Also try "soy sauce less" adobo. The key to PHL adobo is the vinegar. Those from Luzon made adobo without soy sauce until the coming of the Chinese in our country. Also we make chicken and pork adobo combined.
They always cook chicken adobo but believe tinolang manok or chicken ginger soup like adobo it is a popular dish in the Philippines and healthy dishes specially when your sick
You can relax on the worry about the vinegar. It is the one constant in Filipino food. We put it on EVERYTHING. All the other equatorial countries used spice and chilli to preserve their food during the days of no refrigeration. We used vinegar.
Filipino adobo really is a vinegar based recipe. I would like to suggest to you Andy's video with Mr. Binamira on its history. Just additional tidbits when you try to make it. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qBPIQt7ojrI.html
I think the reason why Joshua put a lot of vinegar is because he used rice vinegar which is a lot milder compared to apple cider vinegar. Here in the Philippines, we normally use sugarcane vinegar in our adobo which is similar to rice vinegar in terms of mildness. The vinegar actually serves as the preservative which will prevent the dish from getting spoiled especially if you're going to keep it for a longer period of time. This how we preserve meat during the olden days. So it is very common to use the adobo meat in making other dish. Like in our home, my mom would add the leftovers in stir fried or sautéed vegetables, and sometimes in fried rice. Making gyoza out of the leftovers is a great idea. Joshua did a good job on this. It is also normal for us to put a lot of garlic in adobo but we don't minced or crushed it into small pieces so that the flavor will not be overwhelming. In fact, some people do not peel the garlic and just include the skin when cooking adobo. But what I can comment is that Joshua's adobo was too dark. The silver swan soy sauce that he used is already dark so I don't understand why he needs to add another dark soy sauce unless he is using the sweet dark soy sauce which has an additional sweetness to it. I wonder if he intentionally added that because palm sugar has milder sweetness. But otherwise, I think Joshua did a good job with his adobo. Oh by the way, his method of cooking the gyoza here is the correct method of preparing this type of dumpling. This is one of the differences of Japanese gyoza from the Chinese dumplings which were either steamed or deep fried.
I do think the two soy sauces is weird, and idk about it. But I will also say, my grandma and aunties would cook down the adobo quite a lot, until most of the sauce was cooked near dry. The adobo was always very dark, and had quite a vinegar bite!
@@Senju1k13 well actually, adobo varies from every region and also from every household. It really depends on the preference of the one preparing it. The sweet dark soy sauce is commonly used in Thai cuisine but not in Filipino cuisine. Its the same thing with palm sugar.
@@ilovemangobingsu for sure =) I've tried some palm sugar in adobo myself, and it's pretty nice. Layering the soy sauces reminded me of some Chinese cuisine too, which could also have influence. It's neat how varied it can all be!
What makes this dish special is it incorporates all flavors we all like; salty, sweet, smoky, sour, spicy & umami. Adobo the day after is the best as it sucked up all the marinade & the flavors fermented. The dish where we use calamansi instead of vinegar is called bistek.
The pre-colonial Filipino adobo actually uses a lot of vinegar. In lieu of soy sauce, there's salt for them. In my case, I actually tried Joshua's recipe and it is definitely not bad with his ingredient proportions. While my adobo isn't normally as dark, what I do know is, if you are worried about vinegar being too much in quantity, sugar will always help balance the acidity and tie in all the other flavors.
I tried the recipe, for me the vinegar isn't as bad as you think since there's quite a lot of salt from the soy. As you said its all subjective but for me it balances quite well
I'm Filipino and I make Adobo a bit different. Instead of using dark soy, I use some oyster sauce and no sugar. The soy sauce to vinegar ratio is around 2 to 0.5. Well for us Filipinos it wouldn't be adobo without that sourness. We only marinate it for an hour because most of us don't have that mindset to marinate it for the whole day. It's pretty much spot on, but I would love to try that adobo gyoza, never thought of it can be made like that hahahaha... 😅
As someone who’s family is Filipino and makes adobo on a weekly basis his sauce is to dark but the amount of garlic and vinegar is totally acceptable. You only need one type of soy sauce tho. Add a small bit of sugar too.
