Ingredients
-
1
-
1
-
2
-
3
-
3
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
3
-
1
-
1
-
-
Directions
Authentic Filipino Chicken Adobo,My father was stationed in the Phillipines for a few years when I was young. My mom hated the heat. In fact, this recipe was one of the few things she actually loved about the place! Our ‘house-girl’ taught us the joy of chicken adobo, and we taught her the joy of pancakes. VEGETARIAN’S NOTE: I now substitute tofu for the chicken, cutting the tofu into chunks and letting it soak in the liquid ingredients (other than water) and with the garlic and onion for some time before I start cooking so it absorbs the flavor a little more like chicken. Still an absolute favorite for my family!,This looks good but 1 package of chicken breast is not helpful at all! what about the weight?,Pretty good, but not authentic adobo. Adobo can be with any meat, it just must include vinegar, lots of pepper and garlic, and bay leaf. Still enjoyed this variation.
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Steps
|
1
Done
|
Into a Medium Large Saucepan, Put 2 Cups of Water, Chicken (or Tofu--See Note), Onion, Garlic, Soy Sauce, Vinegar, Cooking Wine, and Sugar. |
|
2
Done
|
Bring It to a Boil. |
|
3
Done
|
Add the Spices and Simmer 5 Minutes. |
|
4
Done
|
Add the Vegetables and Cook Until Tender. |
|
5
Done
|
Thicken the Sauce With the Cornstarch Mixture. |
|
6
Done
|
Serve With Steamed Rice. |
