I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Adobo is found in several different countries around the world, but one of the most famous is from the Philippines. Within the Philippines, different regions have their own variations. Typically, this dish is made with meat or vegetables with bay leaf, garlic, peppercorns, soy sauce, and vinegar.
Recently I was craving Filipino-style adobo, so I decided to make it at home. Instead of fresh garlic, I used crispy fried garlic bits (which you can buy at the store or make at home). With those crispy fried garlic bits, the taste and texture changed. It was really great!
Let's look at my recipe for chicken gizzard adobo.
|Prep time||Cook time||Ready in||Yields|
- 250 grams chicken gizzards, sliced
- 1 1/2 cups water or chicken gizzard stock
- 2 small potatoes, cubed
- 2 bay leaves
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1/2 tablespoon white sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Crispy fried garlic bits
- Few pinches of salt, to tenderize gizzard
- Few drops of vinegar, to tenderize gizzard
- 3 cups water, to tenderize gizzard
- 1 plate
- 2 small bowls
- 2 medium bowls
- measuring cups
- measuring spoons
- chopping board
- sooking spoon
- Remove fat from the gizzards, rinse them twice with water, then salt them.
- Put salted gizzards, vinegar, and water in a pot. Bring to boil for about 25 to 35 minutes or until tender.
- Cut the potatoes into cubes. Soak them in water and set aside.
- Check the gizzards. If they're almost tender, remove them from the heat, drain, and reserve the water/stock. Let the gizzards cool before slicing them into pieces.
- Saute the gizzards in oil. Next, add all other ingredients in the same pot. Allow it to boil until gizzards and potatoes are fully cooked.
- Serve immediately while still hot.
Chicken Gizzard Adobo Step-by-Step Procedure
Tips and Techniques
- Slice meats or vegetables into smaller pieces for quicker cooking.
- Add fresh garlic and onions if preferred. Saute garlic and onion first before adding the other ingredients.
- Spice up the dish by adding fresh bird's eye chilies or hot sauce.
- Use a pressure cooker, if available, for faster cooking of the gizzards.
- Add more liquid if necessary until gizzards are tender.
- Use gizzard stock to enhance the flavor of the whole dish.
- Add enough vinegar into boiling water to tenderize the gizzards and lessen their off-taste or fishy taste.
- Serve as a main dish or as a beer match food (pulutan).
More Chicken Gizzard Recipes
- Kongnamulguk With Chicken Gizzards: A Korean-Inspired Soup Recipe
Are you craving Korean food but don't have the money to eat in a fancy restaurant? Why not cook at home? Try this recipe for kongnamulguk with chicken gizzards. It's very affordable and easy to make.
- How to Make Fried Chicken Gizzards With Garlic Butter
Have you tried chicken gizzards? When I was growing up, this was one of my favorite snacks. Here is my easy-to-follow recipe for fried chicken gizzards with garlic butter.
© 2018 Travel Chef
Travel Chef (author) from Manila on October 09, 2018:
In the future, that is for sure! Thanks for the appreciation.
Liz Westwood from UK on October 09, 2018:
This looks tasty. Maybe you should publish your recipes in a cook book.
Travel Chef (author) from Manila on October 03, 2018:
Innards of animals are my favorite since I was a kid. My parents used to cook it because I used to have a problem witg my blood count before These foods are the best sources of the vitamins I need. That's where all started despite of the texture of most innards,
Mary Norton from Ontario, Canada on October 03, 2018:
I used to enjoy gizzards but have not eaten it for years now. Time to try some again.