

Cut pickled or pickled cucumbers into cubes. Send the slices to a deep salad bowl.

Remove the husks from the onions. Cut vegetables into half rings. Don't make the slices very coarse. Try to cut straight and neatly. Fry the onions in a pan in which the butter was previously melted (about 50 g). The roast must be allowed to cool at room conditions.

Chicken navels, peeled, cooked and chilled beforehand, cut into strips. Send offal to cucumbers.

Salt the resulting mix. Add a little pepper if you like. Put the fried onions into the blank. Mix everything well. Add mayonnaise, but remember that it goes well with onions that have cooled down. Stir everything again.

That's all done!

Pickled chicken stomach salad

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

Cooking time - 2 hours + time for infusion.

Servings Per Container - 6.

Ingredients

So what are we going to use to make a soy sauce chicken navel snack? Nothing too 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

Such an appetizer is made incredibly easy.

Prepare all foods.

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

Cut the onion in half rings, fill it with vinegar, let it brew for 30 minutes. Finely chop the garlic and dill, add to the stomachs, mix. Drain the remnants of the marinade from the onion, send it to other products. Add vegetable oil, soy sauce, salt, sugar, pepper to taste to an almost finished snack.

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 salad of marinated chicken stomachs is ready to serve. Bon Appetit!

Spicy chicken stomach salad

This is a very savory by-product appetizer. It will appeal to all spicy lovers.

Cooking time - 35 minutes.

Servings Per Container - 8.

Ingredients

To make a salad from chicken navels, you need:

large carrots - 2 pcs.;
chicken ventricles - 500 g;
onions - 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 prepare this delicious and spicy chicken navel salad? If you take note of this recipe, then all questions will disappear by themselves.

Make a refueling. Preheat the skillet vigorously. Pour vegetable oil into it. It's good to heat it up. Peel the onions and chop them at random. Send to hot oil. The onions need to be browned.

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

Add red pepper to the mixture of fried onions and garlic. Mix. Fry for another 30 seconds. That's it - the gas station is ready.

Wash and peel the carrots. Grate it on a special Korean style vegetable grater. Add a pinch of sugar to the carrots. Salt. Wrinkle 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 the ingredients of the salad very well.

Wash the herbs. Dry it properly. Chop with a knife and send the green chips to the salad. Stir everything one more time.

So a spicy spicy appetizer is ready, which will appeal to fans of Korean mixes.

The easiest chicken stomach salad with pickled onions

Cooking time - 1 hour + 2 hours for pickling.

Servings Per Container - 7.

Ingredients

Here is such an unpretentious 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;
icing sugar - ½ tsp;
ground red pepper - 1 tsp;
salt to taste.

Cooking method

This salad is easy to prepare, but it turns out to be excellent. It will be appreciated not only by the household, but also by the guests!

Prepare chicken ventricles. 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 just enough water to cover the stomachs. Bring food to a boil. Remove foam. Reduce heat to low and simmer navels until soft, about 50 minutes. About 5 minutes until ready to add salt to the product.

Ready chicken stomachs should be cooled and cut into strips.

Peel the onions. Cut it into very thin rings or ring halves.

Combine offal and onion in a separate bowl. 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 into the salad through a sieve. Add soy sauce.

Dilute the ingredients with table vinegar. Thanks to him, the onions in this appetizer will become marinated - juicy and crunchy, with a piquant sourness. It remains to mix everything thoroughly. The container with the 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 is ideally saturated with the original dressing.

Bon Appetit!

Chicken navel salad with carrots and eggs

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

Cooking time is 25 minutes.

Servings Per Container - 4.

Ingredients

You will need to use the following:

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

Cooking method

This salad turns out to be very unusual in taste and nutritious. Try it as a casual dinner option. Surely your household will like this dish, replacing the annoying buckwheat and pasta.

Prepare the required 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 chop the red salad onions. Send the vegetable slices to the chicken ventricles.

That's all! Time to serve!

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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