Composition / ingredients
Step-by-step cooking
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How to Cook Chicken Stomachs
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There are different ways to do this. And every time the taste of the finished dish will be different. For example, chicken stomachs in cream sauce differ from the taste of chicken stomachs in tomato or simply fried. I got the recipe for this dish from my mother. As a child, I could not stand this food, but today I eat with pleasure.
All stomachs need to be washed, cleaned, if necessary, and fried in a frying pan in vegetable oil.
After add the chopped onion and leave to stew under the lid, pre-salted and peppered.
Any cream sauce (you can make your own, you can sour cream, you can make mayonnaise), dilute with a small amount of boiled water, mix. If it turns out to be too liquid, report sour cream.
Pour the sauce over the chicken stomachs and simmer until boiling, after boiling for another three minutes.
Serve with any side dish.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken stomachs - 114 kcal/100g
