ADOBO

It’s one of the Filipino dishes everybody knows — the mighty adobo. It is made by stewing meat (usually chicken, pork, or a combination of both) in soy sauce and vinegar, adding peppercorns and bay leaves for that special flavour. Bonus leftovers tip: pull the meat from the bone and fry ’til crispy for some tasty adobo flakes. Adobo refers to a method of marinating and stewing for any cut of meat or fish in a briny mixture of vinegar, soy sauce, and spices. Filipino adobo should not be confused with the spicy Spanish adobo sauce. Although they both share the Spanish name, they are vastly different in flavor and ingredients.

Ingredients

1 whole chicken, cut into fist-sized pieces
1/4 cup soy sauce
1 cup vinegar
1 tsp sugar
Pinch of salt and peppercorn
3 bay leaves
1 cup water
1 medium onion, chopped
1 head of garlic
Cooking oil
Salt and pepper to taste

STEP IN MAKING ADOBO

Heat oil in pan and sauté garlic and onions. Then add chicken to the pan and sear on all sides, until you have a little browning in the chicken skin.
Pour in vinegar, soy sauce and water. Add bay leaves, pepper and Knorr Chicken Cubes. Bring to a boil over high heat then reduce heat to simmer, but do not cover the pan. Continue to simmer for 10 mins.
Remove chicken pieces from sauce and fry in another pan until nicely browned.
Put back fried chicken pieces into sauce. Add sugar and let simmer again for another 10 minutes or until sauce has thickened. Serve warm

UTENSILS YOU SHOULD USE:

Large wok (deep) with lid and a spatula.
Chopping board and good knife.
A big bowl to wash and store the chicken or pork.
Some bowls and plates to store the other ingredients.
A measuring cup.

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