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Adobong Atay ng Manok

There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household to household. 
The most common is pork and/or adobo and this alone has many variations. But one of my favorites is Chicken Liver Adobo especially if the liver is sort of crisp and the adobo sauce is a bit darker than the usual.

Here's a simple Chicken Liver (and Heart) Adobo Recipe






  • 3/4 kilo Chicken Liver (and heart, if you desire)
  • 1/3 to 1/2 cup Vinegar
  • 2 Tbsp Soy Sauce
  • Oil
  • 2 pcs  Bay leaves
  • 1 head garlic, chopped
  • 1 large head garlic, minced
  • 1 medium onion, sliced
  • Whole black peppercorns



  1. In a wok or pan, add oil and fry 1/3 of the chopped garlic until crisp. Set aside for this will serve as toppings.
  2. Add more oil and fry (almost deep fry) chicken liver and set aside. Do it per batch depending on the size of your wok/pan. 
  3. Reduce oil and saute minced garlic (the more garlic the better) and onions. 


    4.

  4. Add the fried chicken liver (and heart), vinegar, soy sauce, pepper corn and bay leaves. Bring to a boil and simmer. You can adjust flavor by adding more vinegar, soy sauce and water. Add a little sugar to balance saltiness.
  5. Cover and continue to simmer for 5-7 minutes.
  6. Transfer of a serving plate then garnish with fried garlic.

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