Heh salad from chicken navels. Korean-style chicken gizzard hye - the usual offal in an unusual design

To prepare, buy fresh, chilled chicken gizzards. The frozen product will be hard after cooking and the salad will not be tender and tasty. In the supermarket, navels are sold already peeled. Before you cook chicken stomachs in Korean, you need to wash them and boil them until tender in a way convenient for you.

40 minutes on the stove is enough for the navels to become soft. If you have a multi-cooker, use its services. In just 20 minutes, the stomachs will turn into a soft, juicy meat product. After cooking, drain in a colander, allow excess water to drain and cool to room temperature.

In the meantime, let's move on to the rest of the ingredients. Take good quality juicy carrots. Peel and rinse. Grate on a special grater for Korean carrots. If you don’t have such a grater, just grate it on a large regular grater.


Peel a piece of fresh ginger and garlic. Grate on a fine grater. Use hot pepper to your taste. Cut into thin rings. Add the prepared products to the carrots.


Cut the cooled chicken navels into thin strips. Add to the rest of the ingredients.


Add salt, granulated sugar, apple or table vinegar. Stir.


Season the salad of Korean chicken stomachs and carrots with spicy homemade adjika and soy sauce. Stir.


Pour olive oil into a frying pan and heat well. Add chopped onion into half rings. Fry over moderate heat until soft. Stir occasionally to prevent the onion from burning.


Add the hot fried onion along with the oil to the salad bowl and mix well; by the way, this is how the real thing is prepared correctly.

Place the Korean chicken navels in the refrigerator for a couple of hours to marinate all the ingredients better.


Before serving, decorate Korean chicken gizzards with herbs; the recipe also calls for additionally chopped chili peppers. Serve with fresh vegetables, or just without anything, as in the photo.


Bon appetit!

In this article you will learn how to cook chicken gizzards, what delicious dishes can be obtained from this semi-finished chicken product, and also how to prepare “heh” from chicken gizzards. So, how to cook chicken gizzards read on.

Chicken stomachs: unusual recipes / How to cook “Heh” from chicken stomachs

Recipe: Stewed chicken gizzards

Ingredients:

• 1 kg chicken stomachs
• onions
• carrot
• bell pepper
• 1 tbsp. l. flour
• 1/3 tbsp. dry white wine
• 3 pcs. bay leaf
• 8 pcs. peppercorns

Cooking method:

1. Chop the onions, peppers and carrots into long strips or cubes.
2. Soak the stomachs in cold water, then add clean water and cook on medium heat.
3. Let your stomachs boil 5 minutes and drain the water.
4. Pour 1 tbsp into the stomachs. water and boil.
5. Place in a saucepan near the stomachs carrots, onions and peppers.
6. Add bay leaf, peppercorns and salt.
7. Simmer the gizzards with vegetables under the lid for 40-50 minutes.
8. Mix wine and flour and pour the mixture into the stomachs.
9. Bring stomachs to a boil and keep on fire for 2-3 minutes. Serve with your favorite side dish.

Recipe Roast chicken gizzards

Ingredients:

• 1 kg chicken gizzards
• 1 kg potatoes
• 1 kg champignons
• onions
• 2 pcs. carrots
• bay leaf
• pepper
• 2 tbsp. l. mayonnaise
• 2,5 Art. water (hot)
• green
• vegetable oil

Cooking method:

1. Wash the stomachs, clean and rinse with cold water.
2. Oh fry stomachs in vegetable oil.
3. Peel the potatoes and cut into cubes.
4. Add potatoes to the gizzards.
5. Chop mushrooms and onions and fry separately.
6. Grate the carrots.
7. Place in clay pots in layers: gizzards with potatoes, carrots, mushrooms and onions.
8. Season the layers with salt and pepper to taste.
9. Sprinkle the top with chopped herbs.
10. Mayonnaise will dissolve b in hot water and pour 5-10 tbsp into each pot. l.
11. Cook the gizzards in pots in a preheated oven for about an hour under the lids, then remove the lids and simmer for another 10-15 minutes.

