Chicken Liver Adobo
Eating livers and innards is an aqcuired taste. Although many might feel disgusted at a sight of it, but its health content and deliciousness in uncomparable. My dad’s famous Adobong Atay recipe is so far the best I’ve ever tasted.
Ingredients:
1 kilo of chicken liver, gizzards and heart (cleaned and cut)
1 onion siced
3 cloves of garlic pounded
1 tablespoon of kalamansi juice (you can replace this with lemon juice)
2 tablespoons of catsup (if you use spicy catsup the better)
3 tablespoons of soy sauce
1 teaspoon of sugar
some salt and pepper
cooking oil
Procedure:
In a bowl put the kalamansi juice, soy sauce, catsup, sugar, salt and pepper. Mix well. Put your cut livers and gizzard in it and let it marinate for about an hour. In a pan, put your cooking oil then fry your liver without the marinading sauce. Cook them slowly until they become golden brown in all sides. Add your onion and minced garlic. Continue mixing, pour the marinading sauce and add a bout a quarter of glass of water. Let it simmer until the sauce thickens. You can add some chili pepper to make a spicy adobong atay. Eat with your steamed rice!
Tags : adobo, adobong atay, catsup, chicken liver adobo, garlic, kalamansi juice, onion
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October 7th, 2009 at 5:46 am
hi there…thanks for this recipe, i really dont know how to cook adobong atay in anyway, its just a usual procedure…..but when i found your recipe and tried it, its really delicious…and my housemates liked it…well, were foreign worker here in canada, that’s why if we have a chance, we cook filipino food…thanks again and more power and more recipe to comes…
March 1st, 2010 at 6:07 am
Found your site looking for some tips on how to cook liver adobo and i am thankful because your recipe definitely helpful. Been living with my Dad since i got here which is a chef in a university and unfortunately he’s in the Philippines right now for vacation so i had no choice but to learn how to cook for my self. But i think this wont be my last time I’m cooking a Filipino dish because of your help,your site, ill be cooking more dish… Thank you again and more power to you.
March 20th, 2010 at 5:02 pm
I’m preparing to make this recipe a second time. Because of its simplicity, I’m confident it will turn out if not better than just as good as the first time I made it.
I initially found this web-site looking for a recipe to cook organ meat which I have never cooked before. My fiance requested a traditional Southern meal for our Christmas dinner, and my intuition told me this dish would go well with the corn bread, black-eyed peas and collard greens side dishes. My feeling was right on and the dinner was a hit. The whole family loved this “new” way of preparing the meat. Thank you for posting this recipe. I have a new “traditional” recipe to add to our family cookbook.
As a post note: As suggested I used lime juice since I didn’t have any kalamansi juice and I used Sofrito (tomato cooking base) instead of catsup.