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Chicken Adobo is best with freshly cooked steamed rice or garlic fried rice and is highly recommended as finger food in its dry version.
Filipino Adobo always taste better the next day…weird ah? but it’s true!
4. Once the sauce is just covering the bottom of the pan, you can stop cooking the Chicken Adobo if you want a saucier dish.
If you want a drier version, cook it further till it renders fat and slightly fry chicken pieces till it’s sticky and has a deep golden brown tinge to it.
3. Add soy sauce and let it simmer further.
Del Carmen, Timothy
Latoza, Don Giuliano
Rodriguez, Jonathan
Montañez, Arlyn
2. Bring to boil and let it simmer in medium-low heat. Cover with lid and occasionally stir the chicken pieces and skim the dirt foam off the surface. After 15 minutes, take off the lid and let it simmer till liquid is approximately about half of its original amount.
Maralit, Michael
1. Clean and trim chicken wings,
cut into 3 parts. Place chicken pieces in a large pot or deep frying pan. Add all the ingredients except the soy sauce.
1 kg. chicken wings
4 cloves garlic, crushed
1 medium onion, diced
1/8 cup white vinegar
1/4 cup soy sauce
6 peppercorns
1 bay leaf
1/2 cup water
Adobo is considered as one of Filipino's soul food. There are many different versions of Adobo, some add potatoes, some recipes have sauce, others are drier and others add coconut milk. The dish was called Adobo during the Spanish era in the Philippines, but it's totally different from Spanish Adobo which contains a combination of seasoning widely used in Spanish cooking. They say authentic Adobo doesn't contain any soy sauce, this ingredient was added later thanks to the Chinese influence. They use this form of cooking back in the days to prolong shelf life of pork as there was no means of refrigeration at that time.