"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Monday, July 18, 2011

Chicken Liver Adobo

Like i've said from my previous adobo post, Filipino can cook any meat and even vegetables as adobo. We are an Adobo country, so to speak. If you would ask any foreigner what Filipino dish they liked, they'd mostly say it's Adobo ~ particularly referring to Chicken adobo or the Chicken Pork adobo mix.
Now, here's another variant of adobo we like, it's Chicken Liver Adobo. I guess eating liver and innards is an acquired taste. Those who are not used to it will find it disgusting. But i tell you, once you've tried this I bet you will like it's delicious taste. and I have read an article which says chicken liver is packed with Vitamin A, folate, B12, protein and Iron. It is surprisingly low in fat and no carbohydrates. But the not so good part is that it is rich in cholesterol. So to those who are watching their cholesterol level, control yourself ~ or shall I say, brace yourself from scooping some more serving of this delicious dish! *_*
In preparing Chicken Liver Adobo, I always add ginger to remove reeky smell of liver. I like this adobo variant with thick sauce. And even my picky-eater daughter loves this dish. It's Adobo, remember? So who wouldn't like it.

Chicken Liver Adobo


500g fresh chicken liver
1 thumb-sized ginger, cut into strips
5 cloves garlic, minced
1 red onion, chopped
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup water
2 pcs bay leaves
1 tbsp sugar
1 tsp cornstarch - dissolved in 1 tsp water
1/4 tsp whole peppercorn
1/8 to 1/4 tsp freshly ground peppercorn
salt, to taste
2 tbsp cooking oil
1 star anise (optional)

  • Wash then drain chicken livers.Set aside.
  • In a pan, heat oil. Saute ginger, then garlic and onion.
  • Toss in chicken livers.
  • Add soy sauce, vinegar, water,bay leaves, whole peppercorn, sugar and star anise (optional)
  • Cover and simmer for 10 minutes.
  • Adjust the taste, add in salt and ground peppercorn. Pour in the dissolved cornstarch. Simmer for another 5 minutes. If the meat is not pink, then it's cooked.
  • Turn off the heat and let stand for 5 to 10 minutes.
  • Serve with rice. Enjoy!


Shobha said...

This is a nice recipe..simple and tasty..my hubby loves chicken liver.

Pinoy Kitchenette said...

Hi Shobha! glad you like it. You're right this is really very easy to make. You just toss everything in the pan, and voila you've got a nice dish!
Have a great day!

Anonymous said...

Hello! I just wanna ask do i really need cornstarch and peppercorn for this? :(

Pinoy Kitchenette said...

Hi! @amonymous : You may opt out the cornstarch and the whole peppercorn.. but a little ground peppercorn would give a nice taste for the this adobo.

Unknown said...

In your ingredients there is 1/4 cup water.but in the procedure there is no water when to use it...

Pinoy Kitchenette said...

@Arvin Clark Duo
thanks for mentioning it :) you may add the water after soy sauce and vinegar...

Anonymous said...

Thanks for the recipe. I tried it with lemongrass instead of star anise and it works!

Unknown said...
This comment has been removed by the author.
BalloonZest said...

how many servings please? nutritional info?

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