I am getting sick of seeing the same chicken recipe over and over chicken Breast, Chicken Adobo is breast put it on the grill no okay enough is enough this is a very common Filipino food that in my opinion is one of the greatest chicken dishes of all time.
Today we’re making the classic chicken adobo greatest chicken dish of all time well hang on there’s a lot of actually really good chicken dishes that i like i get really excited about adobo, because I’m a big fan of it it’s tender it’s rich it’s salty it’s sweet it’s acidic it’s everything you want and it’s beautiful on a plate of rice or you could use it for anything it’s. So, multifaceted why doesn’t everyone make this i want more people making it properly.
So, with all that said let’s make this shall we this is quite possibly one of the easiest most flavor packed chicken dishes of all time, then let’s not waste any time in a large bowl add four chicken drumsticks, and four bone in and skin on chicken thighs that’s right bone in not bone less to that you’re going add 20 cloves of garlic that have been heavily crushed yes 20 cloves for all the people that are like oh yes whenever i see a recipe that says two cloves, it means four to me how about this karen huh for real though garlic is probably one of the most important things in my life.
Add a small fresh crack of black pepper then one tablespoon or seven grams of whole black peppercorns three tablespoons or 50 grams of palm sugar the good stuff will come in pucks like this which i highly recommend and you can break those down by finely chopping with a knife or grating with a grater place that in your bowl then add one, and a quarter cup or 300 milliliters of unseasoned rice vinegar a quarter cup or 60 milliliters of dark soy sauce half a cup 120 milliliters of regular soy sauce ideally the silver swan brand link a description for that half a cup or 120 milliliters of filtered water toss that nicely and finally four bay leaves then just cover that bad boy with plastic wrap and marinate in the fridge for two hours but ideally overnight and look for the record you can skip the marination completely and it’s stilldelicious but of course still recommends overnight.
marination, once that’s done be sure to reserve all of your marinating liquid then get a large braiser, or dutch oven heat that over medium-high with enough.
Apply oil to the bottom of the pan and proceed to sear all chicken pieces in batches. all sides for two to three minutes per side to get some nice browning on all that beautiful skin and meat then brown the rest of it, please do that in batches placing each batch to the side after browning to avoid any overcrowding papa no kiss a chicken on top of chicken while searing once all of your chicken is seared and out of the pan add your marination liquid along with all of its aromatics.
Literally just dump all of it out increase the heat to medium-high, then arrange all of your chicken snugly in one layer in your cooking apparatus. Then bring that to a boil and as soon as it reaches that boil immediately reduce too low reduce to a simmer cover with a lid and cook for 35 minutes then uncover that bad boy carefully turn your chicken pieces.
Cover again and cook for 25 to 35 more minutes this time turning your chicken
Pieces, occasionally to coat thoroughly during that process until your chicken is
Beautifully tender and the liquid thicken to a stunning glaze. I mean look at this thing
just bubbling away something about it touches deep within the reaches of human carnal desire the exposed bone the amber luxurious sauce the aromatics.
caramelizing away from there you can hit that with some fresh green onion and plop that whole thing on a table with some rice to the side or you can plate it up like, so a
Nice mound of rice followed by one to two pieces of chicken per person then spoon on as much or as followed by one to two pieces of chicken nasty with it i like a lot of that incredible sauce get read before we even start that i would actually catch this
Correctly.
In my hand like this so and my hands are greasy and covered in chicken fats so let’s see if that’s true. Fill that with your desired filling about two teaspoons or so wet the edges fold it like a taco and pinch in the centre, then pleat only one side of each end starting from the centre pleat move the finger down pleat again and then one more time for three total pleats then repeat that .
On the other side of the midpoint press everything together and look at that it takes some practice but once you get, it it’s actually really not that hard at all just don’t get all nervous and sweaty because well then you’re nervous and sweaty and that sucks but the dough will also stick to your
Clammy stressed hands don’t worry papas got you then repeat that process until you’ve used all your filling now if you had half of your original adobo recipe left over
this will make about 14 to 20 gyoza now all you gotta do is heat a non-stick
Heat a skillet over medium heat and add a sufficient amount of oil to coat its bottom.lightly about 2 tablespoons then once that’s hot arrange your gyoza all the way around the pan so they don’t touch but they all fit nice and snug and let those cook in brown for about 2 minutes or until the underside is crisp and beautifully browned
like this then very quickly add a quarter cup of water to the pan immediately, close the lid, and let that steam for three minutes then remove the lid and if there’s any liquid left let that simmer till completely gone let the gyoza rest for about one minute then carefully remove them from your pan and arrange on a plate crisp side up and optionally but highly recommended you can absolutely drench these bad boys in your favourite.