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Korean chicken stomachs
Description
An easy-to-make dish in which chicken stomachs turn, if not into a delicacy, then into a very bright Asian dish. Play with the garnish however you like. To support the oriental theme, rice and noodles will do (buckwheat soba will be very good). And if you want to add a picnic feel, serve with grilled vegetables or lightly fried asparagus.
Cooking
Step 1
Cut the stomachs, remove the inner film, rinse well. Boil until half cooked in salted water, remove from the broth. Dry and cut into strips.
Step 2
Peel the onion and garlic, finely chop the onion into half rings, chop the garlic. Heat the vegetable oil in a frying pan, fry the onion for 2-3 minutes.
Step 3
Add chicken stomachs to the pan, pour chicken broth and simmer for 10 minutes. Then add soy sauce, red pepper, garlic. Stir and continue to simmer for another 4-5 minutes.
Step 4
Sprinkle with herbs when serving. For a side dish, you can offer boiled asparagus or rice noodles.
Ingredients
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