Chicken navels, they are ventricles – a dish for the real gourmets. Perhaps, someone will frown, having heard that navels eat, but those who at least once tasted this delicacy, those won't forget its unusual taste for a long time.
It is required to you
- chicken navels - 1 kg
- onion - 5 pieces.
- soy-bean sauce - 3 tablespoons.
Instruction
1. Before starting preparation of chicken pupochok, accurately clean them from a yellow film and properly wash out in cold water. If you don't remove a film completely, the dish will taste bitter that, you see, is unpleasant. After ventricles are washed up, begin cooking.
2. From chicken navels it is possible to make both the first, and second courses. However if you never tried ventricles, then best of all extinguish them with addition of a soy-bean sauce. It won't take away from you many forces and time, but, nevertheless, you will be able to estimate not only taste of food, but also its aroma.
3. Take kilogram of chicken pupochok. Divide each of ventricles into two parts, having cut them lengthways. Pour on a bottom of a poultry roaster of a little vegetable oil and put it on strong fire. When oil is heated, throw couple of seeds of a coriander in a poultry roaster, and in half-minute put ventricles there, having lowered fire. Slightly salt a dish.
4. Clean five heads of onions and cut half rings. When there pass twenty minutes since that moment as you put pupochka on fire, add onions to a dish and you extinguish until ready, adding boiled water as required. In several minutes before removing a poultry roaster from fire, pour in three tablespoons of a soy-bean sauce. It will add to ventricles savors. Preparation of a dish on average takes forty minutes.
5. Before switching off a plate, make fire several seconds stronger, and then sharply extinguish it. Don't open a cover at all: the dish has to infuse! It is possible to start a meal in ten-fifteen minutes after completion of cooking. It is better if you give ventricles hot, but if for some reasons the dish manages to cool down – don't worry as cold it is fine too. And the last, take care of laying: tasty food also has to be served "tasty".