it’s very rare that i get to perfect a dish that i cook. i’m not very good in the kitchen, i pity my future child for he/she will be very sickly and malnourished for eating too much of omelette and hotdogs (the only things i can cook perfectly). anyway, so from time to time, i get that urge to do something worthwhile inside the kitchen and actually use those pots and pans and the whatnots for cooking something not fried. today, i wanted to cook the innards of a chicken or for better and not so gross way of saying it – gizzard and liver of a chicken. cooked in a filipino style – adobo.
so i give you the finished product below:
and because i’m stupid like that, i need to document the step-by-step procedure of cooking adobong chicken gizzard and liver. some normal people will say it as a “recipe”.
1/2 kilo of chicken gizzard
1/2 kilo of chicken liver
1 whole garlic minced (because i love garlic that much)
1 whole onion minced (because i love those too)
1 cup of vinegar
1 cup of soy sauce
1 cup of water
4 tbsp of oyster sauce (who am i kidding? i just put all that’s left out of my oyster sauce bottle)
2 tsp of cooking oil
1. put cooking oil on a pot and sautee the garlic and onion in it.
2. put the chicken gizzard along and sautee until the gizzard is grayish in color.
3. put the vinegar, soy sauce, water and the oyster sauce. simmer until gizzard is tender.
4. add the liver and simmer until the sauce thickens.
5. serve with steamed rice.