Sunday, January 24, 2010

ADOBONG MANOK (Chicken Adobo)

ADOBONG MANOK © BUSOG! SARAP! 2010

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of January 2010 is ADOBO.


 

Adobo is considered as one of Filipino’s soul food.  There are many different version of Adobo, some add potatoes, some recipes have sauce, others are drier and others add coconut milk. This dish was called Adobo during the Spanish colonization of the Philippines, but it’s totally different with Spanish Adobo which is a combination of seasoning widely used in Spanish cooking.

They say authentic Adobo doesn’t contain soy sauce, this ingredient was added later thanks to the Chinese influence.  In the olden days in the Philippines, they use this form of cooking to prolong the shelf life of pork as there was no means of refrigeration in those times.  I have tried a couple of Adobo recipes and by cooking it often, I have manipulated the ingredients to my liking.  Even my loving Mr. H has his version of Adobo with more complicated ingredients.

Adobo dish is so common in the Philippines that the local sari-sari stores (mini shops that sells everything), sells mini plastic packets with 3-5 whole peppercorns, 2-3 small cloves of garlic and a bay leaf for a few pesos ( a couple of cents when converted to AUD).  I remember this when I use to help my lola in her sari-sari store in Laguna, they buy this packets stapled individually in a strip of long cardboard.  Just imagine if we have sari-sari stores here in Australia, we can buy little amounts and don’t have to worry about expired ingredients.

I have featured Adobong Sitaw (Snake Beans Adobo) last December and now I will be teaching you on how to make Busog! Sarap! Chicken Wings Adobo (Adobong Manok).  This is a one pot, you load up everything and cook dish.  I highly recommend you to try this, I fully guarantee that your family will love this  Chicken Adobo version of mine.

 

ADOBONG MANOK (Chicken Adobo)

INGREDIENTS:

1kg chicken wings

4 cloves garlic, crushed

1 medium onion, diced

1/8 cup white vinegar

1/4 cup soy sauce

6 peppercorns

1 bay leaf

1/2 cup water

*used U.S Measuring Cups & Spoons

 

COOKING PROCEDURE:

ADOBONG MANOK Step1 © BUSOG! SARAP! 2010

~  Clean and trim chicken wings, cut into 3 parts and discard the wing tips.  Place chicken pieces in a large pot or deep frying pan.  Add all the ingredients except the soy sauce.

ADOBONG MANOK Step2 © BUSOG! SARAP! 2010

~  Bring to boil and let it simmer in medium-low heat.  Cover with lid and occasionally stir the chicken pieces and skim the dirt foam off the surface.  After 15 minutes, take off the lid and let it simmer till liquid is approximately about half of its original amount.

ADOBONG MANOK Step3 © BUSOG! SARAP! 2010

~  Add soy sauce and let it simmer further. 

ADOBONG MANOK Step4 © BUSOG! SARAP! 2010

~  Once the sauce is just covering the bottom of the pan (refer to the photo above), you can stop cooking the Chicken Adobo further if you want a saucier dish.

ADOBONG MANOK PIC2© BUSOG! SARAP! 2010

~  If you want a drier version like the picture above, cook it further till it renders fat and slightly fry chicken pieces till it’s sticky and has a deep golden brown tinge to it.

 

BEST WITH:  Freshly cooked steamed rice or Garlic Fried Rice.

NOTES: 

  • Highly recommended as finger food in its dry version.
  • Filipino Adobo always taste better the next day…weird ah? but it’s true!

32 comments:

  1. This looks fantastic! Chicken adobo is the classes Filipino dish and this is pretty much textbook adobo! Great job and welcome to KCC - thanks for such a marvelous first KCC post!!!

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  2. Welcome to Kulinarya Cooking Club, Althea! Adobong Sitaw is a favorite although it has to be the Red one. My version of chicken adobo is a little sweet.Yours looks wonderful!

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  3. Hi Althea. Welcome to the Kulinarya Cooking Club. I love your version of Adobo. I looke forward to reading your future post and also the next Kulinarya challenge.

