Salad of marinated chicken stomachs

Salad of marinated chicken stomachs

Ingredients

• Chicken gizzards - 700g
• Onion - 2 pcs
• Garlic - 3 cloves
• Vinegar 9% - 50ml
• Sugar - 0.5 tsp
• Salt - 0.5 tsp
• Soy sauce - 50 ml
• Dill - bunch
• Black pepper - to taste

Directions

1. Boil the ventricles in salted water - 1.5 hours. Then let cool and cut into strips.
2. Onion cut into half rings. Pour in vinegar and leave for 30 minutes.
3. Finely chop the dill and garlic.
4. Add to the stomachs, mix.
5. Drain the vinegar from the onion and send it to other products.
6. Also add soy sauce, sugar, salt, pepper. Mix thoroughly.
7. We leave to marinate from 2 to 12 hours. (The longer, the better the marinade will absorb into the food, resulting in a deeper flavor.)
8. Bon appetit!