Chicken stomachs are the offal which is widely applied in cookery. From them it is possible to make both the first and second course, and a stuffing. Stewed chicken stomachs turn out very tasty, soft and nutritive.
It is required to you
- Stomachs
- stewed with vegetables:
- chicken stomachs – 700 g;
- champignons – 150 g;
- carrots – 1 piece;
- onions – 1 piece;
- garlic – 2 cloves;
- zucchini – 1 piece;
- broccoli – 200 g;
- vegetable oil – 2 tablespoons;
- rosemary – 2 branches;
- marjoram;
- Stomachs
- stewed in beer:
- chicken stomachs – 500 g;
- onions – 1 piece;
- vegetable oil – 1 tablespoon;
- desi – 1 tablespoon;
- flour – 2 tablespoons;
- light beer – 1 article;
- chicken broth – 1 article;
- wine vinegar – 1 tablespoon;
- sugar – 2 tsps;
- mustard – 2 tablespoons;
- Stewed stomachs "In Korean":
- chicken stomachs – 500 g;
- onion – 1 piece;
- garlic – 5 cloves;
- vegetable oil – 3 tablespoons;
- chicken broth – ½ articles;
- soy-bean sauce;
- cilantro;
- chopped greens;
- chili powder;
Instruction
1. Stomachs stewed with vegetables. Carefully clean stomachs, wash a baking plate with flowing water and dry on a paper towel. Warm oil in a stewpan and fry stomachs on strong fire within 3-5 minutes. Salt and pepper to taste. Pour in 100 milliliters of water, cover and you extinguish on small fire about 25 minutes. Peel carrots and onions, grate carrots, small cut onions. Lay out vegetables in a stewpan to stomachs. Prepare within 5 minutes, constantly stirring slowly. Wash up champignons, slice thin, and zucchini – small pieces. Add squash and mushrooms to a stewpan, pour in 1/3 glasses of water, strew with a marjoram and bring to the boil. You extinguish within 5–6 minutes. In a pan with the boiling added some salt water lay out the broccoli divided into inflorescences and you cook 5 minutes. Before giving on a table mix cabbage with stomachs.
2. Stomachs stewed in beer. Clean stomachs from an internal film, well wash out and cut on small pieces. Peel onions and crush. Warm vegetable oil in a deep frying pan, add creamy, kindle. Fry onions on oil to transparency, add chicken stomachs, fry within 5-7 minutes, constantly stirring slowly. Powder with flour, mix and fry 2 more minutes. Salt and pepper. Constantly stirring slowly, pour in beer and a little broth in a frying pan. Add vinegar and sugar, cover. You extinguish to softness within 12-15 minutes. If necessary add broth. Add mustard, mix and give to a table with boiled potatoes.
3. Stewed stomachs "in Korean". Make an incision stomachs, remove an internal film and well wash out. Boil to semi-readiness in the added some salt water, take out from broth. Dry and cut straws. Peel onions and garlic, thinly chop onions half rings, crush garlic. Warm vegetable oil in a frying pan and fry in it onions within 2-3 minutes. Add chicken stomachs to a frying pan, fill in with broth and you extinguish 10 minutes. Then add a soy-bean sauce, paprika and garlic. Mix and continue to extinguish 4-5 more minutes. Give to a table, having strewed with greens.