Chicken stomachs, or navels, are considered an offal, but, for example, in China, this part of a chicken carcass is considered a delicacy. Many delicious dishes can be prepared from navels, but they are especially tasty when stewed and fried.
Chicken navels: how to cook
To prepare this delicious second course, you will need: – chicken navels – 1 kg; – onion – 1 large onion; – carrots – 1 piece of medium size; – milk 1 glass; – vegetable oil – 3 tablespoons; – grated nutmeg – on the tip of a knife; – salt pepper.
Before cooking, chicken navels must be thoroughly rinsed and the remains of the hard layer of keratinized tissue lining the inside of the chicken stomach must be removed. Place the washed chicken navels on a paper towel and dry them slightly. Peel the onions and carrots.
In order for the meat to retain its taste and aroma, it must be fried correctly. Pour vegetable oil into a skillet, heat it up and fry the chicken stomachs in a few small portions. Put the fried chicken navels in a small saucepan, fill them halfway with hot water, salt and pepper, add nutmeg and bring to a boil. Pour milk into a saucepan, after the liquid boils, reduce heat and simmer chicken navels over low heat for 45 minutes.
Finely chop the onions, grate the carrots on a coarse grater. Pour vegetable oil into a preheated pan. When it gets hot, add the chopped onion and, stirring occasionally, fry it until golden brown. Then add the carrots and sauté everything lightly for 3-4 minutes. Put the contents of the pan into a saucepan where the chicken navels are stewed, stir and continue to cook them over low heat for another 15 minutes.
With stewed or fried chicken navels, you can serve boiled crumbly rice, mashed potatoes
You can cook delicious chicken navels using traditional Chinese recipes. To do this, you will need: – chicken navels – 0,5 kg; – wheat flour 3 tablespoons; – soy sauce – 2 tablespoons; – light honey – 1 tbsp; – vegetable oil – 3 tablespoons; – garlic – 1 clove; – ginger root – 1 cm; – fresh herbs; – black and red hot peppers.
Rinse and clean your navels, pat dry with a paper towel. Cut them into small pieces, each into 4-6 pieces. Heat a frying pan with vegetable oil well, put the chopped chicken navels on it and fry well, stirring constantly, for 5-7 minutes. Pour the soy sauce into the pan, add the honey, stir the contents. Sprinkle the contents of the pan with flour, mix everything well again so that no lumps remain. Grate the ginger root. Add pepper to taste, finely chopped garlic and fresh herbs, grated ginger to the pan, stir. Remove skillet from heat, cover tightly, let stand for 5 minutes and serve.