Adobo - I usually use chicken wings as they are very forgiving and it's hard to overcook them.
I don't measure so it's all approximate. Put 2 lbs chicken wings (I like to separate the middle wing part from the drumette) into a pot. Add about 10-20 cloves peeled garlic, 2-3 bay leaves and about 10-15 whole peppercorn. Then about 1/2 cup of soy sauce and 1/2 cup of vinegar (white and/or apple cider) goes in. I turn on the heat and let the chicken cook, checking after 15-20 minutes. I then add sugar to taste. My preference is for rock sugar but white sugar will do. Continue to let the chicken cook until done, probably another 15-20 minutes. Taste the sauce on the way and adjust the seasonings (mainly soy, vinegar and sugar) to your liking. The main flavors are soy and vinegar. The sugar is mainly to help balance the sauce, so there should only be a small hint of sweetness. I like a thick sauce, so I generally let cook the chicken until the sauce cooks down. If the sauce becomes too thick or intense, add water. Also add water if the sauce is done but the chicken needs more time. You can use other cuts of chicken (thigh, breast), you just have to adjust the cooking time. Pork (fatty pork) is another protein option.
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I don't measure so it's all approximate. Put 2 lbs chicken wings (I like to separate the middle wing part from the drumette) into a pot. Add about 10-20 cloves peeled garlic, 2-3 bay leaves and about 10-15 whole peppercorn. Then about 1/2 cup of soy sauce and 1/2 cup of vinegar (white and/or apple cider) goes in. I turn on the heat and let the chicken cook, checking after 15-20 minutes. I then add sugar to taste. My preference is for rock sugar but white sugar will do. Continue to let the chicken cook until done, probably another 15-20 minutes. Taste the sauce on the way and adjust the seasonings (mainly soy, vinegar and sugar) to your liking. The main flavors are soy and vinegar. The sugar is mainly to help balance the sauce, so there should only be a small hint of sweetness. I like a thick sauce, so I generally let cook the chicken until the sauce cooks down. If the sauce becomes too thick or intense, add water. Also add water if the sauce is done but the chicken needs more time. You can use other cuts of chicken (thigh, breast), you just have to adjust the cooking time. Pork (fatty pork) is another protein option.