Chicken stomachs are rich with a complete protein, cellulose, mass of the useful substances and acids promoting improvement and rejuvenation of an organism. For this reason it is expedient to include them as in hot, and cold dietary dishes to the great ladies who are concerned about the figure. Just try to extinguish chicken stomachs, make pilaf or make original snack in Korean.
Stewed chicken stomachs
Ingredients:
- 1 kg of chicken stomachs; - 3 napiform bulbs;
- 50 g of a root of a celery; - 2 carrots; - 1/3 tsps of a black sprinkling pepper; - 1 tsps of salt; - 100 g of sour cream; - vegetable oil.
Many producers suggest to buy chicken stomachs already without yellow film that much simplifies and accelerates cooking process.
Remove a peel from bulbs and thinly chop them. Heat vegetable oil on weak fire and you stew in it cut vegetable of 10 minutes. Wash out stomachs, clean them if necessary from films and fat, cut everyone on two or more parts and add to onions.
Grate carrots and a root of a celery and too put in a frying pan. Pour a half-glass of boiled water there, cover and you weary a dish hour at the most minimum temperature. 50 minutes later salt it and pepper, and in 3 minutes until the end of preparation flavor with sour cream and mix.
Pilaf with chicken stomachs
Ingredients: - 400 g of chicken stomachs; - 1 cups of round grain rice; - on 150 g of a bean and green peas (it is possible to take frozen); - 1 napiform bulb; - 2 carrots; - 0.5 tablespoons of cumin; - 1/3 tsps of seeds of a coriander; - salt; - vegetable oil. Pour in vegetable oil in a cauldron and well warm. Quickly fry in it chicken stomachs till golden color, reduce fire and you stew giblets of 20 minutes, having closed ware a cover. Crush onions, cut straws carrots and add to a cauldron together with spices. Add some salt to everything and stir.
The frozen vegetables don't demand a defrosting before addition in a dish.
Spread out peas and haricot over fried vegetables, distribute from above rice an even layer and pour the hot added some salt water so that it on 1 cm covered grain. Bring liquid to the boil and cook pilaf with chicken stomachs under a cover about half an hour. Move away him from a plate and let's 15-20 more minutes stand, then mix and give on a table with a fresh vegetables.
Chicken stomachs in Korean
Ingredients: - 1 kg of chicken stomachs; - 2 napiform bulbs; - 6 segments of garlic; - 100 g of cilantro; - 0.5 cups of 5% vinegar; - 1 cups of sesame or vegetable oil; - 2 tablespoons of a soy-bean sauce; - 1 tsps of icing sugar; - salt. Weld chicken stomachs on small fire for an hour and a half. Shift them in a colander, cool and cut with strips. Pickle in onions half ring vinegar for 30 minutes, then mix them with the main ingredient, water with a soy-bean sauce and strew with icing sugar. Salt snack to the taste. Heat sesame or vegetable oil in a stewpan and fill in salad from chicken stomachs. Crush garlic segments in a special press, small chop cilantro and implicate both in a dish as soon as it completely cools down. Put it in the fridge at several o'clock or for the night.