ADOBONG ATAY ng MANOK | Ganito magluto ng Masarap na Chicken Liver Adobo!

Chicken Liver Adobo or Adobong Atay ng Manok (one of my favorite ulam) is a classic Filipino dish that is loved for its rich flavors and tenderness. The dish is made by sautéing chicken liver with garlic, onions, and ginger in a tangy and savory sauce made from soy sauce, vinegar, and oyster sauce, until they are cooked and infused with aromatic flavors. The liver is then simmered resulting in a delightful combination of sweet, salty, and slightly tangy flavors. What made this dish unique and special is the use of chicken liver instead of chicken meat or red meat. The chicken liver adobo is best partnered with a big bowl of hot steaming rice. Yum!
#adobongatayngmanok #adobongmanok #chickenliveradobo #chickenliverrecipe

Written Recipe at https://yummykitchentv.com/chicken-li...

INGREDIENTS:
700 grams Chicken liver (atay ng manok)
1 thumb sized ginger
4 cloves garlic
1 small onion
1/4 cup soy sauce
1/4 cup vinegar
2 tablespoon oyster sauce
1/2 teaspoon black pepper
2 to 3 dried bay leaf
oil for sauteing

Directions:

Heat some oil in a pan. Add the ginger, garlic and onions. Saute for a few minutes until aromatic. Then, add the chicken liver. Saute until they change color. Let them cook until all the liquid dries up.
Sprinkle some black pepper. Add the soy sauce, oyster sauce, and bay leaves. Stir and saute well.
Add the vinegar. Do not stir. Cover the pan and let it simmer for 5 minutes using medium heat. Season with a little sugar for a sweeter hint (optional). Continue cooking until all the sauce is reduced.
If you want a saucy adobo, you can already serve the dish at this point. But if you want a dry version, separate the sauce from the liver and transfer to a container. Leave the liver to the pan and continue cooking. You may add a little oil to fry the liver a little. Continue sauteing until light brown.
Transfer the sauce and the chicken liver to a serving plate. Serve this with a lot of hot steaming rice. Yum