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Adobong Atay at Balunbalunan

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Cook Time 25 minutes
Servings 5

Ingredients
  

  • 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

Instructions
 

  • 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!

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