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Chicken Adobo

Reviewed: Jun. 1, 2010
The recipes as stated would be way to vinergary! There is an easier way of calculating the liquid ingredients. 2 parts water to 1 part vinegar and 1 part soy sauce. Also, nix the sugar (not needed) and you don't need to salt to taste because it will be salty enough from the soy sauce. Some use the low-sodium soy sauce because of this. I have been making Adobo for over 20 years now taught to me by my mom.
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