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Print Recipe
Spicy Salad of Chicken Gizzards Recipe
Very tasty salad with Korean food. Is preparing very quickly. Really liked the salad. Sharp, unusual. Now home asked to cook it more often.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chicken ventricles clean, rinse well and boil until tender with the addition of black pepper and Bay leaf.
    Chicken ventricles clean, rinse well and boil until tender with the addition of black pepper and Bay leaf.
  2. Prepare the onions.
    Prepare the onions.
  3. Clean the onion and cut it into thin half-rings. Fill the onion with vinegar and leave for 20 minutes to marinate. When marinated, drain in a colander to drain all liquid.
    Clean the onion and cut it into thin half-rings.
Fill the onion with vinegar and leave for 20 minutes to marinate.
When marinated, drain in a colander to drain all liquid.
  4. Carrot peel and grate on a grater for Korean salads.
    Carrot peel and grate on a grater for Korean salads.
  5. The cooled ventricles cut plates.
    The cooled ventricles cut plates.
  6. Ventricles, carrots and onions put in a salad bowl.
    Ventricles, carrots and onions put in a salad bowl.
  7. Pour the salad with soy sauce. Top in one pile put salt, coriander and hot pepper.
    Pour the salad with soy sauce. Top in one pile put salt, coriander and hot pepper.
  8. In a frying pan, heat the vegetable oil and pour it directly on the spices. Mix everything well. The salad should be moved to the lid and put in the refrigerator to infuse. Preferably overnight.
    In a frying pan, heat the vegetable oil and pour it directly on the spices.
Mix everything well.
The salad should be moved to the lid and put in the refrigerator to infuse. Preferably overnight.

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