Salad with chicken gizzards and omelet. Chicken navel salad: cooking instructions. With green peas

A wide variety of chicken by-products can be used to make delicious snacks. For example, stomachs. They go well with vegetables, mushrooms, and canned food. Chicken stomach salads are perfect even for a holiday table.

Ingredients: half a kilo of offal, 2 onions, 2 carrots, 2 barrel pickles, a jar of brain peas, salt, a mixture of peppers, light mayonnaise.

Chicken stomach salad contains many useful substances.

The stomachs are boiled in salted water, after which they are cooled and cut into strips.
Randomly chopped fresh vegetables are sautéed in vegetable oil.
The offal is combined with the cooled roast. Add cubes of pickled cucumbers and peas without marinade to the bowl.

All that remains is to season the appetizer with mayonnaise, salt and a mixture of peppers.

Korean cooking recipe

Ingredients: half a kilo of chicken gizzards, 2 white onions, salt, a pinch of ground paprika and coriander, large carrots, half a glass of table vinegar, 7-8 peas of allspice, 6 large spoons of refined oil, 1 large spoon of soy sauce without additives.

The offal is cooked until soft. A couple of minutes before the end of cooking, add peppercorns to the water. Then they cool down. They must be removed from the broth, otherwise they will absorb too much liquid during the cooling process.
The onion is cut into thin rings and poured in vinegar for 12-15 minutes. Next, the vegetable is placed in a colander.
The carrots are chopped with a Korean grater. The cooled offal is cut into slices.
All prepared products are placed in one bowl. They are filled with soy sauce and sprinkled with paprika and coriander.
Refined oil heated in a frying pan is poured on top.

After thorough mixing, the Korean chicken gizzard salad will infuse for at least 2 hours. Next, you can take a sample from the treat. If necessary, the appetizer is added with salt.

Spicy appetizer with pickled onions

Ingredients: 280 g offal, 4 pre-boiled hard-boiled eggs, 170 g lettuce white onions, large carrots, vinegar, salt, mayonnaise.

This salad is suitable for spicy lovers.

The onion is thinly sliced into half rings and poured with a mixture of filtered water and table vinegar in equal proportions. The vegetable is left for 10-12 minutes.
Next, the onion half rings are placed on a sieve. After the marinade has drained, they are combined with carrots, grated on a coarse grater.
Chicken offal is boiled until soft in salted boiling water. After cooling, they are cut into slices.
The eggs are crushed into miniature cubes.
The prepared components are combined.

A fragrant salad of gizzards with pickled onions is dressed with a portion of mayonnaise.

With mushrooms

Ingredients: half a kilo of chicken gizzards, 2 boiled eggs, purple onion, 170 g of mushrooms, half a bunch of parsley, salt, mayonnaise.

Chicken offal is dipped in salted boiling water and boiled until soft. Next, they are randomly chopped and poured into a salad bowl.
The onion is finely chopped and fried in vegetable oil. As soon as the contents of the pan have cooled, they can be transferred to the stomachs.
In the remaining oil, fry the mushroom pieces until tender. Salt is immediately added to them. You can use any seasonings.
The eggs are crushed into cubes, the parsley is randomly chopped with a knife.
All components are mixed well.

Gizzard salad with mushrooms is dressed with mayonnaise.

With green peas

Ingredients: half a kilo of offal, 4 pickled cucumbers, fine salt, white onion, half a can of canned green peas, any suitable sauce.

Green peas will not spoil the taste of the salad.

The stomachs are boiled until tender in salted boiling water. The meat product should soften well. Next, it is crushed into thin strips.
The main component is combined in a salad bowl with thin slices of pickled cucumbers and miniature onion cubes.
Place peas without marinade in the same bowl.

The appetizer is salted, poured over the chosen sauce (ordinary mayonnaise is suitable) and mixed well.

Hearty navel salad with potatoes

Ingredients: 3 jacket-boiled potatoes, salt, strong fresh cucumber, 2 boiled eggs, white onion, 170 g chicken gizzards, fresh dill, mayonnaise.

