For Pinoy foodies die-hard fans, nothing beats a good chicken adobo!
one whole chicken cut into serving pieces
one clove of garlic, minced
1 tsp of grated ginger
1 tsp of peppercorn (pamintang buo)
1 tsp of sugar
1/4 soy sauce
1/4 cup of vinegar
2 tbsp of cooking oil
The secret to any adobo is the marinating sauce. And the key to its success is slow cooking. In a salad bowl mix half of the pounded garlic, with sugar, peppercorn, vinegar and soysauce; mix well. Put the cut chicken into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken along with the sauce plus half a glass of water in a casserole and cover it. Let it simmer slowly over medium fire until the juice of the chicken has come out and sauce has reduced. Remove the cover of the casserole then put the cooking oil and the remaining garlic freshly pounded. Fry them altogether. Best served with pandan rice and eaten with your hands!