Summary

Ingredients

• 1.6 kg chicken stomachs
• 2 onions)
• 2 tablespoon olive oil
• 2 ½ liters water
• 3 cloves garlic
• 4 small bay leaves
• 4 allspice grains
• 1 tablespoon, leveled peppercorns, black
• 4 tablespoon., Streaked soup vegetables, mixed, air-dried
• 1 tablespoon chicken stock, concentrate or 2 scoops meat stock
• 1 teaspoon, crushed basil, rubbed
• 1 teaspoon, crushed thyme
• 2 teaspoons, crushed oregano, grated
• 1 teaspoon, leveled chili powder
• 2 teaspoons, leveled sea salt
• 1 tablespoon, heaped soup vegetables, dried, as decoration
• 4 tablespoon soy sauce, dark
• 5 small peppers, Turkish, light green
• 1 teaspoon pepper from the mill
• 1 teaspoon, heaped lemongrass powder
• 3 tablespoon red wine or 2 apple cider vinegar, optional

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Instructions

1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 2 coarsely diced onions and fry for 3-4 minutes until translucent.
2. Pour in 2.5 liters water and bring to a simmer. Add 3 finely chopped garlic cloves, 4 bay leaves, 4 allspice grains, 1 tablespoon black peppercorns, 4 tablespoons dried mixed soup vegetables, 1 tablespoon chicken stock concentrate (or 2 scoops meat stock), 1 teaspoon crushed basil, 1 teaspoon crushed thyme, 2 teaspoons crushed oregano, 1 teaspoon chili powder, and 2 teaspoons sea salt.
3. Simmer over medium heat for 20 minutes to allow the aromas to develop.
4. Add 1.6 kg bite-sized cleaned chicken stomachs and simmer for at least 40 minutes.
5. Stir in 1 tablespoon dried soup vegetables (for decoration), 4 tablespoons dark soy sauce, and 5 small light green Turkish peppers cut into small pieces.
6. Heat over medium heat for 2-3 minutes without boiling to preserve the vegetables. Season with salt and pepper from the mill. If desired, stir in 1 teaspoon lemongrass powder, 3 tablespoons red wine, or 2 tablespoons apple cider vinegar.