Chicken Liver Adobo (Adobong Atay ng Manok)

5 from 1 vote

Chicken Liver Adobo (Adobong Atay ng Manok)

This Chicken Liver Adobo Recipe (Adobong Atay ng Manok) is a classic Filipino dish that combines tender chicken livers with a savory and tangy soy-vinegar sauce. This authentic recipe brings traditional Filipino flavors right to your table.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 303kcal

Author: Rose Sioson

Equipment

1 skillet

Ingredients

1 pound chicken liver cleaned and trimmed
½ cup milk
2 tablespoons cooking oil avocado oil, coconut oil or vegetable oil
4 cloves garlic minced
½ cup onion red onion or yellow onion, chopped
2 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce (Kecap Manis) optional
¼ cup vinegar cane vinegar
2 cups water
2 pieces bay leaves
1 teaspoon black peppercorns
1 teaspoon sugar optional
Salt and pepper to taste
Chopped green onions or cilantro for garnish optional

Instructions

Prepare the Chicken Liver: Soak the chicken liver in milk for 30 minutes to reduce the strong, metallic taste. Drain and pat dry.
1 pound chicken liver
Marinate: In a bowl, combine the soy sauce, oyster sauce, sweet soy sauce, vinegar, and half of the minced garlic. Add the chicken liver and marinate for at least 30 minutes.
4 cloves garlic, 2 tablespoon soy sauce, 1 tablespoon oyster sauce, ¼ cup vinegar, 1 tablespoon sweet soy sauce (Kecap Manis)
Cook the Aromatics: Heat the cooking oil in a pan over medium-low heat. Sauté the remaining garlic and sliced onion until fragrant and translucent.
4 cloves garlic, 2 tablespoons cooking oil, ½ cup onion
Add Chicken Liver: Remove the chicken liver from the marinade (reserve the marinade) and add it to the pan. Cook until the liver is browned on all sides.
1 pound chicken liver
Simmer: Pour in the reserved marinade, water, bay leaves, black peppercorns, and brown sugar (if using). Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes or until the liver is fully cooked and tender.
2 cups water, 2 pieces bay leaves, 1 teaspoon black peppercorns, 1 teaspoon sugar
Season: Taste and adjust seasoning with salt and pepper. Let the sauce reduce to your desired consistency.
Salt and pepper to taste
Serve: Transfer the Chicken Liver Adobo to a serving dish and garnish with chopped green onions, if desired. Serve hot with steamed rice or your favorite side dishes.
Chopped green onions or cilantro for garnish

Notes

For a milder taste and softer texture, soak the chicken liver in milk for 30 minutes before cooking. This helps to reduce the strong, metallic flavor and makes the liver more tender. Simply drain excess liquid and pat dry before proceeding with your recipe.

Nutrition