Chicken Adobo

One of my all-time favourite Filipino dishes has to be Adobo. Typically made with either chicken or pork, this delightful dish is stewed in a flavourful mix of vinegar, garlic, soy sauce, bay leaves, and peppercorns. I remember indulging in Adobo during my trip to Boracay; however, I found it a bit on the salty side, and the chicken breast was a tad dry. But when I returned to Hong Kong, I decided to whip up my version using a whole chicken, and let me tell you, it was absolutely delicious! If you're not keen on using a whole chicken, I highly recommend going for chicken legs—they’re just perfect for this dish!

For my recipe, I chose a smaller chicken, just the right size for 3 to 4 people. The key to a great Adobo is to take your time—don’t rush! Let it simmer gently over low heat; this guarantees a moist and tender result with that melt-in-the-mouth texture we all crave. As much as I adore garlic, I couldn’t resist adding some finely julienned ginger for an extra layer of flavour and texture.

This recipe is absolutely ideal for a weekend cook-up, and the best part? It freezes beautifully for those days when you want a taste of the Philippines without the fuss.

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 3-4 people

Ingredients:

2 tbsp sunflower oil

1kg chicken, cut into pieces

4 cloves garlic, roughly chopped

1cm ginger, cut into matchsticks

2 dried bay leaves

4 tbsp soy sauce

½ tbsp sugar

1 tbsp vinegar

1 tsp whole black peppercorn

Method:

1. Put a medium size pot over medium high heat, put in sunflower oil then add the chicken pieces. Brown each side for about 8-10 minutes. Push the chicken aside, add garlic and ginger. Cook for 1-2 minutes until almost brown.

2. Add in bay leaves, soya sauce, sugar, vinegar and whole black peppercorn. Stir to mix well. Then, add just enough water to cover all the chicken. Bring to a boil for a few seconds.

3. Lower the heat to medium low, cover and simmer for about 1 hour or until the chicken is tender.