Skip to main content

Chicken Adobo


Chicken Adobo is an authentic dish of the Philippines.  Adobo is the Spanish word for  marinade or sauce and therefore Chicken Adobo is  chicken marinated with a combination of soya sauce, vinegar, Bay leaves, crushed peppercorns and garlic.  Not much effort is needed in the preparation for this dish.  To me, this is something quite similar to our soya sauce chicken just that this has vinegar and Bay leaves added to it.  I must agree that it does pair well with plain white rice.




Recipe for Chicken Adobo      (adapted from  'here' with slight modification)

    Ingredients                      
    • 550 gm free-range chicken cut into bite size
    • 3 pcs dried Bay leaves
    • 1 Tbsp dark soya sauce
    • 1  Tbsp  vinegar
    • 4 cloves crushed garlic
    • 1  tsp sugar or to taste
    • 1 cup water
    • about 2  Tbsp oil
    • 1  tsp crushed black peppercorns
    • Salt to taste
    Method
    1. Marinate chicken with the soya sauce and garlic for about 3 hours or overnight, refrigerated.
    2. Heat up oil, add in the chicken pieces (without the marinade), cook for about 5 mins.
    3. Pour in the remaining marinade, add water, bring to the boil.
    4. Add dried Bay leaves and crushed peppercorns.  Simmer for about 30 mins. till chicken is tender.
    5. Add vinegar, stir and cook for about 10 mins.
    6. Add in sugar and salt to taste.
    7. Turn off  heat, dish up onto serving plate.
    8. Serve hot with rice.



             

Comments

  1. Cheah, this looks like a very appetizing dish to go with white rice.

    ReplyDelete
  2. Agree - this certainly goes very well with white rice.

    ReplyDelete
  3. Hi Cheah, your Manok dish looks very inviting leh. I tried several of these while I was on holiday at a Swiss/Filipino home. Most of their dishes have vinegar which I think is to counter the fats.

    ReplyDelete
    Replies
    1. Think it's the vinegar that makes it appetising.

      Delete
  4. Oh this chicken looks great! I don't think I have tried such chicken before.

    ReplyDelete
    Replies
    1. Maybe you should try cooking this to see how it'll taste.

      Delete
  5. I love this kind of saucy chicken. Sure can eat with extra rice.

    ReplyDelete
  6. Hi Cheah! I remember seeing this on Adora's blog and fell in love immediately! Your version looks very good too... the sauce with the rice... Mmm!

    ReplyDelete
  7. looks great this is a dish I keep meaning to try

    ReplyDelete
  8. Hi Cheah, your chicken dish look extremely good. I can smell the fragrant scent from here. :))
    Nice click, like 3D.

    Have a nice week ahead.

    ReplyDelete
    Replies
    1. Thank you, Amelia.... I'm so flattered :) You enjoy your weekend too!

      Delete
  9. Hi Cheah,
    This looks like a dish that need extra bowl of rice:D
    I know my kids will love this if this is almost the soy sauce chicken.
    Love it!
    mui

    ReplyDelete
  10. Chicken adobo has been in my to-cook list for a long time. Thanks for reminding me :) Though I never eat this dish often (in fact, never), I like the idea of adding vinegar for the zing and waking up the senses. Appetizing!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.