Recipe for “Heh” from chicken stomachs

Ingredients:

• 1 kg chicken gizzards
• onions
• carrot
• bell pepper
• bitter or hot pepper (pod)
• 2-3 tbsp. l. salt
• 1 tbsp. Art. Sahara
• 50 ml soy sauce
• 50 gr. butter
• green cilantro
• 5 tooth garlic
• 0.5 tbsp. vinegar 6%

Cooking method:

1. Remove film from chicken stomachs wash and cut in half or into strips.
2. Boil the stomachs in salted water for 1 hour and discard in a colander.
3. Grate the carrots on a Korean salad grater.
4. Cut the onion into half rings.
5. Bell pepper remove seeds and chop thin stripes.
6. Grate the garlic on a fine grater or pass through a press.
7. Place carrots, garlic, bell peppers in the stomachs, chopped cilantro, a whole pod of spicy pepper, all the sugar and pour in the vinegar. Then add soy sauce and salt.
8. It is better to add salt to taste, otherwise you may oversalt.
9. Heat p in a saucepan vegetable oil.
10. Fry the onion in it for 1-2 minutes, and then all howled together with oil on stomachs with vegetables.
11. Mix thoroughly Take the dish and put it in the refrigerator for 1-3 hours, soak. Serve cold.

Recipe: Chicken gizzards with chanterelles in sour cream

Ingredients:

• 1 kg chicken gizzards
• 2 pcs. onions
• 200 gr. chanterelles
• 200 gr. sour cream
• butter
• pepper

Cooking method:

1. Onion cut into strips and fry in butter.
2. Add whole chanterelles to the onions, add a little salt and pepper and cover the pan with a lid.
3. Simmer the mushrooms and onions over low heat until done.
4. Rinse the stomachs cut if necessary and place into the pan.
5. Pour sour cream over the stomachs and simmer over low heat for 15-20 minutes.
6. You can pour in a little water.
7. Transfer the mushrooms to stomachs, stir and simmer 1 more 0-15 minutes.

Recipe Chicken gizzards in Georgian style

Ingredients:

• 0.5 kg chicken gizzards
• 100 gr. from butter
• 2 pcs. onions
• 2 teeth h garlic
• green

Cooking method:

1. Stomachs peel, wash, cut and fill with cold water.
2. Boil the gizzards until tender, then drain in a colander.
3. Cut the onion into cubes.
4. Fry the onions and gizzards in butter until golden brown.
5. Before serving, squeeze the garlic through a press onto the stomachs.
6. Serve with greens.

Video recipe " Salad with beets and chicken gizzards"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

In the modern world, where purchasing this or that meat delicacy is not difficult, few people will be surprised by anything new or original.

However, today I decided to introduce you to a Korean dish - He, for the preparation of which I used chicken gizzards.

If you are a lover of spicy food, then I am sure that you will like this recipe. This kind of food is widespread in Korea and other eastern countries, which are really famous for their spicy recipes. Just look at everyone’s favorite salads: carrots and cabbage in Korean. If you are ready to give your soul for that indescribable aroma and exquisite taste of the dish - this recipe is exactly what you need!

Onions - 2 pcs.;
small carrots - 2 pcs.;
chicken stomachs - 1 kg;
sweet pepper - pod;
hot pepper - half a pod;
sugar - 50 gr.;
soy sauce - 50 ml;
vegetable or olive oil - 50 ml;
salt and herbs - to taste

1. To begin with, the ventricles need to be thoroughly rinsed and cleaned, all veins and debris removed, and it is best to purchase already prepared ones. They are usually sold in the refrigerated food aisle. After washing, cut them into pieces/straws of medium thickness.


2. Place the offal in a saucepan, add 1.5 liters of cold water and cook, lightly adding salt, for about an hour.


3. Peel the onion and cut into half rings, fry in olive or vegetable oil until a beautiful golden crust forms.


4. Cut the peeled carrots into thin strips, but if this is difficult for you or you are just too lazy, you can grate them on a medium grater, the taste will not change.


