Adobong Atay ng Manok (Chicken Liver Adobo)

INGREDIENTS:

  

1.5 lb chicken liver

1 tablespoon oil

½ cup soy sauce

¼ cup vinegar

½ cup water

1½ tablespoon brown sugar

2 pieces bayleaves

½ teaspoon whole pepercorns

4 cloves garlic minced

1 thumb-sized ginger julienned

1 small onion chopped

INSTRUCTIONS:

 

In a bowl, combine the vinegar, soy sauce, sugar, minced garlic, onion, ginger, whole black peppercorns, and bay leaves. Mix until well combined.

Add cleaned chicken liver and toss until coated. Cover the bowl and refrigerate for at least 1 hour.

In over medium heat pan, add oil. Remove the chicken from the marinade, (save the sauce for later). Sear liver in hot oil for 2-3 minutes each side until lightly browned. Set it aside.

In the same pan, add the remaining sauce from the marinade. Let it simmer for another 4-5 minutes until sauce has reduced.

Return seared chicken liver and simmer in low heat for 5 minutes or until cook through and the flavors have melded.

NOTES:

Cooking Tips

Marinate chicken livers in adobo sauce mixture for an hour or longer to help absorb the marinade resulting in more flavourful end result.

Choose fresh chicken livers, fresher livers are firm and have a deep red color.

Searing in hot oil before simmering them in the sauce adds depth and richness to the dish.

Simmer in low heat allows the flavour to meld together and helps absorb the flavor of the sauce.

Do not over cook! They tend to cook quickly so It's important to avoid overcooking them to maintain their tenderness and avoid a dry texture. Overcooked can become tough or rubbery.