Unusual recipes for cooking chicken stomachs. How to cook chicken stomachs

Hello my dear chefs! Not everyone considers offal a delicacy. There are even those who treat them with disgust.

But with proper processing from such an ingredient, you can cook an exquisite and unusual dish.

To do this, you just need to know a few secrets. About how to cook chicken stomachs deliciously - I will tell you in today's review.

Did you know that chicken ventricles are rich in useful components and therefore are recommended for baby food and weight loss.

Among the vitamins, it is worth noting folic, ascorbic acid and riboflavin.

1. Appetite increase.
2. Stimulation of digestive processes.
3. Improving the condition of the skin and.
4. Feature improvements.

Most of the useful components are preserved when stewing a dish.

Cooking

Before you figure out what can be cooked from an offal, you should learn how to properly and quickly prepare this component.

In the store, you can buy already cleaned navels, but it also happens that you have to perform this unpleasant procedure yourself.

To make it easier - you need to soak the product in very cold water.

The cleanup is then done like this:

1. On a cutting board through the opening of the esophagus, the stomach must be divided lengthwise and rinsed well again.
2. The elastic film can be removed by prying it a little with your fingers.
3. Fat tissue is removed from the inside.

There are certain features of the preparation of this product.

For example, to make the stomachs soft, you need to boil for 40 minutes, and then stew or fry with carrots, onions and sour cream.

You need to cook only fresh offal, since it can be stored for no more than two days.

Choose a refrigerated product that should be springy and moist to the touch.

Frozen stomachs should be thawed in the refrigerator for about 12 hours. This will preserve the nutritional properties and taste of the product.
To make the offal soft, they need to be cooked over medium heat under a lid.

At the same time, pepper, salt and bay leaf should be added to the broth. Juicy navels will be obtained by baking or stewing.

How to do tasty dish you can watch the video. You can also find a recipe with a photo, which shows step by step the process of preparing a delicious dish.
The ventricles go well with pasta and.

Adding them to salads or soups will add satiety. Many spices are suitable for such a versatile product - allspice, coriander, herbs and dried dill.

Chicken stomachs: recipes

Consider different cooking recipes.

Classic cooking method

Here is a simple recipe that will work for the second.

To prepare it you will need the following ingredients:

• 2 onions;
• half a kilogram of chicken stomachs;
• 3 tablespoons of vegetable oil;
• half a teaspoon of soda;
• salt and spices.

You can cook this dish in a pan or in a cauldron.

Here are the basic steps for this recipe:

1. The navels need to be washed and dried, the onion finely chopped.
2. The onion is laid out in a cauldron with heated oil and browned.
3. Then the stomachs are added, as soon as the juice stands out - add soda.
4. After the foam goes away - pour spices and salt. Cover the container with a lid and simmer. At the same time, stir occasionally and add boiling water. It is important that the water covers the stomachs.

For such a dish, you can use hearts, as well as add mushrooms, which will make the taste more pleasant.

Recipe with vegetables

Chicken gizzards can be cooked with vegetables.

Prepare these foods:

• 1 kg of the main offal;
• sunflower oil;
• 1 carrot;
• 1 onion;
• 200 grams of broccoli;
• 1 zucchini;
• 1 sweet pepper.

Preparation consists of the following steps:

1. In a frying pan, you need to heat a spoonful of oil and add the washed stomachs there. Then fry them until crispy.
2. Add water or a glass of broth and simmer covered over medium heat for half an hour.
3. Prepare vegetables. Cut the onion into half rings, carrots into strips, zucchini into bars, pepper into strips.
4. Separate the broccoli into florets and boil in salted water for 5 minutes after boiling.
5. After half an hour of stewing the stomachs, you need to add carrots, onions and spices to them. Simmer for 10 minutes and then add bell peppers and zucchini. After that, you need to put out another 15 minutes.
6. Then add broccoli and minced garlic clove. Mix all the ingredients and simmer for another 6-7 minutes until cooked.

Before serving, the dish should stand for a while and it should be sprinkled with herbs. You can cook such a dish or use a chicken heart or, which will also turn out delicious.

with potatoes

From simple products, you can cook a dish with potatoes.

For this you will need the following products:

• 700 grams of the main ingredient;
• 450 grams of potatoes;
• 350 grams of mushrooms;
• 50 grams of sour cream;
• egg;
• pepper, salt and bay leaf.

To prepare such a dish in sour cream, you must perform the following steps:

1. Cut potatoes into cubes and large mushrooms.
2. Remove the muscular membranes from the stomachs and cut them into several pieces.
3. Pour the offal with water, put the parsley and cook until soft for 2 hours.
4. Add mushrooms, bring to a boil and simmer for 15 minutes.
5. After that, put the potatoes and cook until tender.
6. Stir the sour cream with the egg and pour this gravy into the pan.

Recipe for multicooker

You can cook a delicious dish in the Redmond slow cooker. It can be served with various side dishes.

The recipe assumes the presence of the following dishes:

• 1 kg of stomachs;
• 1 carrot;
• 3 tablespoons of oil;
• a glass of sour cream;
• bulb;
• spices.

Preparation consists of the following steps:

1. The ventricles are cut into pieces.
2. Then the product is transferred to the slow cooker along with three tablespoons of oil and the stewing mode is turned on for an hour and a half.
3. Finely chop the vegetables, add onions and carrots and fry for 15 minutes.
4. Add salt, pepper and seasoning to sour cream.
5. Boil the ventricles in the sauce for 10 minutes.

If it is dry, you can add a little milk or water to the gravy. This recipe can also be made in the oven.

in Korean

Try to cook an unusual dish in Korean.

To do this, you need to prepare the following components:

• 500 grams of stomachs;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• 1 tbsp ;
• paprika, garlic, coriander, salt and fresh herbs.

The cooking process includes the following steps:

1. Pour the offal with water and bring it to a boil. Then salt and cook for an hour and a half.
2. Boiled stomachs cut into thin slices.
3. Chop the garlic and put it to the offal.
4. Then add different types of pepper and coriander to the stomachs.
5. Cut the onion into thin half rings and marinate it in sugar and vinegar.
6. Then squeeze the onion and add to the rest of the ingredients.
7. At the end, the mixture must be poured with hot oil. To do this, the oil must be strongly heated in a frying pan, and then poured into the salad.

Wait until the dish has cooled down, and then put it in a cold place for 3-4 hours. Suitable for this dish, cooked in any form.

The appetizer can be put on tartlets or on fresh bread.

