Igado, a famous Ilocano dish, has long made waves as a uniquely delicious recipe. It’s a delicious mixture of pork liver as well as pork tenderloin as well as bay leaves as well as numerous other spices. The main thing that makes this dish amazing is the masterful mix of spices.
The flavor of the liver is known to be unpleasant to some because of its soft texture and stronger taste. However, in this dish, it is perfectly paired with the savory flavors of the seasonings. It also works well with the fresh, crisp texture of vegetables such as carrots and bell peppers. In this way, it isn’t overwhelming or gets lost as a tasty salty food item.
Where did this amazing food originate? It is proudly from the northern region of the Philippines in Ilocos. During the Spanish rule, Ilocano cuisine was greatly heavily influenced by Spaniards who introduced the technique of sautéing ingredients. The same method is also used for our Igado.
For this recipe to give it a healthy, tasty change, I decided to use chicken liver and heart instead of traditional pork. This gives a more mild flavor of protein that is ideal if you’re looking for a cozier, but still delicious dish.
How do I prepare Chicken Igado in my home?
Begin with pouring three tablespoons of olive oil into the cooking pot, and allow it to warm up. Place 1 one pound. of chicken liver in the dish and fry it in a pan. After 2 minutes you can carefully turn it over to the opposite side and fry it too. While cooking you’ll notice liquid escaping from the chicken’s liver.
To do this, ensure that you let the liquid evaporate completely and, once the liver is lighter brown, continue to cook it. Repeat the process until your liver is fully cooked, but you must be cautious not to overcook it. The liver that is cooked too long can result in bitterness that is unpleasant. Once it’s perfectly cooked and light brown you can put it on a platter and put it in a bowl to rest.
We’ll use the same pan to cook the next meal However, we’ll need to remove the liver leftovers. To do this, clean the pan clean using a towel. Then, take three tablespoons of cooking oils, and heat it within the skillet. Add five cloves of garlic that you have crushed and sauté this. If your garlic begins to turn brown, add one onion that has been chopped in the middle, and saute them together.
What delicious recipes similar to Chicken Igado that use liver should I cook?
The recipe that inspired the recipe for Igado is delicious and tangy, with an assortment of vegetables that complement the pork’s heart, liver, and meat.
. It is possible to use all portions of the pig’s body in the cooking process recipe, and it shouldn’t take much time to prepare in just 55 minutes. In comparison to the chicken version, this might have an acrid taste. This is ideal if you like more of a strong flavor.
Dinaldalem (Igado – Liver and Pork Adobo)
Like Igado this recipe also makes use of bell peppers in red, as well as pork liver and meat. However, what makes this dish stand out from the rest is the flavor of the in adobo method that creates a one-of-a-kind sweet and sour flavor! I also used some techniques when making the liver dish for this dish to ensure it’s a little less like a game. Enjoy this unusual, delicious dish a shot!
Sprinkled with the fresh, citrusy scent of lemon and a rich soy sauce The Liver Steak is an incredibly delicious recipe that cooks using cow’s or pig’s livers. The protein-rich ingredient we use is a perfect match with the perfect balance of tanginess and saltiness our marinade recipe provides.
- 1 lb chicken liver
- 1 lb heart of chicken cut in half
- 1/2 cup carrots Julienne
- 1 piece of the red bell pepper cut into pieces
- four pieces of dried bay leaves
- 1 slice onion chopped
- 5 cloves of garlic crushed
- Four tablespoons soy sauce.
- 5 tablespoons vinegar
- 1 cup of water
- Six tablespoons of cooking oil
- Salt and pepper according to your preference
- Heat 3 tablespoons of oil in a cooker. Cook the liver of the chicken in a pan for two minutes. Transfer the liver that has been fried to an uncluttered plate. Set aside. Be aware that there is going to be liquid coming from the liver. Allow it to completely evaporate and continue to cook until the liver is pale brown. Repeat this process till the liver has cooked. Don’t overcook it, however, to prevent the taste from getting bitter.
- Clean the pan using an absorbent paper towel to get rid of most of the liver stains. The cooking oil is still hot.
- Add chicken heart. Cook for 2 minutes.
- Pour the vinegar and soy sauce into the container. Cook for one minute.
- Incorporate bay leaves, water, and bay leaf. Then cover the pan. Continue cooking at a moderate to low temperature for about 35 minutes. Be sure to add water if necessary.
- Add the fried liver to the dish. Stir. Cover and cook for 3 minutes.
- Add the bell pepper, carrot, and peas green. Continue cooking and cover for two minutes.
- Sprinkle with salt and grind black pepper.
- Transfer the dish to a serving plate. Serve and take a bite to