Chicken Adobo with Kangkong

Each family probably has its own version of this dish. Here's another one.
1 k chicken, adobo-cut
¼ c chicken liver
1 head onions, chopped
1 head garlic, chopped
¼ c Silver Swan soy sauce
1 c Silver Swan vinegar
1 tbsp whole peppercorns
2 pieces laurel leaves
Hard-boiled egg
Optional: all purpose-cream

Rinse chicken thoroughly. In a casserole, place chicken with garlic, onions and pepper. Mix well. Add soy sauce and vinegar. Marinate overnight. Then, add chicken liver into the mixture and boil for 20 to 30 minutes. Turn off heat. Remove the chicken and liver from the liquid. In another pan in medium heat, add a little sauce from the adobo and mash the liver. Add the chicken and the remaining sauce into the mashed liver. Add laurel leaves. Boil for another 20 minutes. Let it simmer for a few more minutes. Add cream.

To serve: place blanched kangkong on a platter, pour the chicken adobo and garnish with hard-boiled egg. Serve warm.

And here's one that uses pork ribs.