Recipe with original sour cream sauce

Chicken gizzards can be combined with different types sauces. Alternatively, you can cook an unusual sour cream sauce.

For this recipe, prepare the following products:

• 500 grams of stomachs;
• 160 grams of sour cream;
• 2 pickled cucumbers;
• 1 onion, carrot and garlic clove;
• 2 spoons of horseradish;
• 0.5 cm fresh ginger;
• vegetable oil.

Here's how to prepare this dish:

1. Boil the stomachs in salted water for 40 minutes and finely chop them.
2. Chop the onion and carrot into small cubes.
3. Put chopped ginger into the pan and fry together with finely chopped garlic. After that, in the same oil, fry the stomachs, carrots and onions for 10 minutes.
4. Then sour cream, finely chopped cucumbers and horseradish are added to the mixture. You need to simmer for another 10 minutes.

Unusual pilaf

It is worth trying the original plov.

To prepare it, you will need the following products:

• 300 grams of offal;
• 2 cloves of garlic;
• 1.5 cups;
• 1 eggplant, onion, tomato and bell pepper.

The cooking process consists of the following steps:

1. Stomachs need to be boiled in in large numbers water, then take them out and chop them.
2. Garlic should be fried in oil, and then add grated carrots, chopped onions, peppers and eggplant and fry for another 3 minutes.
3. Then put the tomato, ventricles, pour in the broth and pour in the washed rice.
4. First you need to simmer for 3 minutes on high heat, and then 8 minutes on medium, and then until cooked at a minimum. And all this under a closed lid.

Whatever dish you choose, be sure to rinse and clean the product well.

The taste and smell of the resulting dish depends on this. If you have any interesting recipe, then write it in the comments.

Don't forget to share interesting information with your friends and see you soon!

Meat by-products are not inferior in nutritional value to first-class meat, and sometimes even surpass it. They are cheaper, which makes some housewives look at them with disdain. But if you know the secrets of cooking offal, dishes from them turn out to be tasty and healthy. Chicken "navels" for a quarter consist of protein, contain many useful trace elements, fiber, they are satisfying, but at the same time not too high-calorie. But they have several layers of dense muscle tissue. A cook's mistake is fraught with the fact that the dish will turn out tough and tasteless. If you know how to cook chicken stomachs correctly, they will remain soft and juicy, it will be pleasant to eat them.

Cooking features

If you are going to make a delicious chicken offal dish, you need to learn how to cook chicken stomachs so that they are soft and juicy. Half of it depends on the chosen recipe. Offal stewed in sour cream is always more tender than fried or boiled in water. However, the recipe is not everything. There are several ways to cook chicken gizzards so that they are soft and tasty, regardless of the recipe chosen.

• Offal from a young bird cooks faster and is more tender than from an old one. Give preference when buying ventricles of pink color and small size.
• From stale offal to cook a delicious dish will not work. Do not take chicken "navels", which have a dark shade and a sour smell. The garlic aroma should also alert you: with its help, unscrupulous sellers try to mask the unpleasant spirit of the missing meat.
• Fresh and chilled meat products remain juicier when cooked - give preference to them. If you still have to use frozen stomachs, let them thaw in the refrigerator. Offal thawed without sudden temperature changes remains juicier than those thawed abruptly in the microwave or under running hot water.
• Hardness of the stomachs can give a white film. The product produced at specialized poultry farms is cleaned of it, however, there are specimens on which it is fully or partially preserved. In this case, it must be torn off or cut with a knife, washing the stomachs before heat treatment.
• If chicken stomachs are soaked for an hour or two in cold water before cooking, they will remain softer after cooking.
• The main secret of cooking soft chicken stomachs is the duration of their heat treatment. They need to be cooked for at least an hour or even two if the offal is taken from an old bird. After that, it is still recommended to put them out. The longer you cook the stomachs, the softer they will be.

If you want to cook a delicious dish of chicken stomachs, be patient. Prolonged heat treatment will make them soft and juicy. You will give offal the desired taste with the help of fragrant spices, vegetables, sauce and other ingredients. Their choice depends on the specific recipe.

Chicken gizzards with onions and carrots in a pan

• chicken stomachs - 1 kg;
• onion- 75 g;
• carrots - 150 g;
• vegetable oil - 40 ml;
• water - 0.4 l;
• salt, pepper - to taste.

Video recipe for the occasion:

Cooking method:

• If necessary, clean the stomachs, removing fat and internal films. Rinse them thoroughly and pat dry with a towel.
• Cut into medium-sized pieces, dividing each "navel" into about 4 parts.
• Remove the husk from the onion, cut it into medium-sized cubes.
• Peel the carrots and chop them on a coarse grater.
• Heat the oil in a frying pan and put the onion in it. Fry it over low heat until translucent.
• Add ventricles and carrots to the onion, cover with water.
• Cover the pan with a lid and simmer the offal for an hour.
• Salt, pepper and continue cooking for another 10 minutes.

One of the most simple recipes cooking chicken ventricles allows you to get a tasty and healthy dish. It remains to cook a side dish, and a hearty dinner is ready.

Chicken stomachs in beer in a slow cooker

• chicken stomachs - 0.5 kg;
• onions - 150 g;
• flour - 20 g;
• butter- 100 g;
• sugar - 5 g;
• Dijon mustard - 20 ml;
• beer - 0.25 l;
• water or chicken broth - 0.25 l;
• salt, pepper - to taste.

Cooking method:

• Rinse chicken stomachs, pat dry. If they are large, cut into several pieces.
• Peel and cut the onion into thin half rings.
• Put the butter cut into medium-sized slices into the multicooker bowl and start the unit for 15 minutes in the “Frying” mode. If your device does not have such a program, select the baking mode - the result will be identical.
• When the butter has melted completely, put the onion in it. Wait until it turns golden.
• Add offal and wait for the program to complete.
• Sprinkle with flour and stir.
• Mix beer with broth, dilute mustard with sugar, salt and pepper with a small amount of this mixture.
• Add mustard to the stomachs, stir.
• Pour in the remaining beer and broth mixture.
• Lower the lid of the multicooker, activate the "Extinguishing" mode. Set the timer to 60-90 minutes, depending on the size of your stomachs.

Stomachs boiled in beer are tender and juicy, have a piquant taste and are combined with almost any side dish. They can be served with potatoes, buckwheat, pasta, rice.

