Adobong Atay at Balunbalunan ng Manok

The best way to cooked for Atay at Balunbalunan ng Manok is adobo, dry and spicy adobo. This dish is also a favorite pulutan in the Philippines.


  • 1/2 k. chicken gizzard
  • 1/2 k chicken liver
  • 1/2 head garlic, crushed
  • 1 medium size onion, chopped
  • 1 thumb size ginger, sliced
  • 1 tsp. peppercorns
  • 3 bay leaf
  • 3-5 pcs. chili pepper
  • 1/4 c. soy sauce
  • 1/4 c. vinegar
  • salt

Cooking Procedure:

  1. Cut in to halves and remove hard inner lining of chicken gizzard, cut chicken liver into serving pieces.
  2. Wash thoroughly the chicken gizzard and liver and drain keep aside.
  3. Put in gizzard first in a sauce pan, pour in 5-6 cups of water, add in vinegar, soy sauce, garlic, onion, ginger, pepper corns and bay leaf bring to a boil and simmer in medium heat for 45 minutes to 1 hour or until chicken gizzard are tender.
  4. Add in the chicken liver and chili, cook for another 5-10 minutes or until cooked and sauce thickens to nearly dry, season with salt as if required.
  5. Serve with rice or serve for pulutan.
  6. Share & Enjoy!

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Freetx to Philippines