Adobo is the national dish of the Philippines and I'm surprised Joshua used silver swan (Which is very common brand of vinegar & soy sauce here in the Philippines) traditionally we add the vinegar on the latter part and we use whole pepper corn. We also add chopped potatoes FYI :)
It is not the National Dish. Filipinos desperate to have an identity in foreign lands are peddling that lie out of ignorance or ability to cook a more complex dish. Adobo is hell not the national dish. Because there is no such thing as a national dish for the Philippines. Yet, Filipino maids in the middle east and Europe help spread the notion that Adobo is the national dish and that it existed long before the first Chinese merchant brought soy sauce and vinegar to islands in the pacific.
Hi Chef! As per my own recipe of Adobo, since I'm a Filipino, the vinegar was jut right and because of that, during the cooking process, you don't have to add water. Also, we cook it first (at least for us) with the sauce and then fry it for toast. Seperating the sauce after the toasting will ensure the chicken's crispiness at least before eating it, if not right away, but why not haha. This recipe of mine was designed for people who likes a strong taste of sauce that you can use just to give the rice hints of adobo and not to drench it with every bite. As on the Gyoza, making the sauce as dipping is too flavorful, might too salty actually. But adding vinegar to it my mitigate the saltiness and you can refer it to FIlipinos who love vinegar as one of the primary dipping sauce aside from Soy sauce, calamansi, and chili/jalapenos. In general, as per authenticity that I practice, just white sugar, ordinary vinegar, and ordinary soy sauce. No dark or rice vinegar stuff. There's also no greens on top for serving, unless you're on a fancy restaurant.
Every households / region got their own version of adobo 😊. Some even use coke instead of water and sugar. Our family Use sprite, annatto oil (searing)
Native Chicken Adobo Garlic Overload is quite famous here now in our city. Every city/region in the Philippines has their own version of adobo. White adobo which has a transparent sauce, Dry Adobo which is cooked until all the liquid has evaporated, Adobo in Coconut Milk which is obviously has coconut milk added into it as well as chilis, Adobo in Atsuete which is our city's unique recipe. It's color is orange because of the atsuete/annatto powder. There's also Adobo with Pineapple and Adobo with Potatoes/ Carrots & Potatoes and many more adobo recipes.
My favorite is chicken joojeh kabobs. Chicken marinated in yogurt, finely minced onion, saffron and a medley of Iranian spices skewered and grilled to perfection with crispy potato bottom basmati rice and some tabouli salad and hot tea. 😋
As Andy did, this is the Visayan version (towards central southern Philippines). The Tagalog version (more to the north, closer to the capital) has no sugar. The reason for the vinegar is more for preservative. Here in the Philippines, we don't use apple cider but just cane vinegar.. Aside from plain chicken, you can do mix of chicken and pork, or just only pork. Adobo buns are also a popular snack. There is also a squid adobo using squid ink but the process is slightly different. For the gyoza dipping sauce, Filipinos would dip that in soy sauce and vinegar combo. Filipino flavor profile for foods, many foods have a sour component. I hope after trying Andy's and Joshua's takes on adobo, you can make your own and feature it on your channel, Chef. Thanks for featuring adobo.
My favorite chicken dish is something called "Frango a passarinho". It's basically a simple dish finger food from Brazilian bars of fried chicken bits (usually drumettes) with quite a lot of garlic and some lime. We have also got a traditional dish of Chicken and Okras, which is probably western African influence, it's amazing.
An ex of mine is Pinoy and she made me Adobo. It is pretty much is cooked in vinegar. Us Malays have something similar but the ratio of vinegar to water/stock is lower. On another note, my favourite chicken dish is a sichuan recipe that a friend of my mom taught her when she worked at a factory. It’s like chicken cooked in dried chilli and soya sauce. My mom accident bought the dried chilli padi (the extra spicy tiny chillies) and it made my little sister cry.
