Are you looking for a bizarre but delicious Filipino dish to cook? Well, try this adobong atay at balun-balunan.
Whether you believe it or not, innards like gizzard and liver are favorite bizarre foods of people from all over the world. Even the internationally-acclaimed restaurants serve them.
Here in the Philippine, chicken gizzard and liver are the best when cooked adobo way. Though to some, this dish is a little disgusting, but to many, it’s mouth-watering.
Read: Crispy Adobo Recipe
I love this one ever since I was a kid. I love the way the liver disintegrates and adds flavor to the sauce.
- 1/2 kilo chicken atay (liver)
- 1/2 kilo chicken balunbalunan (gizzard)
- 1 cup soy sauce
- 1 cup vinegar
- 1/2 cup water
- 2 tablespoon white sugar
- 1 medium onion
- 4 cloves garlic
- 2 pieces laurel leaves
- pepper and seasonings
- First, clean the gizzard and liver well. You must remove the fats using your fingers and running water. Let it rest in a strainer for a few minutes.
- Saute garlic and onion.
- Add the gizzard and liver. Then, let it simmer.
- Add vinegar, soy sauce, laurel leaves, sugar and water then put into a boil.
- When you see that the liver is already cooked, add seasonings and pepper then stir
- Best served with steaming hot rice
- Aside from laurel leaves, you can also add ginger or basil leaves to remove the stinky smell.
- The sugar will be based on your preferences.
- This adobong atay at balun-balunan is best eaten any time of the day. When you let it sit all day, the sauce will sip through the liver.