How to Cook Adobong Atay Balunan

Adobong Atay Balunan is a savory Filipino dish made with tender chicken liver, heart, and gizzards simmered in a flavorful blend of vinegar, soy sauce, and spices.

Prep Time10

Cook Time30

Course: Chicken Recipe

Cuisine: Filipino

Keyword: adobong atay balunan, chicken liver and gizzards adobo

Servings: 4 servings

Calories: 160kcal

Author: Manny

Ingredients

1/2 kilo chicken liver
1/2 kilo chicken gizzard
salt for cleaning the gizzards
1 pc onion minced
4 cloves garlic minced
3 pcs laurel Leaves
2 tsp whole black pepper
1 Tbsp. sugar
2 pcs red bird's eye chili or red chili
1/3 cup vinegar
1/3 cup soy sauce
1/2 cup water

Instructions

How to Cook Adobong Atay Balunan

Soak the chicken liver in water with a tablespoon of salt for 30 minutes. Stir to dissolve the salt. Then wash in running water and drain in a colander to remove excess water.
Wash the gizzards and drain. Remove the visceral fats if any and put the gizzards in a mixing bowl then add 2 tablespoons of coarse salt or sea salt. Rub the gizzards with the salt by mashing it with a hand to remove the slime.
Wash in running water and drain in a colander to remove excess water. Set aside.
Heat cooking oil in a wok or pan then sauté garlic and onion until fragrant. Add laurel leaves and black pepper then stir.
Add the gizzards first and stir for a minute. Then add vinegar, soy sauce, water, sugar and red chili and bring to a boil but do not stir.
Cover and reduce heat to low. Then simmer for 20 to 35 minutes until the gizzards are almost tender. Add more water if the liquid is going dry.
Add the chicken liver and heart then stir. Simmer until the sauce is reduced for about 5 to 10 minutes. Do not overcook the liver.
Serve hot with cooked rice.

Notes

Cooking Tips:

Buying the chicken liver and gizzards

If you bought a chicken liver and gizzards in the wet market, separate the gizzards from the chicken liver and heart. Most of the time the chicken liver and heart is still attached to the gizzards when you bought it from the wet market. In the supermarkets, you buy then separate. So whichever you are using, they can be used in cooking this dish.

Properly Clean the Chicken Gizzards

Before cooking, make sure to thoroughly clean the chicken gizzards by removing any visceral fat and slime. Scrubbing the gizzards with salt or baking soda helps eliminate the slippery texture and ensures they cook evenly. Rinse them well under running water before proceeding with the recipe to enhance both flavor and texture.

Do Not Overcook the Chicken Liver

Chicken liver cooks quickly and can become tough and crumbly if overcooked. To maintain its smooth and creamy texture, simmer it for only about five to ten minutes until it just absorbs the adobo sauce. Keeping a close eye on it will result in tender and flavorful liver that complements the gizzards perfectly.

Let the Vinegar Simmer Without Stirring

One essential step in making adobo is to allow the vinegar to boil for a few minutes without stirring. This process helps the vinegar retain its sharpness and allows the tangy flavor to fully develop in the dish. Stirring too early can dull the vinegar's acidity, resulting in a less vibrant sauce.