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: Dec. 5, 2002

i thought this was an excellent dish. i also added lemon juice, carrots and potatoes and served it over rice. it was a complete meal! I started cooking right when I got home and by the time I had finished walking the dog and celaning up, dinner was ready!

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ALISONFAI

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Reviewed: Nov. 28, 2002

I tried it once just to be a little different and my family loved it. It has quickly worked its way into the rotation of meals regularly served at our house. I typically add a little less vinegar than called for and it turns out great.

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3 users found this review helpful

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KINGJOHN39

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 23, 2002

Way, way too much vinigar taste!

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4 users found this review helpful

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GORET6

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Reviewed: Oct. 16, 2002

I made this with 9 boneless skinless chicken breasts and left out the ginger and bay leaves. Also, I used ground black pepper instead of peppercorns and didn't think the sauce needed to be strained. I used only 1/2 cup of vinegar instead of 3/4 cup and 3 cloves of garlic rather then 1 bulb. I served it with pancit, lumpia and Jasmine rice. It was a wonderful meal!!!

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 21, 2002

Good, but nothing extraordinary. Nice served on a bed of carroty rice

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1 user found this review helpful

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AUDRANORMAN

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Reviewed: Aug. 21, 2002

My sister in law is phillipine and she always make this for us. She adds green pepper, onion and I believe even carrots and it is like a stew. It is great over white rice.

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THERRERA

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2002

My husband & I both enjoyed this chicken dish very much! The ginger flavor is very aromatic. I only used about a 1/4 cup of the white vinegar & substituted black pepper instead of peppercorns. The sauce is wonderful with steamed white rice. It reminds me of a Chinese chicken dish that my parents make at home!

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jng

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Reviewed: Jul. 29, 2002

I loved this recipe. I cut up a 5 lb chicken and cooked it in the liquid as directed then I deboned the chicken and set aside. I strained the liquid then added a can of cream of chicken to it. Mixed it well then add the deboned chicken to the gravy mixture. It was GREAT with hot rice.

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ARKYCHEF

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Reviewed: Jul. 25, 2002

I've made this recipe a couple of times for my family and we all enjoy it, just the way it is.

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Susan K.

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Reviewed: Apr. 14, 2002

Me & my husband LOVED this recipe. I changed it a bit by using cubed thinly sliced chicken breasts on placing all ingredients in a baking dish for 25 minutes on 350. I added a couple more cloves garlic (believe it or not), lowered the vinegar to a little more than 1/2 cup and a little less soy sauce (I also used low sodium soy sauce). Further, I changed the peppercorns to one tablespoon cracked lemon dill pepper. I served it on rice mixed with peas and pearl cocktail onions - and boy - was it DELICIOUS !!!!! My husband said - this is a keeper !!

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deanna

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Reviewed: Mar. 18, 2002

I cooked this tonight for my family and it had a good flavor. Next time I make it I will SURELY use LESS VINEGAR. My kids liked it but I wasn't too hip on it. I used the frozed chicked cubes (someone else did also in the reviews) and they do work wonderfully could definitely be a last MINUTE meal! Try it for yourself!~! :) (Don't use all the vinegar!~!)

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DIXIE_PIXIE_03

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Reviewed: Mar. 14, 2002

This is a very good recipe. I did use less vinegar and added chopped onions on mine. Thanks for sharing this recipe here. Yummy!

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EVS

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Reviewed: Mar. 4, 2002

I was really impressed with this recipe. I made it two weeks ago, and I am already craving it again! I love ginger and garlic so I used more than called for. Next time I will use a tad less vinegar and a bit more soy sauce, but this is now one of my favorite recipes. It is good for so many reasons, it's very easy to make, I usually have all the ingredients on hand, and it's cheap and low fat! Who could ask for more? I was considering adding some sesame seeds and minced green onion to the sauce after straining it for added appeal. Thanks for sharing!

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BUNNY_FOO_FOO

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Reviewed: Feb. 28, 2002

Really good. I used boneless chicken breasts and they turned out very tender. I think I went overboard on the soy sauce because they were a little too salty. Overall, a great meal.

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1 user found this review helpful