Chicken gizzards with potatoes in the oven

• chicken stomachs - 0.6 kg;
• potatoes - 0.6 kg;
• onions - 100 g;
• garlic - 2 cloves;
• tomato sauce - 20 ml;
• sour cream - 60 ml;
• fresh herbs (dill, parsley) - 50 g;
• hard cheese - 100 g;
• vegetable oil - as needed;
• salt, spices - to taste.

Cooking method:

• Rinse the stomachs, fill with water and put on the stove. Bring to a boil over medium heat, reduce flame intensity and simmer for 40-60 minutes, depending on the size of the offal. 10 minutes before readiness, you can throw a bay leaf and a few peas of black and allspice into the pan.
• Wash the potatoes and, without peeling, boil until half cooked.
• Cool potatoes and boiled stomachs.
• Peel the potatoes, cut into round slices.
• Cut the stomachs into plates or cubes.
• Crush the garlic with a special press, mix it with sour cream and tomato paste.
• Wash and chop the greens with a knife.
• Peel the onion and finely chop.
• Grease a baking dish thickly. vegetable oil put potato slices in it.
• Sprinkle potatoes with onions, then chopped herbs and spices.
• Put the chicken stomachs in the next layer, salt and season them, grease with the prepared sauce.
• Preheat the oven. When the temperature in it reaches 180 degrees, put in it a form with potatoes and chicken offal.
• Bake for 30 minutes, then remove from oven and sprinkle with grated cheese.
• Return the mold to the oven for another 10 minutes.

Stomachs baked under sour cream will turn out soft and tender. Potatoes will add satiety to the dish. Cheese will cover it with an appetizing crust, making it worthy of a festive table.

Chicken gizzards with vegetables in a cauldron or pan

• chicken stomachs - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• tomato - 150 g;
• bell pepper - 0.2 kg;
• dill - 50 g;
• soy sauce- 40 ml;
• sour cream - 40 ml;
• vegetable oil - 60 ml;
• water (for extinguishing) - 0.2 l;
• universal seasoning with dried vegetables - to taste.

Cooking method:

• Place well-washed chicken stomachs in a saucepan, cover with water and boil until soft. Remove with slotted spoon and cool. Cut coarsely if desired. If the stomachs themselves are not large, they can be left whole.
• Peel the onion and cut into thin half rings.
• Wash the pepper, cut off the stalk, remove the seeds. Cut the vegetable lengthwise into 4 parts and cut into not too thin strips.
• Scrape and coarsely grate the carrots.
• Pour boiling water over the tomato and remove the skin from it. Remove the seal near the stem with a knife. Cut the tomato pulp into cubes about 1 cm in size.
• In a cauldron or thick-bottomed pan, heat the oil and put the onion in it.
• When the onion turns golden, add the carrots to it and fry the vegetables together for a couple more minutes.
• Add peppers and tomatoes, simmer for a minute or two.
• Put down the stomachs. Saute them with vegetables for 5 minutes.
• Mix soy sauce with sour cream, dilute with water and pour the offal with vegetables with the resulting liquid.
• Reduce the heat and simmer the ventricles with vegetables for 20 minutes.
• Add seasonings and continue to simmer for another 10 minutes, making sure that the liquid from the cauldron has not boiled away completely. Add some water if necessary.

Chicken stomachs are obtained according to this recipe not only soft, but also juicy. They can be eaten without a side dish, but it is better to supplement them with potatoes or pasta. They will remain delicious even if they cool down, they can be served instead of a cold snack. If the vegetables are not pre-fried, but immediately stewed together with offal, you get a dietary dish.

Chicken gizzards in sour cream

• chicken stomachs - 0.5 kg;
• chicken broth or water - 0.25 l;
• sour cream - 0.25 l;
• vegetable oil - 40 ml;

Cooking method:

• After washing and drying the chicken ventricles, cut them and fry for 5 minutes in hot oil. Do not cover the pan at this time with a lid; it is better to make the intensity of the flame medium or even strong.
• Reduce the heat and pour the broth over the ventricles. Simmer them covered over low heat for 30 minutes.
• Salt and season offal, pour sour cream. Continue to simmer, uncovered, for another 20-30 minutes. During this time, they will become quite soft.

This recipe for stewed chicken ventricles can be called a classic, as housewives have been using it for a long time and many chefs prefer this simple option.

Chicken gizzards with mushrooms

• chicken stomachs - 0.7 kg;
• fresh champignons - 0.25 kg;
• onions - 0.2 kg;
• sour cream - 0.5 l;
• chicken or mushroom broth - 0.2 l;
• vegetable oil - 40 ml;
• salt, spices - to taste.

Cooking method:

• Wash the chicken offal and cut them into medium-sized plates.
• Peel and cut the onion into thin half rings.
• Wash the mushrooms, blot with a towel, cut thinly.
• Mix half of the sour cream with the broth. If necessary, it can be replaced with boiled water.
• Heat the oil in a deep frying pan and put the onion half rings in it, fry them over medium heat for 5 minutes.
• Add chicken navels and fry them for 5 minutes along with onions.
• Pour in sour cream mixed with broth.
• Cover the pan with a lid and simmer the offal for half an hour.
• Salt, pepper, add mushrooms and the remaining sour cream, mix.
• Continue to simmer covered for 15 minutes.

Chicken stomachs prepared according to the above recipe are especially fragrant. Not only mushroom lovers will like them. It is difficult to treat such a dish without due respect. It can even be served at the festive table, and your guests will be satisfied.

Chicken gizzards in spicy sour cream sauce

• chicken stomachs - 0.5 kg;
• sour cream - 150 ml;
• pickled cucumbers - 100 g;
• onions - 100 g;
• carrots - 100 g;
• garlic - 1 clove;
• grated horseradish - 20 g;
• grated ginger - 5 g;
• vegetable oil - as needed;
• salt, black ground pepper - to taste.

Cooking method:

• Wash and clean fresh vegetables.
• Grate the roots of horseradish and ginger, pass the garlic through the press.
• The ventricles, washed, boil until tender in salted water. Let them cool and cut into cubes.
• Grate the carrots, finely chop the onion.
• Cut the pickled gherkins into small pieces.
• Fry the onions and carrots in hot oil, add the ventricles to them and fry them for 5 minutes.
• Mix sour cream with the rest of the ingredients, pour chicken offal with the resulting sauce.
• Simmer for 10 minutes covered.

This dish of chicken ventricles has an original spicy taste. The recipe is useful for those who like to experiment in the kitchen.

If you know how to cook chicken stomachs so that they become soft and tender, your family menu will always have inexpensive, but hearty, tasty and healthy dishes from these offal.

