If you like Korean dishes, then you will surely enjoy this fragrant, appetizing salad with a slightly spicy taste. You can have ventricles boil in advance, then the preparation of snacks you spend no more than half an hour. The stomachs cook much longer than the meat itself. If you don’t make them, they will be tough, sinewy and tasteless. Until the end, the boiled stomachs taste like young beef. If you decide to cook the stomachs in advance, cool them in broth so that they remain soft. Ingredients:
Preparation of salad from chicken ventricles, carrots and radishes.
- carrots - 150 g;
- onion - 100 g;
- chicken ventricles - 400 g;
- green radish - 80 g;
- garlic - 3 cloves;
- ground paprika - 5 g;
- red pepper - 1 g;
- ground coriander - 5 g;
- sugar - 3 g;
- Vinegar - to taste;
- Refined vegetable oil - 50 g;
- Young parsley - a thin bunch.
Thaw out the stomachs and rinse thoroughly.If on the inner wall of some stomachs were pieces of a yellow shell, remove them. Boil the stomachs in salted water, adding to it for the aroma of stalks of dill or parsley. When the meat is soft, remove from heat. Leave in broth until cool. Clean the carrots, radishes, onions and garlic. Rinse with water. Carrot rub on a Korean grater in the form of a long straw. Put in a bowl. Put salt, sugar, paprika, pepper and coriander.
Stir with your hands, gently crushing the carrot, so that it gives juice. Leave it for 15 minutes.
On the same grater, rub the radish. Onion chop half rings. Add to carrots.
Take the ventricles out of the broth. If they are large, cut them in half.
Put in a bowl with the other vegetables.Add chopped garlic and chopped greens.
Pour everything with hot oil, stir. Place in a frying pan, put on the fire. Stirring, do not heat for more than a minute. Vegetables should only slightly limp, but remain half-baked. Remove from fire.
Sprinkle with vinegar to taste, stir. Let it sit under the lid for five minutes. Lay it out on a dish.