Stewed chicken stomachs with vegetables
What do you need for cooking?
Ingredients
-
Chicken gizzards
-
Baking soda
-
Garlic
-
Onion
-
Water
-
Salt
-
Oregano
-
Mustard
-
Tomatoes
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Hot pepper
Salad
-
Cabbage
-
Salt
-
Cucumber
-
Parsley
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Olive oil
Kitchen utensils
- Knife
- Board
- Bowls
- Lid
- Pan
- shoulder blade
- Vegetable peeler
- Culinary tongs
Chicken gizzards, sometimes called "navels," are an excellent source of protein, B vitamins, and a whole host of minerals. This offal is considered too tough, but only if you don't know how to cook it properly. Stewed with tomatoes and a spice mix, "navels" are a unique, healthy, and delicious dish.
Step-by-step recipe
Step 1:
Place the chicken gizzards in a bowl.
Step 2:
Add baking soda and rub with your hands.
Step 3:
Cover the bowl and leave for 20 minutes.
Step 4:
Add water, rinse the stomachs and place on paper towels.
Step 5:
Cut the dried stomachs into medium pieces.
Step 6:
Pour vegetable oil into the frying pan and place the stomachs in it.
Step 7:
Cut a large head of garlic in half and place it cut-side down in a clean frying pan with vegetable oil.
Step 8:
Cut the onion into half rings, add to the pan and fry until golden brown.
Step 9:
Remove the garlic from the pan, peel the cloves, add to the stomachs and stir.
Step 10:
Add water, cover the pan with a lid and simmer for 30 minutes.
Step 11:
Shred the cabbage, place in a bowl, add salt and mix.
Step 12:
Use a vegetable peeler to cut the cucumbers into strips and add them to the cabbage.
Step 13:
Finely chop the parsley and add to the bowl.
Step 14:
Add olive oil and salt, stir.
Step 15:
Add salt, oregano, and mustard to the stomachs. Stir.
Step 16:
Dice the tomatoes and add them to the pan with the onions. Stir.
Step 17:
Chop the sweet red pepper and add to the onions and tomatoes.
Step 18:
Finely chop half a chili pepper and add to the vegetables. Stir.
Step 19:
Add the vegetables to the pan with the gizzards. Stir.
Step 20:
Cover and cook for 15 minutes.
Step 21:
Serve with coleslaw.
Cooking tips
If you bought fresh chicken gizzards at the market or in the village, you need to cut them in half, clean them of the contents and inner film, and then wash them thoroughly.
Do not overcook the onion, otherwise it will taste bitter.
Don't overdo it with hot pepper; if you don't like spicy food, you can add less of it.