• improves the digestive process;
• promotes mild bowel cleansing;
• increases appetite;
• improves the condition of the skin, hair;
• strengthens the immune system.

Attention!

It is especially useful to eat ventricles for young children, pregnant women, as they contain vitamin B9 and folic acid.

calories

The product is ideal for people struggling with excess weight, as it has a low calorie content: 100 grams contains about 150-170 calories. For those who adhere healthy eating, do not eat fried food, stomachs are also suitable. They can be boiled, stewed. At the same time, they do not lose their taste, remain juicy and soft in taste.

Cleaning process

The chicken stomach is made up of muscles that are covered with a thin layer of fat and a membrane. They must be cleaned before cooking. For this:

• washed stomachs are cut lengthwise and washed again with water;
• remove the elastic film from the outer surface;
• remove the fat layer from the insides.

You can clean the products with a sharp knife or with your hands. Cleaning takes about 10-20 minutes depending on the volume of the product.

The main mistake of many housewives is improper preparation, as a result of which the dish turns out to be tough. To make the meat soft, you need:

• cook it for at least 40 minutes. Boil the stomachs for about 40-50 minutes. Approximately the same period of time will be needed for stewing and baking.
• do not salt the stomachs immediately. Salt is added in the middle or end of cooking;
• add sour cream, soy sauce, mayonnaise, tomato paste. These products help soften.

Meat goes well with vegetables, so it is often supplemented with carrots and onions. You can season the dish with spices for more aroma.

Stomachs are often sold frozen. Defrost them naturally. Under no circumstances should they be defrosted. hot water or in the microwave - they lose their taste. When the stomachs are thawed, they are put in a saucepan for a couple of hours to soak.

Recipes

It takes 1 to 1.5 hours to cook. Stomachs can be fried in a pan, baked in the oven or stewed in a slow cooker. The dish is suitable for both everyday lunch and a festive dinner, if you add a spectacular serving, for example, bake stomachs in pots.

Chicken gizzards with onions in sour cream

The most common way is to put out the muscles in sour cream. Garnish can be chosen at your discretion - buckwheat, rice or mashed potatoes.

• 500-600 g of chicken ventricles;
• 2 onion heads;
• 1 medium carrot;
• a glass of sour cream 15-20%;
• a bunch of greens;
• 2 bay leaves.

Cooking:

The stomachs are washed and boiled for about 40-50 minutes. The finished meat is cleaned from the film and cut into large cubes.

The onions are peeled and cut into small cubes. Carrots are peeled and rubbed on the large side of the grater. Combine vegetables and sauté in a pan with sunflower oil.

Boiled meat pieces are added and continue to sauté for another 6-8 minutes. Sour cream is added to the contents, seasoned with chopped herbs and lavrushka. Continue to simmer for a few more minutes, then turn off the heat.

A dish is considered ready when the meat is well pricked on a fork. Can be served at the table.

Chicken stomachs in a slow cooker

Cooking in a slow cooker is very convenient because you do not have to constantly watch the food so that it does not burn. You can cook on the “Baking” or “Stew” mode.

• chicken stomachs - 500-550 g;
• 2 onion heads;
• 2 tbsp tomato paste;
• 2-3 tbsp sour cream 15-20%.

Cooking:

The ventricles are boiled over medium heat for 35-40 minutes. Then they are taken out, cleaned and cut into strips.

The onion is cut finely, a little oil is poured into a multicooker cup and the onion is fried on it. When the onion turns golden, the ventricles are sent to it. After 5-7 minutes, sour cream with tomato paste and half a glass of water are mixed into the contents of the multicooker.

Set the "Extinguishing" mode and cook for 1-1.5 hours. At the end, salt and pepper the dish, pour over the resulting sauce before serving.

Attention!

You can replace the tomato paste with ketchup or chili sauce.

How to cook chicken ventricles in a pan

• offal - about 1 kg;
• onions - 2 heads;
• carrots - 1 pc.;
• 2 tbsp sour cream;
• 2 tbsp tomato paste;
• 2 glasses of water.

Cooking:

The stomachs are cleansed and washed. Transfer the prepared product to a saucepan, pour water and cook for 40-50 minutes. The boiled ventricles are washed and cut into large pieces.

The onion is cut into thin half rings. Carrots are rubbed on a coarse grater. A little oil is poured into the pan and onions and carrots are sent to fry for 5-6 minutes.

The ventricles are introduced to the vegetables, everything is mixed. Pour the contents with water, close the lid and cook for 20-30 minutes. After 20 minutes, tomato paste with sour cream is mixed into the gravy, salted and peppered. Continue cooking for another 15-20 minutes and turn off the heat.

Spicy chicken gizzard recipe

You can add the taste of the stomachs with garlic or red pepper, they will give the desired spice. Spicy notes are suitable for meat, adjust the spiciness at your discretion.

• 700-800 g of chicken offal;
• 2 onion heads;
• 5-6 garlic cloves;
• 4 tbsp soy sauce;
• any mixture of vegetable seasonings.

How to cook:

Clean ventricles are boiled for an hour. cool down finished product and cut into random pieces.

The onion is cut into small pieces and sautéed in oil. After 4-5 minutes, add meat to it.

Soy sauce is mixed with vegetable seasoning and poured into a frying pan. Continue to cook for about 20 minutes, then squeeze the garlic and simmer for another 10 minutes.

After cooking, let the contents of the pan brew a little (about an hour) so that the dish is saturated with garlic aroma.

Chicken gizzards with carrots and onions

The dish will turn out even more tender if you put cream instead of sour cream and add mild soy sauce. In this case, the dish does not need to be salted.

Ingredients:

• 500-550 g of chicken ventricles;
• large bulb;
• medium carrot;
• a glass of sour cream;
• glass of water;
• 3-4 tablespoons of soy sauce.

How to cook:

The stomachs are pre-boiled in water, and then cleaned of films and cut into strips.

The onion is peeled and cut into thin half rings, they are separated and slightly crushed. Carrots are chopped into oblong sticks or cut into pieces.

Chopped vegetables are fried in a frying pan with the addition of oil until a golden hue appears, then offal and water are added. Close the lid, cook for half an hour. Stir in sour cream and soy sauce to vegetables with meat, continue cooking for another 20 minutes.

The heating is turned off and the contents are allowed to cool for at least half an hour. Then you can set the table and try the dish.

