Chicken ventricles Asian
- 500 g chicken ventricles
- 0.5 cups of broth
- 5 cloves of garlic
- 3 medium onions
- 4 tablespoons soy sauce
- 3 tablespoons butter
- cilantro, green onion, spices
Method of preparation
- Thoroughly rinse the gizzards, remove all the unnecessary tripe and put on a small fire. Once the stomachs boil – to drain the water, rinse and put on the stove. Add pepper, salt, Bay leaf powder and boil for about an hour.
- Ready ventricles cut into strips, add chopped onion. Strain the broth. On a heated pan put the gizzards and onions, add the broth and roast for 10 minutes.
- Chop the cilantro and garlic. To add to the stomachs of greens, garlic and sauce, mix well, simmer for 4-5 minutes. Ready stomachs pepper, salt, sprinkle with cilantro and green onions.