For the preparation of chicken stomachs, there are none and far from two ways. All of them are somewhat similar, but the result is the same - it always turns out delicious. Since the stomachs themselves are stiff, they need to be cooked for a sufficiently long time. But such cooking is always tiring. The multicooker will help to solve this problem. Thanks to this technique, the dish is very tender and mild in taste.
Pick your recipe
You will need
- chicken stomachs - 1 kg
- onion - 1 pc.
- carrots - 1 pc.
- tomato paste - 1-2 tbsp.
- garlic - 1-2 cloves
- soy sauce - 1-2 tablespoons
- Bay leaf
- salt and pepper to taste
Instruction manual
1
First of all, you need to carefully prepare your navels - remove the skin, excess fat and wash the stomachs well with water. After the done manipulations, we start cutting. Cutting is not important, as you like. The onion mode is not large, but we grate the carrots.
2
In a slow cooker, fry navels with carrots and onions for 20 minutes. Add salt and pepper to taste. Do not forget to stir. After roasting the ingredients, add the tomato paste, finely chopped garlic, soy sauce and bay leaf. If there is little liquid in the cooking bowl, you need to add a little water so that the navels can be stewed in the sauce. When everything you need is loaded into the multicooker, it remains only to mix thoroughly and put it on the "quenching" mode for 1.5 - 2 hours.
3
Rice or potatoes, as well as just vegetables, will suit chicken stomachs as a side dish. Before serving, sprinkle the dish with herbs. Bon Appetit!
note
It is important not to overdo it with soy sauce, as it is very salty. This ingredient is just for added flavor and flavor.
Useful advice
You can put out the stomachs within an hour. But, the more time is cooking, the more tender and tastier the dish turns out.