XE from chicken or turkey navels (stomachs)
Fragrant, spicy and, most importantly, very tasty! Anyone who is familiar with Korean cuisine knows that Korean cuisine is very tasty. Try this HE from navels, this salad will appeal not only to you, but also to your family and friends at the holiday table.
I really love Korean cuisine. This salad is no exception, everyone who has tried chicken navel heh really likes it
Calories
272Kcal
Protein
21gram
Fat
15gram
Carbs
13gram
*Nutritional value of 1 serving
Ingredients
Servings: 6
1tablespoon
1teaspoon
1teaspoon
1tablespoon
0.1teaspoon
3cloves of garlic
to taste
700g
Step-by-step preparation
Cooking time: 1 hr 20 mins
STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
Comments on the recipe
21.11.2023
I couldn’t ignore the recipe for heh made from chicken or turkey navels (stomachs), because we really love Korean salads. For heh, I took chicken gizzards. Boiled them in a slow cooker until soft. I prepared the salad according to the author’s recipe and, of course, in accordance with my taste preferences (amount of spices, vinegar) Very, very tasty! The aroma of spices and herbs cannot be described in words! Thanks for the recipe, matanya!
21.11.2023
Tatyana, your dish looks so appetizing! I wanted to try it.
21.11.2023
excellent recipe, my mouth is watering, I love navels in any variations, I’ll save the recipe for myself, I’ll definitely make it Here’s another way to prepare this salad
21.11.2023
ninaola - if you are familiar with Korean cuisine and you like it, then you can prepare this salad and I think you will like it.
21.11.2023
Dear matanya! I'll add your recipe to my cookbook. I often cook XE fish, and now I’ll try to cook your dish. Navels are very healthy, and my family doesn’t like them because of the bland taste.
21.11.2023
Girls, try it and have no doubt that in this form the navels will be eaten with great pleasure.
21.11.2023
I really love chicken navels and cook them often. But everything follows the same pattern. Now I will definitely try your original recipe. I'm adding it to my cookbook.
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