Chicken Adobo (adobong Manok)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | Chicken, ~3lbs pieces | |
| 1/2 | c | Soy Sauce |
| 3/4 | c | White Vinegar |
| 1 | Heads Garlic, more if pref | |
| 2 | Bay Leaves | |
| 1/2 | T | Peppercorns |
| Salt, to taste |
INSTRUCTIONS
Boil Chicken with soy sauce, vinegar, garlic, bay leaves and peppercorns and simmer for half an hour. Remove the chicken pieces from the pot and broil them in a pan for 10 minutes. Let the sauce in the pot boil until it is reduced by half. Add salt to taste. Cover the broiled chicken pieces with the sauce. Serve hot. Serve with rice. Note: I find this dish doesn't need any salt as the soy sauce is salty enough. I also remove the chicken skins. Mark Soennichsen From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 708.7mg
Potassium: 75.6mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: 1.2g