The offal is boiled until tender and cut into large strips.
The cooled eggs and potatoes are crushed into cubes.
The products from the first and second steps are combined, thin onion half-rings and fresh cucumber straws are added to them.

All that remains is to add chopped dill, salt and season the dish with mayonnaise.

With radish

Ingredients: 1 green radish, white onion, 1 tbsp. spoon of soy sauce, 1 teaspoon of granulated sugar, half a kilo of chicken stomachs, salt, seasonings, table vinegar.

Chicken gizzard salad with radish is an extremely healthy nutritious snack.

The offal is well washed and cut into strips. Next, the stomachs are salted and peppered to taste and filled with vinegar for an hour.
Separately, thin onion half rings are marinated in a mixture of vinegar and water (1 to 1).
The radish is cleaned and chopped using a coarse grater.
Ready stomachs are fried in any oil until all the juice has evaporated from the pan. The main thing is not to overcook the offal on the fire, otherwise it may turn out to be overdried.

All salad components are combined and seasoned with soy sauce and sugar. You can also sprinkle with vinegar.

Warm salad with chicken gizzards

Ingredients: half a kilo of offal, 8-9 fresh champignons, 1 pc. carrots, sweet red pepper, zucchini, white onion, 2 large tomatoes, refined oil, salt.

Everyone will love chicken gizzard salad!

The onion is cut into thin slices and fried in oil until transparent.
Next, carrot and zucchini straws, thin slices of pepper, plates of mushrooms and tomato cubes are added to it. The ingredients are placed in the frying pan with the onions one at a time. After each new component, the contents of the frying pan are fried together for about a minute.
Lastly, add the stomachs, boiled until tender and cut into 3 parts, to the vegetables and mushrooms.
After another 6-7 minutes of frying, the dish is completely ready. All that remains is to add salt to taste.

The salad is served warm or cold.

Chicken gizzards, or, as they are also called, “chicken navels,” have many beneficial properties and a pleasant taste. This explains their popularity in cooking. The ventricles are rich in iron, protein, many vitamins and folic acid. Their consumption significantly contributes to improving the condition of the skin and hair, increasing appetite, and maintaining immunity.

How to make salad with chicken gizzards

Salads using ventricles are very common (see photo). To ensure that the navels are tasty and soft in the finished dish, you should pay special attention to their preparation. First, the stomachs should be cleaned, rinsed thoroughly, and surface fat removed. Next, soak for 1 hour in cool water. After this, you need to place them on low heat, add salt and pepper, add carrots, onions, bay leaves, and other spices and cook for another hour. Use the prepared stomachs in a salad, and any soup can be cooked using the resulting broth.

Chicken gizzard salad recipes

Offal contains few calories and a lot of protein, so chicken navel salad is light, nutritious, and tasty. You can prepare chicken gizzard salad in a variety of variations: with vegetables, nuts, mushrooms, cheese, etc. (see photo). To add additional tenderness, it is recommended to use sour cream instead of the usual mayonnaise to season the finished dish.

Chicken gizzard salad with pickled onions

Time: 65 min.
Calorie content: 216 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

A simple and inexpensive chicken gizzard salad recipe consists of just two main ingredients. While the main ingredient is cooking, you can save time and pickle the onions. Vinegar must be used very carefully so as not to spoil the dish. The salad is suitable for every day as a snack: for dinner or lunch.

Ingredients:

chicken navels – 500 g;
onions – 3 pcs.;
apple or wine vinegar – 15 g;
sugar – 10 g;
salt – 10 g;
mayonnaise – 75 ml.

Cooking method:

Boil the stomachs. Cut.
Cut the onion into half rings and pour boiling water over them to get rid of bitterness.
Add sugar, vinegar, salt to the onion. Stir and leave to marinate for 10 minutes.
Drain the pickled onions in a colander.
Mix all ingredients, season with mayonnaise.

With Korean carrots

Time: 75 min.
Number of servings: 5-6 persons.
Calorie content: 197 kcal per 100 g.
Purpose: snack.
Cuisine: Korean.
Difficulty: medium.

