Adobong Atay Ng Manok (Chicken Liver Adobo)
This delicious Filipino adobo recipe makes eating chicken liver quite enjoyable. This recipe uses rich flavors that transform the strong taste of liver into a delicacy!
Servings 2
Equipment
- Large stainless steel frying pan or sauté pan
- Cutting board
- Chopping knife
- Grater for garlic and ginger
- Sieve or colander for rinsing liver
Ingredients
- 1/2 lb Fresh organic chicken livers
- 3 grated garlic cloves
- 1 inch grated ginger
- 3 tbs pasture raised butter or healthy cooking fat of choice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup apple cider vinegar
- 2 tbs organic tamari or organic soy sauce
- 1 tbs fish sauce see notes
- 1 tsp coconut sugar or brown sugar
- 2 bay leaves
- Red pepper flakes
- Green onions
Instructions
- Begin by soaking fresh organic chicken livers in cold filtered water. Soak in the refrigerator for at least one hour before cooking. This helps pull some of the strong unpleasant flavors out. Rinse and drain well.
- Chop liver into 1 inch pieces
- On a stainless steel frying pan on medium heat, preheat butter or your own fat of choice (such beef tallow or lard).
- Add grated garlic and ginger and sauté until fragrant.
- Add chicken livers and cook until brown on all sides.
- Add vinagar and tamari or soy sauce. Cook for 1 minute.
- Add coconut or brown sugar and salt.
- Add bay leaves and black pepper and cook on medium-low heat for about 10 minutes, or until liver is fully cooked and sauce is slightly thickened.
- Serve over white rice and top with sliced green onion and red pepper.
Notes
Use Red Boat fish sauce for a high quality and great flavor.