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Pan Seared Chicken Adobo
Pan Seared Chicken Adobo
  • 3 lbs. cut up chicken
  • ½ cup soy sauce
  • ½ 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
  1. Place chicken and all the ingredients in a wok or a pot except vegetable oil.
  2. Mix them until chicken is coated with the ingredients.
  3. Let it stand for about 1 hour to marinade.
  4. After marinating, place the wok or pot on high heat until it boils.
  5. Turn down the heat to medium-low, stirring occasionally.
  6. Let it boil and stirring occasionally until chicken is semi-tender.
  7. Place a large colander or strainer on top of a large bowl.
  8. Transfer cooked chicken meat including the sauce in the colander and let it drain completely.
To Sear the Chicken
  1. Place the same now empty casserole or wok back on medium heat.
  2. Add vegetable oil.
  3. When the oil is hot, place chicken and fry until evenly seared.
  4. Pour sauce back in now seared chicken wings.
  5. Turn heat down to low, cover the pot or wok and let it simmer until the chicken is completely tender.
  6. Serve with rice.
  7. ENJOY!
Recipe by Filipino & Other Delicious Asian Home Style Cooking at