The only vinegar I use in chicken adobo is Datu Puti. It's a sugar cane vinegar from the Philippines. And of course I use Silver Swan soy sauce. I never heard of someone using rice vinegar and dark soy sauce. Though I guess to each is own.
I'd like to see you make the recipe and follow up on the vinegar critique. You have a lot of reaction content recently but not much cooking content, it would be cool to see them mixed in a little bit! You could definitely make it still marketable with good editing.
I think that he currently cannot do much cooking content because I saw him say in the comments of another video that a friend or colleague or whoever - likely doing all of the camerawork - is now unavailable. But please do seriously not quote me on this though, it just is something roughly along those lines from my memory.
I would like to but cooking videos take a lot of time and work. if I want them to be better I need some extra help which I have now but we are going into summer and this is holiday time for a lot of people.
Cooking the garlic will make them really mild. My wife, who is a Filipina, uses garlic in that volume for this dish. Quite mild after cooking. The rice vinegar is also mild. This is also done with pork belly.
@ChefJamesMakinson I made Josh's Adobo and for lunch the next day I made his Goza pot stickers with the leftovers and my Filipino sister inlaw who tried my cooking asked "since when did I change from being an Aussie to being a Filipino" because it tasted exactly like her grandmother's recipe and her grandmother has been in heaven for the past 10yrs and my brother and her only met 5yrs ago
I’ve tasted his recipe, my wife’s family recipe and a fusion recipe. It definitely needs that vinegar to balance out the very salty soy flavor. It’s so rich and flavorful, but it really is balanced.
Even us Filipinos being an Archipelago have different and various versions of Adobo. Some only use vinegar and don't use soy sauce/toyo, but in general I would agree that vinegar and soy sauce or toyo are the main ingredients of an authentic Filipino Adobo.
My fav chicken dish will be definitely Adobo. ❤ The vinegar is really part of it and since he put palm sugar and soy sauce it will balance the taste perfectly.. he also uses rice vinegar which is less sour compare to local vinegar in Philippines that is so sour so putting that much the taste would be fine...❤
I love your show chef and this dish is a heritage dish for it is our national dish. Here in the Philippines since we're an archipelago, in 18 regions there are so many varieties and colors depends on the region. And they all tastes so good. ❤
for the vinegar I think it depends on the vinegar, there are some really nice rice wine vinegars that are damn near drinkable straight... and some that would strip the paint off the wall. All vinegars may be created equal, but some are more equal than others.
Am amazed how the adobo sparks interest. We (in Ph) do not reall have a specific recipe / ingredient quantity for the dish we just wing it, and adjust to taste. With the vinegar, it is what is available or to your preference. I usually use white vinegar because it is easier to know when the vinegar is cooked. James has all the reight ingredients, nothing more nothing less. Although his quantity is apparently up to his taste buds desire. One thing I and thhe friends I show this vid or other adobo vid (in the past) ask is "why do they marinade?" we don't, saves time and same result. Hope this lengthy reply is okay. Enjoy all.
DOs for Filipino adobo: -more vinegar than soy (if you used a cup of vig, then only a third or half of soy sauce) -more garlic, the better (crush them first) -skip water -use whole pepper, bay leaves (2 pcs is ok) -searing/frying is optional, ‘ups’ enhances the flavor -long simmer to thicken the sauce -sugar is optional (we use it to balance or ‘repair’ the dish haha) -end- enjoy and good luck 😊
This recipe was my first experience with Filipino cooking and I can say that it got me hooked. The vinegar level was really nice, I think that's because it is rice vinegar which is very gentle.
He based his recipe to his Filipino friend, whom as a Filipino, loves to pour sauce into my rice. The ratio is pretty fair considering the amount of soy sauce that he put in. But, if i were to cook adobo, i would use 50% lime/calamansi juice and 50% vinegar.