5. Cut sweet and hot peppers into strips. Don't forget to wash your hands with cool water and soap afterwards. Chop the garlic or pass through a press. Chop the greens.


6. Place the boiled chicken gizzards in a colander and let the water drain completely.

7. Now, for further preparation of Korean heh from chicken gizzards, mix all the ingredients: fried onions, carrots, herbs, garlic, pepper and, in fact, gizzards. Season with salt, pepper, sugar and soy sauce.


8. Place in a frying pan with a small amount of olive oil and simmer for about 10 minutes. When finished, let your dish sit with the lid closed for 40-50 minutes.


9. Well, now you also know how “He” is prepared from chicken stomachs and, as you can see, there is absolutely nothing difficult in preparing a spicy Korean dish at home. After the ventricles are infused under the lid, all you have to do is place them beautifully on a plate and garnish with a variety of freshly chopped herbs. “He” can be served either cold or hot. And if you season this dish with roasted sesame seeds, it will acquire an original, refined taste.

Recipe source

• 1 kg. chicken stomachs
• 2 large onions
• 1 large carrot
• 2 cucumbers
• 1 tsp medium hot ground red pepper
• 3 – 4 large garlic cloves
• 1 tsp. ground cilantro seeds
• 2 bunches of green cilantro
• 100 gr. soy sauce
• 100 gr. table vinegar
• 100 gr. vegetable oil
• Salt and black pepper to taste

Recipe for making heh from chicken stomachs:

Remove excess fat from chicken stomachs and rinse thoroughly under running water. Then you need to boil them until fully cooked for 1 or 1.5 hours, i.e. so that the stomachs become soft. While the stomachs are cooking, there is time to prepare all the other ingredients.

So. Peel the onions and cut one of them into half rings, and the second into small cubes. Chop the peeled carrots into thin strips and add a little salt so that they soften and release juice. Cut the cucumber into small pieces.

When all the vegetables are cut, start frying the onion, cut into half rings, in oil. When the onion becomes transparent, add ground red pepper and soy sauce and fry for 3 - 5 minutes.

While you were busy with vegetables, chicken stomachs arrived. You need to drain the water from them and let them cool a little. When the stomachs have cooled, they need to be cut. It is desirable that the pieces of gizzards be the same size as the cucumber pieces.

While the heh is marinating, you need to wash the cilantro and peel the garlic. Cut the cilantro as finely as possible, squeeze the garlic through a garlic press.

Then mix the heh thoroughly again, adding herbs and garlic to it. Actually, this completes the preparation. There is only one nuance: the longer the heh is marinated in its own juice, the tastier it becomes. Bon appetit!

If you are a big fan of Korean cuisine like me, then you will also like this dish - chicken gizzard heh. At its core, this dish is no different from dishes with the same name, but made from other types of meat or fish, perhaps with only one difference; personally, I prefer to pre-boil chicken gizzards, while most heh are prepared from raw meat or fish.

Korean chicken gizzard hye is easy to prepare and makes an excellent stand-alone dish or side dish for the main course.

We will prepare all the products according to the list.

Let's clean the chicken stomachs from the inner rough skin, if any, my stomachs were sold already peeled. Fill the chicken stomachs with water (2 l), add salt (1 tsp) and cook them for 1.5 hours, until soft.

Drain the water from the finished stomachs, let them cool and cut into strips.

Grate the carrots using a Korean carrot grater.

Place the chopped chicken gizzards in a bowl with the carrots.

We also add garlic that has been passed through a press.

Cut the onion into half rings and fry in vegetable oil until soft, 5-7 minutes. The onion should not brown, much less burn, otherwise the dish will be bitter.

Add fried onions, vinegar, and seasoning for Korean carrots to the bowl with chicken gizzards.

Pour in the soy sauce and mix all the ingredients well, adding more salt if necessary. Add ground black pepper.

We cover the dish with the saucer so that it compresses the contents of the bowl well, and then we put a weight on it. Place the heh in the refrigerator for 1-3 hours.

Place the finished heh from chicken stomachs on a dish and serve.

Bon appetit!