Every Filipino must know Adobo! It’s a classic served in almost any household for either lunch or dinner, sometimes, even breakfast! Why not? It’s a dish that embraces our culture, and it’s a must-try for foreign nationals who would really like to experience the common Filipino life. It’s special, and it’s easy to cook!
Today, what’s exciting is we’re going to learn how to make the unique version of the dish. While it’s common to eat Chicken Adobo, now, we will be using chicken liver and gizzard! But before that, let’s know more about the dish commonly called Adobong Atay at Balun-balunan.
Background
Adobo in general started in the traditional days long before the invention of the fridge.
So what’s up with adobo that made it so popular among the Filipinos a long time ago, till now? The secret is in two of the key ingredients, which are vinegar and soy sauce. Both have preserving qualities that lengthen the shelf life of the food. Over the years, there have been many varieties, applying this inadobong style to meat (chicken or pork), and even vegetables. The ingredients, too, are easy to find, and are readily available in the market.
Why use liver and gizzard?
Liver is high in protein, and gizzard contains vitamins and minerals. Both are healthy, but should be eaten in moderation.
What’s the best to pair the dish with?
Warm rice is best to pair this with! It’s a traditional Filipino dish served commonly for heavy meals. It’s very tasty, so slow down on the consumption or you would possibly be doubling or tripling your rice intake!
*I suggest you to cut the chicken gizzard into smaller pieces (about half inch). The liver could be cut into bigger chunks, as it is faster to cook. Same reason applies as to why we put the gizzard first, and the liver next.
Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below
Getting hungry? Let’s get cooking!
| PREP TIME | COOK TIME | TOTAL TIME |
| 15 mins | 30 hr | 45 mins |
- Garlic
- Onion
- Ginger
- Bay leaves
- Pepper
- Soy sauce
- Red & green chilies
- Chicken liver
- Chicken gizzard
- Spring onion
- Brown sugar
- Vinegar
- Prepare all the ingredients. Slice garlic, ginger, and onion. Stem and slice the chili. Clean and cut the chicken liver and gizzard into small serving pieces.*
- Heat oil in a pan.
- Sauté garlic; once brown, add the onion.
- Add ginger.
- Put in the chicken gizzard. Stir.
- Add bay leaves and pepper.
- Add water.
- Boil over medium flame for 15-20 minutes, or until gizzard is tender. Stir occasionally.
- Add soy sauce, and continue to let it boil.
- Add chicken liver, mix, and continue boiling for another 5-10 minutes.
- Add chili peppers.
- Transfer to a serving plate.
- Serve your special Chicken Liver Adobo while hot! (You can also add egg!) Enjoy!
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