I basically don't cook, or very rarely. And I tried this recipe, it was simple and so delicious. Definately the best meal I've ever made and maybe even top 5 meals ever eaten. And the potstickers I could eat all of them standing in the kitchen
Hi chef, I'm Ilocano, from Isabela, Philippines. As per our family's way of cooking adobo, we sangkutsa(sautee) the chicken first until brown then we add a little bit of water to and let it boil until reduced then add the garlic, peppercorn and onion and then a little bit of salt and sautee them together with the chicken until you can smell the aroma or the garlic. After that put the soy sauce and vinegar then just let it cook slowly, wait until it cooked and reached desired consistency of the sauce. we prefer using native chicken coz it's raised at home, not fed with chicken feeds just natural, as a result it has more flavor to it. The pre boiling serves as a cleaning process to remove the funky taste of chicken meat being sold here in the local market and it also makes the cooking process faster. Same process for pork adobo just add bay leaf and done, as you can see it's simple which makes it versatile that's why there are a lot of different recipe's per household (literally, every household has different one LOL)
One modification some people do is instead of sugar, they add pineapple juice/liquid from the canned/packed pineapples and add pineapple bits. It gives adobo a sweet bright flavor. I personally like adding Sprite to the adobo marinade. Some regions in the PH add coconut milk (adobo sa gata) and some eliminate soy sauce altogether (adobong puti or white adobo in english)
@@ChefJamesMakinson It's true chef, the pineapple juice helps with softening the meat fibers and thus making the flavors seep into the meat (that's what mom always says). Adobo really has many different variations and more often than not different households has different adobo.
Dear James. I love Your videos. You are the most polite, well mannered and stoic personality on this platform. Your insight into cooking, logical thinking when reviewing other cooks and chefs is very refreshing. Greetings from Poland and I would love to see You review some of our recipes. :) All the best
You can try mixed pork and chicken in adobo. And in old ways we don't remove the peeling of the garlic after crushing it. We add the peeling to the recipe. We never add water in adobo it's one way of preserving the adobo for even a week. Cooking the pork and chicken in vinegar and garlic for hours makes the adobo sweeter before adding soy sauce or anything you want to do with it (fried, sauced, flaked, etc..)
my favourite adobo recipe is chicken liver + gizzard and Clam Adobo. so many variants! i can cook it hundred different ways. in. every. different. type. of. meat. crazy!
I'm a Filipino and I approved this ADOBO THIS IS AWESOME THATS HOW YOU DO ASIAN DISH 🎉 You can also make Adobo rice , the day after you can use garlic there , there's nothing wrong about putting a lot of garlic it's good
my mother used to make this one chicken dish, it was panfried in whatever the cheapest brand of oil was at the time and then gracefully removed from the pan and served with some rice with a touch of love, she called it chicken with some rice because it's the end of the month and i havent been paid yet.
When you pan fry gyoza like him it's mainly Japanese style whereas steam or boil it's going to be explicitly Chinese (or should I say Non-Japanese) style. the dish looks delicious ;)
@@Enthusiastic-Trainspotter-BNE I am not sure he is aware of the subtle difference between Japanese or non-Japanese style. I think youtube videos don't explicitly explains either. I would say it's more like he tried in a restaurant and/or saw it in a video things like that. According to wiki Gyoza is Japanese word. In Chinese Jiaozi, which I didn't know ;) but yes you see pan fried version in Japanese ramen bars. I hate slurping so when I travel Japan I try to avoid ramen bars(I don't bring spork!!). either way, according to the internet, these styles were recorded around late 1800s early 1900 for the first time in Japan(originally from China but pan frying technique is more common in Japan as opposed to China), so it's not really old compared to the Kaiseki/Zen style cuisine Which might be interesting if Chef James could explore some of these cuisines :)
@@iamtesting3824 Great explanation. Some Japanese people will call gyoza Chinese though, even though the technique that is usually used to cook gyoza in Japan is of Japanese origin. I recall being checked by a Japanese person for saying gyoza was one of my favourite Japanese food items! 😆 The politics of food and its various origins can be tough and heated.
McCormack used to do those pre measured spices cards and their rosemary chicken thighs with red potatoes is the first thing I ever made for my wife, super delisious
My favorite chicken is dark meat with skin on, bone in, dunk in melted butter, coat with crushed corn flakes, bake for around 40 minutes at a little less than 180 celsius. Use a Thermapen to make sure the chicken is cooked to proper temperature. These days one can do this in an air fryer.
