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Salad with chicken hearts and Korean carrot
Salad with chicken hearts and Korean carrot is an unusual yet bright dish. It is prepared fairly quickly and simply, and turns out to be very nourishing. That’s why it can be served both as an independent dish and as a side to other main courses.
Caloric value: 128 kcal per 100 grams of the dish.
Ingredients
Show ingredients
To prepare salad with chicken hearts and Korean carrot, the following ingredients are needed:
- pickled mushrooms homemade (store-bought can be used) - 400 g;
- chicken heart - 500 g;
- large potatoes - 4 pcs;
- chicken eggs - 4 pcs;
- sour cream - 3 tbsp;
- Korean carrot - 200 g;
- olive oil - 2 tbsp;
- green peas - 1 can;
- fragrant ground pepper - 0.5 tsp;
- salt - 1 tsp;
- parsley - 1 bunch.
Preparation
- Prepare the Korean carrot and pickled mushrooms. Place the mushrooms on a cutting board and slice them thinly. Then transfer them to a deep dish. If the Korean carrot is very long, also cut it on the cutting board and add it to the mushrooms. Mix the combined ingredients.
- Place the potatoes and eggs in a small pot, cover with cold water and boil. The eggs need to be boiled for 10 minutes after boiling. After this time, remove the eggs and cover them with cold water, while continuing to boil the potatoes until done. While the potatoes and eggs are boiling, prepare the chicken hearts. Rinse the offal, trim the membranes and tubes, place them in a frying pan pre-greased with olive oil, and brown them, turning the hearts with a wooden spatula from time to time. They fry very quickly, literally within 10-15 minutes. 5 minutes before they are done, lightly salt the contents of the frying pan, then remove from heat and cool. While the hearts cool, open the green peas, drain the marinade and add them to the mushrooms and carrots. Then add the chicken hearts to the bowl. If the hearts are large, you can cut them into several pieces.
- Meanwhile, the eggs should have cooled down, and the potatoes should be cooked. Shell the eggs, peel the potatoes. Then cut the prepared ingredients into large cubes and add them to the dish with the other components. Rinse the parsley in clean water, finely chop it on the cutting board and also add it to the bowl.
- Dress the dish with sour cream, add the remaining salt, pepper, mix the ingredients. You can serve the salad with chicken hearts and Korean carrot to the table.
By the way, the salad should be dressed with sour cream just before serving; otherwise, the dish will release excess liquid. Also, it is best to choose homemade thick sour cream for dressing. If desired, you can replace it with unsweetened natural yogurt or mayonnaise.
The dish, prepared according to such a simple recipe, turns out to be hearty and very tasty. Pickled mushrooms give it a slight acidity, Korean carrot - spiciness, and potatoes - nourishment. It is best to serve the delicacy with vegetable or meat platter. The salad also pairs well with dry red wine. Enjoy your meal!
