If you are as big of a fan of Korean food as I am, then you will also love this chicken ventricle heh dish. In essence, this dish does not differ from the dishes of the same name, but from other types of meat or fish, perhaps with only one difference, I personally prefer to boil chicken stomachs beforehand, while most he is prepared from raw meat or fish.

Heh from chicken stomachs in Korean is easy to prepare and will be an excellent independent dish or a side dish for the main dish.

We will prepare all the products according to the list.

Let's cleanse chicken stomachs from the inner rough skin, if any, my stomachs were sold already peeled. Fill the chicken stomachs with water (2 liters), add salt (1 tsp) and cook them for 1.5 hours, until soft.

Drain the water from the prepared stomachs, let them cool and cut into strips.

Grate carrots for Korean carrots.

Put the chopped chicken ventricles in a bowl with carrots.

We also add garlic passed through a press.

Cut the onion into half rings and fry in vegetable oil until soft, 5-7 minutes. The onion should not brown, and, moreover, burn, otherwise the dish will taste bitter.

Add fried onions, vinegar, and Korean carrot seasoning to a bowl with chicken stomachs.

Pour in the soy sauce and mix well all the ingredients, add salt if necessary. Add black ground pepper.

We cover the dish with a saucer so that it compresses the contents of the bowl well, and then we put the oppression (weight). We send heh to the refrigerator for 1-3 hours.

Put the finished heh from chicken stomachs on a dish and serve.

Bon Appetit!

If you are tired of the usual salads, if you need to go on a diet, but it is very difficult to deny yourself something tasty, if you want to surprise your friends with an original recipe - in all these cases, you should choose a salad of chicken stomachs. It surpasses all expectations, provided, of course, the right preparation.

As a holiday snack, the Korean chicken gizzard salad is second to none. Spicy and spicy, it will delight the taste buds and visually will be a worthy addition to other dishes on the table.

Ingredients:

• chicken stomachs - 950 gr.;
• onions - 2 pcs.;
• vinegar (regular, apple or wine) - 1 tbsp. l .;
• soy sauce - 50 ml;
• oil (vegetable) - 60 ml;
• ground peppers - to taste.

Rinse the stomachs thoroughly, peel, removing the films, cut into small cubes, then add onion half rings to them. Combine and beat the soy sauce with vinegar and oil until an emulsion. Put chicken offal and onion into the composition, heat the mixture over high heat with constant stirring for 2-3 minutes, then add seasonings (peppers). The future salad should cool down, after which it is sent to the refrigerator to marinate for 2-3 hours. After this time, the dish is considered ready.

Advice! The chicken stomach salad will be the tastier the longer it is marinated, so it is best to cook it in the evening and put it in the refrigerator until morning.

Korean carrot salad

Asian-style chicken stomach salad can be prepared not only in Korean, but also simply with. Such a dish turns out to be spicy, spicy, very rich, bright note in the usual menu.

Ingredients:

• chicken stomachs - 450 gr.;
• - 2 pcs.;
• garlic - 4 teeth;
• salt - 3 tsp;
• sugar - 1 tbsp. l .;
• vinegar - 2 tsp;
• oil (vegetable) - 4 tbsp. l .;
• ground peppers - a pinch;
• peppercorns - 3-4 peas;
• coriander - a pinch;
• bay leaf - 2-3 pcs.

Process the stomachs, get rid of films, then put in boiling water with 1 tsp. salt, bay leaves and black peppercorns to boil for 1-2 hours. At the same time, the carrots are washed, peeled, rubbed with thin strips, then sugar and salt are added to it.

Read also: Cabbage salad with carrots "as in the dining room" - 8 recipes

The carrot straws need to be wrinkled a little with your hands so that it gives juice, after which you can pour the mixture heated for 1 minute in a hot frying pan - oil with peppers and coriander. Carrots, sprinkled with oil, mix well, add chopped garlic and vinegar.

When the chicken stomachs are ready, they can be cut into thin slices and spread over the carrot mixture. The salad should be infused for 3 hours at room temperature, and then another 3-4 hours in the refrigerator.

Chicken stomach salad with pickled onions

Chicken stomach salad with pickled onions is a spicy appetizer with a rather sharp taste that not everyone may like. However, you can regulate the pungency and spice of the dish right during the preparation process.

Ingredients:

• chicken stomachs - 400 gr.;
• onions - 1-2 pcs.;
• soy sauce - 1 tbsp l .;
• oil (vegetable) - 100 ml;
• pepper (red, hot) - ¼ tsp;
• icing sugar - ¼ tsp;
• paprika - 1-2 tsp;
• vinegar (wine can be used) - 100 ml;
• coriander and salt to taste.