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  4. Hi Althea! Welcome to KCC! Your adobo looks so yummy - especially love the way you reduced the sauce - I must say that it has the deepest colour that I love in adobo

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  5. hello again cusinera!


    iv never ever had the guts to serve adobo to my visitors coz as iv mentioned before, i know mine is not that good...so iv tried ur version/method for trial as my sis-in law and her husband is coming over to visit us in few days...I AM SURE they will looooove this the way i do! thanks so so so so much!!!!! more power!

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  6. I told you it would be a very easy adobo but very tasty and so straight forward...donuts4ever thanks for trying my adobo version =) u make me very happieee!!!

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  7. ang sarap talaga ang adobong baboy.. lalo nasa lugar namin sa DAUIN NEG OR

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  8. I love this recipe it's so easy and so good! Thank you!

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  9. @Anonymous ~ thanks for a wonderful feedback, I love it when I read that my recipes in Busog! Sarap! works outside my kitchen...

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  10. Hi! I used your recipe to cook my very first Chicken Adobo. Thank you very much! You can see it here:

    http://geloreyes.tumblr.com/post/1702116448/chicken-adobo-for-the-first-time

    Thanks again! :)

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  11. @Gelo~ So happy=) that you've tried my recipe!!! Thanks for the feedback and congrats to your first adobo adventure=)

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  12. This is the best adobo recipe ive tried so far! very yummy.

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  13. I'm cooking adobo for the very first time! and I'm very lucky that I found your recipe. Hope they love it!



    love this recipe!

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  14. Love this recipe version. Thanks a lot!

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  15. @Earl~ glad you like my easy adobo version =)

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  16. it is really good version thanks for sharing,,,,;))

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  17. The chicken adobo turned out great; and you were right, it tasted better the next day too!

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  18. Wow masarap ata ito :D salamat at nahanap kong website na ito ^_^

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  19. thanks to this recipe. WAGI! cooked my very first masterpiece for my honey.First attempt in 12 months! Rod is a good cook and he cooks every meal that we partake, but this is my very first, and he LIKES it with gusto! thanks to you! kain po tayo!
    rodden

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  20. Thank You everyone for trying this Adobo recipe =) Your comments are a joy to read =) Keep them coming!

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  21. thanks for the recipe! Now I can cook adobo with a perfect taste! Love it so much!

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  22. I'd like to try it for my love ones. :)

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  23. thanks for the recipe..cooking now for breakfast...

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  24. I'm 11 and I cooked it myself I'm not a Filipino but my friend is he said that it would taste good.When I was cooking it has a really good smell we're eating it now my family was delighted with it. I'm gonna cook it for our cooking class.I wish it would be the rarest.Thank you.

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    Replies
    1. Good on you! Hope the rest of your cooking class likes it and try cooking it too...You're welcome, Sweetie! Do hope it's the most exotic dish in your cooking class =)

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    2. how would you do it if you wanted to use chicken thighs or drumsticks?

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    3. If you're using smaller pieces cook the same time as the chicken wings (same weight). But if you have larger pieces, you might need to add additional water while simmering till the thighs or drumsticks are cooked. Just make sure when the sauce is reduced as instructed in the cooking procedure, the pieces of the chicken are tender.

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  25. excuse me po 1/8 cup po ba is equivalent sa 2 tablespoon lng na suka?:D
    gotta try this yum!

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    Replies
    1. yes...2 tablespoon (U.S measuring spoons)

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  26. hi mam.this recipe no need to add oil?just curios mam. :)

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  27. the recipe doesn't need oil because by the final stage of cooking the chicken wings fat will melt off and you will have enough oil (sometimes more, discard it)mix in with the sauce. If you choose leaner chicken meat without skin, then you add around 1-2 tablespoon of oil before cooking.

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  28. This is truly the best chicken adobo I've tried and tasted so far. Thank you for sharing your delicious and unique recipe! :)

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