You can say that Adobo is one of the most favorite dishes in the Filipino household. When the mother or wife has gotten tired of thinking what to cook for the next day, Adobo is almost always the one that comes to mind. And why not? It’s not only easy to prepare; it also has a short cooking time. This dish is cooked in many ways actually; having various recipes for every region. Though the history of Adobo or where it originated is unknown, the dish itself is more than good enough for the empty stomach. Now, how about giving the household favorite a twist? Adobong Manok sa Gata Recipe will surely be a hit for the family. The salty and sour taste of the Adobo will compliment the creaminess of the coconut milk. Though there is a twist in this dish, it’s still cooked the conventional way then completed by adding coconut milk and chili thus making this meal rich in flavor.
To be able to cook the best Adobong Manok sa Gata Recipe, make sure you choose a chicken that wasn’t frozen for days. Fresh foods are still the best. To start with, you can use thigh, leg or breast part; these parts being the best and most delicious part of the chicken. Make sure too that you buy a potato that is smooth and not bumpy. To have a smoother sauce, cook it at a low to medium heat only.
The coconut milk should not come to a boil or it will go off and separate thus the result will not be as creamy as it is supposed to be. If you want it really hot, chop the chili into very small pieces and press them hard but if you’re not that much into a spicy hot dish, make sure that you remove all the veins and seeds before you chop it. Don’t forget to protect your hands with plastic gloves or you will feel a tingling sensation on your fingers because of the chili. If the chicken gets tender even before the sauce becomes thick, you have to cook with the pot uncovered.
- ½ kilo chicken, (bite size)
- 2 tbsp. oil
- 3 tbsp. garlic, crushed
- ⅓ cup onion, sliced thinly
- ¼ tsp. peppercorn, black
- 2 tbsp. ginger, crushed
- 2 tbsp. Vinegar
- 1 tbsp. patis
- 4 pcs. Laurel leaves
- 1 pack Ginata Mix (40g)
- In a pan, heat the oil.
- Saute garlic, onions, peppercorn, ginger
- Add the Chicken and cook oil for 5 minutes.
- Add the vinegar, patis, and laurel.
- Simmer without cover for at least 5 minutes.
- Add the Coconut Milk or the Ginata Mix.
- Cook and bring to a boil and simmer for another 15 minutes and stir occasionally.
- Adjust by adding more patis or vinegar according to taste and wait for the chicken to cook.
- Serve while hot.
Now, it’s time to take a taste of your Adobong Manok sa Gata Recipe. What a better way but to partner it with hot steamed rice and you will surely stay at the dining table for more than just a few minutes. If you also want to be a bit classier while eating this wonderful dish, you can have a sparkling white wine on the side. The spicy hot taste of the adobong gata will match the sour taste of white wine.
If you’re cooking the Adobong Manok sa Gata Recipe for a special occasion, your visitors will be more than satisfied with its wonderful taste and they will keep coming back to fill up their plates and satisfy not only their hungry stomach but their palate as well. You just have to make sure you have prepared enough so that everyone can have a taste of your new dish and inspire them to try cooking it too.
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