Pickled chicken stomachs

Delicious, spicy appetizer of chicken stomachs. Pickled chicken stomachs according to this recipe are soft, tender and moderately spicy. This salad appetizer turns out to be so elegant that it will decorate any table, so you can safely cook it for the holidays.

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Composition / ingredients

Servings:

Chicken stomachs

500

Onion

Garlic

Vinegar (3% (if you don't really like sour, then vinegar can be diluted to your liking with water))

Soy sauce

Allspice

0.5

Vegetable oil

100

Powdered sugar

0.5

Parsley

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 45 % 13 g

Carbohydrates 17 % 5 g

177 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 9H

Step 1:
We sort out the chicken stomachs, see that they are clean and completely cleaned. We wash them in running water. After that, put them in a saucepan, pour water, add salt and cook over low heat until fully cooked. The readiness of the stomachs can be checked with a fork: they are pierced - it means they are ready.
Step 2:
Remove the finished chicken stomachs from the water with a slotted spoon and let them cool down.
Step 3:
Cut the cooled chicken stomachs into strips.
Step 4:
Cut the peeled onion into half rings, add it to the chicken stomachs. Pour soy sauce and put powdered sugar. Mix everything thoroughly.
Step 5:
Heat the vegetable oil in a frying pan and pour over the chicken stomachs. Finely chop the parsley, pass the garlic through a press or finely chop. Add 3% vinegar, mix and taste for salt, adjust to your taste.
Step 6:
Cover with a lid and put it to marinate in the refrigerator for at least 8 hours.

Chicken stomachs or, as people say, navels are a full-fledged animal protein that contains a large amount of useful minerals, trace elements and vitamins.
That's probably why I've loved them since childhood. And after trying pickled chicken stomachs, so to speak, in the Korean manner, I just fell in love with them. A delicious, spicy dish that can be served as an appetizer or salad, as an independent dish or as a side dish.
Don't forget that chicken stomachs are four muscles, so they cook for a long time - about 40 minutes. If you have a pressure cooker, then the process of cooking stomachs can be reduced by using it in two.
In this recipe I use parsley, it can be replaced with any other greens to your taste: dill, cilantro, celery. And you can add a little bit of everyone, from this dish will only sparkle with new colors. If you don't like greens at all, then you can do without it.
For lovers of pickled onions, I advise you to increase its quantity to 2 heads, so it turns out incredibly tasty and juicy.