Rinse the stomachs, peel, cut into thin strips, boil for 45-60 minutes, salt 30 minutes after the start of boiling. Cut the onion into thin rings or half rings, pour hot vinegar into the container for 7 minutes.

Remove the prepared stomachs from the water, combine with pickled onions, pour with a mixture of hot oil and pepper in a pan. Next, vinegar is added to the mass, with which the onions, soy sauce are poured, seasonings are poured. The prepared salad is mixed and left in the refrigerator overnight.

Advice! The norm of hot red pepper specified in the recipe is a minimum, which can be increased depending on the preferences of the culinary specialist. You can add more seasonings to the salad to taste at the last stage of cooking.

Hearty omelette snack

The salad, which is based on chicken stomachs with omelet, is a hearty snack, and even the most fastidious or adhering to a diet will not refuse it. Such a salad will be rich as a full-fledged dish, and at the same time quite low in calories.

Read also: Arugula salad the benefits and harms of the plant (+ 5 recipes for delicious salads)

Ingredients:

• chicken stomachs - 750 gr.;
• eggs - 6 pcs.;
• onions - 3 pcs.;
• oil (vegetable) - 2 tbsp. l .;
• vinegar - 1 tsp;
• sugar and salt - ½ tbsp. l .;
• mayonnaise - 2-3 tbsp. l.

Cut the onion into rings, pour over with boiling water, rinse with cold water and pour boiling water over the words, but with vinegar and sugar dissolved in it. Drain the cooled liquid, squeeze the onion and put on the bottom of the salad bowl. Chop the boiled chicken stomachs, put onion on top. Beat eggs with salt and fry on both sides in a frying pan in a little oil. Roll the finished omelets and cut into strips, then send them to the salad bowl too. Stir the salad, season to taste and season with mayonnaise, let it brew for 2-3 hours.

Cooking with the addition of mushrooms

Chicken stomachs are inexpensive, but a salad based on them can decorate the table for the holiday and diversify the usual diet. This is especially true of the mushroom stomach salad - an inexpensive but delicious dish.

Ingredients:

• chicken ventricles - 200 gr.;
• - 300 gr.;
• cucumbers (pickled) - 3 pcs.;
• onion - 1 pc.;
• sour cream - 3 tbsp. l .;
• salt and pepper to taste;
• bay leaf - 1 pc .;
• pepper (peas) - 5-6 pcs.

Boil the peeled chicken stomachs in water with bay leaves and peppercorns for 60-90 minutes, then remove from the water, cool and cut into thin slices. Wash the mushrooms, chop and fry together with half rings of onions. First put chicken stomachs in a salad bowl, then fried champignons with onions, then a cucumber cut into strips, then mix the salad, season with sour cream and let it brew, send it to the table.

Smoked chicken stomach salad

You can create a salad with smoked chicken stomachs very quickly, since all the products that make up the dish only need to be cut and mixed. Such a dish can be “assembled” in a matter of minutes, but its appearance and taste will be excellent.

Fans of spicy food will appreciate such a dish as Korean chicken stomachs. This juicy fragrant delicacy will appeal to everyone who wants to please their family or guests with something really interesting. This recipe is designed for 1 kg of chicken ventricles. With more meat, all ingredients should be increased proportionally.

TIME: 4 hours

Average

Servings: 4

Ingredients

• chicken ventricles - 0.8 - 1 kg
• fresh carrots - 0.5 kg (2 large)
• onions - 0.5 kg (3 large ones)
• garlic - 3 cloves
• table vinegar 9% - 1 tbsp. l.
• soy sauce - 3 tbsp l.
• vegetable oil - 4 tbsp. l.
• salt - 2 tsp
• ground black pepper - 1/4 tsp.
• ground red paprika - 1/4 tsp
• seasoning for Korean carrots - 0.5 tsp.
• ground coriander - 0.5 tsp

Preparation

First of all, it is necessary to thoroughly rinse the chicken ventricles under running water.


For this dish, it is advisable to use an already peeled offal. If you bought uncleaned ventricles, you must cut each one in half, carefully remove the contents and remove the inner film. This procedure must be carried out especially carefully in order to avoid any unwanted impurities entering the dish.
Put the ventricles in a saucepan, cover with water and add salt. Cook under a closed lid over medium heat for 50 minutes. After that, the broth must be drained (you can then use it in the preparation of any soup). Leave the meat on a plate to cool properly.


