Petitchef

Chicken liver and gizzard adobo

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
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

Preparation

  • In a large heavy pan or wok, heat the oil and fry garlic until it is slightly browned.
  • 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.
  • 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.
  • Add in whole peppercorn, ground pepper, white sugar and vinegar. Do not stir until it is briskly boiling. Continue cooking.
  • 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.
  • Continue simmering until the sauce is reduced, has thickened and meat is fork tender.
  • 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.



Comments:

22/06/2013

Perfedct love it tnx!!

i cooked this recipe (0) (0) Abuse
03/01/2013

Very good

(0) (0) Abuse

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