Adobong Atay ng Manok (Printable Format)

Tender chicken livers in savory soy-vinegar sauce, infused with garlic and aromatics, ideal for weeknight meals.

# What You Need:

→ Poultry

01 - 1.1 pounds chicken livers, cleaned and trimmed

→ Marinade and Sauce

02 - 4 tablespoons soy sauce (use gluten-free if preferred)
03 - 4 tablespoons cane vinegar or white vinegar
04 - 1/2 cup water
05 - 1 bay leaf
06 - 1 teaspoon whole black peppercorns
07 - 1/2 teaspoon sugar (optional, to balance flavor)

→ Aromatics

08 - 4 cloves garlic, minced
09 - 1 small onion, sliced
10 - 1 thumb-sized piece ginger, sliced (optional)

→ For Cooking

11 - 2 tablespoons cooking oil

→ Garnish (Optional)

12 - 2 spring onions, thinly sliced

# How-To Steps:

01 - In a bowl, combine chicken livers, 2 tablespoons soy sauce, and half the minced garlic. Marinate for 10 minutes.
02 - Heat cooking oil in a large skillet over medium heat. Sauté onion, remaining garlic, and ginger until aromatic.
03 - Add marinated chicken livers and cook for 2 to 3 minutes, turning occasionally until just browned.
04 - Pour in remaining soy sauce, vinegar, water, bay leaf, peppercorns, and sugar. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 to 12 minutes until the livers are fully cooked and the sauce reaches desired consistency.
05 - Taste and adjust seasoning if necessary. Discard the bay leaf.
06 - Transfer chicken livers and sauce to a serving dish. Garnish with sliced spring onions if preferred. Serve hot alongside steamed rice.

# Expert Suggestions:

01 -
  • Easy beginner friendly and ready in thirty minutes
  • Uses just one pan for quick clean up
  • Gluten free and dairy free for many dietary needs
  • Adjustable flavor to your taste whether you love it tangy or rich
02 -
  • Packed with protein for a nourishing meal
  • Freezer friendly for batch prep
  • Customizable with coconut milk or spicy chilis
03 -
  • Do not overcook the livers or they can become tough or grainy. Watch closely at the simmering stage and taste test for doneness.
  • Add the sugar a little at a time so you can perfectly control the sweet and tangy balance.
  • Sautéing the aromatics slowly is key to building depth. Resist the urge to rush this step for the best flavor base.

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