When Typhoon Glenda (international name Rammasun) struck the Philippines two weeks ago, it nearly damaged everything on its path - electric posts, trees (both young and old), roof, windows and even killing a number of people. For the next few days, we did not have electricity, water, internet and mobile phone signal.
To make matters worse, I had to think of ways to preserve 2 kilos of meat and some chicken liver in our refrigerator. After frying some of the meat, I decided to cook the chicken liver using the adobo way. This is similar to chicken or pork adobo except slices of chicken liver will be used. This is an ideal dish during brownout because it can last for several days. Hope you try this at home.
- 250 gms chicken liver, sliced
- 4 cloves garlic, crushed
- 1/4 cup soy sauce
- 1/2 cup vinegar
- 1/4 cup water
- 1/4 tsp peppercorns
- 1 small red bell pepper, sliced thinly
1. In a pot, combine slices of chicken liver, soy sauce, vinegar, water, peppercorns,
red bell pepper, sugar and salt. Cook over low heat for 30 minutes or until the liver