Budget-friendly salad with chicken gizzards and fried mushrooms
Description
Perfect for everyday meals. This easy-to-prepare salad can be served either cold or warm—simply add warm cooked chicken gizzards and sautéed mushrooms for a warm version. The salad can easily serve as a complete snack or replace a meal when served with fresh bread. Garnish as desired and enjoy.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the chicken gizzards in advance until fully cooked, and boil the egg for no more than 10 minutes. Cool the egg in cold water.
- 2
Step 2
Rinse the stomachs under running water, trim off all the fat, and clean the offal from the inside, removing any remnants of the bitter membrane. Boil the stomachs for 40-50 minutes with bay leaf and peppercorns; the water can be slightly salted.
- 3
Step 3
Heat a little vegetable oil in a skillet, add the peeled and chopped onion, and sauté for about a minute. Slice the mushrooms thinly, add them to the skillet, and sauté together with the onion for about 5 minutes.
- 4
Step 4
Slice the cooled stomachs into strips, transfer to a deep bowl, and add the sautéed mushrooms.
- 5
Step 5
Cut the cucumber and boiled egg into strips, add to the bowl.
- 6
Step 6
Season the salad with salt and pepper to taste, add delicious mayonnaise, and mix thoroughly. Divide the prepared salad into portions and serve immediately.