Adobo 4 Ways

CLASSIC ADOBO

Ingredients

1/2 kilo Chicken

1 Cup soy sauce

1/2 Cup vinegar

2 Tbsp fresh calamansi juice

1 Tbsp garlic, minced

2 Tbsp oyster sauce

1 tsp peppercorn

dash of salt

1-2 pcs laurel

 

Instructions:

Marinate for 30 mins to 1 hour.

Bring to boil, cooked covered.

Lower heat when boiling and simmer till chicken is tender.

Cook another 10 minutes without cover to thicken sauce.

 

ADOBO FLAKES

Ingredients:

1 1/2 Cup flaked leftover Chicken Adobo

1 Cup all purpose flour

1 tsp baking powder

1 tsp achuete  powder

dash of salt

2 Tbsp leftover Adobo sauce

1-1 1/2 C cooking oil

 

Instructions:

In a bowl mix together dry ingredients (flour, baking powder, achuete powder, salt)

Moisten Chicken Adobo flakes with some leftover sauce

dredge Chicken Adobo flakes in the flour mix.

Heat oil and deep fry till crispy.

From hot oil, drain flakes on paper towel(s).

 

ADOBO SCRAMBLED EGG

Ingredients:

1/2 Cup Chicken Adobo flakes

2 whole eggs

1 Tbsp minced parsley

1 Tbsp all purpose cream or milk

1 Tbsp butter

dash of salt.

 

Instructions:

Stir eggs to blend.

Mix together eggs, cream, parsley, flakes.

Season with salt.

Heat pan and melt butter on low heat.

Pour egg mix and gently scramble.

When sides are cooked but center is still a bit wet, remove from pan.

The remaining heat will cook it fully.

 

ADOBO FRIED RICE

Ingredients:

1/4 Cup leftover Chicken Adobo flakes

1 1/2 Cup cooked day-old rice

2 Tbsp leftover Chicken Adobo Sauce

2 Tbsp minced garlic

2 Tbps oil

dash of salt

 

Instructions:

Heat oil and add the  Chicken Adobo sauce.

Add rice and then the Chicken Adobo flakes

Stir to heat through.

make a well in the center and add the garlic.

Toss again till garlic is aromatic.

Season with salt.