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Chicken Adobo


With Edward Paje and Eloise Gantuangco

Chicken Adobo

Ingredients
Boneless chicken Thigh 2kg
1 whole garlic
kikoman soy sauce or dark soy
palm vinegar or white wine vinegar or coconut vinegar (available in chinese or asian market)
black pepper 
4 to 5 bayleaves
4 to 5 medium potato or 2 large ones
20 to 30 grms of ginger fresh or crushed
half cup of canola oil or vegetable oil
2 to 3 pinches of sugar
salt
cup of water

Method
Peel potatoes and garlic
Slice a little bit of ginger
Cut our chicken to cubes or preferable size
Place the chicken in the pot add the potato,the garlic,and the ginger and then put 2 of the bayleaves and crushed peppercorn add couple of pinches or more
Put 3 to 4 Tbsp of cooking oil
Half cup of vinegar and quarter cup of soy sauce and half cup of water, pinch of salt and couple of pinches of sugar
Cover the pot simmer it for ten mins take the cover off
Little taste to see if any more salt or peppercorns are needed
Medium heat, simmer it again for another 10 mins without the lid to reduce and untill the potato is cooked through (the potato is like your timer as soon as the potato is cooked through you have roughly 4 to 5 mins to finish cooking. If the the vinegar doesn't sting your nose when you smell it, it means that the acid of the vinegar is already cooked and enjoyable to eat)
Can be served with your normal household rice or you can always add more potato becomes like a stew, a dish all in one, easy to make and not much mess and a whole family can enjoy it.
When it's cooked the whole family will know because of the smell of this dish, the smell is very mouthwatering.
Some parts of the philippines like this reduced a lot almost no sauce but they put more oil to it, but most of the country will want this with a bit of sauce so when they eat it with rice they can put a bit of that sauce on the rice... mmm nice...
This dish can be cooked with pork (any cut, any cut of chicken) with fish. The only thing is with fish you need to add 1 Tbsp of oyster sauce and cut potato smaller so it cooks same time as the fish.
Also you can use Pusit or also known as fresh squid with tentacles, if you use squid you don't put potato in but you add a little chilli same procedure.
This dish is so versatile and very good to accompanied with gin or beer.

(Broadcast: 15 June 2012)


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