Tuesday, 1 November 2011

Adobong Balunbalunan at Atay ng Manok (Chicken Gizzard and Liver Adobo)

One of my husbands favorite dish to cook is adobong balunbalunan at atay ng manok (Chicken gizzard and liver adobo) not only because it’s delicious but also, it’s easy to cook.   He never fails to grab at least a pack of chicken liver and gizzard every time we go to supermarkets.  He makes sure that we always have a stock of these two.  My sister also likes  adobong balunbalunan at atay ng manok it’s one of those dishes she is willing to cook


Chicken Gizzard – 200 g.
Chicken Liver – 200 g.
Soy sauce, dark
White Vinegar
Bay leaves
Pepper corn

Cooking Procedure

1. Wash the gizzards properly, removing the rough outer skin (it sometimes is yellow in color)
2. Sauté garlic and onion then add the gizzard.  Simmer for a few minutes.  Add water and boil until the gizzard is almost tender.
3. Add the rest of the ingredients except for the liver.  Let it boil until the gizzard is tender and some of the liquids have evaporated.
4. Add the liver and simmer for at least 5 minutes stirring a few times.
I like it serve with steamed rice and slices of bananas :-)
PS:  Left overs for this dish can last for more than a week as long as it’s refrigerated. My husband Frederick just finished the last piece of the adobong balunbalunan at atay ng manok he cooked a week ago :-)

- foodformylove(01November2011)

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