This salad with chicken gizzards will appeal to lovers of spicier dishes (see photo). The recipe describes how to cook Korean carrots. To add more piquancy, it is recommended to add soy sauce and Korean seasoning to it. If you want to spend less time, you can use ready-made Korean carrots. It would be appropriate to add celery to the composition. The salad tastes better when it sits.

Ingredients:

chicken navels – 500 g;
carrots – 2 pcs.;
garlic – 3 cloves;
coriander – 2 g;
ground red pepper – 2 g;
sugar – 10 g;
vegetable oil – 90 ml;
vinegar – 15 g;
salt – 15 g.

Cooking method:

Boil the stomachs. Finely chop.
Peel the carrots. Grate using a Korean grater.
Add sugar and salt to the grated carrots. Crush by hand.
Heat vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stirring.
Pour oil over carrots.
Marinate the garlic in vinegar (for 10 minutes), squeeze in a press and add to the carrots.
Combine everything, let the mixture brew for 4 hours.

With mushrooms

Time: 75 min.
Number of servings: 4-5 persons.
Calorie content: 220 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Chicken stomach salad with mushrooms is one of the most high-calorie, but also the most delicious. If desired, you can add bell pepper here, which will wonderfully refresh the dish. If using fresh mushrooms, you can include fruit such as green apple. With such components, it is recommended to eat the salad chilled, because the taste will be brighter.

Ingredients:

chicken stomachs – 500 g;
canned champignons – 400 g;
eggs – 2 pcs.;
onion – 1 pc.;
vegetable oil – 40 ml;
salt – 10 g;
mayonnaise – 75 ml.

Cooking method:

Boil the navels, cut into strips.
Boil eggs hard-boiled, chop finely.
Heat vegetable oil, finely chop the onion, add mushrooms. Fry for 5 minutes.
Combine fried mushrooms and onions with the rest of the ingredients, add salt, and mayonnaise for dressing. Serve warm.

With cucumber

Time: 85 min.
Number of servings: 3-4 persons.
Calorie content: 275 kcal.
Purpose: holiday snack.
Cuisine: Russian.
Difficulty: medium.

Chicken navel salad with cucumber will be a wonderful decoration for any holiday table. Its taste is fresh, bright, rich. To make it less caloric, you can exclude potatoes from the composition, but add bell pepper. The salad will not lose its taste, but it will be much lighter. Fresh cucumbers can be replaced with salted ones if desired.

Ingredients:

chicken navels – 200 g;
fresh cucumber – 3 pcs.;
young potatoes – 2 pcs.;
eggs – 2 pcs.;
canned corn – 150 g;
green peas – 100 g;
salad onion – 100 g;
salt – 10 g;
mayonnaise – 75 ml;
dill – 20 g.

Cooking method:

Cut the boiled gizzards into strips.
Cut the cucumbers into strips.
Boil eggs and potatoes, cool, chop finely.
Cut the lettuce onion into half rings.
Mix all ingredients, add salt, corn, peas, mayonnaise. Garnish the dish with finely chopped dill.

With nuts

Time: 65 min.
Number of servings: 5-6 persons.
Calorie content: 315 kcal per 100 g.
Purpose: holiday snack.
Cuisine: Russian.
Difficulty: medium.

Another option for a holiday salad. For a spectacular appearance, you can make it layered. Finely chopped ventricles will make up the first layer, then Korean carrots, grated cucumber on top, then a layer of grated cheese, and finally ground nuts and herbs. Each layer must be generously lubricated with mayonnaise or sour cream. Parsley, green onions, and dill are suitable as greens for decoration. But even if served normally, the dish will be no less tasty.

Ingredients:

stomachs – 500 g;
Korean carrots – 100 g;
carrots – 2 pcs.;
hard cheese – 100 g;
fresh cucumbers – 3 pcs.;
salt – 10 g;
onion – 1 pc.;
walnut – 150 g;
greens – 15 g;
mayonnaise – 75 ml.

