INGREDIENTS:
- 1 lb chicken liver
- 10 to 12 tbsp white vinegar
- 2 cups water
- 7 to 10 tbsp bread crumbs
- 1 medium onion, diced
- 2 tbsp garlic, minced
- 8 to 10 tbsp brown sugar
- 1 & ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp cooking oil
- 1 pc chicken cube (optional)
HOW TO MAKE:
- Bake the chicken liver in an oven at 350 F or 176 C for 15 minutes.
- Remove from the oven and let cool.
- Chop into smaller pieces and then set aside.
- In a pot, heat the cooking oil.
- When the cooking oil is hot, sauté the garlic and onion and cook for 2 minutes.
- Add the baked chicken liver and cook for another 3 minutes.
- Pour the water in the pot and let it boil.
- Puree the mixture using a hand blender (you can also cool and pour the mixture in a regular blender and puree until the texture becomes smooth).
- Let the puree mixture boil and pour the vinegar in.
- Let the mixture boil once more.
- Stir and add the brown sugar.
- Add salt and pepper (you may add more as needed) and stir.
- Stir- in the bread crumbs.
- Continue to cook in medium heat while stirring using a wire whisk until the desired consistency is achieved.
- Add the optional chicken cube and continue to cook for 3 minutes.
- Transfer to a sauce bowl and serve with Lechon Manok. Enjoy!
IMAGE: panlasangpinoy.com
