The Adobo sauce alone is 10 out of 10 points. This Philippino recipe I have found on YT Beryl Shereshevsky. I added some more veggies since it was a pretty basic recipe.
And the veggies were left over from the weekend cooking. No waste. The cooking time is short. More or less the time the rice needs to get ready. You can prepare the sauce in advance. That makes it even easier. Just pour it in the pan to cook through.
Recipe for 2:
350 g chicken liver, 1 large yellow onion, 2 spring onions, 6-8 cloves of garlic, 60 g baby spinach, 1/2 red bell pepper
3 bay leaves, 1/2 tsp coarse ground pepper, 1 tbsp sugar, 1/4 cup dark soy sauce, 1/4 cup water, 1/3 cup white vinegar, 2 tbsp oil
1 cup Basmati rice
Wash the chicken liver, pat it dry and cut out all the yucky things. Set aside and do not season it. Start the rice.
Chop the veggies. Separate the green from the white of the spring onions. The greens are for the finishing touch. Mix the sauce.
First fry off the sliced garlic for decoration later. Then start with the onions and bell pepper and bay leaves. Season with lots of pepper. When the onions are soft and brown, add spinach and pour in the sauce. Let it cook through, then at last add the liver pieces. They are so tender and will be ready in 3 min. Do not overcook liver!
Finish with onion greens and garlic and serve over rice.
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