May 12, 2004
Chicken Adobo turns out to be very easy to make and wonderfully savory. Here is Reyna's recipe.
Cut up a whole chicken and include the giblets (liver, heart, gizzard). Rub the chicken with salt to clean it, place in a pot, cover with boiling water, stir, and drain thoroughly.
Saute the chicken (reserve liver and heart to be added later as they cook more quickly) in a dry pan with patis (2 tbsp), washed unpeeled crushed ginger (about a thumb in size), and three or more cloves crushed garlic. Saute for 5 minutes till golden. Add bay leaf and about 5 tbsp soy sauce. Kung-Fu soy sauce is good. Marca Pina is a good Philippine brand, which is what we bought. Add a little water. Let simmer covered over medium heat until tender and water reduces, either leaving a little sauce or until dry, as to your preference. Five minutes before serving add heart and liver and 2 tbsp white vinegar. Imported Philippine vinegar is too expensive. Datu Puti would be a good brand to buy here, which we did.
Serve with rice.
About vinegar, Reyna explained that in the Philippines, her aunt made her own vinegar from sugar cane. She would take the liquid extracted from the cane, bring to a boil, let it cool, and place in a large clay container, add some leaves, and leave for months until ready. This vinegar was a dark brown-black.
Posted by BKG at May 12, 2004 11:31 AM
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