Chicken thighs adobo
This iconic dish have several variation in the Philippines. You can use pork instead of chicken parts. For best results, recommend to use non frozen meat.
Chicken thighs adobo
This iconic dish have several variation in the Philippines. You can use pork instead of chicken parts. For best results, recommend to use non frozen meat.
Cooking Instructions
- 1
Prepare the chicken parts, wash cleanly to remove impurities, trim away excessive fat with kitchen scissors. Lay on kitchen paper towels to absorb moisture.
- 2
Cut about 10 slices of ginger. Smash the garlic and remove the skin. Chop onion finely.
- 3
Heat up 4 tablespoons of cooking oil in frying pan with low heat. Sear the chicken parts slowly until golden.
- 4
Heat up 2 tablespoons of cooking oil in frying pan with medium heat. Stir fry ginger, garlic and onion until brown.
- 5
Add in the chicken parts.
- 6
Add in the dark soya sauce, vinegar, mirin, sugar and black pepper powder. Mix evenly.
- 7
Add 4 pieces dried bay leaves and 300ml hot water. Cover and simmer for 30 minutes with medium heat.
- 8
Best served with cooked rice. Extremely appetizing when sauce added to the rice.
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