This is pretty much how I make my adobo, minus the ginger and with equal parts soy sauce/vinegar/water. My Lolo was a chef for the Navy and he made his with Teriyaki sauce, too. I like to make different variations from time to time, but I prefer the equal parts of sauces because you won't get too salty or too much vinegar. Adding water really helps for people that can't handle the taste. I do like the addition of the ginger, as used in teriyaki chicken. I can't imagine making chicken adobo without bay leaves, garlic, and pepper.... lots of pepper!!! And I agree having plain jasmine rice is the best way to eat it. Tear up your chicken after boiling for an hour, stick it over the rice, add some of the sauce to it....yummy!!!!!! (I'm Filipino)
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This is pretty much how I make my adobo, minus the ginger and with equal parts soy...