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Adobong Atay at Balunbalunan

Adobong Atay at Balunbalunan is a delicious Filipino dish made by simmering chicken liver, gizzard in a sauce consist of soy sauce, vinegar, onion, garlic, ginger, bay leaf, sugar, pepper, oil and chilies. Adobong atay balunbalunan is a quick version of our classic adobo which has a unique grainy and slightly rubbery textures from the star ingredients of the dish.

Adobong Atay at Balunbalunan


Chicken liver and gizzards are two of the most famous chicken organ meats. They are also relatively cheaper than most of the red meats.

Chicken liver and the gizzard are what I can consider “underrated ingredients”. The chicken liver has a grainy texture when cooked while the gizzard has a slight rubbery one. Both of them adds a unique texture to a dish. Some people I know were not fond of eating chicken livers. They’re missing a lot of tasty chicken liver dishes! Chicken liver is actually full of folate, iron and biotin while the gizzards are full of protein, iron and cobalamin. Both of these organ meats may look like a simple meat for some but they have this extraordinary power of adding nutrients in your body.

How to cook Adobong Atay at Balunbalunan


Cooking adobong atay balunbalunan is just like cooking your classic adobo but with extraordinary meat. The gizzard has a slight rubbery texture when cooked perfectly. Be cautious of not overcooking the adobo to prevent the gizzard from being too gummy. The chicken liver is soft and a quite fragile when either cooked or raw so it must be handled carefully throughout the cooking process.

Start with sautéing the aromatics and the gizzards. With its slightly rubbery texture, it needs extra cooking time to ensure that it will result to a tender meat. You can do a taste test once in a while to check the gizzard’s texture. Next is to add the liver and carefully sautéing them with the rest of the ingredients.  After this step, both of your meat are cooked. The following steps are similar to cooking your classic adobo. Add the seasonings and spices one by one until you form a nice sauce to simmer the gizzard and the liver. You can continue cooking the adobo or stop at this point depending on how saucy you want your adobo to be.

Here’s a hack for a better adobong atay balunbalunan experience. Drain the adobo sauce from the liver and gizzards. Continue cooking the meat until they are cooked in their own oil. Serve them with the sauce and a nice bowl of hot steaming rice. Enjoy!

Adobong Atay at Balunbalunan

Course: Chicken Recipes




  • ½ kilo chicken liver

  • ½ kilo chicken gizzard

  • ¼ cup soy sauce

  • ¼ cup vinegar

  • 1 medium-sized onion (chopped)

  • 4 cloves of garlic (minced)

  • 1 thumb-sized ginger (sliced)

  • 2 to 3 pieces of bay leaf

  • pepper to taste

  • 2 teaspoon sugar (optional)

  • oil (for sautéing)

  • ½ cup water

  • chilies (optional)


  • Heat some oil in a pan and sauté the ginger, onions and garlic until light brown.
  • Add the pieces of chicken gizzard and sauté until it changes color. Pour some water and cover the pan. Let the gizzard simmer for 10 to 15 minutes until soft. Cook until the water is reduced.
  • Add the chicken liver and stir gently to avoid them from breaking apart. Sauté until the chicken liver changes color. Season with some pepper.
  • Add the bay leaves, soy sauce and sugar. Stir well to combine.
  • Pour the vinegar. Let it simmer for 2 minutes before stirring.
  • Once boiling, stir the ingredients well. Let it simmer for 3 to 5 minutes.
  • If you want a thick or “paigang” sauce, continue simmering until the sauce is reduced. If you want a saucy adobo, transfer the adobong atay balunbalunan in a serving plate and serve with hot steaming rice. Enjoy!

Adobong Atay at Balunbalunan Video

Paano Magluto ng Atay Balunan in Tagalog


  • ½ kilo atay ng manok
  • ½ kilo balunbalunan
  • ¼ tasa ng toyo
  • ¼ tasa ng suka
  • 1 sibuyas (hiniwa)
  • 4 butil ng bawang (hiniwa ng maliliit)
  • 1 luya (hiniwa)
  • 2 – 3 piraso ng bay leaf
  • paminta
  • 2 kutsarita ng asukal (optional)
  • mantika (pang-gisa)
  • ½ tasa ng tubig
  • sili (optional)


  1. Magpainit ng mantika at igisa ang luya, sibuyas at bawang hanggang maging light brown.
  2. Ilagay ang balunbalunan at igisa hanggang maging light brown. Lagyan ito ng tubig at takpan ang kawali. Hayaan itong maluto ng 10 hanggang 15 minuto hanggang maging malambot at maiga ang tubig.
  3. Ilagay ang mga atay ng manok at haluin ng dahan dahan para hindi maghiwahiwalay. Igisa ito hanggang mag-iba ang kulay. Budburan ng paminta.
  4. Ilagay ang bay leaves, toyo at asukal. Haluin ng mabuti.
  5. Ilagay ang suka. Hayaan itong maluto ng 2 minuto bago haluin.
  6. Kapag kumukulo na, haluin ito ng 3 hanggang 5 minuto.
  7. Kung gusto mo ng adobong paiga, hayaan itong maluto hanggang lumapot ang sabaw. Kung gusto mo naman ng masabaw na adobo, ilipat na sa isang serving plate ang adobong atay balunbalunan at ihain kasama ang mainit na kanin. Enjoy!
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