Chicken adobo is a classic dish from the Philippines, One of the all time favorite is chicken adobo. People from different regions make different version. My hanai sister is Filipina. She is a wonderful cook. Through the years I learned to cook and enjoy Pinoy food. There are similarities with Malay foods that I grew up with. I love my Ate's (pronounced as A-Te, means big sister) version of chicken adobo. Since my big Bro-in-law came from a German heritage, potatoes is important in his diet. Ate makes her Adobo with potatoes! It's a very comforting dish. Actually, the first time I tried someone's else chicken adobo, I wondered where the potatoes was!!
Adobo is a very flexible dish, it is all about balancing the saltiness from the shoyu and the sour from the vinegar. The trick to make a great adobo dish will vary by taste and it is important that you taste and balance the dish as you are making it. You can also use other meat of your choice.
My version here is a bit of a fusion. Ate usually seasoned her with Ono Hawaiian seasoning salt. I am mixing a few different sourness and a dash of lemon grass in this version. Adobo is usually served with rice, however I found this quite wonderful over Japanese ramen as a noodle bowl.
Note: I am making a double recipe in the pics.
Fusion Chicken Adobo noodle bowl
8 skinless and boneless chicken thigh, clean and cut each thigh into quarters.
1 large onion, sliced
3 cloves of garlic, crushed and chopped
1 tsp grounded lemongrass (Grated frozen lemongrass, Available at Asian stores)
1/2 cup Shoyu
1/3-1/2 cup balsamic vinegar
Juice of 1 lime
1 tsp fresh tamarind concentrate (available in Asian stores)
Salt and pepper to taste
Olive oil for cooking
Season chicken with a little salt and grounded pepper. Set a side
Stir constantly, till the sauce reduce and thicken. The stew is ready to serve
You can service it over rice, or I am using ramen today.
Place noodle in the bowl, top with a couple ladles of chicken adobo.
Garnish with a few sprig of Chinese parsley
4 generious serving