Chicken adobo is savory, tangy with a little sweetness. It is easy to adjust the condiments to suit your taste.
My preferred ratio is 3 part soya sauce: 2 part vinegar: 1 part honey.
| 4 | 1 hr 30 mins | 272 cal |
Ingredients
- 600g chicken, cut into chunks
- 3 tablespoons light soya sauce
- 2 tablespoons black vinegar (Chinkiang vinegar, or Zhenjiang vinegar)
- 1 tablespoon honey
- 1 tablespoon ginger juice (if you are lazy, just throw in a 5cm chunk of ginger)
- 1/2 tablespoon black bean paste
- 1/4 piece natural chicken stock cube
- 4 tablespoons water
- 4 cloves of garlic, peeled and smashed
- 1/2 onion, chopped roughly
- Optional: 2 stalks spring onion, chopped into 1 inch pieces
Instructions for oven cooking
- Preheat oven to 220°C.
- Combine all ingredients except for the chicken. Mix well.
- Put chicken in a deep baking dish or cake tin lined with paper. Pour sauce over the chicken.
- Bake for 45-60 min. Cover with foil if the chicken is browning too fast.
Instructions for stovetop cooking
- Combine all ingredients except for the chicken. Mix well.
- Put chicken in a pot and pour sauce over it.
- Put the pot on a stovetop with high heat. Bring the liquid to a boil, then braise the chicken on low heat for 30-45 mins.
I like how simple and versatile this dish is. Minimal steps but is a great tasting way to cook chicken.
Published on 17 Aug 2023
