Chicken liver and gizzard adobo

Ingredients

• 1 head garlic
• 1 large or 2 medium onions
• ½ teaspoon whole peppercorn
• ½ teaspoon freshly ground pepper
• 1 ½ tablespoon white sugar
• ½ teaspoon iodized salt
• ¾ cup natural vinegar
• 1/3 cup soy sauce
• 2 tablespoons of vegetable oil
• 2 cups broth

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Preparation

• In a large heavy pan or wok, heat the oil and fry garlic until it is slightly browned.
• Add in onions and cook until it is translucent. Add in the soy sauce and sauté until it boils. Put all the thoroughly drained meat and mix the ingredients.
• Let the meat renders its own juice and fat. Give it a gentle stir and simmer on moderate heat until the liquid is reduced and meat starts to sizzle in its own fat and aromatic.
• Add in whole peppercorn, ground pepper, white sugar and vinegar. Do not stir until it is briskly boiling. Continue cooking.
  
• Add enough broth to cover and continue simmering on low heat. Adjust the seasoning and level of vinegar. Add additional broth or hot water as necessary.
• Continue simmering until the sauce is reduced, has thickened and meat is fork tender.
• Transfer in serving platters. Serve warm to your friends over a bottle of your favourite wine or to your family with lots of steamed rice and probably some buttered veggies.

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