Chicken stomachs in sour cream sauce

Chicken stomachs in sour cream sauce

There are so many ways to make chicken stomachs. They are very easy to prepare and incredibly tasty. Fragrant chicken stomachs in sour cream sauce cooked in a pan will work out perfectly for everyone. Do not even hesitate. Today, with “I love to cook,” I want to share my recipe for chicken stomach salad.


  • a pound of chicken stomachs;
  • sour cream - 150 grams;
  • pickled cucumbers - 2 pieces;
  • large onion;
  • carrots - 1 piece;
  • clove of garlic;
  • horseradish - 2 tablespoons;
  • vegetable oil;
  • spices to taste;
  • fresh ginger root - 0.5 centimeters.

Chicken stomachs in sour cream sauce. Step by step recipe

  1. Chicken ventricles need to be cleaned and then rinsed very well. I do this under cold running water.
  2. Boil in salted water for 40 minutes.
  3. Cooled stomachs need to be finely chopped.
  4. Wash carrots, peel and rub on a coarse grater.
  5. Dice the onion.
  6. Finely chop the ginger.
  7. Cut cucumbers into thin strips.
  8. Skip the garlic through the garlic.
  9. We take a small frying pan, pour vegetable oil for frying and put chopped ginger, garlic and fry.
  10. Combine the fried ginger with garlic with stomachs, carrots and onions. All this is placed in a large pan and fry for 10 minutes, stirring occasionally.
  11. Now you can pour sour cream, add horseradish and pickles. Mix everything well, add salt and ground black pepper to taste.
  12. Extinguish over medium heat for another 10 minutes.

You can serve stomachs with a side dish and fresh herbs. The taste of stewed stomachs is just great. I share this recipe with you on the “I love to cook” portal. Enjoy your meal. I have a lot of interesting things for you. For example, pay attention to the preparation of chicken liver in kefir sauce and the preparation of pickled chicken ventricles.

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