Egg and chicken giblets salad

2 servings

30 minutes

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

Energy value per serving

• Calories: 382.3
• Proteins: 16.8g
• Fats: 33.9g
• Carbohydrates: 1.9g

Ingredients

• Chicken liver: 3 pc
• Chicken gizzards: 50 g
• Chicken egg: 2 pc
• Green onions: 1 bunch
• Chicken fat: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the chicken liver and gizzards, clean them from membranes.

   Required ingredients:

   • Chicken liver: 3 pieces
   • Chicken gizzards: 50 g

2. Boil the liver in boiling water for 5-10 minutes until cooked, then chop finely.

   Required ingredients:

   • Chicken liver: 3 pieces

3. Pour boiling water over the ventricles, cook for 1-1.5 hours, then chop finely.

4. Boil the eggs hard, let them cool slightly, and chop finely.

   Required ingredients:

   • Chicken egg: 2 pieces

5. Wash the green onions, shake off the water, and chop finely.

   Required ingredients:

   • Green onions: 1 bunch

6. Melt chicken fat.

   Required ingredients:

   • Chicken fat: 2 tablespoons

7. Chop the entrails, mix with eggs and onions.

   Required ingredients:

   • Chicken liver: 3 pieces
   • Chicken gizzards: 50 g
   • Chicken egg: 2 pieces
   • Green onions: 1 bunch

8. Salt and pepper to taste.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

9. Pour with hot chicken fat and mix.

   Required ingredients:

   • Chicken fat: 2 tablespoons

10. Serve the salad warm.