White Chicken Adobo with Lemongrass


  • 8 chicken pieces
  • 5 cloves of garlic, minced
  • 1 tbsp canola oil
  • 1 cup vinegar
  • 2 cups water
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp peppercorns,crushed
  • 2 pcs bay leaf
  • 3 pieces of lemongrass,cleaned, peeled and uncut


  1. Heat oil in a pot and sauté garlic until brown.
  2. Add the chicken pieces,bay leaf, lemongrass and peppercorns.
  3. Pour in ½ cup of water and the vinegar.
  4. Bring to a boil and simmer for 20 minutes.Add sugar and stir. Turn off heat.
  5. Heat a pan and transfer the chicken pieces, leaving the sauce it was boiled in
  6. Lightly fry in its own fat. When it turns a little brown, pour in the sauce it was boiled in and add the remaining 1 ½ cups of water.
  7. Scrape the drippings from the pan so it mixes with the sauce because that’s where some of the flavor and color comes from.
  8. Stir in the fish sauce.
  9. Bring to a boil and simmer until the chicken’s done and you’re left with a thick sauce.
  10. Serve with steamed rice.