Chicken ventricles Asian

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.
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