Adobo Chicken with Ginger
This recipe is pretty spot on. Being Filipina, you learn about dishes from the kitchen and not from recipes. However being away from the Philippines sometimes makes you forget, and measurements are really helpful.
I think what this recipe doesn't discuss which is a very important step in making Chicken Adobo, is that before you turn on the heat, you need to let all of the ingredients sit for an hour. This lets the vinegar cook on its own. That way the dish never turns out vinegar-y. Instead, it has this awesome tangy taste.
Also, if you add pork, the flavors are amazing. Chicken is good in itself though, if you don't eat pork.
Lastly, if you can get a hold of "pandan leaves" Try stewing a leaf or two with this.
Your guests will never be able to get enough.
15 users found this review helpful
Jul. 9, 2011