While deeper pots are great for containing the splatter, it also means when you put your hand near it to flip the chicken your hand is going to be getting more hot hot hot oil splatter on it compared to the shallower pots.
I know we're all supposed to list exotic chicken dishes... but I love a simple rotisserie chicken! I don't eat it too often, but there's a little bar near my house that cooks them. It's been there since the 90s and it's delicious!
I relate so much. When I was a student, there was a little place near my flat that roasted chicken over charcoal. It wasn't fancy, but I've never had anything better since.
One of my fav chicken dishes is a casserole that's a take on green bean casserole. Difference is you put down a layer of rice first, then mix up your green beans (I use fresh) cream of mush, splash of milk, salt and pepper and cooked diced chicken breast pieces, put on top of rice then top with the crispy fried onions. Bake in oven until heated thru and onions are browned.
I suggest you make a podcast about thermomix, explaining the history of it, your experience with it in a restaurant which i would love to hear and the differences between brands, how it works, etc. I am pretty sure if that video becomes popular you mught get a sponsorship hopefully. Oh and also a chopping board 😂😂
I like chicken in batter fried in a pan. I add a few drops of milk to flour and mix it with my hands - the result is very dry small flakes. You can add pepper here, or add it to the egg. I make a very salty egg wash with spices that I like - usually just black pepper, sometimes add grated garlic. I cut chicken breast into long strips, add plenty of oil to a flat pan (not thick layer though, I'm not trying to fry it, although you could if you wanted to). Chicken goes to normal flour, then egg, then my special flour. Sometimes I repeat egg and special flour. Then to the pan. Flip it when golden brown, thrn take out when both sides are done. Best with rice ot mashed potatoes. The special flour is a cheat to make batter more wrinkly and crunchy, more KFC-like. I also like to make carrot salad for it. Take grated carrot (best on fine grater or fine julien mandolin), add grated garlic, mayo and daikon (white chinese radish) if you have it. It's a great salad for rice and potatoes and any meat. I especially like it with rice and baked or pan-fried salmon😮 Also doesn't vinegar evaporate and become less acidic if you cook it a long time?😮
Actually, the more vinegar you have in adobo the better the taste will be! It won't be sour as long as you really reduced the juice that it is quite sticky or thick. It will be sweeter for some reason as well.
I tried this recipe, it's really f-fin good. To me the taste has more acidity compared to the original filipino recipe. I tried a lot of adobo recipe including the original, but to me, Joshua's recipe is in another level. This is just my opinon. just like Chef James said "it depends on your taste."
James, yet another balanced and straight forward review, well played. Favorite chicken dish? Chicken Paprikash. Classic Czech comfort food. Made the traditional way with Czech nokedli.
While there are many variations on adobo, there are 4 basic ingredients that it must have for its flavor profile to be called adobo: 1. Meat (chicken, pork, any protein) or vegetable 2. Vinegar 3. Garlic 4. Salting medium (plain salt or soy sauce) All other ingredients are optional and not necessary: - sugar - aromatics (bay leaf, black pepper, onion, chillies) - add on extenders like potatoes and boiled egg - msg
(also Filipino) the adobo looked good and was actually really similar with how my family cooks it, except the amount of garlic we put in depends on how lazy we are to peel the cloves lol. what I'm more interested in was the gyoza because that looked so good I might have to try it for myself! soy sauce + vinegar (plus chili oil if you want spicy) is so on point, it's like the default dip I make for things like siumai and the like. I guess for people who don't like vinegar, a substitution of calamansi or lemon would be great too.
my favorite chicken dish is very complex an not for everyone. You start with a very thin chicken breast, cooked beautifully in a ph 12 h2o bath with a quarter pinch of salt for 1 hour. Plated & finished with just a squeeze of lemon.
try to make it w/ kalamansi or lemon when you marinated insted of vinegar. vinegar will put it if the meat and chicken is a bit tender .theres a lot of ways and style of cooking adobo but the best adobo is dry and have there on oil.can put also fried banana and potato potato and fried garlic ,union leaves or leak on top.
