Hi Vicki,
I chatted to my helper Lorna and these are the differences from the recipe
you used..
a. she does not marinate with chopped garlic, nor with vinegar. But soya
sauce, pepper and bay leaves are used.
b. she finds a adding a bit of oyster sauce and rice wine in the marinade
improves flavours of the chicken
(that is so Chinese!!)
c. the chicken skin stays ON the chicken. And the parts with bones are
the best (wings, backs are glorious).
d. she does not sear the chicken as per your recipe. Instead she sautes
ginger (2 inch knob, sliced)
and garlic (2 tbsp chopped) in oil before adding the chicken pieces
(without the marinade) and
fries them for about 10 min till brown before adding the marinade back
into the pan. Simmer till almost tender.
e. She then adds the vinegar at the end and cooks for about 5 mins.
This gives it a really flavourful vinegary snap - I love sour so it
works for me.
Lorna confirms that there are many many ways to cook adobo. Some come with
more gravy
and others practically with none so you can add or subtract from the water
in the recipe.
(I like the gravy version better).
Some also add coconut milk to enrich the sauce.
But a child in my home is allergic to coconut so I have never tasted that.
She recently introduced us to a provincial recipe where lemongrass and
annatto or achiote
is used and I like the lemongrass flavours.
We usually have the adobo with simple stir fried green veg
Nothing to distract from the vinegary flavours.
Hope this gives you some ideas for your next adobo cookout.
Susan
On Sat, 15 Jan 2022 at 17:42, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Hi Susan,
This is so interesting. I’ve heard of adobo of course, but have never
tried to make it before now. Would your helper be willing to share her
favourite (chicken) version? I don’t care where it’s from as long as it’s
tasty. 🙂
What sides (besides rice 🙂) and/or veg dishes do you typically have with
adobo?
Vicki. :-)
On 15 Jan 2022, at 8:37 pm, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
Hi Vicki,
This is our family's favourite as our helper cooks marvellous adobo dishes
for us.
I am told there are many variations of the adobo - regional differences
abound
(the Manila version is different from those in outlying provinces, etc),
and
some recipes include pork, chicken liver and gizzards (our faves).
She also cooks sotong (squid) adobo with squid ink which is soooo good.
And having lived in Singapore for so long, she sometimes adds oyster sauce
for a 'Chinese version,' She has also tried different Chinese vinegars in
place
of the straightforward white vinegar usually called for in recipes.
Apparently, she tells me that the traditional vinegar used in adobo is
coconut
vinegar but that is a bit harder to find.
RICE is a MUST. We always overeat when adobo is on the table!
Susan
On Sat, 15 Jan 2022 at 13:28, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Thanks to Jules for putting me onto this one. We both really enjoyed –
yes, Dohn ate chicken thigh and actually said it was good! 😮
Served with Smashed Cucumber Salad and rice.
https://www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/
https://www.recipetineats.com/smashed-cucumber-salad/
Vicki. :-)
<Filipino Chicken Adobo.jpeg>
<Filipino Chicken Adobo with Smashed Cucumber Salad and rice.jpeg>
