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Filipino Favorite: Chicken Adobo Recipe

Updated on June 21, 2020
rhia_alva profile image

Iya is a mom, employee, online seller, and dreamer who appreciates the beauty of nature and art while finding comfort in food and coffee.

Chicken Adobo

It is best served with rice...
It is best served with rice...

Adobo and Me

I was only in grade school when I 1st learned how to cook adobo (pork and chicken). My mother taught me how to do it and when I was in high school, I learned that there are different ways of cooking it. Some people liked it with eggs on top, others with potatoes and more sauce. But what i liked most is the adobo that I learned way back in grade school, the one marinated overnight and then cooked until the sauce was absorbed. This how we do it...

Ingredients

  • 1 kl chicken, (breast or legs will do)
  • 3-4 pcs bay leaf
  • 1tsp ground pepper
  • 1/8 cup ginger, chopped
  • 1-2 cup soy sauce
  • 1/2 cup vinegar
  • 10 cloves garlic, crushed
  • 5 pcs calamansi
  • 1tbsp sugar, *optional
  • 2tbsp oyster sauce, *optional
  • oil for frying
  • 1 cup water

Procedure

  1. In a bowl, combine the following ingredients: soysauce, vinegar, garlic, bay leaf, pepper, calamansi juice and chicken. Marinate the chicken for at least 30 minutes or overnight.
  2. In a pan, heat oil. Saute the garlic and ginger. Add the chicken until golden brown. Then add in the marinade, oyster sauce, sugar and a cup of water. Simmer until the chicken meat was cooked. Note: Make sure that you cook it over low to medium heat to avoid having a burned but uncooked chicken. The water actually helps cook your chicken fast. Likewise, if your adobo is too salty, you may add some sugar (half teaspoon or depending on how you like it).
  3. Serve hot with rice and boiled or salted eggs or fried potatoes on the side.

Some of you might be wondering why there are optional ingredients. Sugar and Oyster sauce are optionals for me, while for some, they are considered as "important". When oyster sauce seems too expensive for me, I do not use them. Back then, I would think that oyster sauce was used by rich people only. Thanks to some manufacturers who made it affordable for everyone. So, at this dish, it is not really important since we already have the soy sauce (I think). But somehow, it adds flavor. I think, oyster sauce regulates the salty and sour taste from the soy sauce and vinegar. In this regard, no need for a sugar. But my mom told me to add sugar, so I did. But just a little. Because I do not want a sweet adobo. I like it better when its salty and a bit sour. Nonetheless, my adobo with oyster sauce and sugar tasted great, my kid loved it, especially when I added some chili.

I added a cup of water to be sure that the chicken meat was very well cooked, eventhough I already did frying from the start. I hate it when I see and smell chicken blood while eating. Another reason for adding some water is to have enough sauce for the rice toppings.

Cook Time: Plus 30 min or overnight for marinade

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves 4 to six persons

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2010 Iya

Comments

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    • rhia_alva profile imageAUTHOR

      Iya 

      10 years ago from Quezon City

      Thanks...and oh!the salted egg is the red egg popular here in the Philippines. I think it is an egg of a duck that was preserved in salt...sometimes we eat it with fresh tomato and rice.

    • frogyfish profile image

      frogyfish 

      10 years ago from Central United States of America

      Your recipe sounds delightful. I am wondering what your 'salted egg' is, however.

      Also happy to welcome you to HubPages!

    • rhia_alva profile imageAUTHOR

      Iya 

      10 years ago from Quezon City

      yes.its really very tasty..try it

    • viking305 profile image

      L M Reid 

      10 years ago from Ireland

      Looks very tasty and I love chicken recipes

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