Ingredients:
- Chicken ventricles 400 grams
- Onion 1 piece
- Sour cream 150 grams
- Vegetable oil 2 tbsp. spoons
- Salt, pepper mixture to taste
Cooking method:
Step 1. Wash the chicken stomachs thoroughly and peel the inner skin. Rinse under running water.
Step 2 Next, boil the stomachs. Boil for about an hour on low heat. From time to time you should remove the foam. Put the prepared stomachs on a plate and cool.
Step 3 Peel and finely chop the onion.
Step 4 Heat vegetable oil in a pan and sauté the onion until slightly transparent.
Step 5 Stomachs cut into small strips - so they turn out softer.
Step 6 Next, put the ventricles in a pan, mix with onions and pour hot water (boiling water) so that the liquid completely covers the offal. Extinguish the stomachs until all the water has evaporated. At this stage, salt and pepper the dish. As soon as all the liquid has evaporated, add sour cream to the pan. Mix. Stew the ventricles in sour cream for 5-7 minutes and remove from the stove. Serve with any side dish.
Bon Appetit!
