Chicken stomach salad with onions and mushrooms

From ordinary products, budget, holiday every day! Chicken stomach salad turns out to be very tasty and satisfying, and the cost of cooking is very small, since chicken stomachs are inexpensive. Usually they cook soup with them or just stew. Try them in a salad. It will not be difficult to cook it!

Irisha

Recipe author

Chicken stomach salad with onions and mushrooms

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Composition / ingredients

Servings:

Chicken stomachs (boiled)

400

Champignons

200

Onion

Green peas

200

Eggs

Pickles

Vegetable oil (for frying mushrooms)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 7 g

Fats 40 % 6 g

Carbohydrates 13 % 2 g

92 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make chicken stomach salad with onions? Prepare the products. Pre-boil chicken stomachs. How to do this is described at the end of the recipe.
Step 2:
Peel the onion and cut into small cubes. To prevent onion juice from irritating the mucous membrane of the eyes so much, rinse the knives and onion with cold water before slicing. Wash the champignons from the soil. Dry well, otherwise the mushrooms will become watery. Do I need to clean the champignons? Small mushrooms should be washed well enough, larger ones should be cleaned by removing the films from the caps. Also cut off the darkened sections on the legs. Cut the mushrooms into small pieces.
Step 3:
Pour vegetable oil with a high smoking temperature into a frying pan and heat it well. Fry, stirring, the onion until transparent, add the mushrooms, salt, pepper and fry until the mushrooms are fully cooked (about 5-7 minutes, until the liquid evaporates).
Step 4:
Cut the boiled chicken ventricles into small pieces. The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
Step 5:
Hard-boil the eggs. How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Peel the eggs and cut them into small cubes.
Step 6:
Also cut the pickles into cubes.
Step 7:
In a salad bowl of a suitable size, mix all the prepared ingredients – eggs, onions with mushrooms, chicken stomachs, cucumbers. Season with mayonnaise, salt and pepper to taste and mix.
Step 8:
Place the cooking ring on a flat plate. Lay out the salad and tamp it with a spoon. Carefully remove the ring. Decorate the top of the salad with a sprig of fresh dill or leaves of curly parsley. Chicken stomach salad is ready! You can serve it on the table. Enjoy your meal!

How and how much to cook chicken stomachs? If necessary, defrost them on the bottom shelf of the refrigerator. Then rinse thoroughly, cut off the film, excess fat and hard veins from them, cut in half and rinse again. Pour cold water in a saucepan. When they boil, remove the resulting foam, add pepper, bay leaf. Cook for about 30-90 minutes. If the meat is soft and easy to cut, then it's ready. Flip into a colander, let the liquid drain and cool.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.