Recipe: Chicken stomach stomach chews step by step with pictures | Handy.Recipes

Chicken stomach stomach chews

Cooked chicken stomach ghee

Time to cook: 90 minutes

Total Servings: 8

Nutritional Value

This is a very tasty dish made with simple ingredients. Of course, it's not real Korean Hye (i.e. е. marinated fish without heat treatment), although we decided to call it. But this dish is adapted to our tastes, we and our friends like it very much.

Author of the recipe

Ingredients for chicken stomach ghee:

  • Chicken stomachs - 400 g
  • Carrots - 500 g
  • Sweet pepper - 200 g
  • Onions - 3 pcs
  • Vegetable oil - 3 tablespoon
  • Vinegar - 2 teaspoon
  • Soy sauce - 70 ml
  • Garlic - 3 clove
  • Sugar - 1 teaspoon
  • Salt - 1 pinch.
  • Sesame - 3 teaspoon
  • Sesame oil - 0.5 tablespoon
  • Tabasco - 10 drops.
  • Red Hot Pepper - 0.5 teaspoon
  • Spices - to taste

How to cook chicken stomach meal step by step with photos

You will need chicken bellies. You can take any amount and recalculate the proportions, but the recipe calls for 300-400 grams. The bellies must be peeled - i.e. е. They must remove the insides and the inner greenish film, leaving only the muscle tissue and the inner film of grayish color. Nowadays stomachs are usually sold already peeled. It was stomachs that turned out to be the most suitable product, and it was not because of their low price. Attempts to use other by-products (not just chicken) or just meat yielded negative results. Apparently it's the large amount of connective tissues or a wide range of proteins, which mixed with other ingredients and seasonings, give a complex, rich taste. You also need carrots - 500 grams (two large), 2-4 medium-sized onions, 200 grams of red bell peppers (one pepper), 2-3 cloves of garlic, sugar - 1 teaspoon, soy sauce - about 70 ml. Needs vegetable oil - 3 tbsp. Spoon. It is highly undesirable to use olive oil - in this recipe, it will give a flavor and odor not corresponding to the taste. The best oil is high-quality deodorized sunflower oil. Vinegar - 2 teaspoons. Of spices, red hot pepper is a must. I'll write about the rest below. So let's begin. Bring about 2 liters of slightly salted water to the boil and pour the washed stomachs. At the beginning we have to skim the foam. Boil the stomachs for about one hour. The stomachs have a lot of connective tissue, so it is difficult to boil them until they "sprawl", but there is no need to overcook them. When the stomachs are cooked, they should be put back in the broth in a colander, rinsed with hot water. Let them cool down in the broth. When they are cooled take them out of the broth and cut into "worms".

While the stomachs are boiling we slice bell peppers and carrots with a grater for Korean carrots (if we do not have them, we slice them in thin strips). In the carrots and bell peppers we add a teaspoon of sugar and salt, spices, paprika, squeeze garlic. With force "squeeze" and allow to stand for half an hour for evolution of juice.

Add chopped acorns to vegetables. Add red hot pepper, it is required quite a lot, but still we must be careful, if it is not enough - you can add later, it will still be a long time to infuse the dish. Add a couple of teaspoons of vinegar. Vinegar, preferably wine vinegar (red or white), but we can also use table vinegar (6%). Pour the soy sauce so that it reaches about a third to half of the height of the vegetables, but does not cover them. Stir and leave to marinate. Soy sauce must be natural. The result depends a lot on the quality of the soy sauce. It is better to use naturally fermented soy sauce. Using synthetic or low quality soy sauce you risk "not getting the results". I use St. Soy. I could probably use Kikoman, but it's much lower quality. Using the likes of Heinz, Bamboo Stem and the like, you run the risk of a poorly edible dish. Of all the spices, you definitely need red hot pepper. The rest is to taste. I take a little Asian Cuisine mix, some Caucasian herbs (e.g., chopped suneli), a pound of dried pomegranate, very little (one "scrape" on the grater) nutmeg, half a teaspoon of sweet paprika. You can add herbs with a "bitter" flavor. A mixture of Provencal or Italian herbs absolutely does not mix with this particular dish. The Asian Cuisine mix can be replaced with Korean carrot seasoning, but it's not quite an equal substitute. A few drops of red Tabasco or, even better, "Red Louisiana Sauce. Maybe the pepper sauce can be replaced with spicy ajika, but I haven't tried it.

At this point, it is advisable to add sesame seeds. Sprinkle three or four teaspoons of the seeds in a dry skillet and heat until the sesame turns beige. Pour into the vegetables and stomachs. Add half a teaspoon of sesame oil (but no more). Stir everything in.

Slice the onion into thin half rings. Heat oil in a skillet over high heat "until smoky" (i.e. е. if you wave something in the pan, you should see a slight smoke), to put it simply, heat it very much. The oil must be sized so that the onion is not floating, but half in oil. Without turning off the heat, put chopped onions in the oil. Keep it on the fire until the onions become transparent and begin to brown a little. After that we pour the oil and onion into the vegetables and the bellies and stir well. Let it cool and taste "spiciness", if you need we add more red pepper. Be careful - at this stage the spiciness may vary greatly from the ready dish, it is easier to add a little hot sauce or pepper later. It should be noted that this dish must be fairly spicy, if not enough "spice", the dish loses a lot of flavor. Place in the refrigerator for at least 10 hours, preferably a day or more. After that, we taste it and maybe add a few more drops of Louisiana sauce. To be eaten cold.

Nutritional Value:

Whole Dish:
1632.7 Calories
103.6 g
88.6 g
112 g
Per Serving:
204.1 Calories
13 g
11.1 g
14 g
102.7 Calories
6.5 g
5.6 g
7 g

Meat, Salt, Garlic, Red Hot Pepper, Soy Sauce, Vegetable Oil, Sugar, Vinegar, Hot, Onions, Spices, Sesame Oil, Carrots, Sesame, Bell peppers, Pepper, Carrot, Tabasco, Exotic, Starters, Snacks, Specific

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