Chicken Liver, by Mae Sanguer
Chicken Liver Adobo Recipe
Adobo is a much loved food by the Filipinos. So much so that various types of meat, and vegetables and most often combination of meats and vegetable and sometimes meat on meat are cooked as adobo.
The sour taste from the vinegar and saltiness from the soy sauce as well as the fragrance from fried garlic and aroma of bay leaves are probably what give adobo a slight edge over other delicious Filipino recipes.
Even my pernickety English family loves adobo, they can’t get enough of it. I can never look forward to left-overs to be eaten for breakfast with a fried rice! Oh well, appreciation of food is happiness to the cook 🙂
Anyway another variation of adobo is chicken liver, which is vitamin and mineral rich.
Below is the recipe:
500g fresh chicken liver, cut into bite size pieces
200g mange tout, topped and tailed (trimmed)
1 thumb-sized ginger, cut into strips
6 cloves garlic, finely chopped
1 small onion, chopped finely
1/4 cup soy sauce
1/2 cup vinegar
1/4 cup water
2 bay leaves
1 tbsp brown sugar
1/4 tsp whole black peppercorn
1/4 tsp freshly ground peppercorn
2 tbsp cooking oil
- Using a colander Wash and then drain the chicken livers.
- Heat a wok and then add the oil.
- Saute the ginger, add the garlic and onion.
- Mix in the chicken livers.
- Pour in the soy sauce, vinegar and water. A tip that has been passed to adobo cooks, never to stir the vinegar until it has boiled. Apparently stirring prior to boiling point prevent the acid to break down and the adobo will be really sour. (actually I like my adobo sour, so I am naughty sometimes and give the vinegar a mix)
- Drop in the bay leaves, whole peppercorn and sugar.
- Add the mange tout.
- Leave to simmer for 10 minutes.
- Adjust the taste, add in salt, if required, and ground peppercorn.
- Pour out into a dish excess liquid from the adobo.
- And then stir fry the chicken liver and mange tout until liver is no longer pink.
- Serve immediately with freshly boiled rice.
If there is a national dish for Filipinos, I am sure everyone would agree that it is the adobo. Adobo is cooked for regular meals as well as for special occasions. Its piquant taste is so good that not only chicken but pork, lamb, beef, seafood and vegetables are cooked as adobo as well.
I remember my mother cooking adobo, the delicious smell of frying garlic combined with the mixture of vinegar and soy sauce on big slices of belly pork would permeate the house. It is a happy day on adobo day.
I have cooked adobo here in London several times. Each time my husband and son would compliment me with how delicious the adobo was. The cooked adobo can stay safely inside the fridge for a few days; the the vinegar in the meat is a natural preservative. The few days that the adobo is left alone actually makes the taste better. However, it is hard to believe that an adobo would be left languishing uneaten on the fridge.
Chicken Adobo Recipe
A cup and a half of rice vinegar
1/4 cup soy sauce
12 garlic cloves, peeled
3 bay leaves
3 whole birdeye chiles (optional)
1 cup coconut milk (optional)
a teaspoons freshly ground black pepper
A 3 and a half pound whole chicken, cut into pieces
How to cook:
In a large bowl, preferably a ceramic bowl, combine all the the ingredients for the marinade. Add the chicken pieces and turn to coat in the marinade. Refrigerate for two hours or overnight.
In a large casserole heat the chicken in the marinade, bring to the boil and then reduce the heat to simmer. When nearly cooked, take out the meat and continue to boil the marinade to make a sauce. When it thickened, removed the sauce into a bowl. returned the chicken pieces into the pan and add a bit of oil and fry it in more garlic.
Serve with boiled rice.
The left-over can be delicious eaten for breakfast with a little fried rice!