Tender adobong liver and gizzard is one of my favorite ulams! Sure to make me and the mister reach for another serving of rice the chicken liver and gizzard adobo will remain to be a hit in our family.
Yes, it may be a masalimuot recipe to cook because of all the prepping, boiling and refrying but I guarantee you the gizzard will be tender enough, and it will not be gamey or malansa at all!
Moreover, this adobong atay ng manok at balunbalunan as we call it in our vernacular easily makes the P100.00 budget ulam recipes list of your favorite parenting website! Hehe.
So for newbie cooking mamas who may not be too familiar on how to go about cooking this, here’s the recipe for —
Tender adobong liver and gizzard
Ingredients:
- 500g chicken liver
- 500g chicken gizzard
- 1/4 cup soy sauce (less or more depending on your seasoning preference)
- 1/4 cup vinegar (less or more depending on your seasoning preference — you may use a combo of white vinegar and apple cider for that extra ooomph)
- 2 tbsp brown sugar
- 1/2 tsp coarsely ground pepper
- Whole pepper
- 6 cloves of garlic (crushed or minced depending on your preference)
- 1 medium sized onion, chopped
- 1 inch ginger thinly sliced
- Laurel leaves
- Vinegar and rock salt for preparing the liver and the gizzard.
Cooking procedure for Chicken liver and gizzard adobo:
1. Wash the gizzard with salt and vinegar and water. Soak for about 10 minutes, wash then boil to tenderize in water and vinegar. Boil for about 15-20 mins.
2. Same cleaning process with the liver but be more careful because the liver can break up. Boil for about 5-10 mins.
3. Set aside
4. In a deep pan or pot, saute chopped onion, garlic and ginger.
5. Add in the gizzard and let it absorb the flavors in the oil.
6. Add in the liver and gently mix it in.
7. Add in the soy sauce (amount depends if you want it saucy or not, we are usually ok with 1/4 cup). Add in a tablespoon or two of brown sugar (adust to taste). And then add in the laurel (bayleaf), yhe ground pepper, and whole peppercorns.
8. Let it boil and simmer for 2-3 minutes.
9. Add in 2 tbsp of normal white vinegar and 2 tbsp apple cider vinegar. Do not stir until it starts to boil.
10. Simmer for 10 to 15 minutes. Adjust seasoning to taste.
11. Remove pan from heat. In a separate frying pan, heat a tablespoon or two of cooking oil. Refry the gizzard and liver for two to three minutes. Add in the sauce..
12. This is of course best served over rice!
So there you have it. I hope you will give this dish a try and let me know how it goes.
For more recipes, mealplans, budget ulam ideas please feel free to check out the recipes section of our website or browse our Facebook albums. Hope you can also follow us on Instagram and Pinterest where we regularly post family meal recipes, and toddler and baby food ideas. See you there!
A happy homemaker is a Happy Pinay Mommy!
Leaving you with a video on the health benefits of chicken liver:
