Chicken Adobo (Adobong Manok)

Please subscribe to my channel: /user/SarapChannel Please like, comment and share! Previous cooking video: “Ginisang Bagoong (Sauteed Shrimp Paste)” /watch/Axf77MsAZ3VA7 Follow me on Instagram: schannel21 Chicken Adobo(Adobong Manok) Adobo is from the Spanish word adobar meaning “marinate, “sauce” or “seasoning”. Adobo is a popular dish in the Philippines. It has sometimes been considered as the unofficial national dish in the Philippines. Early Filipinos cook their meat in vinegar as a means of preservation. The original adobo is consist only of vinegar, salt and peppercorns and its called adobong puti. Chinese traders introduced soy sauce replacing salt. Adobo has many regional variations and it’s also different in every Filipino household how they cook their adobo. Every family has their own version, technique on cooking adobo. Typically pork or chicken or combination of both are used in cooking adobo. The meat is slowly cooked in vinegar, crushed garlic, soy sauce, black peppercorn or ground black pepper and bay leaves. Some uses pineapple or sugar to make sweet-salty flavor. You’ll never get tired of adobo since there are lots of variations. Every region in the Philippines has their own version of adobo. Adobo is so easy to make and need just a few ingredients. It’s as easy as cooking rice. Adobo doesn’t spoil easily even in intense heat of summer and without refrigeration. And every time you reheat this dish it’s surprisingly more flavorful than before. Enjoy! Chicken Adobo Recipe Ingredients 12 pcs chicken drumsticks ¾ cup vinegar 1/3 cup soy sauce 1/3 cup water 4 cloves garlic, crushed Ground black pepper Seasoning or salt Procedure 1. In a pot combine crushed garlic, chicken drumsticks, ground black pepper, seasoning or salt, vinegar, water and soy sauce. You can also add the bay leaves by this time. I just don’t have it since I forgot to buy bay leaves when I went to the market. 2. In high heat bring chicken to a boil. 3. Lower the heat then cover and simmer for 10 to 15 minutes. 4. Remove chicken from the sauce. Heat oil in a pan, fry the chicken in medium high heat. Turn over each sides and cook until slightly brown. 5. Bring back chicken to the pot. Simmer the chicken with the sauce until it reduced and thickened or until the chicken is tender. Serve with rice. ENJOY! Music by: "Hyperfun" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Camera I am using is Canon Ixus 132 Editing Software: Movie Maker Filmora 6.8.0 Please watch my other cooking videos: Pininyahang Manok /watch/EZHERaPpiihpE Graham fruit cocktail /watch/gNPht3arU5Krh Cheesy Hotdog Roll /watch/8wcxdYGoKHfox Sinigang na bangus sa miso /watch/U2WKYt85gfB5K Chicken Afritada: /watch/8bJrS-Dc5Wicr Ginisang Upo: /watch/0LvyBav338u3y Bangus sa miki: /watch/UOnQQCgLQZ2LQ Fried Rice Sardines:/watch/kbQte6W-C0p-t Turon in Cinnamon: /watch/06XCz8nUhwoUC Sopas: /watch/0UWI-5Jm1efmI Sweet cheese corn: /watch/4CSCnY9Yj4PYC Sarciadong isda: /watch/MEtkRb5M8oDMk Peanut butter candy cereal: /watch/0B7RpykdPISdR Palitaw:/watch/MPJfSgNGMTZGf Saizen Haul: /watch/MCUAwgjq0KjqA Adobong isda: /watch/EqEO3Ie3vaj3O Stuffed Milkfish: /watch/guEXNMjVkENVX

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