Chicken navels, they are also ventricles - a dish for real gourmets. Perhaps someone grimaces when they hear that the navels are eaten, but those who at least once tasted this delicacy will not forget its unusual taste for a long time.
Pick your recipe
You will need
-
- chicken navels - 1 kg
- onions - 5 pcs.
- soy sauce - 3 tablespoons
- coriander.
Instruction manual
1
Before you start cooking chicken navels, carefully clean them from the yellow film and rinse thoroughly in cold water. If you do not remove the film completely, the dish will be bitter, which, you see, is unpleasant. After the ventricles are washed, start cooking.
2
From chicken navels you can cook both the first and second courses. However, if you have never tried ventricles, then it is best to put them out with the addition of soy sauce. This will not take you much time and energy, but, nevertheless, you can appreciate not only the taste of the food, but also its aroma.
3
Take a kilogram of chicken navels. Divide each of the ventricles into two parts, cutting them along. Pour some vegetable oil into the bottom of the goose’s and place it on high heat. When the oil is hot, throw a couple of coriander seeds into the goose bowl, and after half a minute put the ventricles there, reducing the heat. Lightly salt the dish.
4
Peel the five heads of onions and cut into half rings. When twenty minutes have passed since you put the navels on the fire, add onions to the dish and simmer until cooked, pouring boiled water as needed. Pour three tablespoons of soy sauce a few minutes before removing the gooseberry from the heat. He will give ventricles piquancy. Cooking takes an average of forty minutes.
5
Before turning off the stove, make the fire stronger for a few seconds, and then quickly extinguish it. In no case do not open the lid: the dish must be infused! You can start the meal ten to fifteen minutes after the completion of cooking. It’s better if you give the ventricles hot, but if for some reason the dish has time to cool down, don’t worry, because it is also beautiful when cold. And lastly, take care of the serving: tasty and served should be "tasty."