In a large bowl, mix 1kg chicken and 1kg gizzard with all of laurel, pepper, korean soy bean paste, kalamansi, MSG, and oyster sauce. Marinate for 1 hour.

After marinating, make sure to fry the halved garlic heads. Make sure not to remove the skin. Make sure as well that the cut area is as golden brown as possible. Then add the onions and liver later.

Once the atay is cooked add the whole marinated ingredients and slowcook for at least 2-3 hours, stir occationally. Add soysauce after 3 hrs.

You would know its cooked if the sauce is really thick enough to cover the meat and the oil is separated at least to the adobo itself.