Okay, this is your typical and not so typical adobo. Like any other adobo, it is typical because we are adding the same good ingredients like vinegar, soy sauce, and a truck-load of garlic. However, it is not so typical because we are double dipping these guys. I mean, we are pan frying the chicken after. Just make sure to get ready with that shield (pan fryer cover) when doing this because there will be some oil splashes.
By the way, did you know that our eyelids have one of the fastest reflexes on our body? I know because I get oil splashes on my arms, my neck but never in my eyes. I get it on my eyelids, though. ;=)
- 3 lbs. cut up chicken
- 1/2 cup soy sauce
- 1/2 cup palm vinegar
- 3 tablespoon finely-chopped Garlic
- 1 cup water
- 2 teaspoon ground black pepper
- 2 bay leaves
- 2 slices of ginger
- 2 teaspoon Worcestershire sauce
- 2 Tablespoon vegetable oil for frying
- Place chicken and all the ingredients in a wok or a pot except vegetable oil.
- Mix them until chicken is coated with the ingredients.
- Let it stand for about 1 hour to marinade.
- After marinating, place the wok or pot on high heat until it boils.
- Turn down the heat to medium-low, stirring occasionally.
- Let it boil and stirring occasionally until chicken is semi-tender.
- Place a large colander or strainer on top of a large bowl.
- Transfer cooked chicken meat including the sauce in the colander and let it drain completely.
To Sear the Chicken
- Place the same now empty casserole or wok back on medium heat.
- Add vegetable oil.
- When the oil is hot, place chicken and fry until evenly seared.
- Pour sauce back in now seared chicken wings.
- Turn heat down to low, cover the pot or wok and let it simmer until the chicken is completely tender.
- Serve with rice.
Your comment is always appreciated.