Cut the chicken ventricles into small pieces or strips.


While the stomachs are boiling, you can start preparing the rest of the ingredients. This will provide an opportunity to significantly save time.
Peel the onion, cut it in half, and then chop into thin long feathers.


Put the vegetable in a frying pan with vegetable oil and fry until transparent. It is not necessary to deeply fry, as it is necessary for the onion to feel and crunch in the finished dish.

Peel and grate the carrots with a Korean carrot attachment (or a regular large one).


In a deep container, such as a saucepan, combine carrots, onions and ventricles. Mix. Squeeze the garlic through a garlic press, add vinegar and soy sauce, season with salt, coriander, Korean carrot seasoning and sweet paprika.


Pour vegetable oil into a frying pan, add black pepper (ground). Bring to a boil over medium heat.
Pour boiling oil into the cooked mass, directly over the garlic and spices.
Mix everything well again and taste. Add salt or pepper if necessary.


Place the chicken ventricles in any container. A glass jar or any container is perfect. After that, the dish must be placed in the refrigerator and left to cool for several hours.
This original dish will be an excellent appetizer, both at a festive table and at an everyday dinner.


The undoubted advantage of Korean chicken ventricles is that they can be prepared in advance and left in the refrigerator. The appetizer can be stored in such conditions for about 5-7 days, which is quite convenient for every housewife.

Chicken gizzard salad is not only delicious, but an extremely healthy nutritious snack that it is advisable to introduce into your diet as often as possible. The valuable properties possessed by the offal will have a beneficial effect on digestion and the state of the whole organism as a whole.

How to make chicken stomach salad?

Prepare a salad with stomachs by supplementing the ingredient with other relevant foods and a suitable dressing.

1. Chicken stomachs are removed from the films before use, washed thoroughly, and then boiled for 1.5 hours.
2. Onion, roots, laurel and other spices can be added to the water when boiling stomachs, so that the taste of the offal will become more piquant.
3. Boiled stomachs are cooled without broth, and then cut into cubes or strips.
4. A delicious salad with chicken stomachs can be prepared by adding eggs, onions, mushrooms, pickled cucumbers, boiled or sautéed vegetables to the base component.
5. A salad dressing can be mayonnaise, sour cream or a mix based on vegetable oil with the addition of lemon juice, vinegar.

Chicken stomach salad with pickled onions

One of the simplest and most affordable, but at the same time delicious versions of the appetizer is a salad of chicken stomachs with onions, which must first be marinated in water with the addition of vinegar, or using a sweet and sour marinade with salt and sugar. For a spectacular appearance, carrots can be grated on a Korean grater.

Ingredients:

• chicken stomachs - 250 g;
• boiled eggs - 4 pcs.;
• salad onions - 150 g;
• carrots - 1 pc.;
• mayonnaise - 100 g;
• salt, pepper, vinegar.

Preparation

1. Chop the onion and pour it with a mixture of hot water and vinegar in equal proportions for 10 minutes.
2. Throw the onion on a sieve, let it drain, mix with grated carrots and chopped boiled stomachs, adding chopped eggs.
3. Fill the components with mayonnaise, salt, pepper, mix.

Obzhorka salad with chicken stomachs - recipe

Hearty and nutritious salad "Obzhorka" with chicken stomachs is quite suitable for serving for dinner or effectively diversifies the menu of a festive feast. Pickled cucumbers can be excluded from the composition, replacing them with half a tablespoon of vinegar and seasoning with the addition of the ingredients along with the ingredients of the dressing.

Ingredients:

• chicken stomachs - 500 g;
• carrots - 2 pcs.;
• onion - 1 pc.;
• pickled cucumbers - 2 pcs.;
• vegetable oil - 40 ml;
• mayonnaise - 100 g;
• salt, pepper, herbs.

Preparation

1. Cut carrots into strips and onions in half rings, fry separately in oil in a pan.
2. Boiled stomachs and cucumbers are chopped into strips, added to sautéed vegetables.
3. Season a simple salad of chicken stomachs with mayonnaise, salt, pepper, mix, sprinkle with herbs when serving.

Spicy chicken stomach salad

Chicken gizzard salad, the recipe of which will be presented below, will delight fans of the spicy bite. Such in this case is achieved by adding finely chopped hot pod to the composition together with bell pepper. For a pronounced aroma, rub the garlic with onions, cilantro and salt in a mortar.

