How to cook chicken navels

Before you begin cooking chicken popochku, gently peel the yellow film and rinse well in cold water. If you do not remove the film completely, the dish will taste bitter, which is unpleasant. After the ventricles will be cleaned, start cooking.

Chicken gizzards can be prepared as the first and second courses. However, if you have never tried the ventricles, it is best to sauté them with the addition of soy sauce. It will not take much of your time and effort, nevertheless, you will be able to evaluate not only the taste of the dishes, but also its flavor.

Take a kilo of chicken popochku. Divide each of the ventricles in two, cutting them along. Pour into the bottom of the gusyatnitsy a little vegetable oil and place it over high heat. When the oil is hot, throw in a baking dish a few coriander seeds, and half a minute later put the ventricles, diminished fire. Lightly salt the dish.

Clean the five heads of onions and cut into half rings. When will twenty minutes from the moment you put popochki on the heat, add the onion to the dish and simmer until tender, adding boiling water as necessary. For a few minutes before you remove the baking dish from heat, pour three tablespoons of soy sauce. It will add spice to the ventricles. Cooking takes an average of forty minutes.

Before you turn off the stove, make the fire stronger for a few seconds, then rapidly quench it. In any case, do not open the cover: the dish should infuse! The meal can begin within ten to fifteen minutes after cooking. Better if you submit the ventricles are hot, but if for some reason the dish has time to cool down – don't worry because in the cold it is nice, too. And last, take care of serving: a delicious dish and served should be "delicious."