Chicken ventricles fill with cold water and bring to a boil, boil for a bit, and then drain the water. The ventricles rinse again, cover with cold water and cook until very soft. The water is drained, the ventricles to cool and then cut into small pieces.

Onion cut into half rings and fry in vegetable oil until soft. The cooled chicken and add to the ventricles.

Mushrooms cut and spread on a pan without oil. The mushrooms will secrete a juice, fry them until evaporation juice. Then add the vegetable oil and fry until cooked. Cooled and added to the ventricles, and Luke.

Then add mayonnaise, pepper, salt (if needed). Mix everything carefully. Here and ready salad!