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.
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
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!