My Favorite Asian Chicken Dish Ever….You have to try this!

My sister-in-law lived in the Thiland, Japan and Philipines and while there adapted and learned how to cook really delicious food. My favorite that she makes for me pretty much anytime I  visit is Chicken Adobo. I love this dish there is just something about it that I can’t seem to get enough of I love the sauce and the way the chicken literally falls apart when you eat it, you don’t even have to use a knife. It does have soy sauce in it but when you cut that with the vinegar it somehow seems to just give it a nice a subtle flavor and doesn’t leave you swollen the next day because of the sodium.

This is her recipe that she passed on to me, I am sure that there are other variations of how to make this dish, but I have to say that this is the best ever for me. I like to accompany it with some steamed broccoli, or green beans, or a mix of veggies that are steamed or you can opt for the traditional jasmine rice, I prefer to use brown rice, but in this case I only had white. This is a very easy and fast dish to make so don’t feel pressured and let’s cook something different today so that you can show off your culinary talents. Enjoy!

 

Ingredients:

6 Chicken legs*

3 large Garlic cloves

4-5 dried Bay leaves

1 tbsp whole Peppercorns

1 tbsp cornstarch, optional

1/2 cup low-sodium Soy sauce

1/2 cup white Vinegar

1 cup Water

1/2 Bullion cube

11/2 tbsp Olive oil

First mince the garlic and sauté in olive oil until golden in a medium pot, add the chicken and allow to get golden brown then flip over cook for about 5 minutes.
Add all the liquid ingredients plus the peppercorns, 1/2 bullion and the bay leaves; cover and let boil for approx. 20 minutes stir the chicken, then turn heat down and let simmer for about another 20 minutes.
If the sauce needs thickening you may use the cornstarch mixed with water and throw it in, I prefer it just the way it turns out and pour it over the veggies, so you don’t have to use the cornstarch.

You may turn off the chicken and begin to serve accompanied by whatever you wish. Yum!

* I like to use chicken breast because I don’t like the fat, but keep in mind that it will be dryer, so I suggest to still add atleast 1-2 chicken legs to give your sauce that delicious flavor.