Description
Hearty porridge of millet with mushrooms, chicken gizzards, passerovannye vegetables and herbs add variety to Your menu.
Ingredients
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Millet
1 cup
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Chicken stomachs
400 g
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Mushrooms
200 g
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Onion
1 piece
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Carrots
1 piece
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Sunflower oil
2 Tbsp
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Soy sauce
2 Tbsp
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Seasoning
1 tsp
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Bay leaf
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The mixture of peppers
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Salt
-
Broth
2 cup
Cooking
Chicken gizzards, rinse and boil in unsalted water for 1 hour.
Finely chop the onion, carrot grate on a coarse grater. In a saucepan or deep frying pan, heat vegetable oil, put vegetables and fry on medium heat for 5 minutes.
Add the sliced mushrooms and soy sauce, cook for another 5 minutes.
Chicken gizzards cut into pieces, place in a saucepan.
Rinse millet under running water, pour in a saucepan, add the herbs, mix peppers, Bay leaf, salt.
Pour strained broth from cooking chicken gizzards and cook over low heat for 20 minutes.
Turn off the heat, stir the dish and let stand with the lid closed for 10 minutes. Serve hot, sprinkled with your favorite herbs.
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