Sunday, 22 May 2016

Filipino Adobo - Peppercorn Chicken

This dish was uploaded to YT by SortedFood last Friday. I thought to make in sometime in the future.

My weekend plan for Sunday lunch was making a Maltese rabbit stew. The problem here was getting a rabbit or even frozen rabbit pieces. I found none and had to go to an other dish quick while grocery shopping. The next thing on my mind was: OK make the Adobo, the only ingredient I needed were some chicken drumsticks. All other things were at home. And I had 24 hours to prepare the dish.

This 24 hrs are very important, you marinate the chicken pieces in the liquid with the spices in the fridge. The vinegar will break down the meat a bit and make it very tender, but this needs time. So when cooking this dish, make sure you have the time on hand. And basically it is not so much prep work to do, took me just 10 minutes.

8 pieces of chicken thigh and drumsticks or just drumsticks
300 ml water
50 ml apple cider vinegar
100 ml soy sauce
4 bay leaves
3 cloves of garlic
5 cm piece of ginger
2 tsp black peppercorns
2 tbsp brown sugar
1 large white onion
2 tbsp oil
2 cups of rice

Get a big casserole and place the chicken in and pour all the liquid on top. Chop the onion in half rings and place it in the pan too.
Simmer for 30 minutes with an open lid.
Get the chicken pieces out and flash fry them in a pan with oil, during this time add the brown sugar to the sauce to make it more round.
Serve with steaming white rice and some Asian salad

Asian inspired salad
1 carrot
1 small courgette
1 purple spring onion
6 cherry tomatoes
1 tbsp rice wine vinegar
1 tbsp mirin
1 tbsp dark sesame oil
1 tbsp rapeseed oil
2 tbsp roasted sesame seeds
smoked sea salt, pepper

For different textures, peel long strips off the carrot, the courgette into fine cubes, half the cherry tomatoes and chop the spring onion into fine rings. Make the dressing and get everything together, it can sit a while in a bowl, that increases the taste.

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