Adobong Atay ng Manok (Chicken Liver Adobo)
Chicken Liver Adobo transforms humble organ meat into culinary gold using the Filipino adobo technique. This dish simmers chicken livers in a potent mixture of vinegar, soy sauce, garlic, and spices until they develop a rich mahogany exterior while maintaining a velvety interior.
Ingredients
- 2 pounds chicken liver
- ½ cup soy sauce
- ½ cup vinegar
- 1 cup water
- 3 pieces bay leaves
- 1 teaspoon peppercorns
- 3 tablespoons oil
- 6-8 cloves garlic cut into thin slivers
- 1 thumb-sized piece ginger julienned
- 1 medium yellow onion chopped
- 2 pieces long green chilis chopped (optional)
Instructions
- Prepare the liver: Soak the chicken livers in cold water for 5 minutes. Drain water and rinse with cold water. Set aside in a colander to remove excess moisture.
- Make the adobo base: In a pot, combine soy sauce, vinegar, water, bay leaves, and peppercorns. Bring to a simmer over medium heat. Let it simmer for 3-5 minutes to mellow the acidity of the vinegar.
- Cook the liver: Turn heat to low, and add liver one by one. Cook just until the liver turns opaque and no longer pink and becomes firm, about 5 minutes. Remove the livers from the sauce and continue to simmer until the sauce is reduced.
- Prepare aromatics: In a skillet over medium heat, add oil then the garlic slivers. Stir once the oil becomes hot to prevent burning. Lower heat and fry the garlic just until golden and crispy, then remove from oil and set aside.
- Build flavors: Cook the ginger in the same oil for several seconds until lightly browned. Add the onions and cook until soft and translucent.
- Finish the dish: Add the chicken livers and cook until sides are nicely browned. Pour the reduced sauce over and simmer until it thickens. You can also cook it longer so that the sauce is almost completely reduced.
- Final touch: Toss in the green chilis (if using) and then turn off the heat.
- Serve: Transfer to a serving dish and top with the toasted garlic slivers.
Tips from Lola's Kitchen
- Perfect liver selection: Choose fresh chicken livers with a deep red, almost mahogany color. They should be moist but never slimy.
- Soak properly: Soaking in cold water helps remove impurities and blood, resulting in a cleaner flavor and better texture.
- Milk soak option: For those sensitive to liver's metallic taste, try soaking the livers in milk for 30 minutes before cooking, then rinse well.
- Don't rush the vinegar: When simmering the vinegar mixture, avoid stirring initially to allow the acid to mellow properly.
- Quick cooking is key: Chicken livers cook extremely fast! Watch them carefully and remove from heat as soon as they're no longer pink inside.
- Crispy exterior, tender interior: Use a large enough pan to give the livers space to sear properly without overcrowding.
- Garlic control: When frying garlic slivers, lower the heat immediately once the oil is hot to prevent burning.
Tried this recipe?Let us know how it was!