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| English: Peruvian Adobo Chicken (made from Aji Panca) (Photo credit: Wikipedia) |
Everybody's all-time favorite Pinoy dish is really a cook's best friend. It may be the simplicity of the process or the easy cooking that makes this adobo appealing to most of the cook but definitely the main reason could be its unparalleled taste that anyone would love.
These recipes are just simply four ways to turn an adobo into a masterpiece in your own kitchen. This will surely become a hit to the household, a very legacy which you would like to share to your forbears who appreciates cooking Filipinos dishes.
CLASSIC CHICKEN AND PORK ADOBO
Place 1/2 kilo chicken (cut into serving pieces) and 1/2 kilo pork rounds or kasim (cut into cubes) in a bowl, and season with salt and ground black pepper to taste. In a medium saucepot, combine 1 cup pineapple juice, 1/2 cup soy sauce, 1/2 cup white vinegar, 2 tablespoons crushed garlic, 3 bay leaves, 1/8 teaspoon ground black pepper, and 1/2 teaspoon whole black peppercorn. Bring to a boil and add seasoned meat pieces. Lower the heat to a slow simmer. Skim the surface of any froth, if any. Continue to simmer for about 25 to 30 minutes.
TWICE-FRIED CHICKEN AND PORK ADOBO
Follow the first two steps of the Classic Chicken and Pork Adobo (above). After seasoning, pan-fry meat pieces in vegetable oil over medium-high heat until browned on all sides. Add pineapple juice and company (as above recipe). Bring to a boil and lower heat to simmer for 25 to 30 minutes, removing any froth. Remove the meat pieces from the simmering sauce and pan-fry again in another saute' pan. Transfer chicken and pork to a serving dish. Add the reduced sauce in the same saute' pan where the meat pieces were refried. Deglaze the pan and smother the twice-fried chicken and pork with this sauce. Serve hot.
WHITE ADOBO (ADOBONG MANOK SA GATA)
Place 1/2 kilo chicken (cut into serving pieces) in a bowl, and season with iodized salt and ground white pepper to taste. In a medium saucepot, combine 3 tablespoons soy sauce, 6 tablespoons apple cider vinegar, 1 tablespoon fish sauce, 1 1/2 cups coconut milk, 1 tablespoon crushed garlic, 3 bay leaves, 1/4 teaspoon ground white pepper, and 2 teaspoons sugar. Bring to a boil and add seasoned chicken pieces. Lower the heat to a slow simmer. Skim the surface of any froth, if any. Continue to simmer for about 25 to 30 minutes. Serve hot.
CHINESE STYLE ADOBO
Place 1/2 kilo chicken (cut into serving pieces) in a bowl, and season with salt and ground Szechuan pepper to taste. In a large saucepot, heat 1 1/2 tablespoons vegetable oil over medium-high heat. Add 1 tablespoon crushed garlic and 4 tablespoons red onion (quartered). Immediately add the seasoned chicken and saute' for about 2 minutes. Sprinkle 1 1/2 tablespoons brown sugar over the meat and bring heat to low. Allow sugar to caramelize, about 2-3 minutes, mixing the chicken from time to time. When the sugar has carmelized and the chicken pieces are light golden, add 5 tablespoons of Kikkoman soy sauce, 5 1/2 tablespoons Chinese red wine vinegar, 2 tablespoons oyster sauce, 3 pieces bay leaves, and 1 teaspoon whole Szechuan peppercorn. Allow to simmer over low heat for about 20-25 minutes. Serve hot.
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