Adobong Na Manok Recipe

1. 1

   Heat the oil in a large clay or heavy-bottomed pot over medium-high heat.

2. 2

   Stir-fry the garlic and ginger until fragrant and golden, about 5 minutes.

3. 3

   Add the chicken, vinegar, soy sauce, scallions, peppercorns, bay leaves, and 1/4 cup water, reduce the heat to medium-low, and simmer until the chicken is fork-tender and the juices have reduced by half, about an hour.

4. 4

   You can serve the chicken over rice with a sauteed vegetable on the side now, or refrigerate it overnight.

5. 5

   Take the out of the refrigerator and allow to come to room temperature.

6. 6

   Place the pot, uncovered, over medium heat and, stirring occasionally, reheat the stew until a little more of the juices have evaporated.

7. 7

   The more the juices evaporate, the more the fat surfaces and crisps the chicken pieces, making them very delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.