Chicken Liver Adobo

Copy and paste the picture of chicken liver adobo I did last week to this blog—CHECK. Holding back this writer’s saliva as this picture appears before her while doing this post’s draft– XXXXXXXX!!!!!!!! Arg, I am so tempted to delete this photo on my screen! It’s 9:32 pm and I got no  plans to defrost a pack of chicken livers to silence my nagging craving at this hour.

It is, hands down, one of my fave comfort dishes. I am totally ignited like wildfire when a plate of this adobo is served before me as in LAMON! The slightly sour-garlicky-malinamnam components do make for a perfect triumvirate. Of course, this dish is best partnered with sinangag (garlic fried rice).

High in cholesterol but low in fat and a perfect source of protein, my desire to eat it just looks away from the downside. My bad– Oh well, sarap eh!

Chicken Liver Adobo

1/2 kilo chicken liver (hearts removed)

1/2 cup white vinegar

1 whole head of garlic, minced

3 tbsps spring onion, finely chopped

3 tbsps soy sauce

2 cups of water

2 laurel leaves salt and pepper to taste

1/2 cup canola oil

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In a bowl, season liver with salt and pepper. Combine with garlic, vinegar, soy sauce and water.

Bring to a simmer until liquid is reduced to half. Add oil and continue to simmer until ninety percent of the marinade has evapotated and the oil slightly beginning to fry the liver.

At this point, you want the oil to dominate the sauce while retaining some liquid from the marinade. Add laurel leaves and cook for 3 minutes more.

Top with spring onions and serve hot with rice.