🍛 Chicken Liver Adobo (Adobong Atay)

Meat · Main ingredient: Chicken · ⏱ 20 min · Serves 5 · ~₱240 · Best for: Dinner, Lunch

Ingredients

• 500 g Chicken liver, cleaned and halved
• 250 g Chicken gizzard, cleaned and sliced (optional)
• 0.3333 cup Soy sauce
• 0.25 cup White or cane vinegar
• 10 cloves 1 head garlic, crushed
• 1 pc Bay leaf
• 1 tsp Whole peppercorns, crushed
• 2 tbsp Cooking oil
• 1 tsp Sugar (optional)
• 3 pinch Salt to taste

Instructions

1. In a bowl, marinate chicken liver (and gizzard, if using) in soy sauce, garlic, bay leaf, and peppercorns for 15-20 minutes.
2. Heat oil in a pan and sauté the marinated liver (reserving the marinade) briefly, about 2 minutes, being careful not to overcook.
3. Pour in the reserved marinade and water, and bring to a boil.
4. Add vinegar and bring back to a boil without stirring; let it boil uncovered for 3-5 minutes to mellow the vinegar's sharpness.
5. Lower heat and simmer for 10-15 minutes until liver is cooked through and sauce has slightly thickened; avoid overcooking to prevent the liver from becoming tough.
6. Stir in sugar if using, and adjust salt to taste.
7. Serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.

Guides

• 🍖 The Story of Adobo: How the Philippines' Unofficial National Dish Got Its Name