How to make Adobong manok?
Adobong manok and so called “chicken adobo” is considered as one of the national dish of Filipinos in the Philippines. They say it is originated with Spanish colonizers. Marinated is the Spanish word for adobo, but Filipinos adapted adobo as an own dish. Adobo is one of the famous Filipino dishes, but there are so many different style of cooking.
1 Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings.
¾ cup white vinegar
¼ cup soy souce
Onion, thinly sliced -- 1/2
1 head garlic (firmly chopped) portioned into two
3 pcs. of laurel (bay leaves) - do not crack the bay leaf
1 cup water
6-8 pcs. of peppercorn
Salt -- 1 teaspoon
3 tablespoons oil
1.In a deep skillet, brown chicken in oil.
2.Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water.
3.Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4.When it gets too dry just add 1/2 cup of water.
5.Cover and let simmer until chicken becomes tender.
6.In a deep pan, cook remaining garlic until it becomes soft golden-brown.
7.Add the chicken and cook until lightly crispy and pour the rest of the adobo sauce.