Adobong Atay at Leeg ng Manok

How to cook “Adobong Atay at Leeg ng Manok” or in English “Adobong Chicken Neck and Liver” or “Chicken Liver and Neck Adobo” ? This affordable budget-friendly meal is savory, delicious, and filling. All you need is a few ingredients; the ‘main meats’ like chicken neck, chicken liver, aromatics like ginger, garlic, onion, some pepper, soy sauce, oyster sauce, dried bay leaves, vinegar, sugar, and red chillies for a slight kick. An easy simmered dish that can that you can customize with more meats or additional ingredients.

Adobong Atay at Leeg ng Manok Recipe :

Ingredients

• 1/2 kilo chicken neck
• 1/2 kilo chicken liver
• 1 thumb-sized ginger ( sliced to strips )
• 5 cloves garlic ( minced )
• 1 large onion ( sliced )
• Pepper to taste
• 1/4 cup soy sauce
• 2 tablespoon oyster sauce
• dried bay leaves
• 1/4 cup vinegar
• 1 tablespoon sugar
• Red chillies
• oil for searing

Steps:

1. Heat some oil in a pan and sear the chicken neck. Flipping once once side has browned. Then take these out.
2. In the same pan add in the chicken liver. Flip once once the side has browned or changed in color. Set aside and remove half of the oil.
3. Saute ginger with the leftover oil for a few minutes before adding in the garlic and onions. Cook until fragrant before adding back the chicken neck. Mix well.
4. Add pepper to taste, soy sauce, oyster sauce, some dried bay leaves and mix well. Pour in vinegar, cover and simmer until the chicken neck is tender.
5. Give it a quick mix before adding the sugar. Mix until the sugar dissolves. Place in the liver and mix well. Add in some red chillies, mix, cover and simmer for a minute.
6. Mix it once more before serving.

How to make this Adobong Atay at Leeg ng Manok recipe ?

To make this deliciously savory and sauce-y dish, all you need to do is: Sauce the neck until browned and seared on all sides, this helps bring out the flavor. Repeat this step with the liver after and set both ‘meats’ aside. Take out half of the remaining oil before sautéing ginger-which also helps remove any foul smells or tastes the meats might have, cooking in aromatics like garlic and onions which adds to the Filipino flavor to the dish. Once the aromatics smells fragrant and strong, bring back the seared chicken necks and sprinkle in some pepper, add in soy sauce and oyster sauce for color and taste, then dried bay leaves which gives an herbal earthy oregano flavor into the dish. Once mixed, pour in the vinegar to bring in the acidity and let this simmer covered until the chicken neck feels tender. Uncover, give it a mix and add in sugar to help cut through the saltiness if it does taste a bit more salty. For some spice to awaken the senses, add in a good amount of red chillies. Let this simmer all together to help meld all the flavor together and you’re done!

Questions : 

1. Additional ingredients

• You can add more ingredients to make the dish fuller, or to fit your dietary needs. An example is “Adobong Atay ng Manok with Egg recipe” which adds hard boiled eggs at the end with the liver.
• Some also add more meat into the dish, aside from the liver and neck, you can also choose to add the wings, breasts, legs, or any part.
• Or add more fiber by adding vegetables like carrots, cabbages, pechay, or even tofu for protein.

2. What to pair with this dish?

This main dish pairs well with freshly cooked, still steaming cups of rice! But if you don’t have time to cook rice, try pairing it with bread, fries, or steamed/baked potatoes.

Try our other Yummy Chicken Recipes!

• Chicken Menudo Recipe
• Chicken Caldereta Recipe
• Cheesy Teriyaki Chicken
• Soy Glazed Chicken
• Coke Chicken Recipe

Adobong Atay at Leeg ng Manok Resipi: (Tagalog version)

• 1/2 kilo leeg ng manok
• 1/2 kilo atay ng manok
• 1 hinlalaking luya ( hiniwa ng pahaba )
• 5 butil ng bawang ( tinadtad )
• 1 malaking sibuyas ( hiniwa )
• Paminta panlasa
• 1/4 tasa soy sauce
• 2 kutsarang oyster sauce
• Mga dahon ng laurel
• 1/4 tasa suka
• 1 kutsarang asukal
• Mga pulang sili
• Mantika panluto

Paano Lutuin :

1. Maginit ng mantika sa kawali at lutuin ang mga leeg ng manok. Pag baliktarin pag nag kayumanggi na ang isang gilid. Pagkatapos, ilabas ang mga ito sa kawali.
2. Sa parehong kawali, lutuin ang atay ng manok. Pag baliktarin pag nag-iba na ito ng kulay. Itabi at tanggalin ang kalahati ng natitirang mantika.
3. Lutuin ang luya ng ilang minuto bago haluan ng bawang at sibuyas. Lutuin hanggang bumango. Pagkatapos ibalik ang mga leeg ng manok at haluin ng mabuti.
4. Haluan ng paminta panlasa, soy sauce, oyster sauce, at mga dahon ng laurel. Ibuhos ang suka, takpan ang kawali at pakuluin hanggang lumambot ang mga leeg ng manok.
5. Pagkatapos, haluin ito bago lagyan ng asukal. Haluin hanggang matunaw ang asukal. Ibalik dito ang atay at haluin ng mabuti. Ihalo din ang mga pulang sili, takpan, at pakuluan ng 1 minuto.
6. Haluin muli bago ihanda.