A simpler version of chicken adobe is probably chicken adobe ong putty. This version is also known as white adobe because of its clear broth. The lack of soy sauce is responsible for the light color of the dish.
I think this dish deserves our attention. It looks simple, but it is delicious and tasty. I enjoyed eating with warm white rice. I cooked it in such a way that there is a little bit of breath left so that I can pour it into the rice. Delicious!
How to cook chicken Adobong Puti
Adobong puti is easy and straightforward to cook. This recipe requires marinade. I started by crushing the chicken pieces with coconut vinegar, crushed papercorn, and garlic. It helps in smoothing the taste of chicken by absorbing the flavors of marinade. I marinated for about 10 minutes. Long term, best.
Once done, I separated the chicken and garlic from the marinade vinegar and chili. I then pan-fried the chicken for 11/2 minutes per side. These steps provide texture on the outside of the chicken, which prevents the skin from peeling faster when boiled for long periods of time.
When sautéing the garlic, place the chicken on a clean plate. Add the chicken stock and pour the remaining marinade ingredients. Add water and let it boil.
I add a piece of Nor Chicken Cube to make my Adobe tasty. It makes a big difference to the best. Then dried bay leaves are added. It quickly cooks for 20 minutes, making sure the chicken is fully cooked and tender. There is no need to increase the cooking time as the sauce is already fragrant.
Season with granulated white sugar and salt (if necessary). Depending on the amount of sauce you like, from minutes to minutes. You can add more water if you want your Adobe with more breath.