Chicken stomachs can hardly be called first-class food, but this does not make them less useful, and even less - less tasty. In the company of sauce and the right side dish, even from such a simple ingredient you can make an incredibly delicious lunch or dinner, it is enough just to take as a basis one of the below-mentioned recipes.
Recipe for hot stewed chicken stomachs
Ingredients:
- chicken liver - 350 g;
- chicken stomachs - 350 g;
- soy sauce - 45 ml;
- water 400 ml;
- hot chilli pepper;
- white onion - 120 g;
- garlic cloves - 4 pcs .;
- sugar - 4 g.
Preparation
Preliminarily rinsing and drying the chicken internals, cut them in half or quarters (depending on the original size) and put them in a bowl. Fill the inside with soy sauce and leave to marinate for 15 minutes.
In the saucepan we heat the oil. Grind the onions and garlic with hot peppers and fry the aromatic mix on the heated oil for literally 3-4 minutes. We put marinated liver and stomachs, we wait, when they will seize from the outside, and then fill it with water. Reduce heat and simmer until the sauce thickens, then immediately put on top of hot boiled rice and enjoy this simple and inexpensive meal.
Chicken Stew Stewed with Cabbage
Ingredients:
- chicken stomachs - 1.2 kg;
- cabbage - 350 g;
- tomato sauce - 380 ml;
- Garlic chopped - 5 g;
- green onions;
- Ground paprika and thyme - 4 g;
- hot chilli - to taste;
- onion - 80 g;
- vegetable oil.
Preparation
Having cleansed, washed and cut chicken stomachs in half, put them aside and take up the roast. On vegetable oil, we pass the large half-rings of onions for 3-4 minutes, after which add garlic with spices to it and wait another 20-30 seconds. After a while, it's the turn of the stomachs, they'll have to fry for about 5-7 minutes, and then you can add the chopped cabbage and pour it all with tomato sauce. In addition to the sauce, add half a cup of water or broth, and then simmer all over low heat with a lid, until the cabbage leaves become soft.
Cabbage, stewed with chicken stomachs, is good in itself, accompanied by a handful of chopped green onions, but you can serve it with a garnish of cereals or potatoes, or simply with a slice of fresh bread.
Chicken Stew Stewed in Sour Cream
Ingredients:
- vegetable oil - 15 ml;
- white onion - 70 g;
- garlic cloves - 2 pcs .;
- chicken stomachs - 500 g;
- fish sauce - 30 ml;
- water - 2 items;
- carrots - 80 g;
- frozen green peas - 80 g;
- quail eggs - 10-12 pieces;
- sour cream - 220 g.
Preparation
After heating the vegetable oil, fry the chopped onion for 4-5 minutes, then mix it with carrots and garlic and continue cooking the same time period. Add the fish sauce and put the stomach. Fry them for 12 minutes on high heat, then reduce heat, pour in water with sour cream and put peas. We simmer all half an hour, and then mix it with boiled quail eggs and serve hot.
Stewed chicken stomachs with vegetables
Ingredients:
- chicken stomachs - 480 g;
- the laurel leaf;
- white onions - 130 g;
- chicken broth - 500 ml;
- butter - 60 g;
- ground cumin and fennel - 4 g;
- ground cinnamon, hot pepper, turmeric - on the tip of the knife;
- tomatoes in its own juice - 800 ml;
- potatoes - 400 g;
- carrots - 100 g;
- sugar 30 g.
Preparation
Spasserovav on onion oil and carrots, we put to roast laurel leaf, spices and add chicken stomachs. While the stomachs are fried, we have enough time to peel and cut the potato tubers. Add the potatoes to the pan to the rest of the ingredients, pour all the tomatoes and broth, add sugar and stew under the lid for 40 minutes on low heat.