Thursday, October 13, 2011

Chicken Adobo (Filipino stewed soy sauce chicken)

I have yet to come across a person who doesn't like Chicken Adobo, the national dish of the Philippines.  Soy Sauce and Vinegar?  That's it?  Yes, this dish is comprised of just that, but you'll be surprised at how its taste turns out to be a thousand times better than its description.
Need I say more?  The funny thing about Filipinos and Adobo is that all of them will swear on their own lives that their Adobo is the best.  Am I one of them?  Luckily no hahaha... all the energy used that would have otherwise been used on Adobo Smack Talking is concentrated on my cooking.  All I know is that I love the way my Adobo tastes and so does my Husband.  Check and Check.  Hope you give it a try!

Back in the day in the Philippines, refrigerators were non existent.  Having foods that are susceptible to early spoilage were out of the question so Filipinos naturally made foods that were self preserving (with lots of fats and sugars).  Check out all of our recipes. I dare you to try and find a dish that spoils fast. 

You may be a little hesitant towards Adobo being categorized in the self preserving "fatty" category but don't get me wrong. It's not as bad as I make it out to be.  Me being somewhat health conscious, turned down the oil a notch or two so don't worry about a thing.  It's as healthy as it can be. hahaha.  My Adobo probably has 1/4 oil of that in the usual Adobo recipe.

In American, BBQ contests.  In the Philippines, Adobo beat-downs haaha.   
4-6 servings; 1-1.5hrs
  • 2 tbsp oil
  • 1 large onion
  • 1'' slice ginger
  • 6 cloves garlic roughly minced
  • 3lbs chicken drumetts
  • 1/4tsp ground black pepper
  • generous pinch red pepper flakes
  • 1 tsp salt
  • 3 dried bay leaves
  • 1 cup water
  • 5tbsp soy sauce
  • 1tbsp fish sauce
  • 5 tbsp white vinegar
1.  Heat up frying pan medium high heat. add oil. add garlic and onions together. stir fry until onions are translucent (~5min.).
2. add chicken, salt, black and red pepper. Stir fry until chicken is no longer pink and translucent (~5min).
3.  add water, ginger, and bay leaves.  Bring up to boil, then reduce back to medium low heat, cover, and cook for ~5min.
4. at this point chicken should be 3/4 cooked.  Combine soy sauce, fish sauce, and vinegar in a bowl. Mix. pour evenly on top of chicken.  DO NOT STIR.  cover and turn heat down to lowest flame.  cover and simmer ~25min.
5.  Open lid, carefully tong out chicken into a bowl leaving juices behind in pan.  Adjust to high heat and reduce sauce to 1/2 or until it becomes slightly thick.
6.  add chicken back into pan. boil high heat for 3min. Turn flame off.
7. Wait a bit for juices to settle in (adobo ages well. tastes better day after).
8. this dish is best served with white rice and fried over easy eggs.

*Click HERE for a cooking dictionary.

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