Chicken or pork adobo
From nemesisvex 17 years ago
- 20 minutes to make
- Serves 1
This Filipino dish can use chicken or pork and has a tangy soup that goes well with rice. There are no measurements, and cooking is done to taste!
Ingredients
- chicken or pork shopping list
- water shopping list
- soy sauce shopping list
- lemon juice shopping list
- A handful of black peppercorn shopping list
- 5-6 garlic cloves, whole shopping list
- 1 bay leaf shopping list
How to make it
- Defrost your chicken or pork.
- Put water, soy sauce, lemon juice, black peppercorn, garlic cloves and bay leaf into a pot and boil. The objective is to create a soup that is tangy and acidic. Always put more soy sauce than lemon juice -- the juice is intended to add the twang, so it must never overpower the soy sauce. You will need to keep tasting until you achieve a taste you prefer.
- Once you get the soup to taste as you like, add the chicken and cook for 10 minutes. Re-taste to make sure any water lost by the chicken doesn't dilute your soup. You will probably need to add more soy sauce and lemon juice.
- Cook for at least another 10 minutes.
- Serve with rice, preferably calrose or any similar medium- or short-grain rice.
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