Chicken potroshka – an excellent alternative to habitual fillet or ham. From them it is possible to cook tasty ragout, dishes of Chinese cuisine, to cook soups and to do roast. You can buy mix from a different offal or choose one their look – for example, chicken ventricles.
It is required to you
- Soup with giblets:
- 300 g of chicken stomachs;
- 4 bulbs;
- 2 tablespoons of vegetable oil;
- 250 g of tomatoes;
- 2 tablespoons of a round grain polished rice;
- 2 yolks;
- 3 tablespoons of sour cream.
- Rassolnik from giblets:
- 300 g of chicken stomachs;
- 4 pickles;
- 1 carrots;
- 1 turnip;
- 3 tablespoons of rice;
- 1 bulb;
- parsley bunch;
- parsley root;
- fennel bunch;
- black pepper;
- salt;
- 2 garlic gloves;
- bay leaf;
- desi spoon.
- Stomachs
- stewed in cream:
- 300 g of chicken stomachs;
- 2 bulbs;
- 1 pod of hot red pepper;
- vegetable oil for frying;
- salt;
- fresh ground pepper;
- half-glass of cream;
- fresh greens of parsley.
Instruction
1. From chicken stomachs it is possible to cook nourishing and tasty soup. Carefully wash out giblets and exempt them from films. Put them in a pan, fill in with cold water and put on a plate. You cook stomachs to semi-readiness, take them from broth and small cut.
2. Cut onions thin rings, lay out in a frying pan with previously warmed vegetable oil and fry till golden color. Add the cut stomachs to a frying pan, stirring slowly, fry mix to a podrumyanivaniye. Pour out the skinless and cut into cubes tomatoes. You extinguish mix on average fire, constantly stirring slowly.
3. Lay out fried stomachs with vegetables in broth, boil. Add rice, salt soup and you cook it until ready. Before giving fill soup with the sour cream mixed with yolks. Lay out mix in broth, mix and warm up, without bringing to the boil, otherwise yolks will be curtailed.
4. Also the rassolnik cooked from chicken giblets is very tasty. It can be prepared from mix of an offal, but if you have only stomachs, manage them. Carefully wash out giblets, cut them on pieces and lay out in a pan with cold water. You cook about an hour, lay out the carrots cut by straws, turnip and a root of parsley and the washed-out rice in broth. Continue cooking, scumming in process of its education.
5. From pickled cucumbers cut off skin, fill in it with a glass of hot water and you boil on weak fire about 15 minutes. Take out a peel from a brine. Put in it the cucumber pulp cut in small cubes, and you cook everything together about 10 minutes.
6. Lay out small cut onions, pepper and bay leaf in meat soup and you cook soup until ready of rice. Fill it with a brine, boil thoroughly about five more minutes, lay out small cut greens of parsley and fennel. Before giving fill rassolnik with the garlic pounded with oil and salt.
7. As a main course it is possible to prepare the stomachs stewed in cream. Clean an offal from films, well wash out and boil to semi-readiness. Cut onions and small chop hot red pepper. Fry onions in a frying pan with previously warmed vegetable oil to transparency, lay out to it pepper and extinguish everything together a little.
8. Small cut stomachs, lay out in onions and peppery mix and fry, continuously stirring slowly. Salt. Pour in cream in a frying pan, reduce fire, mix mix and cover it. Leave giblets to pine about 10 minutes. Before giving strew a dish with a fresh ground black pepper and the parsley which is small cut by greens. Give with a boiled Indian rice.