Chicken Liver and Gizzard Adobo
I don’t know when did my love for chicken gizzard started, what I do know I liked it at a very young age. I remember when I was young I am always excited when we buy a full dressed chicken because inside was this packet of gizzard, heart and liver. I always asked my grandmother, auntie and mom to add them on tinola, afritada and adobo, it was so good but what made me like it? I think it is the chewy but soft texture, this thing is quite tough if prepared wrongly but once its cooked right the texture is amazing. Gizzard by nature due to its density and texture, does not soak up flavours very well so I guess in dishes like adobo it will stand out. For the liver, it is the other way around, it is very tender and soft, just don’t overcook it otherwise it will be tough and gritty in texture, the perfect liver is soft, tender and creamy, and like the gizzard the strong flavour of adobo will complement it.
Mixing this two chicken parts can’t be tricky, one cooks easily and one cooks very long, one is soft then one is tough but one thing they both agree on is that they are a good candidate for an adobo dish as it gives flavour to the flavourless and it also accentuates the creamy taste.
- In a pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add chicken liver and fry until browning occurs. Remove from pot then set it aside.
- Add chicken gizzard and fry until browning occurs.
- Add ½ cup water, ½ cup vinegar, ½ cup soy sauce, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 30-35 minutes or until gizzard is tender.
- Mix 1 tsp cornstarch in 4 tablespoon water then add the mixture in the pot together with the fried liver.
- Simmer for additional 10 minutes, reduce the liquid further if needed then serve.