Cooking method:

Boil the gizzards with the addition of chopped onion and grated carrots.
Cut the gizzards, cheese and cucumbers into cubes and combine.
Finely chop the greens and chop the nuts.
Season everything with mayonnaise, add salt, Korean carrots, sprinkle with herbs and nuts on top.

Time: 65 min.
Number of servings: 5-6 persons.
Calorie content: 205 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

This recipe tells you how to make a spicy salad with cheese for every day. You can also serve it to guests for a holiday by filling unsweetened tartlets. Please note that this dish should be consumed with caution by people with stomach diseases (ulcers, gastritis).

Ingredients:

chicken stomachs – 800 g;
salt – 10 g;
hard cheese – 200 g;
garlic – 5 cloves;
mayonnaise – 75 ml.

Cooking method:

Boil the navels, cut into cubes.
Grate cheese and garlic.
Mix all ingredients, add salt and season with mayonnaise. Let the mixture brew.

Video

You can prepare a tasty and satisfying salad with chicken gizzards, even if you only have 200-300 g of this meat product. Men like this dish more, as it includes all their favorite ingredients: meat, pickled cucumbers and onions.

When going on a picnic, you can prepare this salad and put it in containers, and top it with mayonnaise upon arrival at your vacation spot. Instead of pickled cucumbers, you can use salted green tomatoes, capers, etc., and instead of gizzards, chicken hearts. Be sure to add fresh herbs to the dish: dill, parsley, green onions.

Ingredients

250 g chicken gizzards
2-3 pickled cucumbers
0.5 pcs. onions
salt and fresh herbs to taste
1.5 tbsp. l. mayonnaise

Preparation

1. Wash the chicken gizzards in water and remove all dirt from them with a knife, and then rinse them again. Place in a saucepan or cauldron, add water and salt to taste. Place the container on the stove and boil the ventricles for about 1 hour over moderate heat, removing the resulting foam with a slotted spoon. Gizzards are a very dense product and that is why their cooking time is quite long. After boiling, pour the ventricles into a colander and cool under cold water. Let's shake off excess moisture.

2. Cut the boiled ventricles into medium pieces, pouring the slices into a salad bowl.

3. We also shake off the excess marinade and cut the pickled cucumbers into medium cubes and slices, pouring them into a salad bowl.

4. Pour boiling water over half the peeled and washed onions for 5-10 minutes so that the vegetable releases its bitterness to the liquid. Then cut the onion into half rings and place in a salad bowl along with chopped, washed greens. Salt to taste.

By-products have long been used to make delicious and simple snacks. Chicken stomach salad is often prepared. There are a lot of recipes, because they goes well with mushrooms, various canned goods, vegetables. Such salads can be served on a holiday table.

Calorie content and product composition

Stomachs enriched with fiber, which has a positive effect on digestion. They also contain ash - a natural sorbent. There are also a lot of microelements: phosphorus, calcium, potassium, copper, iron, sodium, zinc. The vitamins contained are folic acid, ascorbic acid and pantothenic acid.

They are highly valued as a dietary product. There are only 170 calories per 100 g. And thanks to the high content of iron, protein and vitamins, they are useful for improving the condition of hair and skin, maintaining the circulatory and immune systems, and increasing appetite.

The film enveloping the navels is used in folk medicine. It is dried and ground into powder.

In frozen products contains less nutrients. If the expiration date has already expired, then you cannot prepare salads from such stomachs - they begin to produce toxins dangerous to the body and heat treatment will not help get rid of them.

Cleaning methods

There are three main methods for cleaning chicken giblets before cooking them. One of them is worth using if you plan to prepare a salad with chicken navels:

First, the “navels” are scalded with boiling water, making several cuts and turning them inside out. Then the yellow skin is scraped off - it is not used for cooking.
Add 40 g of salt to two liters of water, and soak the stomachs for an hour and a half in this solution. Then removing the film is much easier. All that remains is to rinse the product under running water.
Before cleaning, the offal is beaten with any blunt object, for example, the back of a knife. Incisions are made, the membrane is turned inside out and cut off. The fat layer is also removed, although at the time of washing it often goes away on its own.

