Chicken stomach salad with onions and mushrooms

6 servings
30 min

How to make a chicken stomach salad with onions? Prepare the products. Pre-boil the chicken stomachs. How to do this is described at the end of the recipe.

Peel and chop the bulb onions into a small cube. To prevent onion juice from irritating the mucous membrane of the eye so much, rinse the knives and onion with cold water before cutting. Rinse champignons from the soil. Dry well, otherwise the mushrooms will become watery. Do I need to clean champignons? Rinse the small mushrooms well enough, it is better to clean the larger ones by removing the films from the hats. Also cut the darkened sections on the legs. Cut the mushrooms into small pieces.

Pour high-steaming vegetable oil into the pan and heat well. Fry, stirring, the onions until transparent, add the champignons, salt, pepper and fry until the mushrooms are ready (about 5-7 minutes until the liquid evaporates).

Cut boiled chicken ventricles into small pieces. The salad will look beautiful and neat if you cut all the ingredients into the same size and shape in pieces (for example, cubes).

Boil hard-boiled eggs. How to boil hard-boiled eggs? To prevent the eggs from cracking when cooking, put them in cold water and set them to cook on a small heat. Cook the eggs for 9 minutes after boiling, then cover with cold water and cool. It is better to clean the shell from a sharp temperature difference. Peel and cut the eggs into small cubes.

Also cut the pickles into a cube.

In a salad bowl of a suitable size, mix all the prepared ingredients - eggs, onions with champignons, chicken stomachs, cucumbers. Season with mayonnaise, salt, pepper to taste and mix.

Place a cooking ring on a flat plate. Spoon out the salad and compress with a spoon. Carefully remove the ring. Top the salad with a sprig of fresh dill or curly parsley leaves. Chicken stomach salad is ready! Can be served on the table. Enjoy your meal!