Chicken liver and gizzard adobo

(4.00/5 - 16 votes)


- 1 head garlic
- 1 large or 2 medium onions
- ½ teaspoon whole peppercorn
- ½ teaspoon freshly ground pepper
- 1 ½ tablespoon white sugar
- ½ teaspoon iodized salt
- ¾ cup natural vinegar
- 1/3 cup soy sauce
- 2 tablespoons of vegetable oil
- 2 cups broth


Step 1:

In a large heavy pan or wok, heat the oil and fry garlic until it is slightly browned.

Step 2:

Add in onions and cook until it is translucent. Add in the soy sauce and sauté until it boils. Put all the thoroughly drained meat and mix the ingredients.

Step 3:

Let the meat renders its own juice and fat. Give it a gentle stir and simmer on moderate heat until the liquid is reduced and meat starts to sizzle in its own fat and aromatic.

Step 4:

Add in whole peppercorn, ground pepper, white sugar and vinegar. Do not stir until it is briskly boiling. Continue cooking.

Step 5:

Add enough broth to cover and continue simmering on low heat. Adjust the seasoning and level of vinegar. Add additional broth or hot water as necessary.

Step 6:

Continue simmering until the sauce is reduced, has thickened and meat is fork tender.

Step 7:

Transfer in serving platters. Serve warm to your friends over a bottle of your favourite wine or to your family with lots of steamed rice and probably some buttered veggies.

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1 / 5
Posted the 05/07/2016, 15:58

Where the fuck is Chicken liver

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5 / 5
Posted the 22/06/2013, 09:04

Perfedct love it tnx!!

i cooked this recipe
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5 / 5
Posted the 03/01/2013, 07:06

Very good

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