Adobo Chicken with Ginger

This 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: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 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 the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.

Step 2

Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.