Twice Cooked Chicken Adobo
Twice cooked, making the Adobo a dry version, instead of the wet version swimming in sauce. :) Some like it this way, some like it with sauce. Try both!
Twice Cooked Chicken Adobo
Twice cooked, making the Adobo a dry version, instead of the wet version swimming in sauce. :) Some like it this way, some like it with sauce. Try both!
Cooking Instructions
- 1
Place chicken in pot, frozen or not, in medium heat.
- 2
Drop smashed garlic around chicken.
- 3
Add vinegar and soy sauce, pour on top and around chicken.
Avoid stirring or mixing, because u need to let the vinegar cook off.
Cover pot and let it simmer for 15 mins.
- 4
You’ll smell the aroma of vinegar, means it’s cooking off.
- 5
Flip chicken so the other side cooks in the sauce, without stirring or mixing. Let it be for 5 mins.
- 6
Take a peek: You’ll see the chicken’s juices start mixing with the sauce, bubbling up. Add the last Tbsp of soy sauce.
Check chicken and flip to the side chicken where sauce has not dressed it.
Add a couple tablespoons water, if it’s drying out, without stirring, and cover again. Cook 5 mins more.
- 7
Fish out chicken and shallow fry in a non-stick pan with a little oil. Do this in low-med heat until looking seared.
Set aside the pot with the remaining sauce and smashed garlic.
- 8
When the outer of chicken looks done, browned and slight crisped, transfer to a serving plate.
- 9
Fish out the smashed garlic from the sauce and drop in the same pan with oil you cooked the chicken in. Let if fry a bit in low heat.
- 10
Arrange fried garlic on the plate.
- 11
Place back the pot with sauce on the stove, add the remaining water. Gently scraping stuck bits in the pot. Cook until it bubbles.
- 12
Then pour the bubbling sauce over the chicken plate.
- 13
Serve and enjoy with steamed rice. :)
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