Buttered Chicken Gizzard Adobo
You can never have too much butter. That statement is, of course, courtesy of Julia Child. You can add butter to almost anything, including adobo. Say again? Yes adobo.
This recipe involves a two-step process. First you cook the chicken — in this case chicken gizzards — like you would for any adobo dish: boil in a mixture of vinegar, soy sauce and other spices. Then you fry the adobo in butter. Need I say more? Just try it!
1/2 lb chicken gizzards, thoroughly washed and trimmed of fat
1 cup water
1/2 cup white vinegar
1/2 cup soy sauce
5 cloves garlic, peeled and crushed
3-4 pcs, dried basil
Salt and pepper to taste
2 tbsps Olive oil
1/2 stick butter
In medium pot, heat Olive oil. Sauté the garlic until golden brown. Add gizzards and cook until browned. Add water and bring to a quick boil. Reduce heat and bring to a simmer. Add vinegar, soy sauce and basil leaves. Cook for 50 to 60 minutes, until the gizzards are tender. Add salt and pepper to taste. Remove from heat and drain. (Optional: you can save the liquid to pour over the gizzards when ready to serve.) Set aside.
In a frying pan, melt the butter. Add the gizzards and stir-fry for about 10 minutes. Remove from heat and serve warm. Optional: you can discard the remaining butter, but why would you? It’s butter!