- 1 Kilo of Chicken
- 2 Tablespoon of oil or margarine
- 1 kutsara ng Pamintang Buo
- 1/2 cup Soy Sauce
- 1/2 cup Vinegar
- 1 cup water
- 3 Cloves Garlic
- 1 Medium size onion (red)
- 3 pcs Bay Leaves / Dahon Laurel
- 1 Medium Size White Onion (Sibuyas na Mura)
Wash the chicken and prepare the chicken in adobo cut. You could ask your meat supplier to cut your chicken as "adobo cut".
Saute the Garlic and Onion in your hot oil. Don't let your garlic to burn, immediately add the chicken and let the water dry (because you wash it remember?). Wait the chicken to have a mild brown color. Your stove must be set as simmer-medium not to overcooked the food.
Add water and followed by soy sauce, The mix is 1:1/2. Same amount of water and soy sauce will result in a bitter taste afterwards.
Add the ground pepper (paminta) and bay leaves.
Every time, simply turn around the chicken to absorb the soy mixture and cook the otherside. You will notice that the chicken sips the soy sauce and water. If you want to make "adobong tuyo", let the chicken sip most of the soy sauce mixture. But if you want to simply cook with some sauce, wait or check/taste the chicken for its softness. If the soy sauce mixture is already dried but the chicken is still tough, add the same amount of water and soy sauce.
If chicken is soft, get your vinegar and add 1/2 cup on it. Check your adobo by tasting it. Finally, add 1-2 tablespoon of sugar by sprinkling it on top. Optionally, you could add vetsin or monosodium glutamate if desired. And for food presentatation, add white onion on top and kinchay on the sides.
Serve hot with rice.