recipe reviews for:

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.”

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Reviewed: Sep. 28, 2004

Terrific recipe. My Filipino husband loved it, he said "This is exactly how adobo is supposed to taste." The only thing we might change next time would be to strain the sauce before reducing it, and thicken it with cornstarch. It was a lot runnier than my mother-in-laws adobo. It tasted just as good though!

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LisaR

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Reviewed: Sep. 19, 2004

I had to use 1/2 C vinegar (distill vinegar) because it was too strong. I would suggest using Phillippino white vinegar (from asian market) since it is not as strong as the distilled white vinegar. I also added 2 tbsp of white sugar to balance the flavor. Trimmed off all the skin/fat of the chicken and keep it in the refrigator overnight after it's cooked. The next day before reheating it, take off all the solidified fat on the top and it'll have less fat and also the chicken soaked up the marinate much better overnight. The kids were asking for 3 servings!!!

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NIVES123

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: Dallas, Texas, USA

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Reviewed: Aug. 22, 2004

Very good and very easy, though I might add more ginger next time. Quick warning: I used a kosher chicken, which I think is why the dish came out as salty as it did. I would definitely recommend low-sodium soy sauce if working with kosher meat.

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FLOURDUSTEDHAZZN

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Reviewed: Jul. 15, 2004

very easy. very tasty. I used all legs because i had some in the freezer, but it worked well.

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CAPTMRWILL

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Reviewed: Mar. 12, 2004

I found the flavour to be way too strong for this recipe. The only person who enjoyed it was my mother, so she had alot to eat. I wouldnt cook this again.

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EMMYBFREE

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Reviewed: Feb. 26, 2004

Extremely easy dish. It smelled wonderful cooking, and the vinegar gave the chicken an interesting twang.

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Dec. 13, 2003

This was good, just too much vinegar for my family.

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NJSS2000

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Reviewed: Dec. 7, 2003

The flavor in the resulting sauce of this recipe is EXCELLENT. Very different from our usual flavors. I was very surprised I used a whole BULB of garlic and it wasn't too strong. Will make this again and again. I didn't change amounts but I did use LOW SODIUM "Tamari" (soy sauce) and WHITE WINE vinegar. It was very greasy;so I will use skinless chicken(and baste often so it doesn't get dried out) next time, or take the time to skim it off the top. I noticed some of the other "Adobo Chcken" recipes call for only a CLOVE of garlic and less vinegar. However, there are also many poor reviews with it that way. This was wonderful with amounts stated. Lisa, thank you so much for sharing!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Nov. 6, 2003

well I made this tonight for my kids and my boyfriend came over with his friend,they are both philippine,they ate ALL of it and Loved it.They said it was just like there moms!Thanks for a great dish.Oh my kids loved it too.I did not change a thing in this recipe.It is sooooo easy too!

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gr8lips

Cooking Level: Intermediate

Home Town: Kings Park, New York, USA

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 13, 2003

OMG the chicken is amazing!!! The only change I made was that I had Skinless Chicken Leg Quarters, multi colored Pepper corns and after straining I cooked frozen Stir fry veggies in the sauce. Recipe lends itself to using chicken that isn't quite thawed. The cooking style ensures they thaw and cook corretly. I served it over a bowl of steamed Rice. Get a rice cooker and some good rice - it makes a meal like this.

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Karlie

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Reviewed: Oct. 12, 2003

The ginger made this chicken outstanding - even my kids gobbled it up! However, for color and some veggie appeal, next time I think I'll include baby carrots.

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CASTLEBAILEY

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Reviewed: Jul. 30, 2003

Very flavorful. Will definitely make again Skimmed the fat before serving. We all loved it, the soy/vinegar/ginger seasonings were perfect. I'll make it again.

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JO-KE

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Reviewed: Jul. 15, 2003

I used chicken thighs and pieces of pork butt cut into chunks. After the liquid was reduced I put the meat back into the sauce to simmer a few minutes before serving. My Filipino husband thought he had died and gone to Filipino Heaven! Entire family considers it a favorite dish. THANKS!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: May 6, 2003

YUMMY! Reminds me of every delicious Adobo Chicken dish I had as a kid.

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IARTHUR24

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Reviewed: May 3, 2003

This tasty recipe is perfect as is! When I made this for my husband, he said it was delicious and very authentic. My husband grew up in the Philippines so he knows authentic Filipino food when he tastes it. For those not used to Filipino food, this dish may have too strong of a vinegar taste. You may want to reduce the vinegar to 1/2 cup. For extra kick, I added onions, more garlic, and a few whole jalepeno peppers. Overall, an excellent recipe! Thanks!

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EEEBEAR

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Reviewed: Mar. 28, 2003

Great recipe, my family raved over it. It was a nice change and very savory. Easy to make, a simple fast dish. It does need to be garnished with lots of color, nice and moist as a dish done without the skin or just using chicken breasts for the diet minded.

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WILDING_

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Reviewed: Jan. 24, 2003

This adobo is as good as my friends mother's! It tasted a bit different than I remembered, maybe it's because of the ginger. Easy to make.

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CLOVERPARK253

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Reviewed: Jan. 12, 2003

I m ake chicken adobo got it from a sweet little Phooipine lady years ago. Very similar to this recipe. Everthing the same except she told me 1/3 cup vinegar to 2/3 cup soy sauce. she also use 1 pkc Lipton cream of chicken soup and 1 cup water but I just use the can of soup too now. I debone my chicken sometimes or cut up whole chicken and cut breast and thighs in half for more portions. I just made it last night for friends and family my picky 10 year old son was begging for more today.

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