Adobo Chicken Liver, Gizzard and Quail Eggs

I would say that Adobo is one of the first dishes Filipinos learn to cook as it is simple and requires just a handful of ingredients. Indeed, Adobo is the Filipino national dish. The sauce is to die for. If we are talking about comfort food, Adobo is definitely the first one that pops into my head. In good-tasting adobo, none of the spice flavors dominate but rather the taste is a delicate balance of all the ingredients.
Aside from different variation in cooking Adobo, it is also not only limited to pork and chicken, other meats, seafoods, and vegetables (such as squid (pusit), goat meat, veal, beef, shrimp (hipon), river spinach (kang-kong) can also be cooked this way.
In this particular recipe I used Chicken Liver, Gizzard and Quail Eggs. This one could make a very good Pulutan (finger food). You will be licking your fingers the entire time you’re eating. =D

  • ½ KG Chicken Liver
  • ½ KG Chicken Gizzard
  • 1 can Cooked Quail Eggs (peeled)
  • ¼ cup Vinegar
  • ¼ cup Soy Sauce
  • 3 Tablespoon Oyster sauce
  • 2 Tablespoon Sugar
  • 3 pcs Chilies (chopped)
  • Salt
  • Pepper
  • 1 medium Onion chopped
  • 1 head Garlic chopped
  • Water
  • Oil

  1. Clean the Chicken Liver and Gizzard.
  2. In a wok, boil the chicken gizzard with water. Let it simmer for 15 minutes.
  3. Drain off the excess water after simmering the gizzard. Set aside.
  4. In a new wok, sauté Garlic and Onion in oil until golden brown.
  5. Add in the Gizzard and Liver. Mix well with the sautéed garlic and onion.
  6. Pour in vinegar, soy sauce, pinch of salt, pepper, sugar, and chilies. Add a little water if necessary.
  7. Let it simmer for 20 minutes or until the liver and gizzard are cooked. Gradually stir to avoid it from getting burnt.
  8. Mix in the quail eggs.
  9. Have a taste to judge if you need some adjustments in seasoning.
  10. Topped with sautéed garlic and serve with rice.

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