Couple of potatoes. I used 4. Cut however desired.
Garlic. I use three cloves. Two for marinading, one for frying.
Onion. Used half for frying other for marinading.
Vinegar. I prefer Datu Puti’s coconut vinegar of course!
Whole Black Peppercorns
What I did:
First and foremost, clean your chicken! You don’t want anything dirty or weird on it now do you?
Cut your potatoes and onions. Have some garlic for marinading whole, and the other minced for frying.
Take a pot. Put in: soy sauce, vinegar, water, garlic, half of the onion cut in fours, whole black peppercorns all together with the chicken so that it’ll marinade the sauce. Get your hands dirty if you have to. Make sure they bathe in there :)
Let that boil and simmer for around 30 minutes or whenever the chicken is tender. I usually leave it until the meat looks like its about to fall of the bones. I love it like that.
On the other side, fry your potatoes until cooked (lightly brown).
Add in the garlic and onions in the frying pan.
When the chicken is all tender, pour all of the chicken with the sauce AND the potatoes, onions and garlic in a wok. Let that simmer until the sauce gets a little thick. Drizzle some oyster sauce and mix mix mix! That should do it justice :)
I helped a little with a question about magic and bay leaves, so I thought I’d expand on the recipe I was talking about. (:
This is pork adobo, its a Filipino dish that I grew up on. For me, this stew is a source of comfort, and when I’m upset, my mom made it for me often (as the bay leaf’s magical properties include protection). Also bonding! I enjoy making it for friends and family. A shared pot of adobo and rice opens up positive channels between people you love, and people you are growing to love (not to mention this is absolutely delicious, you’ll want a huge pot of it anyway! Haha~)
Here’s a list of ingredients you’ll need:
Soy Sauce (1 ½ cup) (There isn’t much I know about any magical properties of soy, but it is very, very salty! And salt is a good thing)
Distilled White Vinegar (¼ cup) (Element: FIRE! For enthusiastic energy!)
Recipe: CHICKEN ADOBO IN COCONUT SAUCE WITH PINEAPPLE
Because the recipe for this was requested. Typing this on my phone while eating this for lunch.
1 pound chicken thigh fillet cut into chunks
½ cup (Filipino soy sauce, not the Japanese Kikkoman, try to buy Datu Puti brand)
2 Tablespoons worcestershire sauce
1/3 cup white cane vinegar (white regular vinegar will do or also try to buy Datu Puti white vinegar at a Filipino store)
¼ cup extra virgin olive oil
3 bay leaves
1 whole head of garlic, cloves separated, peeled and sliced
Cracked black pepper to taste
- Marinate the chicken pieces with all these ingredients overnight in a ziploc bag. The next day, pour entire contents of ziploc bag in a tall enough saute pan, add ½ cup canned pineapple chunks and 3 cups of water. Turn on heat to high until it boils then turn heat to low and simmer slowly, braise for 30mins-45mins or until you are left with a third of liquid, reduced sauce.
Add, ½ cup unsweetened coconut cream (for cooking, preferably made in Thailand)and simmer until sauce thickens.
ok adobo recipe im constructing w advice from @kaputul after having tasted it once (1 time) and wanting to make my own
1. oil, black pepper, bay leaves, crushed garlic (leave some skin on the garlic) mayb star anise, possibly onion 2. brown chicken in that 3. add vinegar, soy sauce 4. sugar until the acidity ov the vinegar is down 2 wherever u like it 5. 420 braise it or focus on reducing, depending on how u want it 5. have that w rice, and hopefully some veg
4 and 5 could go in like whatever order i guess, but sugar is good for reduced sauces hey… caramelise it
One of my favorite dishes to make is Chicken or Pork Adobo. It’s a traditional Filipino dish that is always super comforting to me. It’s really easy to make once you’ve got everything set out (it can even be no chopping if you’re using pre-sliced pork or chicken and pre-minced garlic). I usually make a huge batch and freeze it if I know I’m gonna busy week and it freezes REALLY well. Also, each Filipino family has it’s own recipe for Adobo, so you may have had it with variations in it like sugar or coconut milk in the sauce, but this is just the way my family makes it and has the simplest ingredients. It uses cheap cuts of meat, so you can make a lot with a tight budget!
2-3 lbs of pork belly, or really the cheapest cut of pork you can find, in one inch cubes, or 2-3 lbs of chicken (thighs and legs work best)
½ cup of soy sauce
½ cup of vinegar
4 cloves or 4 tsp garlic, crushed or minced
3 bay leaves
1 tsp whole black peppercorns (if using ground pepper, I use 1/3 tsp)
Optional: 2-3 hardboiled, shelled eggs
In either the pot you’re cooking in or a big tupperware container, combine all the ingredients and let it marinate for 1-3 hrs. The longer you let it marinate, the tastier and juicier the meat will be.
After the meat is marinated, if using pork, brown the meat on all sides but don’t cook all the way through. If using chicken, just skip this step.
Add the sauce and rest of the ingredients to the pot and bring to a boil, then lower the heat and let simmer for 30 mins with the lid on, stirring occasionally.
Uncover the pot and let the sauce simmer and reduce down for another 20-30 minutes or until the meat is tender. If you’re using eggs, you can add them 2-3 minutes before you serve it so the eggs soak up some of the sauce.
Serve over rice! It makes 4-6 servings, depending on how hungry you are :)
Note: you can adjust the sauce proportions to your liking. If you like things more sour than salty, use more vinegar; if you like it saltier than sour, use more soy sauce. If the sauce is too strong, you can always add water! Also, the fattier cuts of meat are the best because they keep the meats nice and tender and keeps the meet from drying out! Hope y'all enjoy!