Tuesday, March 24, 2009

Chicken gizzard and Liver Adobo Ala Emotera

Chicken gizzard and liver adobo is one of my favorite viands especially if I am craving for comfort food...and most often, I eat that as a toppings to my hot rice. I will show you how I normally cook adobong atay at balunbalunan that never fails to make me full whatever my mood is.


1/4 k. chicken gizzard
1/4 k chicken liver

1/2 head garlic, minced

a pinch of salt
1/2 tbsp. pamintang durog

1/4 c. soy sauce

1/4 c. vinegar

Cut in to halves and remove hard inner lining of chicken gizzard, cut chicken liver into serving pieces. Wash thoroughly the chicken gizzard and liver and drain keep aside. Put in gizzard first in a sauce pan, pour in 5-6 cups of water, add in vinegar, soy sauce, garlic, pepper corns and a pinch of salt.

Bring to a boil and simmer in medium heat for 45 minutes to 1 hour or until chicken gizzard are tender. Add in the chicken liver and cook for another 5-10 minutes or until cooked and sauce thickens to nearly dry, season with salt as if required.

Serve on top of a hot rice. Enjoy!

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