CHICKEN LIVER ADOBO

This is a very popular dish in the Philippines as it is very easy and affordable. This is also commonly seen at the street foods being barbecued in the sticks over charcoal. It gives more flavor if marinated and cooked until browned. But if there is no time to marinate, boil the meat with some garlic and onions and a little vinegar until bubbles and blood comes out. This is to clean and remove the foul smell of the liver. Any adobo recipes are good for the next day! This recipe is not marinated but it still comes out delicious!

INGREDIENTS:

• 2 lb. chicken livers
• enough water to cover for boiling the liver
• 6 cloves garlic
• 1/8 cup white vinegar
• 2 tsp sea salt
• 2 tablespoons chopped green onion
• 4 tablespoons coconut oil
• 3 pieces dried bay leaves
• 2 tbsp soy sauce
• 2 tbs oyster sauce
• 1 teaspoon freshly ground peppercorn

INSTRUCTIONS:

• Boil the chicken livers with the vinegar, salt and 3 cloves garlic for 5 minutes.
• Drain the water and set aside.
• Heat the coconut oil in pan.
• Add remaining garlic (minced) and saute for 2 minutes.
• Add onions and saute for another 1 minute.
• Add the chicken liver, soy sauce and oyster sauce.
• Add the bay leaves and ground peppercorn. Cover for 10 minutes.
• Stir and cook until all juices runs out and liver turn brown. It will render more flavor when it turns brown on all sides.
  Garnish with green onions and drizzle some olive oil.

Serve with rice and enjoy!