With mushrooms in sour cream

You can take any mushrooms - champignons, mushrooms. boletus, oyster mushrooms. Thanks to mushrooms, the finished product has a pleasant "forest" aroma.

Ingredients:

• 600-700 g of ventricles;
• fresh mushrooms - 400-500 g;
• large onion;
• carrot;
• garlic cloves -2 pcs.;
• bay leaf - 2 pcs.

Cooking:

The stomachs are cleaned and sent to a pot of water for boiling. Add laurel.

Mushrooms are cut into large cubes and fried in a pan for 20 minutes. After cooling, transfer to a separate bowl.

Onions are cut into cubes, carrots are cut into thin plastics. Vegetables are fried in a frying pan with oil.

After cooking, the stomachs are cut into 2-5 more parts and transferred to a frying pan with vegetables. Add a little water (100 ml), spices as desired and simmer for 10 minutes. Stir fried mushrooms into the mixture and cover with a lid, continue to simmer for another 10 minutes.

At the end of cooking, squeeze the garlic into the contents and mix. Close the lid, turn off the heat and let the dish brew for another hour.

Garlic for greater aroma should be crushed with a knife.

In the oven

For those who do not eat fried, the recipe in the oven is suitable. When preparing it, the benefits of both meat and vegetables are preserved in full, which makes the dish not only tasty, but also as useful as possible.

Ingredients:

• offal - 700-800 g;
• 2 cups of kefir;
• 200 g soft cheese;
• onion head;
• carrots - 1 pc.;
• greens as desired.

Cooking:

The ventricles are boiled until cooked and prepared - they clean the film, then cut it in an arbitrary way.

Onions and carrots are peeled and cut into pieces of approximately the same size.

Combine vegetables with meat, add spices and kefir, mix and let the contents stand a little (30 minutes) at room temperature.

Lubricate the form with oil and shift the mixture, make a hat of grated cheese on top.

Send the casserole to cook for 30 minutes. When ready, it is guided by the cap - as soon as it has risen with a crust and blushed, the dish can be removed.

Sprinkle the casserole with herbs and treat the household.

With potato

It is not necessary to cook the side dish separately, there is a recipe where potatoes are already part of the dish. The casserole is hearty and perfect for a family dinner for the whole family.

Ingredients:

• onion head;
• ventricles - 500-550 g;
• 6-7 medium potatoes;
• 3-4 garlic cloves;
• seasonings at will;
• 2 glasses of water;
• on a sprig of dill and parsley.

How to cook:

Offal is separated from fat and muscle tissue and boiled in salted water for 40 minutes. Cool and cut into 2-4 pieces.

The onion is finely chopped with a knife and sautéed in oil. Carrots are chopped on a grater and added to the onion. When the vegetables are golden, add offal, stir, season with spices, pour in a glass of water and simmer for 10 minutes.

Potatoes are peeled, cut into bars, put on top of the meat. Pour a second glass of water and simmer for another 20 minutes.

When the time has passed, add chopped garlic to the roast and mix. Before serving, sprinkle the dish with herbs for a beautiful look and aroma.

In the oven in pots

If there are pots for baking at home, you can use them. The stewed meat turns out to be very tender and fragrant, but the serving itself is so spectacular that all guests and household members will appreciate it.

Ingredients:

• 600-700 g stomachs;
• 2 onions;
• 2 potatoes;
• carrots - piece;
• 2 garlic cloves;
• 2 glasses of water;
• lavrushka, peppercorns.

Cooking:

Water is poured into the pan, lavrushka and pepper are added, and the stomachs are placed in the water. Boil them for at least 40 minutes. After cooling, cut into large pieces.

Potatoes are cut into cubes and placed on the bottom of the pot.

The diced onion is sautéed in a frying pan with oil. Add diced carrots and chopped garlic to it.

Stomachs are fried a little in a frying pan, literally 5-7 minutes. Then they are transferred to pots. At the last stage, water is poured into the pots so that all the ingredients are covered with broth.

Put the pots in an oven preheated to 180 degrees and simmer for at least 30-40 minutes. After cooking, do not immediately take out the pots, they must cool in the oven.

During cooking, do not cover the pots with lids.

soup recipe

Even in the usual dinner, it’s easy to add variety if you cook a light but nutritious chicken offal soup. This recipe will come in handy for those who are on a diet, because in one bowl of this soup there are only about 150 calories.

Ingredients:

• 0.6-0.7 chicken ventricles;
• 1 pc. carrots and onion head;
• 4-5 potatoes medium size;
• 1 tbsp processed cheese;
• 3-4 garlic cloves;
• a bunch of parsley with dill;
• lavrushka, 2 leaves.

How to cook:

The navels are cleaned of fat and muscle, then they are transferred to a saucepan and boiled for 10 minutes. After the water boils, drain the broth and pour water again.

Put a lavrushka in the water and wait for it to boil. Boil the broth for 40-50 minutes.

Cut the potatoes into bars, finely chop the onion, rub the carrots on a grater.

Onions and carrots are lightly fried in a pan and sent to the broth. A little later, throw in the potatoes and cook for 10 minutes.

5 minutes before the end of cooking, when the potatoes are almost ready, add a spoonful of melted cheese to the soup and stir it well until completely dissolved.

The heat is turned off, garlic is squeezed into the broth and seasoned with chopped herbs. Close the lid of the pot, pour the soup into bowls after 20-30 minutes. The soup will taste especially delicious on the second day after being in the refrigerator.

Korean salad recipe

Fans of spicy food will love the Korean way of cooking stomachs. It is not necessary to make the product too spicy, you can put less pepper or garlic.

Ingredients:

• offal - 1 kg;
• 2 carrots;
• bulb;
• 2.5-3 tbsp soy sauce;
• 3 tbsp sunflower oil;
• 2 tsp apple cider vinegar;
• ½ tsp ground black pepper;
• ½ tbsp paprika;
• ½ tsp coriander;
• 3-4 garlic cloves.

Cooking steps:

Boil chicken ventricles until cooked for about 40 minutes, then they are washed and the film is peeled off. Cut into pieces and transfer to a bowl.

Onions are cut into thin half rings, carrots are grated for Korean carrots. Lightly fry the onions to soften, they do not need to brown.

Heat sunflower oil in a frying pan, add chopped garlic, vinegar, spices and sauce to it, mix.

Carrots and sautéed onions are added to the cup to the stomachs, the contents of the bowl are seasoned butter sauce. The ingredients are mixed well, and then the cup is sent to the refrigerator to infuse for 2-3 hours. The longer such a salad lies in a cool place, the tastier and more aromatic it will be.

