Among other offal, chicken stomachs occupy a worthy place in terms of nutrition and calorie content. True, the matter is complicated by the fact that not everyone loves this tripe, and some people cannot even bear it. You can try, for example, to make chicken stomachs in Korean. The recipe for this national dish is not at all complicated. And the stomachs themselves are sold in any supermarket or in the market.
What is the use?
This by-product contains folic acid. There are a lot of protein (up to 30%), vitamins, minerals, enzymes necessary for humans. Therefore, probably, in the tradition of oriental cuisines there are recommendations for their constant use. By the way, the film that we usually remove from the product was previously used (and is still being used) in traditional oriental medicine. It is removed, thoroughly washed and dried. Then rub in powder. They say it helps with many diseases of the gastrointestinal tract.
Well, themselves, already freed from films, the stomachs of chickens have a good effect on increasing appetite, promote the growth of hair and nails, and are good for the skin. The state of the human immune system improves.
Korean chicken stomachs. Recipe
The dish has amazing acidity and unique taste. To cook Korean-style chicken stomachs (a recipe for oriental cuisine), you will not need any tremendous effort and money. Everything is very simple. We need to take a kilogram of peeled offal, soy sauce, onions, garlic, cilantro, vegetable oil.
Cooking
First, cook the main ingredient. Usually the procedure takes enough time, as the stomachs are boiled for a long time. We begin to taste them only after an hour and a half. When they become completely soft, we recline in a colander - let the excess liquid drain. In addition, the product must cool completely. Then we cut it into long thin strips and lay it in a wide bowl. We cut the onion in half rings and disassemble to make long thin semicircular strips. In the bowl, pour the onion with a solution (5%) of acetic acid. We pickle for about an hour, so that the onion gives its bitterness and becomes softer. By the way, you can pre-pour it with boiling water for the same purpose. Then we strain and put the onions in the dishes on top of the prepared stomachs. Pour soy sauce on top (enough a couple of spoons). First, in a sauce, we dilute a spoonful of sugar and ground black pepper . In a pan, thoroughly calcinate the vegetable oil and pour on top of the salad. Stir thoroughly. Add chopped cilantro and crushed garlic to the resulting mass. Mix again. Everything, Korean chicken stomachs (Eastern recipe) are ready to eat. Yes, and most importantly: lettuce should be given a drink for at least two to three hours. Then you can eat with pleasure chicken stomachs in Korean.
Recipes for this salad may vary. Some prefer to add carrots and oriental spices for her. Then we cut the vegetable into strips and season with seasonings, enter into the salad at the final stage. Now you know how to make chicken stomachs in Korean (the recipe with the photo was presented to your attention)!