Ingredients:

• chicken stomachs - 500 g;
• sweet peppers - 2 pcs.;
• hot pepper - 1 pc.;
• cilantro and green onions - 0.5 bunch each;
• garlic - 2 cloves;
• sesame seeds - 0.5 tbsp. spoons;
• salt, pepper, vegetable oil.

Preparation

1. Grind chopped onion, cilantro and garlic with salt in a mortar, transfer to a bowl.
2. Add boiled hearts chopped into strips, peppers.
3. Sesame is dried in a pan, poured into the rest of the ingredients.
4. Flavored spicy salad from the stomachs with hot vegetable oil, salt, pepper, mix.

Korean chicken stomach salad

Chicken gizzard he salad is made in Korean style with the addition of a characteristic oriental salad dressing, which can simply be replaced with coriander and chili powder. Fresh cucumber and onions are optional and can be removed from the composition or replaced with other vegetables such as bell peppers.

Ingredients:

• chicken stomachs - 750 g;
• carrots - 1 pc.;
• fresh onion and cucumber - 0.5 pcs.;
• garlic - 2 cloves;
• vegetable oil and soy sauce - 1 tbsp. spoon;
• vinegar - 0.5 tbsp. spoons;
• Korean seasoning - 1 tsp;
• salt, pepper, sugar.

Preparation

1. Cut the boiled stomachs into strips.
2. Grind carrots and cucumber on a Korean grater.
3. Chop the onion, chop the garlic.
4. Combine the ingredients in a salad bowl, season with oil, vinegar, soy sauce, salt the dish, pepper and sugar to taste.
5. Leave from chicken stomachs to soak in the cold for 2 hours.

Salad with chicken stomachs and omelet

Having appreciated all the advantages of simple and spicy versions of the dish, it's time to try the salad with chicken stomachs and. This appetizer, like its analogue with boiled eggs, has its own individual attractive flavor and will be able to win the favor of even the most fastidious eaters.

Ingredients:

• chicken stomachs - 750 g;
• eggs - 6 pcs.;
• onions - 3 pcs.;
• vinegar and sugar to taste;
• salt, mayonnaise.

Preparation

1. Onions are chopped into slices, poured over with boiling water, washed and again poured with hot water, which is seasoned with vinegar and sugar.
2. After cooling, squeeze the onion, put it in a salad bowl.
3. Cut the boiled stomachs into strips, put them on the onions.
4. Beat eggs a little with salt, and fry egg pancakes in an oiled frying pan of medium thickness.
5. After cooling, roll the pancakes into rolls, cut into strips.
6. Add the omelet cut to the salad, season everything with mayonnaise, salt.

Chicken stomach salad with pickled cucumbers

An elementary and surprisingly delicious nutritious chicken stomach salad that is especially revered among the male audience, you can prepare the following recipe. The offal is harmoniously combined with sweet salad onions, which are scalded with boiling water if desired.

Ingredients:

• chicken stomachs - 500 g;
• pickled cucumbers - 4 pcs.;
• onion - 1 pc.;
• mayonnaise - 3 tbsp. spoons;
• salt, herbs.

Preparation

1. Cut stomachs and onions into strips, chop medium-sized pickled cucumbers.
2. Combine the ingredients in a salad bowl, add mayonnaise, herbs, salt.
3. Stir the chicken stomach salad with the cucumber and serve.

Chicken stomach salad with soy sauce

The following salad recipe with stomachs will allow you to cook at the same time a light and nutritious dish that will qualitatively satisfy the feeling of hunger, but will not add extra pounds. The proposed vegetable mix can optionally be supplemented with sweet bell peppers and chopped garlic cloves.

Ingredients:

• chicken stomachs - 400 g;
• green beans - 200 g;
• fresh cucumber - 1 pc .;
• tomatoes - 2 pcs.;
• lettuce leaves and green onions - 1 bunch each;
• greens, soy sauce.

Preparation

1. Boiled chicken stomachs are cut into strips, cucumbers are cut into cubes.
2. Chop tomatoes into slices, chop green onions and lettuce.
3. The beans are boiled until tender, cooled, added to the rest of the ingredients.
4. Dress the chicken stomach salad with soy sauce.

Chicken stomachs and beans salad

If green beans are not exciting, you can also add legumes (boiled or canned) to the salad. The appetizer will turn out to be even more nutritious and will delight you with a magnificent, moderately spicy taste. For extra pungency, it is allowed to add finely chopped hot peppers to the composition.

