- Introduction featuring Richard Gomez presenting the dish "Adobong atay ng manok at balun-balunan" (chicken liver and gizzard adobo) wrapped in banana leaves.
- Explanation of why chicken gizzard needs to be cooked first due to its toughness.
- Preparation starts with sautéing garlic, which enhances flavor when used abundantly.
- Richard details a personal anecdote about the health benefits of garlic, suggesting it as a natural antibiotic and sharing an experience when he felt unwell after a city fiesta.
- The dish includes onion for sweetness and to combat the gizzard's smell, with sizable chunks being added to the pot.
- Ginger is included for its aroma, without peeling, to fight off the gizzard scent.
- The recipe calls for the addition of chili, plenty of pepper, and bay leaves.
- Soy sauce, vinegar, and a little water are added before boiling the mix.
- Rice preparation: Two cups of rice are washed to remove impurities and excess starch. The water level for cooking is then adjusted.
- After 10 minutes of boiling the gizzard, the chicken liver is added to the pot, followed by rice cooking preparation.
- Richard instructs to use banana leaves for wrapping the cooked dish. These leaves are heated to become pliable and prevent tearing during wrapping.
- The rice is given a twist at the bottom to form a cone-shaped packet, which seals the juices. The cone is then filled with rice, adobo, its sauce, and topped with a hard-boiled egg.
- The banana leaf package is folded and wrapped, with the option of tying it with kitchen twine for transport.
- A packet of salt can be included on the side as a condiment.
- The video concludes with encouragement to try making and sharing the dish, as well as a demonstration of how to eat the wrapped adobo rice.