Adobong Atay ng Manok (Chicken Liver Adobo)

Looking for an affordable, filling, but still healthy and especially Yummy version of Adobo? Look no further. This Boldly Flavored Adobong Atay ng Manok is tender, tangy, and umami-packed. Great for adventurous eaters and those missing the taste of classic Filipino flavors.

When one thinks of “Adobo” the first choice of meat that comes to mind might be “Pork” or even “Chicken”. While these are the more popular variation of this Filipino Classic. Liver just gives the classic dish a more interesting texture and unique taste which compliments the savory, umami, and slightly tangy taste the iconic Adobo. Plus, it’s very nutritious and budget friendly as well!

Is Chicken Liver Healthy?

Chicken Liver or “Atay ng Manok” migt be an interesting ingredient to some. But it’s a common ingredient cooked and eaten in many Asian countries. Found in a variety of dishes like soups, stews, sautés, curries, grilled ( barbecue ), dim sum, curry, fried, or roasted. Why try eating liver? It’s nutrient rich with essential proteins, vitamins, and minerals like Iron, Vitamin A, B12, Selenium, and Folate. All which are essential for eye, brain, muscle, and skin health, DNA formation, immunity, and cell growth.

Ingredients

• Chicken Liver – the main component of the dish, make sure to give this a good wash under running water and let it strain for a while, though you can also tap these with a kitchen towel.
• Ginger, Garlic, and Onions – the base aromatics to any Filipino dish. THese also help remove and foul tastes or odors the liver might have.
• Black pepper – for a slight heat.
• Oyster sauce – gives the sauce a nice silky richness, it also helps add a little bit of sweetness.
• Soy sauce – for color and umami flavor.
• Vinegar – gives the dish it’s iconic tangy taste.
• Sugar – if needed, this helps cut the saltiness.
• Cooking oil – use vegetable, oilive oil, or any type of oil you prefer.

Recipe Video

Adobong Atay ng Manok Cooking Tips :

• When adding the vinegar – Do not stir to avoid the raw taste of vinegar. It would make the sauce bitter.
• If you want a hint of sweetness in their adobo. Give the dish a taste before adding a teaspoon of sugar at a time, tasting once again to make sure the dish won’t be overly sweet.
• For those who prefer dried adobo, continue cooking until the sauce dries up. This will leave you a very tasteful liver pieces and a sauce which is almost all oil.
• For those who preferred saucy adobo, remove the sauce from the pan and set it aside. Cook the liver for a few minutes, or just until it looks more browned. When done, place the liver over the sauce before serving.
• There are a lot of other ingredients that you can add to enhance this dish. Some of my recommendations would be cheese, cream, pineapple tidbits, or adding more vegetables to make it even more colorful. Add some chillies if you like it spicy. I would also like to suggest a combination of chicken liver pieces and pieces of gizzard turned into adobo for added variety in texture. Decorate it how you like but always remember to enjoy the dish.

Step By Step Images :

Ingredients :

• 1 thumb-sized ginger, chopped
• 1 medium-sized onions, chopped
• 4 cloves of garlic, minced
• 600 g chicken liver, washed and strained
• ½ teaspoon ground black pepper
• 1 tablespoon oyster sauce
• ¼ cup soy sauce
• 1⁄3 cup vinegar
• 1 teaspoon sugar (optional)
• cooking oil for sautéing

Directions

1. Heat oil in a pan. Sauté the chopped ginger until light brown. Add the chopped onions and minced garlic. Sauté. Add the chicken liver. Sauté until water comes out and becomes light brown. Cook until the water is reduced.

2. Add the ground black pepper, oyster sauce and soy sauce. Stir a little until combined. Add the vinegar. Cover and simmer for 5 minutes under medium heat. [Optional] Add the sugar and stir gently. Continue cooking until the sauce is reduced.

3. If you prefer a dry adobo, cook until the sauce dries up. If you want saucy adobo, separate the sauce from the chicken liver then put the liver back to heat. Sauté for 2 to 3 minutes until browned. When fully cooked, place the chicken liver back to the sauce.

4. Serve with rice and enjoy.

Try our other Yummy Adobo Variations :

We kept thinking on recipes which will be appropriate for the texture of the chicken liver. Chicken adobo is a comfort and safe dish for me and for my other family members. Since the liver is slightly bland, a nice dash or savory saltiness would enhance the chicken liver. We tried on making chicken adobo liver. I would admit that it tastes quite unique since this was the first time we used pure chicken liver for adobo. When cooked and season perfectly, it actually tastes good! This recipe may not be popular but as more and more people try it, I think chicken liver adobo will soon get the recognition it deserves.  Adobong atay ng manok with egg is also very spicy. Instead of egg we can also make adobong atay ng manok with pineapple for the fruit lovers.

Adobong Atay ng Manok Recipe ( Tagalog ) :

Mga Sangkap :

• 1 daliring luya ( hiniwa )
• 1 sibuyas ( tinadtad )
• 4 butil ng bawang ( tinadtad )
• 600 gramo atay ng manok ( hinugasan at salain )
• ½ kutsarita ng paminta
• 1 kutsara ng oyster sauce
• ¼ tasa soy sauce
• 1⁄3 tasa suka
• 1 kutsarita ng asukal ( opsyonal )
• mantika panluto

Paano Lutuin :

1. Maginit ng mantika sa kawali, lutuin ang mga luya hanggang ag kayumanggi. Haluan ng mga sibuyas at bawang. Pagkatapos, haluan ng atay ng manok, lutuin hanggang mag kayumanggi ng konti at lumabas ang mga katas nito. Lutuin hanggang parang wala ng tubig o katas na makita.
2. Haluan ng paminta, ooyster sauce, at soy sauce. Ibuhos dito ang suka, wag galawin. Takpan at pakuluan ng 5 minuto sa katamtamang init. Opsyonal : Haluan ng asukal. Pagpatuloy ang pagluto nito hanggang kumonti ang sarsa.
3. Kung gusto ng mas matuyo na adobo, lutuin hanggang magtuyo ang sarsa. Pag gusto mo ng mas ma sauce-y na adobo,hiwalayin ang sarsa sa atay, Lutuin ang atay ng 2 o 3 minuto o hanggang magkayumangi. Pag luto na, ibalik ang atay ng manok sa sarsa.
4. Ihanda kasama ng kanin at i-enjoy !