Hi Chef James. The amount of vinegar isn't actually an issue since he simmers the sauce which burns off the acidity of the vinegar and concentrates the amount of salt from the soy sauce. Also if you really check the most basic adobo recipe, down to it's very roots, vinegar is the main ingredient. This is because this cooking method was used to preserve meat for days. Soy sauce was only added later on when it became available in the archipelago after much trading with the neighboring asian countries.
The favorite chicken dish in our house is Mustard Chicken. It's chicken breasts poached in dry vermouth. The sauce is simply reduced heavy cream with a couple tablespoons of stone ground mustard. It's so good served with my husband's cubed red potatoes baked in heavy cream, garlic and parmesan. We always ask him to make this for special occasions.
I'm a foodie and have made his recipe. I don't think the amount of vinegar is too much assuming you use what you should be using, which is cane vinegar or coconut vinegar (I've made using white vinegar in the past in a pinch and would agree that if you're using something sharper like that the amount should definitely be cut) I do find that using aged soy makes a big difference, but I did find it a bit too salty so I cut both the soy and dark soy in half and substituted with water plus a tiny bit of stock concentrate. I made the recipe as written the first time, and much preferred the one with the reduced soy. I also later started adding about a tablespoon of gochujang paste and a couple of bird's-eye chilies to the braise, as I find a little bit of heat here especially the smokiness from the gochujang to add a layer of complexity.. I may try going a tiny bit lighter on the vinegar next time, but I like acidity so I probably won't cut it by more than a quarter or so.
My fav chicken dish is a casserole made using chicken thighs, maple syrup, yams (or sweet potatoes), chopped carrots, Brussel sprouts, and a bit of chicken broth. Always a winner at the dinner table! I never regret making chicken enchiladas or a good ol’ roasted chicken!
Chef James thank you for bringing awareness, I believe Sharon Osborne was detected with colon cancer and after getting checked she’s ok now. It is extremely important. It is a very important message you have here
My favorite chicken dish (aside from Adobo of course) is Chicken Tikka Masala that my Indian friend makes. Regarding the vinegar though, I think it was just the right amount (Filipinos do love sour food).
Good video. Having lived in Hawaii for thirty plus years and in a local but Filipino community, I can say that yes, there are many styles of adobo, but the vinegar is a huge aspect, and stands out, yet commingles with all its pals in the pot perfectly. I’ve had some verrrrry vinegary adobos, which were delicious as well as less vinegary versions. What Josh added would be exactly what I saw as the norm.
few things; 1. we usually use cane vinegar for adobo and not rice vinegar, i might need to try that next time we cook. 2. silver swan soy sauce is nice for adobo which is not sooo salty unlike other soy sauce brands here BUT my go to for less salty soy sauce (if we don't add sugar on the adobo) is a brand called ''Marca Piña". 3. if the chicken slides off the bone like that and rich thiccc sauce, there will be no left overs. even the rice pot will be empty. edit: shallots or onions on the thick sauce can make me empty the rice pot
As a filipino i can say that the vinegar he used was considered mild for us...several of us are on more on the salty side, more on the sweet side and more on the sour side just like our "sinigang" aside from that several of our meals are paired with dipping sauce, a mixture of Calamansi (Lime), Vinegar, soy sauce and chilis..why our foods are more on the salty side especially in adobo ? The sauce itself is already a viand paired with a lot of rice.
