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