Before serving the salad to the table, it is sprinkled with sesame seeds and herbs.

Wine vinegar is also suitable for dressing. The concentration should not exceed 9%.

From the mass of ways to cook stomachs, everyone will find their own recipe. Offal is in no way inferior in taste to meat dishes, and in terms of benefits they are ten times superior, it is worth trying once to cook the ventricles according to any recipe, as this product will become one of the most beloved in the house.

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Chicken stomachs are infrequent guests in our diet. But in vain. After all, they are healthy, inexpensive and, if cooked correctly, delicious. Chicken gizzards take a little longer to cook than fillets. But is it such a big problem?

Recipes of chicken ventricles in assortment.

Product Brief

About the benefits. And chicken hearts, and ventricles, and liver - in a word, all these chicken offal - are not much inferior to meat itself. For example, stomachs are valuable for their high protein content. They have vitamins and other useful material, specifically - a lot of iron, potassium, zinc, phosphorus, folic acid and even polyunsaturated fatty acids.

How to choose the right one. Try to buy refrigerated product (note that chicken gizzards keep up to 48 hours). And if the ventricles are not cleaned, then pay attention to the cuticle - its dense film should be clean, bright yellow.

Calorie content. A low-calorie product will appeal to those who follow the figure - in 100 grams there are only 6.4 grams of fat (proteins - 21, and carbohydrates - 0.6 grams), and all this satisfying pleasure contains 130 kcal.

About cooking time. You can minimize the cooking time by buying chicken ventricles of young chickens, the cooking time will then be about 30-45 minutes, while the old ventricles will have to be cooked for at least 1.5 hours.

What to cook. Quite a variety of dishes are prepared from chicken ventricles: salads, soups and, of course, main courses, both independent and served with a side dish (potatoes, pasta, rice, cereals). The ventricles are fried, boiled, stewed, baked. They are stuffed with food (for example, pumpkin or tomatoes). They cook both together with other chicken giblets, and separately, and serve both hot and cold - it depends on the dish.

In a word, this product should be known, and one should be able to cook from it. The guts are worth it.

A selection of recipes for salads, soups and second courses from chicken ventricles.

Chicken gizzards - salad recipes

In the proposed recipes for chicken navels, there are also recipes with mayonnaise, a product that is known to be tasty, but not entirely healthy. But if you make homemade mayonnaise, which is not difficult at all, you will get ideal options ...

Light salad of chicken ventricles

It can be served before dinner, a kind of "aperitif", or as an independent dinner. An unusual interesting flavor combination of stomachs, avocado, apple and sun-dried tomatoes.

Ingredients for the recipe: chicken stomachs - 100 grams, avocado - 1, lettuce leaves - 4-5 pieces, apple - 1 green, sweet and sour taste, lemon juice - 1 tbsp. spoon, dried tomatoes - 3-4 pcs.

How to cook. Boil the navels until soft, transfer to a colander to drain the water. Cut into halves or quarters.

Wash the lettuce leaves, shake off the water, arrange on a dish. Cut the apple into thin slices, sprinkle with lemon juice and arrange on lettuce leaves. Cut the avocado pulp like an apple, also sprinkle with lemon juice, put on a dish. Put chicken ventricles and dried tomatoes (if they are large, cut). Salt and pepper to taste. Season with a small amount of vegetable oil (you can add a couple of teaspoons of tomato oil).

Spicy oriental salad of chicken stomachs

Simple, tasty and a little bit of the East (or is there a little bit of it? ..). For connoisseurs of soy accents.

Recipe Ingredients: chicken ventricles - 300 grams, onions - 1, potatoes - 1, cilantro (can be replaced with mint and basil) - to taste, garlic - 2 cloves, vegetable oil and vinegar - 3 tbsp each. spoons, soy sauce - 2 tbsp. spoons, spices: sugar, salt, red ground pepper.

How to cook. Boil the chicken stomachs until soft, cool and cut into thin strips. Cut the onion into half rings. In a frying pan with vegetable oil, fry the chopped straws of the ventricles and onion until a beautiful crust.

Peel the potatoes and cut into strips (as for French fries). Boil by dropping into salted boiling water. It will take 3-4 minutes in time. Transfer to a sieve and rinse under running water cold water. Let the liquid drain and pat dry with paper towels.

Pour vinegar, soy sauce into a bowl, add salt, pepper, sugar, squeeze garlic, put finely chopped greens. Stir. Put the ventricles and mix again. Place in the refrigerator to let the salad infuse (at least an hour), so it will be much tastier.

Salad with chicken stomachs with mayonnaise

Very satisfying, because there is cheese and mayonnaise.

Ingredients for the recipe: chicken ventricles - 300 grams, onion - half, cheese - 65 grams, garlic - 1 clove, spices: black pepper and salt, dressing: mayonnaise

How to cook. Boil the stomachs, remove from the broth and cool. Cut into thin slices. Finely chop the onion, put in a bowl and marinate for 10-15 minutes with vinegar diluted with water. Grate the cheese coarsely.

Assemble the salad: put pieces of ventricles, cheese, onion in a salad bowl, after draining the marinade; salt and pepper, squeeze the garlic, season with mayonnaise. When serving, you can decorate with finely chopped greens.

Salad with chicken stomachs and cucumber

You can add, or you can not add ... mayonnaise.

Recipe Ingredients: chicken stomachs - 300 grams, onion - 1 small, green onion - a bunch, carrots - 1, cucumber - 2 medium, lemon juice from 1/4 lemon, cilantro grains.

How to cook stomachs. Cut the onion into half rings, green - into small pieces-feathers. Grate (or cut) the carrots to make long strips. Cucumber also cut into long strips.

Fry the chicken navels in a little hot oil, add the onion and sauté until it turns a light yellow color. Add carrots, simmer until soft. Cool down. Add green onions, lemon juice, pepper and salt, crushed cilantro seeds. Stir and send to the refrigerator to infuse (at least half an hour).

Salad "almost Olivier"

Yes, yes, almost Olivier, only with chicken stomachs. Very tasty, like any version of this salad.

Ingredients for the recipe: chicken ventricles - 500 grams, potatoes - 2-3, carrots - 2, eggs - 3, salt, pepper and mayonnaise for dressing

How to cook. Boil the ventricles and vegetables, potatoes and carrots, hard-boiled eggs until tender. Peel eggs and vegetables. Cut all products into small cubes. Season with mayonnaise, pepper and salt. Serve garnished with greens.

