As a newly wed and a wife, one of the most important task is to think what should we cook for breakfast, lunch, snack or dinner to serve our hungry husbands! =P Believe me, it’ll never be easy. I shall make a meal plan weekly and that’s a challenge that I have to accept. Can’t think of anything to cook so I’ve decided to try cooking the famous Pinoy cuisine – Chicken Adobo FOR THE FIRST TIME .. EVER! Yes, you’ve red it right! Believe it or not, it is my first time.
Now I’d like to share with you how I made it [DON'T JUDGE] =P
1 whole chicken – chopped as per your choice of serving
10 table spoon – soy sauce
8 cloves of garlic – chopped
8 table spoon – vinegar
1/4 cup of cooking oil – I used Canola Oil
6 table spoon of white sugar
1 big potato – chopped as per your choice of serving
2 cups of water
In a large container, combine the soy sauce and garlic and marinade with the chicken for at least 2-3 hours.
(I sorted out lots of stuff in our living room and in our bedroom whilst waiting for the chicken to be ready ..)
Place the cooking oil in your choice of pan and apply heat.
When the oil is hot enough, put in the marinated chicken. Cook all the sides for about 5-8 minutes.
Pour-in the remaining marinade mix and add water. Bring to a boil.
Add the whole peppercorn and simmer for about 30 minutes or until the chicken is tender.
Add the vinegar. Stir and cook for 10 minutes.
Add the potatoes into the pan.
Let it simmer again for another 5 minutes.
Put in the sugar, salt and turn the heat off.
And of course, Chicken Adobo wouldn’t be very awesome if not paired with RICE. Yes, ’cause I’m an Asian! =P
We have left over rice in the morning, it was a lot so I’ve decided to make an egg fried rice out of it.
5 cloves of garlic – finely chopped
Left over rice
3 table spoon cooking oil
Salt and pepper (powder)
Place the cooking oil in your wok and apply heat.
Put garlic and sautee until it becomes golden brown.
Scramble the eggs into a bowl and add salt and pepper to taste.
Pour the scrambled eggs into the wok together with the garlic and mix until the raw egg becomes a little solid or whole.
Add the rice and mix altogether. You can add another salt and pepper (optional).
I added 1 cup of sauce from the Chicken Adobo that I cooked to add color and taste instead of using soy sauce or another Kikkoman sauce. Now, VOILA!
ALL IS GONE AFTER 20 MINUTES. =P The dish is good for 4-5 servings.PS: I took all these photos using my new Samsung Galaxy S3 since I can’t handle my Canelloni (DSLR cam) whilst cooking at the same time and a mobile phone is more handy. Just wanna share how awesome the resolution is. I recommend the same users to use it as an alternative for their digital cameras/DSLR to capture photos for your blog. Of course, the photos here are post-processed/enhance [just the color & some blurry parts] by yours truly. =)