Simple option

You need to start small, so you can first prepare a simple but tasty navel salad. The recipe requires the following products:

500 g offal;
two carrots and onions;
a couple of pickles;
a can of green peas;
mayonnaise, pepper, salt.

First, the ventricles are boiled in salted water, cooled and cut into strips. Peel the carrots and onions and cut them together with the cucumbers in a convenient way. Onions and carrots are lightly fried and mixed with gizzards and cucumbers. The peas are also sent there, after draining the liquid from them.

A delicious salad dressed with light mayonnaise. Salt and pepper are up to your discretion. Sometimes they do without spices, since cucumbers are already salty.

Korean snack

Salad with chicken gizzards and Korean carrots is always very filling and tasty. Of course, it’s easier to buy carrots ready-made, but it’s more interesting to make the dish yourself, this is done from available products:

500 g stomachs;
two onions;
large carrot;
half a glass of 9% vinegar;
allspice, coriander, paprika, soy sauce, oil, salt - to taste.

The offal is boiled until soft along with allspice, then cooled. But at the time of cooling, you need to remove the product from the pan, as it can absorb a lot unnecessary liquid.

The onions are peeled and cut into rings, poured in vinegar for fifteen minutes and drained in a colander. Grate the carrots on a Korean grater. The by-products are cut into slices and placed together with the rest of the prepared products in a container convenient for mixing.

The ingredients are poured with a small amount of soy sauce and sprinkled with coriander and paprika for flavor. Pour a little hot oil on top, stir and leave for two hours. If required, add salt or season with other spices to taste.

Spicy snack

This salad is made from chicken gizzards with pickled onions. It turns out very spicy to taste. Fans of spicy dishes will appreciate it. You don't need a lot of ingredients to prepare:

300 g offal;
200 g white salad onions;
4 eggs;
large carrot;
mayonnaise, vinegar, salt - to taste.

The onion is peeled and thinly cut into half rings, poured with a mixture of water and vinegar in equal proportions. Leave for ten minutes. Then they are thrown into a sieve and mixed with carrots, grated on a large grater.

Chicken stomachs are boiled until soft, then cooled and cut into slices. The eggs are boiled in advance, peeled, and cut into small cubes. All products are mixed in a salad bowl and seasoned with mayonnaise. In this recipe, the ventricles can be replaced with chicken heart if desired. This offal is initially softer and more tender.

With different vegetables

You can prepare salads with the addition of vegetables; if desired, the set of products is supplemented with other ingredients. It is worth considering tasty and easy options:

With potato. Any potato salad turns out to be filling, and when combined with gizzards, it can serve as a complete lunch. The quantity is taken arbitrarily. Boil the potatoes and gizzards until tender, cut into strips. Boiled eggs are chopped quite finely. Mix everything and, if desired, add onion, cut into rings and fresh cucumber strips. Traditionally seasoned with mayonnaise.
With radish. There is no need to cook offal here. First they are cut into slices, then salted, peppered and doused with table vinegar. Leave for half an hour. Separately, onion rings are marinated in the same way. Marinated stomachs are fried in oil until tender, mixed with onions, and a spoonful of sugar and soy sauce is added. The radish is peeled, grated on a coarse grater and added to the salad.
With green peas. The stomachs are boiled, chopped into thin strips, and mixed with cubes of pickled cucumber and onion. Add peas, add some salt and season with the chosen sauce (usually mayonnaise). You can use canned corn or beans instead of peas.
With carrots. This spring option will saturate the body with vitamins and energize you in the morning. It's made from gizzards, carrots, green onions, eggs and bay leaves. Instead of mayonnaise, low-fat sour cream is used as a dressing. Salt and pepper are added to taste.
With vegetable mixture. This salad is called “Original to Chile.” It is prepared from gizzards, carrots, red onions, cucumbers, and bell peppers. But its main feature is in the marinade; to prepare it, mix lemon juice and soy sauce in equal proportions, add wine vinegar, oil, garlic, sugar and chili pepper to taste. Chopped vegetables and offal are mixed and poured with marinade. It is advisable to let it brew for eight hours, so the dish is usually prepared overnight.

