Ginataang Atay ng Manok, Chicken Liver in Coconut Milk
Ginataang Atay ng Manok. I started to work as a technician, at that time fast food was not yet around. We take our lunch breaks at our canteen usually manage by some labor union official or at makeshift carinderias that are always located near the company gate’s. Adobong Atay ng Manok will mostly if not always present on the food choices, for the reason that it is cheap, but the main reason of course is it is one of the favorite viand for most workers. To these day I am always tempted to order Adobong Atay or any Pinoy food with chicken liver that is in the menu whenever we or I ate out in a Filipino Restaurant.
Our Ginataang Atay ng Manok is inspired from a carinderia Ginataang Atay ng Manok that I regularly had on my lunch breaks during my early working days. To some it may be unappealing, but it is yummy, tangy, creamy and spicy hot that can go with a lot of steaming hot rice.
Here is the recipe of my Ginataang Atay ng Manok.
1/2 kilo chicken liver, cut into serving pieces
1 can canned coconut cream
1/2 head garlic, crushed
1/3 cup vinegar
1/3 cup soy sauce
1 tsp. peppercorns, lightly crushed
2-3 pcs. long red chili, chopped
2-3 bay leaf
In a frying pan heat the cooking oil until it start to smoke. Lightly fry the chicken liver for 2 to 3 minutes on all sides. Add in the garlic and continue to fry for 2 to 3 minutes until the garlic are lightly browned. Add in the bay leaves, black pepper, soy sauce, vinegar and about 1 cup of water, continue to cook for 2 to 3 minutes. Now add in half of the coconut cream bring to a boil and reduce the heat to moderate to low and let simmer for 10 to 15 minutes or until the liquid is reduced to about half. Correct saltiness if required. Add in the remaining coconut cream and red chili and continue to cook for 5 to 8 minutes or until the liquid has turned to an oily sauce, occasionally stirring. Serve hot with a lot of hot rice.