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A classic Filipino dish featuring chicken braised in a flavorful, savory, sweet, and tangy sauce made from soy sauce, vinegar, garlic, and black pepper. It's an incredibly simple yet deeply satisfying meal, perfect served over a bed of fluffy white rice.
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Lightly salt and sear chicken pieces in a wok until browned. → Add garlic, black pepper, vinegar, soy sauce, sugar, and bay leaves. → Bring to a boil, then cover and simmer for about 30 minutes until the chicken is tender. → Uncover, increase the heat, and reduce the sauce until it becomes a thick glaze. → Serve hot with white rice.
Lightly salt and sear chicken pieces in a wok until browned. → Add garlic, black pepper, vinegar, soy sauce, sugar, and bay leaves. → Bring to a boil, then cover and simmer for about 30 minutes until the chicken is tender. → Uncover, increase the heat, and reduce the sauce until it becomes a thick glaze. → Serve hot with white rice.
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This dish is very simple and doesn't require a lot of active cooking time.
The ratio of vinegar to soy sauce to sugar is key. A good starting point is 1 part vinegar to 2/3 part soy sauce and 2/3 part sugar.
Chicken Adobo tastes even better the next day, as the flavors have more time to meld and penetrate the meat.
You can use various cuts of chicken, but bone-in, skin-on pieces like thighs and drumsticks are recommended for the best flavor and texture.
The whole peppercorns will soften during cooking and provide pleasant bursts of flavor, not intense heat.
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