Adobo has been the most favorite viand among Pinoys and foreigners. It suits every palate and taste buds. Who would not love the blend of saltiness and sourness of our toyo (soy sauce) and suka (vinegar). This simple yet tasty dish had evolved from generations through generations. Every ethnic regions in the Philippinea has their own version of the classic adobo. But still, adobo is still adobo. And we love it, anyway and anyhow it was prepared.
For this dish, you will need the following ingredients:
2 tablespoons of cooking oil
5 cloves of garlic, crushed
1 small red onion, chopped
1 thumb of ginger, sliced into strips
½ kilo of chicken, cut into pieces (any part)
1 pack of all-purpose seasoning
½ teaspoon of whole black peppercorns
4 tablespoons of soysauce
2 ½ tablespoons of vinegar
Here’s how to cook:
In a medium pan, heat the cooking oil over medium high heat.
Sautè the ginger, garlic and onion.
When the ginger is already fragrant, and the garlic is golden brown, put the chicken and stir-fry until slightly cooked.
Season with all-purpose seasoning and pepper. Mix well.
Pour the soy sauce and vinegar.
Let it boil.
Simmer until the sauce is well absorbed and the meat is cooked.
Serve with rice.
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