Chicken Liver Heart Adobo Recipes

Steps:

• 1. Rinse the liver and hearts, cut the livers in half and trim the hearts, prep the garlic, spring onions, and measure out the liquids. For the liver, I used 700 grams and 300 grams of hearts, if you don't like hearts, just use more liver. If you want to use gizzards, parboil those for about 30 minutes before continuing with the recipe.
• 2. Add the flour to a shallow dish and mix in the salt and garlic powder.
• 3. Heat a large non stick pan with 2 tablespoons of the cooking oil. When hot, coat the liver and hearts in flour and add to the pan, cooking the liver for 2 minutes per side, for the hearts, just kind of scoot them around the pan and remove those when you remove the liver to a plate, work in batches until all the hearts and liver are browned. They are cooked more in another step. I did this in three batches as I use a wok pan, simply grabbing a handful of liver and hearts, coating with flour, then coating more while the first batch was cooking.
• 4. Just cook until browned a bit, not looking to cook through or you will have dry liver, remove from the pan, add a bit more oil if needed, and cook another batch, until all is browned.
• 5. Same pan, add the other 2 tablespoons of oil and the garlic, stir, cooking the garlic until it is just brown and fragrant.
• 6. Add the liver and hearts back to the pan, and add the soy sauce and water, stir to mix, let this come to a boil then add the bay leaves and peppercorns.
• 7. Reduce heat to a simmer and cover for 15-20 minutes, this will cook the liver and hearts through, and the flour will make for a thicker sauce.
• 8. Now add the vinegar, stir and bring back to a boil. Stirring often and cook for 5 more minutes. Remove from heat, remove the bay leaves.
• 9. Serve with hot cooked rice of your choice.