1

Crack the boiled balut pieces and set aside the soup from inside the eggs.

2

In a pan over medium heat, heat oil and butter. sauté onions and garlic until fragrant and translucent. Add chicken liver and continue sautéing. Season lightly with salt.

3

Add balut and bay leaves. Continue sautéing.

4

Deglaze the pan with dark rum.

5

Add vinegar and boil until the acidity has evaporated.

6

Add soy sauce, chicken broth, and soup from balut, mixing until well combined. Add brown sugar and cracked black pepper then bring to a boil. Serve hot.