Ingredients:
1.2 lbs chicken liver, cleaned and trimmed
1 large onion, chopped
3 large eggs, beaten
1 stalk green onion, thinly sliced
Salt and freshly ground black pepper, to taste
½ teaspoon chili powder
1 medium potato, sliced
3 tablespoons soy sauce
2 tablespoons calamansi extract (or lemon juice)
Instructions:
Prep the chicken liver. In a large bowl, cover the chicken liver with water and let them soak for 15 minutes. This will help to remove any blood. Drain and rinse the chicken liver thoroughly. Pat them dry with paper towels and cut them into bite-sized pieces.
Sauté the vegetables. Heat a large skillet over medium heat. Add a little bit of oil and cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for an additional minute, or until fragrant.
Cook the chicken liver. Add the chicken liver to the pan and cook for 5-7 minutes, or until browned and cooked through. Be sure to stir them regularly so they cook evenly.
Season the mixture. Season the chicken liver mixture with salt, pepper, and chili powder.
Add the potatoes. Add the sliced potatoes to the pan and cook for an additional 5-7 minutes, or until tender.
Pour in the eggs. Push the chicken liver mixture to one side of the pan. Pour the beaten eggs into the empty space in the pan. Let the eggs cook slightly, then scramble them together with the chicken liver and potatoes.
Add the finishing touches. Stir in the soy sauce, calamansi extract (or lemon juice), and green onions. Cook for an additional minute or two, until the eggs are cooked through to your desired doneness.
Serve. Serve the Filipino Chicken Liver Scramble immediately with steamed rice.
Tips:
You can substitute chicken gizzards for some or all of the chicken liver.
If you don’t have calamansi extract, you can use lemon juice or lime juice.
You can add other vegetables to this dish, such as chopped bell peppers, carrots, or green beans.
To make this dish spicier, you can add a chopped chili pepper to the pan along with the garlic.