Of course, this is far from complete list of recipes vegetable salads with the addition of ventricles. There is room for your imagination to run wild here.

Warm options

The peculiarity of these salads is that they are served hot or warm. Due to this, their satiety increases, and the taste of the products manifests itself in all its glory.

Mushroom with mayonnaise

For this salad, you can take your favorite mushrooms; the most affordable ones are champignons, which are easy to buy at any time of the year. Usually, for half a kilo of offal you take two eggs, a purple onion, and a handful of mushrooms.

The stomachs are boiled until tender, chopped and poured into a salad bowl. The onion is peeled, cut and fried in oil, mixed with gizzards. The mushrooms are washed and also fried with salt added. You can take any spices to your taste. The eggs are boiled in advance and chopped into small cubes.

All products are added to the salad bowl and mixed with mayonnaise. You can add fresh herbs. Pairs well with this dish classic garden set- parsley, dill and green onions. Serve until the mushrooms have cooled.

Mushroom with butter

It can serve as a complete meal, replacing a lunch snack. Prepared from the following ingredients:

500 g offal;
9 fresh champignons;
one carrot, zucchini, red pepper, onion;
two tomatoes;
oil, salt.

The onion is peeled, cut into thin slices and fried until transparent. After this, add zucchini and carrots, peeled and cut into strips, thin slices of pepper, diced tomatoes and plates of mushrooms.

The last to be added to the frying pan are the chopped and boiled gizzards until soft. Fry everything together for seven minutes, salt to taste. It is usually served warm, garnished with sprigs of aromatic herbs. Often these warm mushroom salads in combination with offal, they replace a full meal or are served before dinner to improve appetite.

Before preparing a salad, you need to learn certain culinary tricks that will help you prepare a truly delicious dish. It is worth listening to the useful advice of culinary specialists:

The appetizer will turn out much tastier if you cook chilled gizzards rather than frozen ones. Only this product has a short shelf life - no more than two days. Therefore, when choosing, you should not be shy to smell the product. The stomachs should be slightly moist, but not slippery. If you feel an unpleasant sour smell, then it is better not to take such stomachs. The aroma of quality products is sweet and pleasant. Fresh offal is elastic, it is never flabby and soft to the touch.
If you only have a frozen product, then you need to defrost it gradually, placing it in the refrigerator overnight. This way, more nutritional qualities will be preserved.
Before cooking, it is recommended to keep the stomachs in cool water for three hours, then they will turn out more tender.
Before cooking, carefully inspect each ventricle: there should be no bilious yellowish stains left on it. Even a small amount of bile will ruin the taste of the salad, making it bitter.
The inner surface of the product is also inspected for the presence of film residues that need to be removed.
Spices and dressings can be changed based on personal preferences. Add various vegetables, herbs, smoked or milk sausage, nuts, and cheese. Stomachs go with almost everything, if you have a sense of proportion.

Each of the recipes is good and unique in its own way. But the kitchen is a place where you can show your culinary skills to the fullest, so you shouldn’t stop at one recipe. When cooking, you need to be creative with the ingredients and their quantities, so that each time a set of familiar products acquires a new, special taste.

Attention, TODAY only!

I suggest you make a dish that will surely surprise you with its ease of preparation and availability of ingredients. At the same time, I am sure that the result will pleasantly surprise you, and you will get an unusually tasty salad from chicken stomachs. The finished salad is a little spicy, but very tasty. Let's try cooking soon!

Recipe for chicken gizzard salad with photo

Kitchen utensils and appliances: salad bowl, kitchen board, knife, convenient container, frying pan, spatula, stove.

