Description
Easy, delicious, simple and quick to prepare.
Ingredients
-
Chicken stomachs
300 g
-
Carrots
1 piece
-
The Apium graveolens Dulce
1 piece
-
Mushrooms
2 piece
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Fennel
-
Bay leaf
2 piece
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Soy sauce
50 g
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Water
1.5 l
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Noodles
1 piece
-
Greens
-
Garlic
1 tooth
-
Chili
-
Sour cream
-
Bow white
1 piece
-
Salt
Cooking
Chicken gizzards cleaned from fat, wash under running water. Pour 0.5 liters of water and cook on medium heat for 10 minutes. Peel the vegetables, wash, dry, thinly slice.
Stomachs to catch from the broth, slightly cool, cut into strips. While you chop the gizzards in the broth add the onion, carrots, mushrooms, celery and garlic. Add 1 liter of water. Cook the vegetables on low heat for 5-7 minutes.
Add a pinch of fennel seeds and Bay leaf.
Pour soy sauce, to taste, if necessary, to salt, add chopped chicken gizzards and chilli, cook for another 7-10 minutes.
Add the tagliatelle, wait a few minutes so that the noodles become soft and then stir. Cooking time according to the instructions for cooking noodles, usually 4-6 minutes. To turn off the stove, to catch and discard the garlic.
When serving, sprinkle with fresh chopped greens.
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