This chicken dish is composed of chicken innards such as chicken liver, heart and gizzards. It is cooked adobo style very much like the popular chicken adobo. This dish is very easy to cook and requires less time compared to cooking pork or chicken adobo. So if chicken liver and gizzards and adobo are your favorite food, I’m sure you will also love this chicken liver and gizzards adobo.
If you bought a chicken liver and gizzards in the wet market, separate the gizzards from the chicken liver and heart. Most of the time the chicken liver and heart is still attached to the gizzards when you bought it from the wet market. In the supermarkets, you buy then separate. So whichever you are using, they can be used in cooking this dish. Buying them in the wet markets have advantages and disadvantages. One I like the most is that there are no preservatives or any chemicals added to those innards. But you have to buy it in trusted vendors and early in the morning because some vendors are selling them that are already beginning to spoil. So just just watch out and be careful. Another disadvantage is there are a lot of visceral fat still attached to the gizzards so you will get less gizzards per weight.
NOTES ON THE INGREDIENTS:
Chicken Liver and heart are a healthier option when you want to cook an adobo dish. But it is not advised to eat too much of these because it may increase your uric acid level. Usually when buying chicken liver, the heart is attached to the liver. So you cannot buy them separate like the gizzards. Liver requires less cooking time and usually less than 10 minutes because when you overcook it, it will become tough and crumbly. When you cook it right, it will be more appetizing when you eat it because it will become tender, creamy and smooth texture.
Chicken Gizzards requires more cooking time because it is tough when undercooked. I usually use a pressure cooker to tenderize it to save time but you can also cook it in a ordinary pot and simmer it until tender. The only tedious part in preparing the gizzards when bought from a wet market is the visceral fat that covers it. You will need a knife to scrape it off and rub it with salt or sometimes baking soda to remove the slime. There is also an inner skin that needs to be removed but it is usually removed already by the vendor before they sell it.
How to Cook Adobong Atay Balunan
- 1/2 kilo chicken liver
- 1/2 kilo chicken gizzard
- salt for cleaning the gizzards
- 1 pc onion minced
- 4 cloves garlic minced
- 3 pcs laurel Leaves
- 2 tsp whole black pepper
- 1 Tbsp. sugar
- 2 pcs red bird's eye chili or red chili
- 1/3 cup vinegar
- 1/3 cup soy sauce
- 1/2 cup water
How to Cook Adobong Atay Balunan
- Soak the chicken liver in water with a tablespoon of salt for 30 minutes. Stir to dissolve the salt. Then wash in running water and drain in a colander to remove excess water.
- Wash the gizzards and drain. Remove the visceral fats if any and put the gizzards in a mixing bowl then add 2 tablespoons of coarse salt or sea salt. Rub the gizzards with the salt by mashing it with a hand to remove the slime.
- Wash in running water and drain in a colander to remove excess water. Set aside.
- Heat cooking oil in a wok or pan then sauté garlic and onion until fragrant. Add laurel leaves and black pepper then stir.
- Add the gizzards first and stir for a minute. Then add vinegar, soy sauce, water, sugar and red chili and bring to a boil but do not stir.
- Cover and reduce heat to low. Then simmer for 20 to 35 minutes until the gizzards are almost tender. Add more water if the liquid is going dry.
- Add the chicken liver and heart then stir. Simmer until the sauce is reduced for about 5 to 10 minutes. Do not overcook the liver.
- Serve hot with cooked rice.