Chicken stomachs in cookery use and separately, and in combination with chicken heart or a liver. They are extinguished, from them cook soup, but not less tasty will turn out salad from chicken stomachs. The originality will give to salad a soy-bean sauce.
It is required to you
- - 500 g of chicken stomachs;
- - 400 g of the frozen champignons;
- - 50 ml of vinegar;
- - 3 bulbs;
- - seasoning for the Korean carrots;
- - 2 big carrots;
- - 3 garlic gloves;
- - 3 tablespoons of a soy-bean sauce.
Instruction
1. Boil until ready chicken stomachs, only don't digest.
2. Fry champignons with the onions cut into cubes.
3. Rub two large carrots, fry on vegetable oil to softness.
4. Cut boiled stomachs with straws, fry together with carrot within several minutes.
5. Add to a frying pan seasoning for the Korean carrot, the crushed garlic, pour in vinegar. Mix, add a soy-bean sauce.
6. Cool a ready-to-serve salad from chicken stomachs, for the night remove in the fridge.