Chicken stomachs stewed with soy sauce

If you cook chicken stomachs correctly, you will get a very tasty dish that you can treat and guests. In fact, chicken stomachs are the same muscles, although they taste somewhat different. One of the culinary recipes of their preparation was shared with me by a friend.

All chicken stomachs it is very good to clean, remove the film, then wash in water and cook until tender in slightly salted water. When the water boils, you need to hold the stomachs for another forty minutes.

Broth can be used for soup if desired, and chicken stomachs can be cooled and sliced. Immediately cut the onion (cubes or half rings), I cut finely.

Fry the onion in oil until yellow. Prepare the broth by dissolving the cube in a glass of boiling water. And put the stomachs to the onion, pouring broth. Reduce the heat and simmer for about twenty minutes.

Put crushed garlic, red pepper, pour soy sauce. Stir and keep on fire for another ten minutes.

When everything is ready, put the stewed chicken stomachs into a dish, and sprinkle chopped herbs on top.