Chicken Gizzard and Liver Adobo

Adobong Atay at Balunbalunan ng Manok, Chicken Gizzard and Liver Adobo
Adobong Atay at Balunbalunan ng Manok, Chicken Gizzard and Liver Adobo. Almost every parts of chicken are edible to Most Pinoy. the chicken gizzard and liver, including the hearth are the more popular for the reason that these are used as ingredients to a lot of Pinoy noodle dish and or vegetable dish compared to the other chicken parts, like chicken feet, tail, intestine ect. One of the best way to cook chicken gizzard and liver is dry and spicy adobo. Adobong Atay at Balunbalunan ng Manok, Chicken Gizzard and Liver Adobo is also a favorite pulutan, best served sizzling in a hot plate. Chicken gizzard and liver are readily available i most supermarkets.

Chicken Gizzard and Liver Adobo

Here is the recipe on my Adobong Atay at Balunbalunan ng Manok, Chicken Gizzard and Liver Adobo

Ingredients:

1/2 kilo chicken gizzard
1/2 kilo chicken liver
1 head garlic, peeled,crushed
1 medium size onion, peeled, chopped
2 thumb size ginger, skinned, sliced
1 tsp. peppercorns
3-5 pieces bay leaf
3-5 pieces red hot chili
1/4 cup soy sauce
1/3 cup vinegar
salt

Cooking procedure:

Adobong Atay at Balunbalunan ng Manok - Cooking Procedure

Cut in to halves and remove hard inner lining of chicken gizzard, cut chicken liver into serving pieces. Wash thoroughly, drain and keep aside. In a medium size sauce pan first put in the chicken gizzard, pour in 5 to 6 cups of water then add in the vinegar, soy sauce, garlic, onion, ginger, peppercorns and bay leaf bring to a boil and simmer in medium heat for 30 to 45 minutes or until the chicken gizzard are tender. Add in the chicken liver and chili, cook for another 5 to 10 minutes or until the liquid turns to an oily sauce, correct saltiness if required. Serve with a lot of rice.

See other related adobo recipe.

Adobong Manok sa Gata
Pork and Chicken Adobo, Adobong Puti
Adobong Baka
Chicken Adobo, Adobong Ilocano
Humba, Adobong Visaya
Adobong Kambing
Paksiw na Pata ng Baboy
Pork and Chicken Adobo

7 comments:

Anonymous said...

this is wrong.

fry first garlic, onion and ginger.
add gizzard.
stir occasionally for 5 mins.
add vinegar and soy sauce with constant stirring.
add water.
let simmer for 15mins or until gizzard is tender.
add liver, simmer for another 5mins.
season with peppercorn.
add bay leaf.
simmer for 3 mins.
then enjoy!

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ut-man said...

There are many ways to cook adobo, thanks for sharing your version.

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Anonymous said...

yes, ut-man is right. adobo is cooked in so many ways. either the boiling method first or saute method. if there's anything wrong its "anonymous'" step :
add vinegar and soy sauce with constant stirring.
you need to wait until the vinegar is cooked before you stir your adobo. one mortal sin in cooking adobo is if you let " mahilaw yung suka".

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Anonymous said...

I like the comment..the garlic and union must be fry first..

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Anonymous said...

i tried this and my adobo was like stew! goodness... 5 cups of water is too much!

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ut-man said...

To Anonymous, I doubt it if you really tried to cook the dish the instructions are clear.

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Anonymous said...

Thank u for this recipe. I was able to save my husband's adobong gizzards. He thought his first attempt to cook it Was a disaster. Good thing I bumped into your recipe, I found out he was just missing 3 ingredients; bay leaf, pepper corn and chili pepper. (-;

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