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This recipe guides you through making an incredibly tender, flavorful, and authentic Filipino Chicken Adobo, a dish celebrated for its perfect balance of savory, sweet, and tangy notes. It also brilliantly shows you how to transform any leftovers into irresistibly crispy and juicy potstickers, ensuring no deliciousness goes to waste.
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【Chicken Adobo】: Marinate chicken pieces with garlic, peppercorns, palm sugar, vinegar, and soy sauces, ideally overnight. → Sear the chicken until browned, then simmer it in the reserved marinade, covered, for about 35 minutes. → Turn the chicken, and continue to simmer (partially uncovered) for another 25-35 minutes until the meat is fall-off-the-bone tender and the sauce reduces to a thick glaze. → 【Chicken Adobo Potstickers】: Shred leftover adobo chicken and mix with sliced cabbage, green onions, and adobo glaze to create a filling. → Fill and pleat gyoza wrappers. Pan-fry the bottoms until golden, then add water and steam for 3 minutes to cook through.
【Chicken Adobo】: Marinate chicken pieces with garlic, peppercorns, palm sugar, vinegar, and soy sauces, ideally overnight. → Sear the chicken until browned, then simmer it in the reserved marinade, covered, for about 35 minutes. → Turn the chicken, and continue to simmer (partially uncovered) for another 25-35 minutes until the meat is fall-off-the-bone tender and the sauce reduces to a thick glaze. → 【Chicken Adobo Potstickers】: Shred leftover adobo chicken and mix with sliced cabbage, green onions, and adobo glaze to create a filling. → Fill and pleat gyoza wrappers. Pan-fry the bottoms until golden, then add water and steam for 3 minutes to cook through.
This recipe guides you through making an incredibly tender, flavorful, and authentic Filipino Chicken Adobo, a dish celebrated for its perfect balance of savory, sweet, and tangy notes. It also brilliantly shows you how to transform any leftovers into irresistibly crispy and juicy potstickers, ensuring no deliciousness goes to waste.
【Chicken Adobo】 In a large bowl, combine chicken drumsticks and bone-in, skin-on chicken thighs.
Add 20 heavily crushed garlic cloves, a small amount of freshly cracked black pepper, and 1 tbsp of whole black peppercorns.
Add 3 tbsp (50g) of finely chopped or grated palm sugar.
Pour in the unseasoned rice vinegar, dark soy sauce, regular soy sauce, and water. Mix everything well.
Add 4 bay leaves, cover with plastic wrap, and marinate in the fridge for at least 2 hours, but preferably overnight.
Using bone-in, skin-on chicken is crucial for achieving the best flavor and a moist, tender result.
Marinating overnight is highly recommended for deep flavor, but you can marinate for just 2 hours if short on time.
When searing the chicken, work in batches to avoid overcrowding the pan, which is key to getting a good brown crust.
Don't discard the leftover adobo meat or glaze; they are incredibly flavorful and perfect for repurposing into delicious potstickers.
The host recommends using Silver Swan brand soy sauce for a more authentic Filipino adobo flavor.
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