Ingredients

Step-by-step cooking recipe

We wash 500 g of chicken stomachs in water and clean them.
We also wash 400 g of mushrooms in running water and clean them.
If you have small mushrooms, then leave them like this, but if larger ones, then you need to chop them with a knife.
Place a pan of water on the fire to heat up. As soon as the water boils, add salt to taste and 2 bay leaves.
Place the ventricles into boiling water and cook until tender.
Peel 2-3 onions. Peel 2 carrots and grate them on a Korean carrot grater.
Pour 1/2 tbsp into the pan. l. vegetable oil and set to heat on fire. Place the grated carrots on it and fry for up to 5 minutes over medium heat until half cooked.
Place the carrots on a plate or any other container, and put the frying pan back on the fire.
Pour another 1/2 tbsp. l. vegetable oil. Place the prepared mushrooms in the pan.
Add the onion, cut into half rings, into the pan and fry everything until tender.
Place the finished stomachs in a colander and leave there so that all the excess liquid drains and they cool down to a temperature where you can start working with them. Cut them into medium-sized strips.
Pour the prepared mushrooms and onions into a salad bowl. And put the frying pan on the fire again.
Grease it with another 1/2 tbsp. l. vegetable oil, lay out the chopped ventricles and fry for literally 2-3 minutes.
Place the prepared gizzards and carrots into a salad bowl.
Peel 2 cloves of garlic and grate or pass through a press. Add chopped garlic to the salad.
Dress the salad with 2 tsp. seasoning for carrots in Korean, 2-3 tbsp. l. vinegar 9% and 2 tbsp. l. soy sauce. Mix everything thoroughly. You can add more seasonings or salt if necessary.
Before serving, the salad should stand for at least 1-2 hours so that all the ingredients are saturated with the marinade.

How to decorate and what to serve with

The finished dish is served in a salad bowl or on a beautiful platter, after decorating it with lettuce leaves or sprigs of herbs. The salad turns out to be so nutritious that it can be served as an independent dish with pita bread or bread. But you can also prepare a side dish for it in the form of mashed potatoes, fluffy rice or pasta.

Video recipe for making chicken gizzard salad

See how you can quickly and easily prepare a delicious salad of chicken gizzards with mushrooms.

Basic truisms

Pay special attention to the choice of chicken gizzards. They should be elastic, slightly moist, with a pleasant, slightly sweet smell. The yellow film should be clean and bright. It is best to purchase this product refrigerated, and its shelf life is only a few days.
Use any mushrooms you have on hand.. They can be either fresh or frozen. The only thing is that frozen mushrooms need to be thawed first. Mushrooms can also be fried in butter, then their taste and aroma will be revealed more strongly.
For this salad, use sweet and juicy carrot varieties.
Seasoning for Korean carrots can be replaced with a mixture of spices prepared independently. To do this, mix ground red pepper, dried basil, ground coriander, paprika and salt. You can add other spices that your family loves.

Other possible cooking options

Personally, I always want to cook something unusual, beautiful and tasty for my family. I always try to serve it in such a way that you want to eat the finished dish with your eyes first. But in pursuit of ideal proportions and expensive ingredients, I don’t always get the expected result. It turns out that you don’t have to spend a huge amount of time and effort to prepare a delicious treat for your household. Now I know for sure that even from a set of the simplest and cheapest ingredients you can prepare such a delicacy that has the right to be called a culinary masterpiece.

Chicken gizzards are not very popular in cooking, but for good reason. If you marinate and cook them correctly, you get a very tasty and unusual dish. There are a lot of recipes for preparing them; you can stew them. For lovers of spicy food, you can make this.

You can make a quick and tasty snack for beer by frying it. And for all housewives who have an irreplaceable kitchen assistant in the form of a multicooker at hand, I suggest trying to cook. You can prepare a hearty and tasty meal, spending very little time and effort on it.

It often happens that we don’t even suspect how more than one culinary masterpiece can be prepared from such an unpopular and cheap ingredient. I wish you creative inspiration and good mood in preparing delicious and simple dishes for your family. If you also have some secret of your own in preparing salad or other dishes from chicken gizzards, then share them with me in the comments on the site. Bon appetit!