WHAT IS GINGER CHICKEN ADOBO?
Adobo is the most widely used style of cooking Filipino chicken stews. The dish's wonderful flavor and simplicity of preparation contribute to its appeal. Ginger Chicken Adobo is a meal that has an excellent flavor with a blend of soy sauce, garlic, ginger and a little sweet and spicy after taste. The acid in the vinegar dissolves the chicken's fibers, making it very soft. While adobo has been made in many different ways, adobo is still among the most popular dish across the archipelago and neighboring countries within Asia and beyond.
Dry bay leaves are also included in the recipe for adobo. While they shouldn't be consumed, bay leaves contribute their delicate, complex tastes to this dish. Even though it's not the main attraction, your chicken adobo wouldn't be complete without it. You can find this herb in every supermarket as they are quite popular these days.
A LITTLE HISTORY
The name "adobo" is derived from the Spanish word "adobar," which means "to marinate." In Filipino cooking, a chicken adobo dish often calls for vinegar as the marinade. However, some say that adobo has originated in the Philippines, even before the Spanish came. The “inadobo” method of cooking is used to create the meal. It entails simmering meat in soy sauce and vinegar. Since vinegar helps increase the food's shelf life, it was a common technique in the past when refrigerators and freezers were not yet around.
A LITTLE SECRET
The marinade is crucial to the success of chicken adobo. The more time you let your chicken to marinade in the flavorful concoction of adobo, the better the result will be. To be able to prepare chicken adobo whenever I feel like it, I frequently make several batches at once. Your chicken is able to take in more of the incredible flavor of adobo the longer it remains in the freezer.
A LITTLE SHORT CUT (OPTIONAL)
However, sometimes, marinating can be quite time consuming. This must be why most Filipino homes nowadays usually do the short-cut method. Typically, chicken are being cooked straight in the pan with the soy sauce, vinegar, sugar and all the aromatics and spices altogether. In this particular recipe I prepared for you, I used this method which is easier and quick to prepare to serve a hungry family waiting. In addition, I made a little twist to it by including ginger, which is not typically included in the list. This may be optional, but I would suggest that you try it and see the difference.
RECIPE PROPER
We have prepared a complete written recipe, photo and video for you. Hope you’d enjoy cooking with us.
GINGER CHICKEN ADOBO
WRITTEN RECIPE:
Serves 3 to 4 persons
Cooking time: 45 min
Cuisine: Filipino
Course: Main Dish
LIST OF INGREDIENTS:
½ Kg Chicken drummets
Chicken Liver (Optional)
Ginger finely sliced
Salt & Pepper
Canola cooking oil
½ med sized White Onion, sliced thinly
Laurel leaves
1 tsp Brown Sugar
3 med sized Potatoes peeled, sliced in cubes
1/2 cup - Vinegar
2tbsp - Soy Sauce
1 tbsp or as desired - Fish Sauce
COOKING INSTRUCTIONS:
Heat up the cooking oil in the cooking pan. (In this recipe, I directly did the sautéing in the pressure cooker) to save time.
Then, add the onion, garlic (only 1/2 part) to prepare for sautéing the chicken;
Sautee the ½ kg. chicken and add some salt and pepper;
Apply the process called “sangkutsa” or frying the chicken in its own oil while sautéing;
Add Laurel Leaves (Dried Bay Leaves);
Add 2 tbsp of Soy Sauce and mix the ingredients in the pan;
Put 2 cups of water or as needed; stir from time to time to prepare for pressure cooking;
Remove the scum by using a strainer;
Add sugar; quantity based on your own judgment;
Add black pepper corn;
Add ½ cup vinegar; do not stir;
Close the lid of pressure cooker; cook for 10 to 15 min depending on the manufacturer instruction;
Note: For safety, please do not open the lid of the pressure cooker after 10 to 15 min of pressure cooking; please wait until all the steam has been released before opening the lid;
Once lid is opened, please add the finely chopped ginger;
Then add the potatoes; spread it up;
Conduct taste test;
After few minutes of simmering, test the potato if soft enough;
Add the chicken liver (optional);
Close the lid and let it simmer until liver is cooked; please ensure all is cooked;
Add “patis” or fish sauce; quantity as desired;
Let it simmer for a while while the stove is already turned off; and it would be ready to serve;
Serve in a bowl and get some steamed rice.
KAIN TAYO!!! (Let’s eat)
Thank you for cooking with us.
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