One of the Filipino dishes I like has to be Adobo. It is usually made with either chicken or pork, stewed in vinegar, garlic, soy sauce, bay leaves and peppercorns. During our trip to Boracay, I had Adobo for my lunch, which I found was more on the salty side. Besides, the chicken breast was a bit dry. When I came back to Hong Kong, I made with it whole chicken and it was absolutely delicious. Needless to say, chicken legs would definitely be the best choice for this dish if you decide not to use whole chicken.
I chose a smaller size chicken, enough for 3-4 people. What I’ve learnt about this dish is to make sure you don’t rush but to have plenty of time to let it simmer under low heat, which will guaratee the result of moist and tender (almost melt in the mouth texture)! As much as I love garlic, I added some finely julienned ginger, just to add another taste and texture to the dish. It’s absolutely a great weekend recipe and it freezes well.
For the Chicken Adobo:
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
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.