What to expect
Two adobos at once - the classic dark version, and adobong dilaw, the turmeric-yellow one that stains everything it touches. Fhred cooks. Liem is supposed to help. By minute two Liem has already cut the onion the wrong way, sliced the garlic into the chicken bowl, and Fhred is calmly narrating the disaster on camera.
Best line, on repeat: "The show is how much can I fuck up this dish." Best moment: Fhred staring into the camera saying "at least you're not beside me". Watch through the chopping, you will laugh.
From the kitchen
The making of chicken adobo
The recipe
Chicken adobo
Yield: 4-6 portions · Difficulty: Easy
The dish that started it all. Vinegar, soy, garlic, bay leaves and patience. Tastes better the day after, if you can wait.
Ingredients
- 1.5 kg chicken thighs or drumsticks
- 250 ml soy sauce
- 250 ml vinegar
- 500 ml chicken stock
- 80 g garlic, crushed
- 60 g ginger, sliced
- 150 g red onion, sliced
- 10 g whole black peppercorn
- 4 pcs bay leaves
- 30 ml vegetable oil
Procedure
- Heat a pot over medium heat.
- Add vegetable oil.
- Cook garlic, ginger and onion until fragrant.
- Add chicken and lightly sear.
- Pour in soy sauce and vinegar.
- Add chicken stock, peppercorn and bay leaves.
- Bring to a boil then lower heat.
- Simmer for 35-45 minutes until tender.
- Taste and adjust seasoning if needed.
- Reduce sauce slightly if desired.
- Serve with rice.
Chef's notes
- Do not stir immediately after adding vinegar.
- Dark meat chicken works best.
- Tastes better the next day.