Chicken Adobo (Filipino National Dish)

Ingredients

• 3/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon minced garlic
• 1 bay leaf
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 each chicken legs & thighs, fat trimmed
• 3/4 cup water
• 2 tablespoons cooking oil
• 2 teaspoons cornstarch dissolved in 1 tbsp. water

Method

• Getting Ready:
• 1. In a 3-quart pan, combine vinegar, soysauce, garlic, bay leaf, sugar salt, and pepper. Add chicken and stir to coat each piece with marinade. Let stand for 30 minutes.
• Cooking:
• 1. Add water. Bring to a boil; reduce heat, cover, and simmer until meat near bone is no longer pink when cut, 45-50 minutes. Remove chicken with a slotted spoon; pat dry with paper towels. Reserve sauce and discard bay leaf.
• 2. Place a wok over medium heat until hot. Add oil, swirling to coat sides. Add chicken and cook until browned on all sides, 5-6 minutes total.
• 3. Heat reserved sauce. Add cornstarch solution and cook, stirring until sauce bo8ls and thickens.
• 4. Return chicken to sauce; stir until chicken is well glazed.
• 5. Lift chicken from sauce and arrange on a serving platter. Pass extra sauce at the table.
• Pork Adobo
• Follow directions for chicken adobo, but omit chicken and use 1 1/2 pounds pork shoulder, cut into 1 1/2" chunks. Simmer pork until tender, 1-1 1/4 hours, before frying.

Notes

• SERVINGS: 4
• SOURCE: Martin Yan