Ginataang Atay ng Manok

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  • 1/2 kilo chicken liver, cut into serving pieces
  • 1 can canned coconut cream
  • 1 cup carrots (julienned)
  • 1/2 head garlic, crushed
  • 1/3 cup vinegar
  • 1/3 cup soy sauce
  • 1 tsp. peppercorns, lightly crushed
  • 2-3 pcs. long red chili, chopped
  • 2-3 bay leaf
  • salt
  • cooking oil


  1. In a frying pan heat the cooking oil until it start to smoke. Lightly fry the chicken liver for 2 to 3 minutes on all sides.
  2. Add in the garlic and continue to fry for 2 to 3 minutes until the garlic are lightly browned. Add in the carrots, bay leaves, black pepper, soy sauce, vinegar and about 1 cup of water, continue to cook for 2 to 3 minutes.
  3. Now add in half of the coconut cream bring to a boil and reduce the heat to moderate to low and let simmer for 10 to 15 minutes or until the liquid is reduced to about half.
  4. Correct saltiness if required. Add in the remaining coconut cream and red chili and continue to cook for 5 to 8 minutes or until the liquid has turned to an oily sauce, occasionally stirring. Serve hot with a lot of hot rice.

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