The main idea that strikes a chord when I hear the word adobo is the delectable Mexican stew of meat cooked in wine. Adobo, nonetheless, isn’t explicit to Mexico. Filipinos have a dish by a similar name, in spite of the fact that it is frequently alluded to by its (potentially adjusted) name, adobong. While Filipino food has been generally impacted by Spanish, Spanish frontier, and, less significantly, Chinese cooking societies, Filipino cooks accept that adobong began with them.

Ostensibly the public dish of the Philippines, adobong additionally alludes to the whole way of cooking in vinegar and is made with fish and vegetables just as meat. Despite the particular public cause of the procedure, adobong cooking likely had its underlying foundations in need. Cooking in vinegar is a method of saving food since it restrains bacterial development, permitting food to be put away at room temperature.


  • 1 tablespoon vegetable oil
  • 1 enormous head of garlic, cloves squashed
  • 2 ounces new ginger, meagerly cut longwise
  • 6 chicken legs (1/2 to 2 pounds), isolated at the joint, thighs and drumsticks divided through the bone transversely
  • 1/2 cup coconut vinegar or Chinese white rice vinegar
  • 1/4 cup Chinese light soy sauce
  • 5 scallions, root and dim green closures managed, and 6-inch stems cut into 1-inch-long pieces
  • 1 tablespoon dark peppercorns
  • 2 new cove leaves


1. Heat the oil in a huge earth or substantial lined pot over medium-high heat. Pan fried food the garlic and ginger until fragrant and brilliant, around 5 minutes. Add the chicken, vinegar, soy sauce, scallions, peppercorns, sound leaves, and 1/4 cup water, decrease the heat to medium-low, and stew until the chicken is fork-delicate and the juices have diminished significantly, about 60 minutes. You can serve the chicken over rice with a sautéed vegetable as an afterthought now, or refrigerate it short-term.

2. Take the adobong out of the cooler and permit to come to room temperature. Spot the pot, revealed, over medium heat and, blending incidentally, heat the stew until somewhat more of the juices have vanished. The more the juices vanish, the more the fat surfaces and crisps the chicken pieces, making them delightful.

Variety: You can make this with an entire 2 1/2 pound chicken. This is the thing that I call “family style” adobong. Eliminate the legs from the chicken, and split them at the joint. Hack the drumsticks and thighs into equal parts through the bone. (Utilize a blade to do this, however in the event that you are awkward utilizing a knife for hacking, cut the pieces fifty-fifty the long way so a portion of the parts hold the bone, while the others are without bone.) Separate the back from the bosom side of the chicken. Use kitchen shears or a blade. Quarter the spine.

Separate the wings from the bosom at the joint, and dispose of the tips. Divide the bosom through the bone, at that point quarter every half through the bone transversely. Appreciate, yet be cautious about the little bones.

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