I think this dish has always been taken for granted because first, there are so many versions of this dish and second, this dish is a staple in each and every Filipino household.
There’s something about Adobo when it is eaten on a banana leaf using your bare hands on a hot tuesday afternoon. Somehow, it becomes more delicious. I prefer chicken adobo more than pork adobo and it is a must that I eat this with Red Salted Duck Eggs and tomatoes.
Red Salted Duck Eggs is made by soaking duck eggs in brine for a few days.You can buy these for P8.50($0.18) each at the local wet market but you can also make ’em if you like. I must show you how to make these rubies one of these days.
8 Chicken pieces
2 tbsp cooking oil
5 cloves garlic, minced
½ cup water
1½ cup soy sauce
1 cup vinegar
1 tbsp sugar
2 pcs bay leaf
- Fry chicken pieces until lightly brown and set aside.
- Sauté garlic in 2 tbsp cooking oil until oil gets infused with the flavor of garlic.
- Add chicken pieces.
- Pour in water, soy sauce and vinegar.You can increase or decrease the amount of vinegar, depending on how sour you want your Adobo to be.
- Bring to a boil without stirring. Simmer for a few seconds.
- Add bay leaf, sugar and peppercorns.Stir.
- Simmer for a few more minutes.
♥ Now, while the Adobo is simmering, I’m gonna tell you a little secret. This would make your Chicken adobo taste exceptional. Add a little bit of dried Oregano in it and mix well. Just a little, like a pinch. If you add more than that it wouldn’t taste like Adobo at all.
- Simmer for a few more seconds then turn off heat.
- Serve with steamed rice, salted egg and tomato.