Adobong Kangkong and Chicken Liver

What you need:

  • 1/16th cup or 100 grams of chicken liver (or less… you choice) (note: make sure its completely thawed through) in bite-size pieces
  • 1/2 or 1 whole tali of kangkong (your choice) – leaves and soft stem only
  • 1 small onion sliced
  • a couple of cloves of garlic, minced
  • soy sauce (a couple of tablespoons, to taste)
  • vinegar (a couple of tablespoons, to taste)
  • oil for sautéing
  • salt and pepper to taste

How to:

  • Sauté the garlic and onion in oil. When cooked through (but not brown), add the chicken liver.
  • When the chicken liver is 80% cooked (you’ll know its almost or actually cooked when it doesn’t move like jello anymore and is quite firm and unsquishable)…add the kangkong.
  • Add a couple of table spoons of soy sauce. I added 7 tablespoons.
  • Then add your vinegar…if you like your adobo salty-add less vinegar, if you like it just right-put in the same amount, and if you like it sour (like I do)-add a little more vinegar.
  • Let it simmer for a while (2-5 minutes) just so all the flavors can meld together and everything is cooked through. Add salt and pepper to taste.

If you’ll eat this without rice you should be happy with the quantity…with rice however this is good for 2 servings.

Sorry! I forgot to take a photo… 😦 

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