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Adobong Manok

This recipe is for Adobong Manok, a Filipino chicken dish. It involves marinating chicken pieces in vinegar, soy sauce, onion, garlic, bay leaves, peppercorns and salt for 1-4 hours. The marinated chicken is then simmered in water until cooked through. The chicken is browned in oil, and the remaining sauce is reduced and thickened before tossing the chicken in the sauce to serve over rice.

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Eric J Manansala
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© Attribution Non-Commercial (BY-NC)
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135 views1 page

Adobong Manok

This recipe is for Adobong Manok, a Filipino chicken dish. It involves marinating chicken pieces in vinegar, soy sauce, onion, garlic, bay leaves, peppercorns and salt for 1-4 hours. The marinated chicken is then simmered in water until cooked through. The chicken is browned in oil, and the remaining sauce is reduced and thickened before tossing the chicken in the sauce to serve over rice.

Uploaded by

Eric J Manansala
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Adobong Manok Ingredients

Chicken, cut into serving pieces -- 2 1/2 to 3 pound White vinegar -- 3/4 cup Soy sauce -- 1/4 cup Onion, thinly sliced -- 1/2 Garlic, crushed -- 4-6 cloves Bay leaf -- 1-2 Peppercorns -- 6-8 Salt -- 1 teaspoon Water -- 1 cup Oil -- 1/4 cup

Method
1. Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate. 2. Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out. 3. Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and saut the chicken pieces to brown them. Remove from heat and set aside. 4. Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened. 5. Toss the browned chicken pieces with the reduced sauce and serve with rice.

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