Ingredients:

• chicken stomachs - 600 g;
• canned beans - 300 g;
• garlic cloves - 2 pcs.;
• tomatoes - 4 pcs.;
• greens - 1 bunch;
• salt, pepper, sour cream and olive oil.

Preparation

1. Boil, cool and cut the stomachs.
2. Add chopped tomatoes, beans without juice, chopped fresh herbs and garlic.
3. Dress the salad with stomachs and beans with a mixture of sour cream and olive oil, salt, pepper, mix.

Smoked chicken stomach salad

If smoked chicken stomachs are available, they can be effectively used to prepare a delicious and mouth-watering flaky salad. The mushrooms included in the composition are pre-boiled with the addition of onions and spices, after which they are poured onto a sieve, allowed to drain and cut into strips.

Ingredients:

• smoked chicken stomachs - 250 g;
• mushrooms - 250 g;
• boiled eggs - 4 pcs.;
• carrots and onions - 1 pc.;
• cheese and mayonnaise - 100 g each;
• frying oil, green onions.

Preparation

1. In a salad bowl, cut stomachs are laid out in the first layer, greased with mayonnaise, and crushed with grated eggs.
2. Then a series of onions and carrots sautéed in butter and mayonnaise again.
3. The mushrooms are spread in the fourth layer, and then the grated cheese.
4. Grind the smoked stomach salad with green onions and let it soak.

Chicken stomachs and mushrooms salad

Chopped small pickled mushrooms will perfectly complement the taste. Instead of parsley, you can use other greens such as cilantro, basil, or dill in the salad. Light mayonnaise or thick sour cream mixed with a small amount of mustard is suitable as a dressing.

Ingredients:

• chicken stomachs - 500 g;
• mushrooms - 150 g;
• boiled eggs - 2 pcs.;
• onion - 1 pc.;
• parsley - 0.5 bunch;
• vegetable oil - 2 tbsp. spoons;
• salt, pepper and mayonnaise.

Preparation

1. Boiled stomachs are cut into strips.
2. Onion slices are fried in vegetable oil, added to the offal.
3. Chopped mushrooms, eggs and parsley are sent to the salad.
4. Season salad with stomachs and mushrooms with mayonnaise, adding salt and pepper.

Pickled chicken stomach salad

A quick salad of chicken stomachs with this recipe will not work. After cooking, the appetizer should be marinated in the refrigerator for at least a day, after which the dish will acquire the necessary spicy characteristics, and the components will exchange each other's tastes and soak in a fragrant marinade.

Ingredients:

• chicken stomachs - 500 g;
• pickled onions - 250 g;
• carrots - 100 g;
• ground coriander and chili pepper - 0.5 tsp each;
• vegetable oil - 2 tbsp. spoons;
• apple cider vinegar - 1 tsp;
• garlic - 2 cloves;
• salt, black pepper, sugar - to taste.

Preparation

1. Boiled stomachs are cut, mixed with pickled onions.
2. Chop carrots, mix with garlic, salt, vinegar and sugar, add chili, coriander and black pepper.
3. Combine offal with onions and carrot mass, stir, season with oil and send to the cold for a day.

Chicken stomach salad with walnuts

It can be obtained from chicken stomachs by supplementing the offal with cheese, nuts and Korean carrots. Depending on the season, you can use fresh or pickled cucumbers as an ingredient, each time getting a different taste, but in its own way, an original and exquisite dish.

Salad for spicy lovers

Compound:
2 large carrots
450 gr. chicken stomachs
4 cloves of garlic
a pinch of coriander
pinch of red pepper
a pinch of black pepper
1.5 tsp salt
1 tbsp Sahara
1.5 tbsp vinegar
4 tablespoons vegetable oil
for broth - salt, bay leaf, a few peas of black pepper

Preparation:
Rinse chicken stomachs well, remove the yellow film if necessary.
Boil water, add salt, bay leaves and peppercorns. Put chicken stomachs in water and let it boil. Then reduce heat to minimum and cook for 1.5 hours.

Wash carrots, peel and grate on a Korean grater.

Add salt and sugar to the carrots and mash a little with your hands.
Pour vegetable oil into the pan and heat it well. Add coriander, red and black peppers to the hot oil.

Bake them for one minute, stirring constantly. Quickly pour the hot oil into the carrots and stir.

Add garlic, passed through a press and vinegar to the carrots.
Cut the boiled chicken stomachs and add to the salad.

Mix everything thoroughly, cover and leave for 3-4 hours at room temperature, then put the salad in the refrigerator and let it brew for another 3-4 hours. The taste of your salad depends on it.

, ,