How to Cook Adobong Atay Balunan
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.
Servings: 4 servings
Calories: 160kcal
Ingredients
- 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
Instructions
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.
Notes
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.