Adobong Atay ng Manok Recipe (Chicken Liver Adobo)
User Reviews
5
-
Servings
6
-
Calories
274 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Filipino
Adobong Atay ng Manok Recipe (Chicken Liver Adobo)
Description
This traditional Adobong Atay ng Manok recipe starts by soaking chicken livers to clean them, then simmering them in a mixture of soy sauce, vinegar, water, bay leaves, and peppercorns to impart savory and tangy notes. The livers are cooked gently to reach an opaque, firm texture without overcooking.
Separately, garlic is fried until golden and crispy in cooking oil before ginger and onions are sautéed to soften and develop flavor. The cooked livers are then added back to the pan to brown slightly before the reduced adobo sauce is poured over and simmered to bind the flavors and thicken.
The final dish balances sour, salty, and aromatic flavors with tender liver pieces accented by the warmth of ginger and heat from green chili. It is commonly served with steamed rice as part of a meal.
Ingredients
- 2 pounds chicken liver
- ½ cup soy sauce
- ½ cup vinegar
- 1 cup water
- 3 pieces bay leaf
- 1 teaspoon peppercorns
- 3 tablespoon neutral cooking oil generic cooking oil
- 6-8 cloves garlic cut into thin slivers
- 1 thumb ginger julienned
- 1 medium yellow onion chopped
- 2 pieces long green chili chopped
Instructions
- Soak the chicken livers in cold water for minutes. (cold but not ice-cold water). Drain water and rinse with cold water. Set aside.
- In a pot, combine soy sauce, vinegar, water, bay leaves, and peppercorns. Bring to a simmer over medium heat. Let it simmer for 3-5 minutes just to remove the acidity of the vinegar.
- Turn heat to low, and add liver one by one. Cook just until the liver turns opaque and no longer pink and becomes firm, about 5 minutes. Fish out the livers from the sauce and continue to simmer until the sauce is reduced.
- In a skillet over medium heat, add oil then the garlic slivers. Start to stir once the oil becomes hot to prevent burning the garlic. Lower heat to low and fry the garlic just until golden and crispy then remove from oil.
- Next, cook the ginger in the same oil for several seconds until lightly browned. Add the onions and cook until soft.
- Add the chicken livers and cook until sides are browned. Pour the reduced sauce and simmer until it thickens. You can also cook it so that the sauce is almost gone.
- Toss in the green chilis and then turn off the heat.
- Transfer to a serving dish and top with the toasted garlic slivers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 522mg | 174% |
| Sodium | 1254mg | 52% |
| Potassium | 444mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 16785IU | 336% |
| Vitamin C | 30mg | 33% |
| Calcium | 36mg | 4% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
