Chicken Liver Adobo (Adobong Atay)
This chicken liver adobo is mixed with boiled egg which is simmered in soy sauce, vinegar, oyster sauce, bay leaves and other seasonings.
Equipment
- 1 cooking pan
Ingredients
- 500 grams Chicken liver
- 2 Pieces Peeled Boiled Egg
- 2 Pieces Skinless Chicken Thigh (Optional)
- ½ Cup Soy Sauce
- ½ Cup Vinegar
- 1 Cup Water
- 4 Tablespoons Oyster Sauce
- 1.5 Tablespoon Brown sugar
- 3 Pieces Bay Leaves
- 2 Teaspoons Grated Garlic
- 1 Thumb-size Ginger
- 1 Medium Red Onion, chopped
- 6 Pieces Peppercorn
- 4 Tablespoons Vegetable Oil
Instructions
- Marinate the chicken liver with soy sauce, vinegar, oyster sauce, and brown sugar in a large bowl. Mix gently and set it aside.
- Add vegetable oil to a large cooking pan. Once hot, add garlic and ginger. Stir for 30 seconds or less.
- Add chopped red onion. Stir till it turns translucent.
- Add the marinated chicken liver (excluding the sauce). Sautee till it becomes brown. It doesn't have to be fully cooked yet.
- Have it remove from the pan and transfer it into the plate bowl. Set aside.
- Add the chicken thigh in a same pan . Stir for few minutes before adding the marinated sauce.
- Add the bay leaves and peppercorn. Give a quick stir before pouring 1 cup of water. Adjust to high heat.
- Once it started to boil, add the chicken liver and let it simmer for 25 to 30 minutes in low heat.
- Once the liver is cooked, add the boiled egg and gently mix to combine before turning off the heat.
- Serve it with white rice and any vegetable side dishes. Enjoy!
Notes
- To clean the liver, cut off the fats and wash it with salt and lemon. For full detail, look at the recipe post.
- Make sure you boil the egg ahead to save time.
- The chicken thigh is optional if you don't want to include this in the recipe.
Nutrition
Serving: 5gCalories: 410kcalCarbohydrates: 9.1gProtein: 39.6gFat: 22.7gSaturated Fat: 5.7gCholesterol: 673mgSodium: 1450mgPotassium: 494mgFiber: 0.8gSugar: 4.4gCalcium: 46mgIron: 13mg
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