The World Of JIEDUCK

I’m back.. Apologies for not posting a follow-up blog immediately after my previous blah-blah-blah.  I was so busy modifying and personalizing my friendster profile and blog page.  Anyway, let’s get started..

Below is the common cooking method of a typical FIlipino adobo that we are used to.  (Remember the salty-sour taste??)  Thanks to www.cooks.com  in “providing” me this recipe;

CHICKEN ADOBO (FILIPINO VERSION)

 

1 whole chicken (cut into eighths)
1 whole garlic (chopped)
olive oil or vegetable/corn oil
1 tsp ground black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
**1 whole lemon (cut into 4)

Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well.

Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and saute until the chicken is beginning to tenderize.

Add ground black pepper, whole black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins or until chicken is done.

Make sure to add more vinegar or soy sauce until it suits your taste (should be a bit tangy). When chicken is tender, add some 7 up if you want a sweeter taste, and let simmer for 5 more mins.

Now, the “STYLE”…  just add a 1/2 cup of oyster sauce (i prefer Mama Sita Oyster Sauce), and 2 tbspoons of banana ketchup instead of 7-up as mentioned from the original recipe.