Chicken stomachs "in Korean"

Category: Meat dishes
Korean chicken stomachs

Ingredients

Chicken stomachs 1 kg
Bulb onions 2-3 pcs. large
Vinegar 9% 2-3 st. l
Sugar 1 tbsp. l
Salt 1 tbsp. l
Soy sauce 5-6 st. l
Garlic 1 clove
Raw carrots 1 PC.
Spices, ground bitter pepper to taste (a lot!)
Ground ginger taste

Cooking method

  • She extinguished stomachs with two bay leaves in a slow cooker on the "Stew" program for an hour and a half, drained the liquid. At the same time, for half an hour, I pickled the onions in half rings in vinegar with sugar and salt. Grated carrots on a "Korean" grater, chopped garlic. To the stomachs in a slow cooker I added squeezed onions, carrots, soy sauce, garlic, ginger and spices that are as close to Korean as possible, in my case - Mexican seasoning (coriander, red pepper, garlic, oregano, cinnamon, cumin, cloves, salt) , mixed, stewed until the end of the program for 25 minutes.
  • Korean chicken stomachs

The dish is designed for

about 1 kg

Time for preparing:

2 hours

Cooking program:

slow cooker - "Stewing"

Note

Oh, these "Korean-style" dishes ... I suspect that poor Koreans have nothing to do with most of them ... When cooking, add soy sauce and more hot spices - the "Korean" business is ready!

My friend and I liked the dish more cold, after a few hours; husband - hot, with purple basil.

Recipe from the "Culinary Club" site, slightly modified, supplemented and adapted for a multicooker; has a right to exist for a change. In a pressure cooker, I think the cooking time will be halved.

Merri
TatyanaThank you very much from my husband, he is a big fan of bird stomachs! After CF, they are probably soft.
TATbRHA
Yes, soft, stewed without water at all, plus the soy sauce does its job; Merri, good luck to you and your husband!
Kokoschka
I took out the stomach, I'll do it, then I'll write what happened. I understand that vegetables are added when the stomach is out of liquid and simmer for another 25 minutes.
Merri
Tatyana, thanks, perhaps I will always cook them in MV!
Bottling
I saw a recipe from chicken stomachs and went to look. recently in our family, chicken stomachs are a favorite product. Because of them I bought a multicooker-pressure cooker. Before that, she simmered in a pan for 2-3 hours. The difference is very large in terms of time and taste. In a pressure cooker (I have a Redmond 4506), they cook for 40 minutes (for myself, I determined this time empirically, but they can cook in less time). Next time I'll try adding vinegar and soy sauce.
Kokoschka
Prepared! I liked the recipe very much! Delicious, thanks!
TATbRHA
To your health!

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