Chicken Adobo II

Ingredients :

  • 2 lb. chicken
  • 125 ml vinegar
  • 50 ml soy sauce
  • 1 tbsp. minced garlic
  • 2 bay leaf
  • 1 tsp. crushed peppercorns
  • 1 tsp. salt
  • oil, for frying
(Kitchen Measuring)

Cooking Procedures :

  1. Cut the chicken into serving-size pieces and place in a casserole.
  2. Add 250 ml water and the remaining of the ingredients except oil.
  3. Bring to a boil then simmer for about 40 to 50 minutes.
  4. Remove the chicken. Strain and reserve the sauce. Set aside.
  5. In a frying pan, brown the chicken pieces in hot oil until crispy on all sides.
  6. Drain on a paper towel and transfer to a platter.
  7. Reheat the sauce and reduce to a thick consistency then pour over chicken.
  8. Serve immediately.

To make crisp adobo flakes

  • Debone the chicken and flake the meat.
  • Drizzle with sauce then transfer to a baking tray, spread evenly and let it stand for at least an hour.
  • Fry in a wok (or large frying pan) with a very little oil over a low heat.
  • Stirring continuously for 30 to 45 minutes or until chicken meat is dry, brown and crisp.

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