Description
Adobo version sans the sauce, but with the wonderful flavor embracing the chicken pieces for a hearty meal – whether by itself or with steamed white rice or any fried rice.
Ingredients
Scale
- 1 head garlic, minced, separated
- 1 kg whole chicken, cut into serving pieces
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 4 tbsps cooking oil
- 1 tsp sugar
- 3 tsp whole peppercorns
- salt, to taste
Instructions
- Mince 6 garlic cloves and place them in a mixing bowl. Add vinegar and whole peppercorns. Add chicken and turn twice, making sure that the mixture covers the chicken pieces. Cover with cling film and leave for about 20 minutes. Then drain the chicken.
- Mince the remaining garlic cloves, and sautee in cooking oil over medium heat. Stir a few times until the garlic becomes golden brown.
- Add chicken pieces and fry for further 10 minutes on each side or until the chicken are light to medium brown in color. Add another 2 tbsp of vinegar and soy sauce, salt to taste (may not be necessary, so use salt sparingly), a dash of freshly ground black pepper, and a teaspoon of sugar, if using.
- Lower the heat as necessary. Let simmer for another 5 minutes. The sauce will be thick at this point covering the chicken pieces.
- Add pre-fried potato quarters and pre-boiled eggs.
Keywords: dry chicken adobo, chicken adobo, tuyong adobong manok