Chicken Adobo is considered a national dish in the Philippines (unofficial) and every town or province has its own way of cooking it. Some cook theirs with onion, some don’t. Others cook it without soy sauce (yes, there’s someone I know) and a lot more unique recipes that you can find on the web.
There are also several types of Adobo — chicken, pork, beef, liver, vegetable, etc. As I’ve tasted several recipes already, there are times that I’ll be disappointed if I didn’t get the taste that I am looking for. Having a mom who cooks tasty and delicious dishes, I cannot help but compare other recipes to my mom’s cooking.
I, too, have my own version. I am not entirely sure if this is the correct way to cook it but this works for me and my son, who is a picky eater. He likes it so much that he can eat it every day. How do I cook it? Read on.
Ingredients (no exact measurements, ‘tantya, tantya’ lang):
- Heat the oil.
- Fry the chicken until brown (not too much, just make sure that all sides are cooked properly).
- Remove the chicken from the wok, and saute the onion first until slightly brown, then garlic.
- Add the soy sauce.
- Let the mix boil first then add the chicken.
- Once the chicken is drenched with soy sauce, add the vinegar. I always put half the amount of soy sauce. When I put 1 cup of soy sauce, I’ll add 1/2 cup of vinegar.
- Add the peppercorn and sugar.
- Let it boil until the chicken absorbs the mixture and the sauce thickens.
And that’s it! I have my own perfect Adobo, perfect for my family’s taste only. 🙂 I have not tried this exact recipe for others, but I hope you’ll like it too.
How about you, how do you cook your Chicken Adobo? Or, if you’ve tried this exact recipe, did you like it? Let me know in the comments section. 🙂
Thank you for reading! If you wish to see more of the recipes I’ve tried, please visit my Facebook Page – Homebound Mom. 🙂