Description
Terrific salad (appetizer)! On a festive table for guests or for every day for yourself!
Ingredients
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Chicken stomachs
1 kg
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Onion
3 piece
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Carrots
2 piece
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Cucumber
3 piece
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Olive oil
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Soy sauce
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Vinegar
2 Tbsp
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Garlic
3 tooth
Cooking
Chicken ventricles to wash clean, pour water and put to boil until soft (1-1. 5 hours)
Finely chop the onion
Carrots grate on a coarse grater
Onions and carrots fry in olive oil until soft and allow to cool
Cucumbers cut into cubes of medium size
Fold the cucumbers into the bowl and pour soy sauce. Leave to marinate for at least 15 minutes
The ventricles are ready to wash, cool...
Cut into cubes the same size as the cucumber
To the cucumbers add the onions and carrots and ventricles. Mix well. Pour vinegar, pepper to taste.
In skillet, heat olive oil, add chopped garlic, stir and immediately pour into the bowl with the ventricles
Give everything a good stir, try for salt and pepper. To give the salad to infuse (1 hour minimum). Serve chilled. From my own experience - the salad is better to do "today for tomorrow" the longer it stands-infused - the tastier it becomes! ;-)
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