Adobo Chicken with ginger:
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.
Ingredients:
* 1 (3 pound) whole chicken, cut into 8 pieces
* 1/2 cup soy sauce
* 3/4 cup distilled white vinegar
* 1 bulb garlic, peeled and crushed
* 2 tablespoons thinly sliced fresh ginger root
* 2 bay leaves
* 1/2 tablespoon black peppercorns
Directions:
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. 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.
Some folks like to brown the chicken first or put the pieces under the broiler for a few minutes at the end.
Chop a few scallions and sprinkle over the dish for some color. Serves six.
Were you watching Devine Designyesterday?
MY Adobo reciepe varies slightly:
I use a equal amounts of soy sauce and vinegar, add a touch of brown sugar and don’t use ginger. Add enough water to cover meat and simmer until done. I also usually cook both bone in chicken and bone in pork in the same batch. Also, I sometimes put the chicken in the oven to crisp up the skin after cooking.
Boneless, skinless chicken and boneless pork just don’t pass muster in this dish!
As you say this may well be the Philippine national dish but there are there are probably as many versions as there are households.