Perlovka with chicken ventricles in a slow cooker
Perlovka in a slow cooker turns out just perfect, and you don’t even need to stand near it, stir it, it doesn’t leak. Recipe pearl barley with chicken ventricles in a slow cooker even those who have never eaten/loved pearl barley will like it. Pearl cake turns out tender and soft. The same can be said about the ventricles – they are so tender only in a slow cooker. We highly recommend you try it!
You will find more recipes for cooking in a multivarka on the website multyvarka.com
Perlovka with chicken ventricles in a slow cooker – ingredients
- Chicken ventricles – 500 g.
- Fat (chicken, lard, lard. ) – 100 g.
- Perlovka – 2 glasses.
- Carrot – 2-3 pieces.
- Cabbage – 300 g.
- Onion – 1 piece.
- Garlic – 3 cloves.
- Salt pepper.
Perlovka with chicken ventricles in a slow cooker – recipe
We wash the ventricles well, clean them and cut off all the excess. Cut into arbitrary pieces.
Cut the chicken fat (or lard, if we take lard, 50-70 g is enough), put it in the bowl of the slow cooker. Turn on the “Frying” mode. When the fat has melted a little, add the chopped ventricles.
While the ventricles are frying, cut the onion and carrot, squeeze the garlic through a garlic press, add everything together to the multicooker bowl, mix, fry for another 5-7 minutes.
Shred the cabbage, add it to the bowl of the slow cooker, mix it, and fry it for another 3-5 minutes.
Wash the pearl barley well (do not soak). Add to the multicooker bowl.
Pour everything with 4 cups of boiling water, salt and pepper. Cover with a lid, set the “Stew” mode for 60-70 minutes. If there is a desire and opportunity, we leave the perlovka to warm up a little more in the “Heating” mode, or serve it immediately.
