Wednesday 19 August 2009

Adobong Manok/ Chicken Adobo (Filipino Vinegar & Garlic Stew)




I first tried this utterly delectable dish when it was home-cooked by my beautiful Filipino friends in the King & I cast, and since then I have been addicted. Vinegar. Sour punchy flavourful vinegar. Who knew it was so lip-smackingly life-changing?

Adobo is the national dish of the Philippines and rightly so- salty, tangy, garlicky and succulent, it is testament to the fact that if there's one thing Asians know how to do right, it's food.

Typically it is made with pork, chicken or a combination of both, and the process could not be easier- throw everything into a pot and stew. The recipe below is a pretty basic traditional version, although I've been told there are all sorts of variations including adding coconut milk, hard boiled eggs, vegetables or even pineapple and liver pate!

Adobong Manok/ Chicken Adobo *Serves 3-4*
(If desired, combine all ingredients and marinate overnight before cooking to improve flavour. The dish also keeps well and can be made a few days in advance)

Saute lightly until fragrant:5 cloves garlic, finely chopped (or more, up to a whole head if desired)1 onion, sliced into strips

Add and fry briefly until browned:
8 large chicken thighs/drumsticks, or 1 kg chicken cut into pieces
(for a different variation use half chicken half pork, cut into cubes)

Add, cover and simmer 30 minutes (longer for pork) until sauce is thickened:
1/2 to 1 cup vinegar of choice (put more or less depending on how tart you want it. I've tried white, malt, cider and rice vinegar, all other kinds should work too).
1/3 cup soy sauce
1/2 cup water
1 tsp black peppercorns
3 bay leaves
*Some insist it is important not to stir at ALL whilst it simmers- I haven't been able to resist but if you can, try it and let me know if it makes a difference!*

I never bother with this, but if desired remove meat once cooked and fry briefly in a separate pan to crisp skins (but watch out for oil splatter).

Serve with hot rice and lots of gravy.

10 comments:

  1. I think I've been ignoring Josephine's in Fitzrovia for too long now. Thanks for the reminder.

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  2. I really like a lot of garlic and onion with fried chicken!!! I'll definitely try this recipe very soon! Thanks for sharing!

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  3. Hey Yuh Huey!
    Cooking this tonight! Let's see how it turns out :)
    Currently smells sourish tho.

    Tricia

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  4. Hey Tricia! Um, yes it's a vinegar stew after all :) Hope it turned out! x

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  5. Hi Hi..Turned out way too sour :(
    Hubby din eat it at all.
    Tricia.

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  6. Seems like there is a problem with the recipe regarding the amount of vinegar used? I've been researching other chicken adobo recipes online and they all say to use 1/4 Cup of vinegar per 1kg ( 2.2lbs) chicken (instead of 1C recommended by this recipe)
    Perhaps that will explain why Tricia's chicken turned out way too sour!

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  7. Nope, I always use 1 cup as that's how my Filipino friends taught me. Guess it depends on the strength of the vinegar (I find malt milder) and personal taste preference?

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  8. Tasty, quick, easy. I used 6 chicken thighs, halved, marinated 1/2 hr w/ little soy sauce & 4 chop garlic. In oil, sauteed 5 chop garlic then add 1 med onion, chunks..sauteed. Add marinated chicken, lil more 1/2 c spicy & reg. Filipino white vinegar, 1/4 c reg. & low sodium K soy sauce, 1/2 c water, sprinkle little pickling spices, 4 bay leaves & cracked course black pepper. Cook 20 min.
    and turn over, cook another 20 min. Taste if need a little low sodium soy, and check vinegar taste. Very taste and easy and not
    as salty. Thank you for sharing your recipe

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