Adobo Chicken with Ginger

Chicken adobo is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 517 Calories

Ingredients

• 2 bay leaves
• ½ cup soy sauce
• ¾ cup distilled white vinegar
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• ½ tablespoon black peppercorns

Recipe Instructions

Step 1

Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.

Step 2

Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.

Step 3

Serve chicken hot and drizzle with strained sauce.

Step 4

Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).