WARM CHICKEN STOMACH SALAD

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If you like Korean dishes, then you will surely enjoy this fragrant, appetizing salad with a slightly spicy taste.
The ventricles can be boiled in advance, then you will spend no more than half an hour preparing snacks.
Stomachs boil much longer than the meat itself. If they are not cooked, they will turn out to be tough, sinewy and tasteless. To the end, cooked stomachs taste like young beef.
If you decide to cook your stomachs in advance, cool them in the broth so that they remain soft.
Ingredients:

carrots - 150 g;
onions - 100 g;
chicken ventricles - 400 g;
green radish - 80 g;
garlic - 3 cloves;
ground paprika - 5 g;
red pepper - 1 g;
ground coriander - 5 g;
salt;
sugar - 3 g;
vinegar - to taste;
Refined vegetable oil - 50 g;
young parsley - a thin bunch.

Cooking salad from chicken ventricles, carrots and radishes.
Thaw the stomachs and rinse thoroughly. If pieces of yellow shell remain on the inner wall of some stomachs, remove them.
Boil the stomachs in salted water, adding dill or parsley stems to it for flavor. When the meat is soft, remove from heat. Leave in the broth to cool completely.
Peel the carrots, radishes, onions and garlic. Rinse with water.
Grate the carrots on a Korean grater in the form of a long straw. Fold in a bowl. Put salt, sugar, paprika, pepper and coriander.

Stir with your hands, gently squeezing the carrots so that it gives juice. Leave on for 15 minutes.

Grate the radish on the same grater. Chop the onion in half rings. Add to carrots.

Remove the ventricles from the broth. If they are large, cut in half.

Put in a bowl with the rest of the vegetables. Add chopped garlic and chopped herbs.

Pour all the hot oil, mix.
Put in a pan, put on fire. Stirring, warm up no more than a minute. Vegetables should only slightly go limp, but at the same time remain half-baked. Remove from heat.