"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Thursday, April 16, 2009

Chicken Adobo

This is traditionally a Filipino recipe. Any Filipino you know will always tell you Chicken Adobo is one of their favourite recipes. My children love it.

This is how I cook it.

Preparation:

1 kilo of chicken drumstick (you can use maryland or thigh or pieces whatever)
3-4 pieces of bay leaf
1/2 teaspoon of pepper corn
onion, slice lengthwise
3-4 cloves garlic
2 tablespoons white vinegar
2 tablespoons olive oil
1/2 cup of water
salt and soy sauce to taste
extra white vinegar for cleaning

Method:

Clean drumstick by rubbing them with salt and moisten it with white vinegar and remove any extraneous fat or unwanted skin. Rinse under water and drain.

In the pot or cooking pan, place all the condiments in the bottom and add chicken drumstick neatly on top of the other. Add salt by estimate, perhaps, a teaspoon, and pour in soy sauce and water.

Bring to the boil, then simmer until tenderly cook. Occasionally turn over the drumstick to bring the colour of the soysauce (I prefer Kikkoman Soy Sauce for its flavour and aroma) uniformly around the meat. Then pour in olive oil last and simmer for another 10 minutes, then remove from the stove.

Serve with boiled rice or boiled vegies of your choice.

Bon appetit!

2 comments:

Pacey said...

Imagine lang ko sa imong version sa adobo. Huhuhuhu...galuto palang pud ko bago ug adobo, chicken pud.

Bonnie Bonsai said...

That is the trick. The best way to cook chicken adobo is by using kolon (earthenware pot) cooked in a kahoy stove (they call here dirty kitchen). Way makatupong sa flavour kung linuto sa kahoy. Gas stove is the second best because you can do it real slow. Pag maluto na, halos ang unod matangtang na sa bukog. And the natural oil of the meat will surface.