Adoubo Is Regarded As The "national Dish" of The Philippines

The Umami of soy sauce has long conquered the palates of chefs around the world. It is not only the soul of Chinese cuisine but also the "secret weapon" of many international dishes. The following is a classic recipe using soy sauce from different countries.

Adoubo is regarded as the "national dish" of the Philippines. Its uniqueness lies in stewing meat with soy sauce, vinegar and garlic. It has a rich flavor, is sour and salty, and is very appetizing and goes well with rice.

Characteristics: Rich in sour and salty flavors, with a prominent garlic aroma and tender meat.

Ingredients

Chicken legs or wings: 500 grams

Garlic: 8-10 cloves, roughly chopped

Bay leaves: 2

Whole black pepper grains: 1 teaspoon

Soy sauce: 1/2 cup (about 120ml)

White vinegar or apple cider vinegar: 1/2 cup (about 120ml)

Water: 1 cup

White sugar or honey: 1 tablespoon (to balance the sourness, optional

Steps

Marinating: In a large bowl, mix the chicken, garlic, bay leaves, black pepper, soy sauce and water evenly. Marinate for at least 30 minutes (or refrigerate overnight for better flavor).

Stewing: Pour the chicken and all the marinades into a pot and bring to a boil over high heat. Then turn down the heat, cover the pot and simmer for 25 to 30 minutes until the chicken is tender.

Adding vinegar: Open the pot lid and pour in white vinegar. Do not stir at this time (this is the traditional way to prevent the vinegar from becoming bitter). Continue to cook for 10 to 15 minutes.

Reduce the sauce: Remove the chicken and set it aside. Turn up the heat to high and bring the sauce in the pot to a boil, reducing it to half of its original size and thickening it. If you like a sweet taste, you can add sugar or honey at this time.

Pan-frying (optional) : In another pan, add a little oil and fry the cooked chicken until its surface is slightly charred. This step can enhance the flavor and texture.

Done: Arrange the chicken on a plate and drizzle with the thickened sauce. Eat it with rice.

Tip: The flavor of Adoubo becomes more integrated and delicious after being left overnight. Be sure not to stir immediately after adding vinegar. Let the sour and refreshing flavor of the vinegar gradually blend into the soup.

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