Chicken gizzards - first course recipes

And now we can move on to the first dishes. The very first thing that comes to mind is a fragrant giblet soup - ventricular broth and homemade noodles, and finely chopped greens on top. Our ancestors certainly knew a lot about this.

Old fashioned chicken noodle soup with chicken stomachs

A very light yet hearty soup.

Recipe Ingredients: chicken stomachs - 500 grams, noodles - 70 grams, carrots - 1 large, onions - 1 medium, salt, herbs.

How to cook. Boil the chicken stomachs until tender. During cooking, remove the resulting foam. Cook over low heat until the broth is clear.

Peel the carrots and onions and cut into pieces of any shape and size. You can put in the middle to the stomachs in the middle of cooking, or you can lightly sauté in vegetable oil until light in color and put at the very end. Coarsely chopped pieces of carrots and onions, if necessary, are easy to remove and pour the soup without them.

Put the noodles into the broth. Season the finished soup with salt and serve hot.

Advice for those who do not like onions and carrots in soup. Cut the ventricles into small pieces, boil until tender over low heat, throw the noodles into the broth. When the noodles are ready, beat in the egg, stirring the broth vigorously. Salt. You can apply.

Okroshka with chicken stomachs

Okroshka can be made with any meat and even sausage. So why not use chicken ventricles, so soft and tender?..

Recipe Ingredients: ventricles - 500 grams, fresh cucumbers - 4-5, eggs - 4, potatoes - 3-4, greens: dill, green onions, parsley, cilantro, mint and others to your taste, salt, pepper, dressing of your choice: kvass , kefir, whey, mineral water.

How to cook. Boil the chicken ventricles until cooked, cool and cut into large pieces (you can halves). Hard-boiled eggs, cut into cubes, you can knead with a fork. Boiled potatoes, peel and cut into cubes. Cut the cucumbers in the same way.

Carefully sort and wash the greens, shake off the water, chop finely. If the greens are not young, then putting them in a bowl, remember a little (you don’t need to do this with green onions!) To become soft and let the juice flow a little.

Put meat, potatoes, cucumbers and eggs to the greens, mix. Salt and pepper.
How to apply? You can immediately pour the chopped salad with liquid, cool in the refrigerator and serve. And you can serve separately, so that everyone chooses what he likes okroshka more. In addition, you can serve sour cream and mayonnaise.

Soup from chicken stomachs with ready-made vegetable mixture

Fast food option. It will turn out especially quickly if the broth on chicken stomachs is cooked in advance.

Recipe Ingredients: chicken stomachs - 800 grams, onions - 1, ready-made vegetable mixture - 500 grams, adjika - 1 teaspoon, soy sauce - 1 tbsp. spoon, ketchup - 1 tbsp. spoon, spices: bay leaf, pepper, salt, sweet peas

How to cook. Wash the chicken ventricles, cut into halves and fry in vegetable oil over high heat. Put in a saucepan. Put thinly sliced ​​onion here and sauté a little. Make a mixture of ketchup, soy sauce and adjika. Add to saucepan.

Take the vegetables out of the bag. Pour in water. By the way, you can adjust the thickness of the soup with the amount of water, making it ordinary thin or very thick. Cook over low heat until done. Add bay leaf and sweet peas. Let it brew for half an hour, remove the parsley and serve.

Chicken stomach soup in a pot

Fragrant, from the oven, the soup will definitely appeal to everyone. And for those who cook, even more so, because there is a minimum of effort: cut, lay, put in the oven.

Recipe Ingredients: chicken stomachs - 500 grams, onions - 2 small, sweet pepper - 1-2, carrots - 1, salt, pepper, greens when serving

Recipe preparation. Peel the onions, carrots and peppers, cut arbitrarily (thin strips or small cubes). Put in a bowl.

Wash the stomachs and cut into 2-3 parts, put to the vegetables. Salt and pepper, mix and divide into 3 pots. Put the pepper and pour water (a glass in each pot or depending on the desired density, but no more than 2/3 of the volume of the pot). Cook in the oven, covering the pots with lids, at t180 for an hour and a half. Sprinkle with herbs when serving.

Advice: if there are no pots, then you can cook such a soup in a sleeve. Carefully fix the bag on both sides so that the liquid does not leak out, put in a deep baking sheet. When finished, remove the baking sheet, let cool slightly, and then pour the soup into a saucepan and serve.

Soup with chicken ventricles and champignons

You can make regular or puree soup, it will be delicious in any case.

Recipe Ingredients: chicken ventricles - 500 grams, broth (preferably chicken) - 1.5 liters, onions - 2, champignons - 200 grams, celery - 1 stalk, carrots - 1, potatoes - 1, garlic - 1-2 cloves, millet - a third glasses

How to cook. Boil the stomachs until done. If at the time of cooking the soup there is no chicken broth, then you can use it from the ventricles.

Cut the meat into small pieces. Peel and cut carrots, onions, celery and potatoes: size - small, shape - at your discretion (cubes or straws). Fry the vegetables with a little vegetable oil in the saucepan in which the soup will be prepared.

Squeeze the garlic to the vegetables, mix and fry for a couple of minutes. Pour in the broth, add the washed millet and cook until the cereals and potatoes are soft. Cut the mushrooms into thin platinum, put in the soup and cook for about 15 minutes. 5 minutes before the end, put the pieces of the ventricles, salt.

If you want mashed soup, then before putting the meat, punch the soup with a blender, let it boil, and then put the pieces of meat and let it boil again. Serve hot with fresh herbs.

Chicken gizzards - recipes for second courses

For second courses, chicken ventricles are stewed in sauce, tomato, sour cream or cream, and also baked or stewed.

Chicken ventricles in yogurt sauce

Spicy, tasty, unusual.

Recipe Ingredients: chicken stomachs - 1 kg, carrots - 2 medium, garlic - 1-2 cloves, onions - 4 medium, horseradish - 2 tbsp. spoons, fresh ginger - 1-2 cm, natural yogurt - 300 grams, sugar - 1 teaspoon, spices: salt, pepper, ground coriander.

How to cook. Boil the stomachs until tender. Cut into thin strips. Cut the peeled garlic and ginger into slices. Fry in vegetable oil and remove. Cut carrots and onions into small cubes, put in garlic-ginger oil, add sugar and coriander, stir over low heat and sauté vegetables. Add ventricles and simmer for 10 minutes. Put yogurt and horseradish, salt and pepper. Simmer for 5 minutes. Serve with any side dish.

