Adobe Ong Manok Sa Gata is a version of Philippine Chicken Adobe which contains coconut milk. It is cooked just like ordinary adobe, except that coconut milk is added in the middle of the process. The extra ingredients make this dish different from traditional Adobe.
How to cook Adobong Manok sa Gata
Let me tell you first that I really like the Adobe version of this chicken. Apart from being rich and creamy, it is also tasteless. In my opinion, chicken is also cooked properly. You have to give it a shot.
Start grinding the garlic when it doesn’t start to brown. Do this by heating oil in a pan. Cross the garlic and start to saute. Note that you can cut it into smaller pieces, if desired.
The next step is to fry this chicken. Place the chicken pieces in the pan and then fry each side for 1 minute or so until lightly browned. Reverse it and do the same on the opposite side. This step gives each piece of chicken a nice exterior texture. Prolonged stewing or boiling also prevents the skin from learning faster.
Add another soy sauce and vinegar. You can use low-sodium soy sauce if you want. For vinegar, the acceptable species is either white, coconut, or sugarcane. Let the mixture boil. Then flip the chicken pieces. And then continue to cook for minutes.
Now, add whole black peppercorn and dried bay leaves. These ingredients must meet the basic requirements of Adobe, except that it is a special edition. Goes after coconut milk. This makes the dish different from the traditional version.
I also bring a slice of Norr chicken cube to bring out that solid chicken flavor that enriches and complements me creamy sauce. You will need to cover the pan one last time and continue cooking on low heat for 20 minutes.
After that the chicken should be fully cooked and tender. I later removed the cover and cooked for about a minute. It lowers the sauce, which makes it more palatable.
Try this delicious Adobong Manok Sa Gata recipe. Have fun!