Adobo Chicken with Ginger

    Adobo Chicken with Ginger

    (347)
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    1hr


    334 people made this

    About this recipe: This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice.

    Ingredients
    Serves: 6 

    • 1362 g (1-3 lb) whole chicken, cut into 8 pieces
    • 1 whole chicken(approx 1,5 kg), cut into 8 pieces
    • 120 ml (1/2 cup) soy sauce
    • 125ml soy sauce
    • 180 m l(3/4 cup) distilled white vinegar
    • 190ml white vinegar
    • 1 bulb garlic, peeled and crushed
    • 1 whole bulb garlic, peeled and crushed
    • 10 g )1 bulb) thinly sliced fresh ginger root
    • 2 tablespoons thinly sliced fresh ginger root
    • 2 bay leaves
    • 2 bay leaves
    • 3 g (1/2 tbsp) black peppercorns
    • 1/2 tablespoon black peppercorns

    Directions
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
    2. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven or large pot. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
    3. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
    4. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
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    Reviews and ratings
    Global ratings:
    (347)

    Reviews in English (351)

    by
    356

    I'm Filipino & this is my favorite dish! You have to master the soy/ vinegar balance to your taste (sweet, sour, tangy). There are many brands of vinegar (distilled, apple, red wine)& soy sauces (low sodium, black, light)offered with different levels of tartness & saltiness. If you are lucky to live near a Filipino grocery store, my Lola always recommended "Native Vinegar (sugarcane) & Soy" to give it an authentic flavor. You can also cook chicken (dark)& pork(loin)together for this recipe. You should marinate it in the refrigerator overnight or 1-2 hrs. prior to cooking. You can also add whole chilis (yellow) place in the side of the pot, not moving or opening them so that it doesn't dominate the dish. Simmer slowly for it to blend. Don't rush, it won't be as delicious. It's done when the meats tender. If you like garlic, take out the meat/sauce from the pot. Saute some oil & garlic pieces & cook in medium heat. Add the meat & a small amount of sauce back to the pot & saute. You can also make "Adobo Fried Rice". Transfer the chicken & sauce into a serving dish. Saute a little oil & garlic. Add the rice & some of the adobo sauce into the pan & mix thoroughly in high heat. Vegetarians - you can cook your favorite vegetables like green beans, okra, etc... Chicken Adobo is well loved by all of my foreign friends & it's the most requested dish that I prepare. Enjoy!!!!  -  17 Jan 2007  (Review from Allrecipes US | Canada)

    by
    209

    I am part Filipino and generations of my family have always browned the chicken pieces first, in a little oil with one small, chopped onion in a separate skillet - then transfer to soup pot or dutch oven. Browning the chicken with onion first makes a huge difference to the flavor. I use 1/4 cup red wine vinegar and 1 cup water. Eliminate the white vinegar and peppercorns. Add a little salt if needed. You can also substitute fresh garlic with a generous amount of garlic powder or granulated garlic. It's delicious!  -  29 Dec 2005  (Review from Allrecipes US | Canada)

    by
    125

    i am filipino and this is a different version that i am used to .. but it is very good. the key is the right mix of vinegar to soy,*here is my mom's take on this....after boiling the adobo, pan fry in chicken to 2-3 tbsp. of oil.once it has brown, add the adobo sauce till you get a rich sauce . (once you cook it a few times you will get it.) i just can't eat it with plain rice... fry garlic till brown and add "day old rice and a bit of salt" yummy!  -  03 May 2007  (Review from Allrecipes US | Canada)

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