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Food Citations | December 13, 2017

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Adobong Atay at Balun-balunan

Adobong Atay at Balun-balunan

Atay at Balunbalunan is also known as Chicken Gizzard and liver. The best way to cook this is Adobo.

Adobo is a Spanish-Influenced dish where the meat is cooked in a combination of vinegar, soy sauce and spices. All through-out the years Filipinos have perfected the dish and became the most popular and commonly cooked.

Though to some, this dish is a little disgusting, but to many it’s mouth watering. I loved this one ever since I was a kid.

Here are the ingredients to make this dish:

  • 1/2 kilo chicken atay (liver)
  • 1/2 kilo chicken balunbalunan
  • 1 cup soy sauce
  • 1 cup vinegar
  • 1/2 cup water
  • 2 spoon sugar
  • 1 medium onion
  • 4 cloves garlic
  • 2 pieces laurel leaves
  • pepper and seasonings


  1. Saute garlic and onion
  2. Add the atay and balunbalunan and let is simmer
  3. Add vinegar, soy sauce, laurel leaves, sugar and water then put into boil
  4. When you see that the liver is already cooked, add seasonings and pepper then stir
  5. Best served with steaming hot rice

What I love about this dish is the sauce. There are some crashed liver that blends with the mixture and added more flavor. I still love this dish with little sauce.

Learn more the author of this post:


I am Ringo and allow me to say not an ordinary man. I’ve been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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