Adobo Chicken with Ginger

    Adobo Chicken with Ginger

    13saves
    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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