Both dishes look bangin' but I think I'd prefer the 2nd dish made with the 'leftovers'; it's amazing what you can conjure up with leftovers - often better than the original dish, especially the day after. I think he uses a lot of vinegar to soften the chicken Fave chicken dishes? Chicken Piri-Piri or a simple, honest, bistro-style roasted free-range, corn-fed chicken w/40 cloves of garlic and dauphinoise potatoes. Jamie Olive-Oil does a good one cooked in milk, sage, lemon & cinnamon. Great post, dude. Love your intelligence, knowledge, humour, patience and passion. 👍
With ALL the sugar he put in his adobo, I don't think he put too much vinegar in at all. I am diabetic and put in less than a quarter of the amount of sugar (well, honey in my case) in my adobo yet still put in about the same amount of (regular) vinegar (or more) but, then again, I DO like my vinegar. Because I'm diabetic, I don't spoon the sauce over the rice, but others do. (One of my favorite snacks is slices of potato dipped in batter and fried crispy, like fried chicken, then dipped in plain ol' malt vinegar and enjoy. The best!). My favorite chicken dish is a whole poached chicken in super concentrated homemade broth and cooked all day over the lowest flame on my gas stove. All the leftover stock is frozen and reused next time I make poached chicken...it just keeps getting better and better and very golden colored. I cannot even tell you how long it's been since I made the original stock that I keep using, it's so long ago. You might think poached chicken is boring, but I always make two chickens as one of them gets attacked by whomever has been smelling the aromas in the house all day. Lol.
I ended making this recipe and despite the amount of vinegar you end up add following this recipe its really not noticeable as you would think, but end of the day its like anything some people may perter it salter and others sweeter really comes downs to personal PS taste bloody amazing 100% recommend.
10:05 : Well, that's an "empanada", a super traditional Argentinian dish. Our traditional empanada filling is beef, with plenty of variations (in the North, potato cubes and raisins are added). Second in popularity is chicken empanadas, followed by ham, red pepper and cheese ones. However, the "humita" ones are my personal favorite: basically it is corn with onions, peppers, bechamel sauce (which we call "salsa blanca") and hot spices. There are dozens of more varieties (pork, ham & tomato, and a long etcetera). Anyway, first time I watch a cabbage and chicken empanada... I think I should try it.
Joshua did it right. Yes I agree with the vinegar, maybe he put too much but it depends on how he like the taste of it but all in all, the result was really look good. My father in law is 92 years old, Taiwanese, and he loves chicken adobo so much especially that her mixed the sauce with the rice.
well for me as a filipino who knows how to cook and my fav dish to eat and cook is adobo, honestly filipino cooking doesnt rely on measurements and just taste the seasoning if it fits our taste XD. Still proud that foreigners do cook our dish and do it right. PS try cooking it with oyster sauce instead of dark soy sauce it taste good dont know if u like it though cause for me its good
This is a great example of how people who haven't cooked much Filipino food react to using proper amounts of vinegar. It can be used in things besides salad dressing Makinson
When making adobo, one does not count the number of garlic cloves. We take them all and add some more until our Lola from beyond yonder alongside our other ancestors whisper that it's enough. "Good job hija! Now get your suka and Silver Swan." 😅😅
I definitely prefer grilled chicken over fried. I’ll make my own spicy, acidic marinade and let it sit for four hours or over night and grill the chicken and put the marinade into a saucepan to reduce it down and bring it up to temp and drizzle it over the finished chicken. Definitely love my chicken in curry. I’d love to experiment more with some other curry’s, but my sister complains when I make anything that isn’t a bland steak boiled to the consistency of a flip flop and smothered in sauce or Hamburger Helper.
In Hawaii, it's garlic chicken. There's a place in Kalihi that makes it. A little place. I don't live there; forgot name of place. I don't eat it often but will make effort to go there when I'm there. Now, I'm a big Adobo fan. It's best w/pork. Vinegar is important because of marinade. Vinegar gives the "kick." ( I have not mastered it yet. ) 49ers (little place in Aiea) sells Adobo fried rice. It's good...really good. Oh, adobo should not be sweet. Vinegar is still an issue.
On the question of using this much rice wine vinegar. That’s more vinegar than is normally used and it’s undiluted. Weismann is also reducing it to a glaze and not all adobo recipes do that. So beware if you try this recipe as a little bit of the glaze goes a long way. For a serving this size one to two tablespoons will do fine. More than that will be a bit overwhelming.
My fav = penne Alfredo & shredded rotisserie chicken with seasoned skin [crackling] and lots of freshly ground black pepper (Lawry's as seasoning salt)
