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chicken pork adobo mamya!
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oist! nice site you have here. I gotta start learning how to cook. Hehe. Keep this up! =)
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me want adobo chicken with sinangag na kanin at pritong itlog... mmm
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Up next, sardine spaghetti and those chicken wings!
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hey i want food!
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Keep them coming...Im hungry
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yyyyyy
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wax was here
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please make bacon chicken again
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sup
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Stuff in pan:
1 lb skin-on pork belly (450g, cut into 1/2” pieces)
2 teaspoons oil
0.9 oz. rock sugar (25g, or about 1 1/2 tablespoons granulated sugar)
1 small onion or a couple of shallots (diced)
8 shiitake mushrooms (diced into 1/2” pieces)
1/4 cup shaoxing wine (60 ml)
3 tablespoons light soy sauce (45 ml)
2 tablespoons dark soy sauce (30 ml)
2 cups water (475 ml)
hardboiled eggs (peeled, optional)
For the spices (wrap everything in cheese cloth and tie with kitchen string):
3 star anise
1 cinnamon stick
6 cloves
bay leaves
teaspoons Sichuan peppercorns
2 pieces dried tangerine peel
2 slices fresh ginger
Instructions:
1. Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged), and blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
2. Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
3. Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water.
4. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
5. At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.