Saturday, October 13, 2012

Fusion Chicken Adobo

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)
1/4 cup water
Salt and pepper to taste
Olive oil for cooking
Season chicken with a little salt and  grounded pepper. Set a side
Heat a couple tbsp of olive oil in a large dutch oven. Add garlic and grounded lemongrass, let it cook till both are fragrant. About 3-5 mins.
Toss in onion, mix well
Cook the vegetable mix till the onion are translucent. Remove from the pan and set aside
Return the pot to the stove and reheat on high. Add 3-4 tbsp oil.
Once the oil is hot, brown the chicken.
When the chicken is ready. Return the onion mixture to the pan
Add Shoyu
Lime juice
Balsamic vinegar slow, I would put in 1/3 first.
Add tamarind paste and water
Bring the mixture to a full boil, low the heat to simmer. Let it cook for about 15 min,  taste the sauce, and add more vinegar as needed or shoyu as you like.  Season with salt and pepper
Simmer  chicken for additional 20 mins, covered over med-low heat  till it is tender. When the chicken is ready, increase heat  to medium heat and a full boil.
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.
Cooking the ramen according to the package direction. Make sure you rinse the noodle with hot water. This is not Italian pasta. You need to rinse it to remove the excess starch/
Place noodle in the bowl, top with a couple ladles of chicken adobo.
Garnish with a few sprig of Chinese parsley

 4 generious serving


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