Adobong Atay Balun-balunan ng Manok (Chicken Liver and Gizzard stewed in Soy Sauce and Vinegar)

Another dentist invaded the kitchen last night! =) 

There is one more thing that I am proud of for having my husband, for not only is he hardworking and gifted with good looks (tee-hee!), he also has some cooking gems hidden under his sleeves. And although his cooking style can be rough: slicing ingredients just before adding them in the pan; has no exact measurement and just adjusting as he goes along: it is always delicious! His specialty: home-cooked Pinoy savory dishes! =)

Last night, he cooked one of my favorite Adobo: ADOBONG ATAY BALUN-BALUNAN ng MANOK (Chicken Liver and Gizzard stewed in Soy Sauce and Vinegar). Oh yes! I am into meat innards! =) And he used to cook this for me when we were still a bf-gf couple. I guess you can say this is one of those things that made me more in love with him. He must have added something in his adobo! haha =)

This is another super simple Filipino dish you can try at home; and trust me this is not as bizarre as it sounds or looks.

Here's how to do it: (good for 2-3 servings)

Ingredients: 

- 1/2 kg of Chicken Liver and Gizzard (thoroughly cleaned and washed before cooking)

- 2tbsp cooking oil

- 5 tbsp soy sauce

- 4 tbsp cane vinegar (or palm or any white vinegar)

- 1/2 tsp - 1 tsp white sugar

- 1 medium potato, sliced

- 1 onion, sliced

- 2 tsp minced garlic

- salt and pepper to taste

- 2 bay leaves (laurel)

"Chicken Liver and Gizzard"

Directions:

1) In a sauteing pan, heat about 2 tbsp of cooking and saute garlic and onions until fragrant. Add in sliced potatoes and stir fry for a minute.

2) Follow in the pan the chicken liver and gizzards and stir fry for 3 minutes at high heat.

3) Season with salt and pepper.

4) Lower the heat to a medium low and add about 5 tbsp of soy sauce and 4 tbsp of vinegar.

5) Add 1/4 cup of water and about 2 bay leaves and simmer for 5 minutes, lid closed; until almost all liquid has evaporated.

6) When almost all liquid has evaporated, have a taste and if its too sour, add in 1/2 - 1 tsp of white sugar. Stir fry for another minute and remove from heat.

tip: Do not overcook the liver and the gizzards. Chicken liver can be bitter when overcooked and the gizzards can be rubbery and hard to chew. 

Best served with some hot hot rice! =)

Now, there goes my heart (again!) for him! =) 

"Chicken heart!, my favorite part! =)"

I'ts great to know that when I'm feeling lazy in the kitchen, I can always depend on my husband to fill my tummy. =) I feel so blessed and lucky for having him. =)

Cooking in the kitchen with my husband is a whole new adventure that can be so personal and intimate. Creating flavorful food then savoring it together after is more pleasurable than dining in any high-class diner, PLUS inexpensive. haha. =) Hope you can have the same wonderful adventures. =)

Happy Eating! =)