This chicken liver adobo keeps the livers tender by briefly simmering them first, then finishing them with reduced adobo sauce, aromatics, chilies, and crisp garlic.
45 minutes · Serves 6
Ingredients for Adobong Atay ng Manok (Chicken Liver Adobo)
2 pounds chicken liver
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
3 bay leaves
1 teaspoon peppercorns
3 tablespoons oil
6 to 8 cloves garlic, cut into thin slivers
1 thumb ginger, julienned
1 medium yellow onion, chopped
2 long green chilies, chopped
How to cook Adobong Atay ng Manok (Chicken Liver Adobo)
1.Soak the chicken livers in cold water for several minutes, then drain, rinse with cold water, and set aside.
2.In a pot, combine the soy sauce, vinegar, water, bay leaves, and peppercorns; bring to a gentle simmer over medium heat and cook for 3 to 5 minutes to mellow the vinegar.
3.Lower the heat, add the chicken livers one by one, and cook for about 5 minutes, just until firm, opaque, and no longer pink; lift the livers out and keep simmering the sauce until reduced.
4.Heat the oil in a skillet over medium heat, add the garlic slivers, and stir as the oil heats; lower the heat and fry until golden and crisp, then remove the garlic and reserve it for topping.
5.In the same oil, cook the ginger for several seconds until lightly browned, then add the onion and cook until softened.
6.Add the chicken livers and brown the sides gently, then pour in the reduced sauce and simmer until the sauce thickens or nearly cooks down, depending on how saucy you like it.
7.Stir in the chopped green chilies, turn off the heat, transfer to a serving dish, and top with the crisp garlic.
