Photo Credits: instagram.com/baliwagrommel


  • Chicken Liver – 150 g
  • Chicken gizzard – 150 g
  • Chicken Heart – 50 g
  • Garlic, coarsely chopped – 5 cloves
  • Hot Chillis, dried and crushed – as desired
  • Sunflower oil – 2 tsp
  • Sesame oil – 1 tsp
  • Water – 1 c


  • Tomato catsup – 4 tbsp
  • Soy Sauce – 3 tbsp
  • Freshly squeezed lime juice from 2 medium fruits
  • Hot sauce – 1/2 tbsp
  • Sugar – 2 tsp or to taste
  • Garlic powder
  • black pepper powder


  1. Mix all the ingredients for the marinade.  Marinade the liver, gizzard, and heart in it for at least 2 hours.
  2. Drain the gizzard and heart.  Leave the marinade sauce and continue to marinade the liver in it.
  3. Pour the sesame and sunflower oil in a frying pan add the garlic and dried chilis and saute them under medium fire until aromatic.
  4. Stir in the gizzard and the heart for a minute then pour the water and let them simmer for at least 20 minutes under medium fire.
  5. Pour the marinade on the gizzard-heart mixture.  Leave a small amount to marinade the liver.  Bring to a simmer until almost all of the liquids have evaporated.
  6. Drain the chicken liver and toss it in the pan.  Stir and let simmer for a minute then remove from fire.

Remove the dish from the pan immediately and serve.  Let the dish cool down on a plate.  Garnish it with onions sliced into rings

Credits to: myfresha-licious.com/2013/03/adobong-atay-at-balunbalunan-ng-manok.html?m=1