Adviсe: instead of yogurt, you can use sour cream, but not sour, and instead of horseradish, pickles are suitable, which, although they do not replace the piquancy of the root, will give the dish an additional zest.

Chicken stomachs with vegetables

Recipe Ingredients: chicken ventricles - 1 kg, carrots - 1 large, celery -2-3 stalks, onions - 2, tomatoes - 2, sweet peppers - 1, fat cream - 3-4 tbsp. spoons, sugar - 1 teaspoon, broth - 200 ml, spices: salt, bay leaf, pepper, vegetable oil - 4 tbsp. spoons, herbs: dill and parsley

How to cook. Put chicken ventricles in a saucepan, pour 50 ml of broth over them and cook for 10 minutes over high heat, without covering with a lid. Then lower the heat, cover the pot and cook until almost all of the broth has evaporated.

Peel the vegetables and cut: carrots into strips, onions into half rings, celery into small pieces. Put the vegetables to the ventricles, pour in the oil, mix and simmer, covered, for 30 minutes, stirring occasionally.

Peel the tomatoes and cut them into cubes. Cut the pepper into the same cubes. Put to the meat, salt, pepper, add sugar. Simmer until the ventricles are completely soft, if necessary, add the broth.

Pour the remaining (if any) broth, add cream, mix. Pour finely chopped greens, put the parsley and cook for 5-7 minutes. Turn off the heat, remove the bay leaf and serve.

Chicken gizzards with champignons

A very tasty dish. And although it will take more than an hour, it is comforting that most of the time the stove cooks itself.

Recipe Ingredients: ventricles - 1 kg, champignons - 800 grams, sour cream - 200 grams, onions - 2, carrots - 1, spices: salt, pepper, vegetable oil for frying

How to cook. Boil chicken stomachs, cut into strips. Cut vegetables, onions, carrots and mushrooms into strips and fry in vegetable oil. Put the ventricles to the vegetables, add sour cream and water (the amount is up to you according to the density of the gravy, on average about half a glass). Simmer over low heat for about an hour. Serve with garnish.

Chicken gizzards with potatoes in a pot

When preparing soup in pots, why not put the pots next to the second one.

Recipe Ingredients: ventricles - 500 grams, potatoes - 4, carrots - 1, heavy cream (sour cream) - 2 tbsp. spoons, spices: salt, pepper

How to cook chicken stomachs. Cut them into small pieces, salt and pepper. Peel the vegetables and cut: potatoes into cubes, and carrots into small cubes. Arrange in layers in pots: at the bottom a layer of ventricles, then carrots, then potatoes, cream and a little water (no more than 40-50 ml). Cook, covered with a lid, at t 200 degrees for about an hour. Stir before serving.

Chicken gizzards as stuffing for eggplant

Suddenly? The ventricles are an excellent filling for vegetables. You can stuff them with zucchini, potatoes or eggplant. As well as tomatoes, bell peppers and everything that starts.

Recipe Ingredients: chicken stomachs - 800 grams, eggplants - 12 small ones, garlic - 4 cloves, cheese - 200 grams, onions - 2, seasonings: salt, bay leaf, suneli hops (3 teaspoons), vegetable oil.

How to cook chicken stomachs. Cut the eggplant lengthwise, put it in a spacious container and fill it with brine from three liters of water and three tablespoons of salt. Let them stand for an hour. Remove eggplant from brine, pat dry with paper towels, brush with oil inside and out. Put cut up on a baking sheet and bake for half an hour in the oven at t 180. Carefully remove a little pulp from the prepared eggplant, which you chop with a knife.

Boil the ventricles with bay leaf and allspice until tender. Cool and cut into strips. Chop garlic and onion and fry in vegetable oil (with two tablespoons). Put the ventricles, salt and sprinkle suneli hops, mix and cook for 5 minutes. Put the eggplant pulp here, mix.

Fill the eggplants with the filling. Place them in a baking dish. Sprinkle grated cheese on top. Bake in the oven for about 10 minutes until a nice cheese crust appears. Serve hot eggplants with ventricles at the table.

Chicken navels: how to cook

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Chicken navels stewed in milk

To prepare this delicious second course, you will need: - chicken navels - 1 kg; - onion - 1 large onion; - carrots - 1 piece of medium size; - milk 1 glass; - vegetable oil - 3 tablespoons; - grated nutmeg- at the tip of a knife; - salt pepper.

Before cooking, chicken navels must be thoroughly washed and the remnants of a hard layer of keratinized tissue lining the chicken stomach from the inside should be removed. Put the washed chicken navels on a paper towel and dry them slightly. Peel onions and carrots.

In order for the meat to retain its taste and aroma, it must be fried correctly. Pour vegetable oil into a frying pan, heat it up and fry the chicken stomachs in several small portions. Put the fried chicken navels in a small saucepan, fill them halfway with hot water, salt, pepper, add nutmeg and bring to a boil. Pour milk into the pan, after the liquid boils, reduce the heat and simmer the chicken navels over low heat for 45 minutes.

Finely chop the onion, grate the carrots on a coarse grater. Pour the vegetable oil into the heated pan. When hot, add chopped onion and stir-fry until golden brown. Then add the carrots and lightly sauté for 3-4 minutes. Put the contents of the pan into the pan where the chicken navels are stewed, stir and continue to cook them over low heat for another 15 minutes.

With stewed or fried chicken navels, you can serve boiled crumbly rice, mashed potatoes

Chicken navels fried in a pan

You can cook delicious chicken navels using traditional recipes. Chinese food. To do this, you will need: - chicken navels - 0.5 kg; - wheat flour 3 tablespoons; - soy sauce - 2 tablespoons; - light honey - 1 tablespoon; - vegetable oil - 3 tablespoons; - garlic - 1 clove; - ginger root - 1 cm; - fresh herbs; - black and red hot peppers.

Rinse and clean the navels, dry them with a paper towel. Cut them into small pieces, each into 4-6 pieces. Heat a frying pan with vegetable oil well, put chopped chicken navels on it and fry well, stirring constantly, for 5-7 minutes. Pour soy sauce into the pan, put honey, mix the contents. Sprinkle the contents of the pan with flour, mix everything well again so that there are no lumps left. Grate the ginger root. Add pepper to taste, finely chopped garlic and fresh herbs, grated ginger to the pan, mix. Remove the pan from the heat, cover it tightly with a lid, let stand for 5 minutes and serve.