Chicken Liver & Heart Adobo
Chicken Liver & Heart Adobo
This is a modified Filipino dish made with common ingredients. The use of flour is the out of place ingredient from the authentic recipe.
Ingredients
- 500 grams chicken liver, (1 lb)
- 500 grams chicken hearts, (1 lb)
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ½ cup all purpose flour
- 4 tablespoons cooking oil, divided
- 4-5 cloves garlic, smashed and minced
- ½ cup light soy sauce
- ¾ cup water
- 4-6 bay leaves
- 1 teaspoon whole black peppercorns
- ¼ cup white vinegar
- 2 spring onions, sliced, for garnish
Instructions
- Rinse the liver and hearts, cut the livers in half and trim the hearts, prep the garlic, spring onions, and measure out the liquids. For the liver, I used 700 grams and 300 grams of hearts, if you don't like hearts, just use more liver. If you want to use gizzards, parboil those for about 30-60 minutes before continuing with the recipe.
- Add the flour to a shallow dish and mix in the salt and garlic powder.
- Heat a large non stick pan with 2 tablespoons of the cooking oil. When hot, coat the liver and hearts in flour and add to the pan, cooking the liver for 2 minutes per side, for the hearts, just kind of scoot them around the pan and remove those when you remove the liver to a plate, work in batches until all the hearts and liver are browned. They are cooked more in another step. I did this in three batches as I use a wok pan, simply grabbing a handful of liver and hearts, coating with flour, then coating more while the first batch was cooking.
- Just cook until browned a bit, not looking to cook through or you will have dry liver, remove from the pan, add a bit more oil if needed, and cook another batch, until all is browned.
- Same pan, add the other 2 tablespoons of oil and the garlic, stir, cooking the garlic until it is just brown and fragrant.
- Add the liver and hearts back to the pan, and add the soy sauce and water, stir to mix, let this come to a boil then add the bay leaves and peppercorns.
- Reduce heat to a simmer and cover for 15-20 minutes, this will cook the liver and hearts through, and the flour will make for a thicker sauce.
- Now add the vinegar, stir and bring back to a boil. Stirring often and cook for 5 more minutes. Remove from heat, remove the bay leaves.
- Serve with hot cooked rice of your choice.
Notes
The liver will cost about 66 Baht/500 grams, the hearts will be about 30 Baht/500 grams. For 6 servings, this is about 52 cents per serving.
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