Chicken gizzards with vegetables and mushrooms
Korean-style chicken gizzards are an easy-to-make yet unique homemade dish with a piquant flavor. So, if you love these offal, and Asian cuisine in general, be sure to check out our recipe. Remember that handling chicken gizzards requires special care.
- rosemary – 2-3 sprigs
- a pinch of marjoram
- Carrot
- small onion – 1 pc.
- small zucchini – 1 pc.
- vegetable oil – 2 tbsp.
- broccoli – 200 g
- salt – to taste
- garlic – 2 cloves
- chicken stomachs – 700 g
- champignons – 150 g
- Clean the gizzards thoroughly, rinse under running water, and pat dry with a paper towel. Heat oil in a saucepan and fry the gizzards over high heat for 3–4 minutes. Season with salt and pepper to taste. Pour in 100 ml of water, cover, and simmer over low heat for 25 minutes.
- Peel the carrots and onions, grate the carrots coarsely, and chop the onion finely. Place the vegetables in the saucepan with the gizzards. Cook, stirring, for 5 minutes.
- Wash the champignons, cut into thin slices, and the zucchini into small pieces.
- Add the zucchini and mushrooms to a saucepan, pour in 0.3 cups of water, sprinkle with marjoram, and bring to a boil. Simmer for 5–6 minutes.
- Peel and chop the garlic. Wash the rosemary, separate the leaves, and add to the saucepan with the garlic. Season with salt and pepper to taste and cook for 2–3 minutes.
- Place the broccoli, divided into florets, in a saucepan of boiling salted water and cook for 5 minutes. Before serving, combine the broccoli with the gizzards and vegetables.
You might be surprised by our fresh champignon salad, as we usually eat mushrooms after they've been cooked. But in this case, you definitely have nothing to worry about! Champignons are cultivated mushrooms, so you can eat them right away without worrying about anything. Is it tasty? We can confidently say yes. The flavor of these mushrooms isn't particularly pronounced, but when paired with other ingredients, it works as an excellent companion, bringing out its best qualities. What's especially nice is that you can make a fresh champignon salad every day; it's so quick and easy to prepare.
Pearl barley with mushrooms is essentially a classic combination of grains and various mushrooms. What's so great about this version? You don't have to cook the mushrooms for as long as you would with wild mushrooms. But you'll still need to cook them for 5 minutes to create a fragrant mushroom broth, in which we'll simmer the grains slowly, "with feeling, purpose, and deliberation." The result is a delicious and filling pearl barley with mushrooms that will delight you and your family.
Feeling like something a little different? Baking mushrooms with cheese isn't exactly the most original idea. However, we decided to stuff the mushroom caps with finely chopped chicken breast mixed with wheat groats. This filling makes the dish quite filling. Baking mushrooms in the oven with a sour cream and mustard sauce also serves a similar purpose, so you can easily serve these chicken and cheese stuffed mushrooms for dinner. You'll see: everyone will be very happy!
If you haven't tried quick-pickled champignons yet, you definitely should. They're amazing in every way! Firstly, this appetizer has a surprisingly piquant flavor. Secondly, it's quite easy to prepare, and most importantly, quick. Finally, you can marinate champignons anytime, any season, whenever you want. Perfect for Easter or New Year's! These mushrooms are easily available at your local store, and they're very affordable. The rest is simple: just follow our recipe and enjoy this delicious appetizer!