Saturday, 19 September 2015

Adobong Atay at Balunbalunan ng Manok

You might have noticed that we've been  featuring Filipino recipes using organ meats as the main ingredients for the previous days, mostly were from oxen and cows.  That's because organ meat dishes are our focus this week.  This adobo recipe uses meat organs as main ingredients, and this time from chicken.  

There's not much to say about this dish other than "try it, it is delicious". Like all organ meat, chicken gizzard and liver are considered exotic food for some and is an acquired taste for one to appreciate it.  But, like any other Filipino, I can vouch for the yummy-nes of this dish.

Just a tip: make sure that you wash the gizzard in running water properly, remove anything yellowish that you can find :-)

Here is a list of all  Organ Meat Dishes posted in our blog.  Just in case you're interested.

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Ingredients : 
Chicken Gizzard - 150 g
Chicken Liver - 150 g
Low Sodium Soy Sauce - 4 tbsp + 4 tbsp
Oyster Sauce - 2 tbsp
Cane Vinegar - - 4 tbsp
Garlic, chopped - 7 cloves
Onions, diced - 1 small
Onions, sliced into rings - 1 medium 
Black peppercorn, cracked
Vegetable Oil - 2 tbsp
Water - 2 cups or until the meat are tender 

Cooking Procedure :
1. Marinade the gizzard and liver with mixed peppers and 4 tbsp of soy sauce.  Drain and discard the marinade
2. Place the oil and the garlic in a frying pan and saute them until aromatic.  Add in the onions and stir.
3. Toss in the gizzard and stir fry for about 5 minutes stirring occasionally
4.  Throw in the rest of the ingredients except for the liver and the cane vinegar.  Sprinkle with additional mixed peppers and bring to a boil.  Simmer for about 30 minutes or until the gizzards are tender.  Add the vinegar and more water as needed. Continue cooking until a small amount of liquid remained.
5.  Add in the liver, stir and continue simmering for at least 5 minutes or until most of the liquids have evaporated
6.  Toss in the onion rings and give a quick stir (do not let it wilt).  Remove from fire.

© myFresha-licious (19September2015)


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