Description
Very tasty salad with Korean food. Cooked very quickly. And the taste... you will lick your fingers)))
Ingredients
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Chicken stomachs
500 g
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Onion
2 piece
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Carrots
1 piece
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Soy sauce
1 Tbsp
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Vinegar
100 g
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Vegetable oil
5 Tbsp
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Coriander
1 tsp
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Peppers red hot chilli
1 tsp
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Salt
Cooking
Chicken ventricle clean, rinse well and boil until tender, adding black pepper and Bay leaf.
Cook the onions.
Peel the onion and cut it into thin half-rings. Fill the onions with the vinegar and leave for 20 minutes to marinate. When marinated, drain in a colander to drain all liquid.
Carrot peel and grate on a grater for Korean salads.
The cooled ventricles cut plates.
The ventricles, carrot and onion, place in a salad bowl.
Pour the salad soy sauce. Top in one pile put the salt, coriander and hot pepper.
The pan will recalim vegetable oil and pour it directly on the spice. Well all peremeshaem. Salad should be put into sudock with a lid and put in the fridge to steep. Preferably at night. The salad is very tasty! Help yourself!
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