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More from ~FACCC2
Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Please Fave the original Here
A great new recipe from
!******************************
Yes, I cook from time to time, but I think this is one of the dishes that I'm proud to have developed. This was inspired by something I ate at a fancy Filipino restaurant here, and I've grown to love how they did their adobo.
INGREDIENTS
- 8 chicken thighs/legs
- 1/2 cup soy sauce, to taste
- 1/4 cup vinegar, to taste
- 1-2 tbsps of oyster sauce, to taste*
- 2-3 bay leaves
- Ground black pepper, to taste
- 2 whole heads of garlic
- 2 - 3 small red onions / 1 large red onion**
- Mild and soft cheese (I used processed cheese for this)
- Cooking oil
- Cornstarch slurry, according to preferred thickness
- Water
* can be substituted with sugar
** can be substituted with yellow or white onions
EQUIPMENT[i]
[i]- Wide cooking pan/pot
- Metal tongs
- Wooden spoon
- Chef’s knife
- Cutting board
- Oven toaster / conventional oven
PROCEDURE
1) Peel the cloves of one head of garlic; then, crush and mince the cloves. Slice the onion in half-inch strips. Slice cheese into 1/2-inch cubes.
2) Cut off the top of the other head of garlic such that every clove has a cut side facing up. Coat in oil and black pepper and roast in an oven toaster cut side up for 15 minutes or until the top is brown.
3) Before cooking, pat the chicken pieces with a paper towel until the surfaces are dry. If using chicken legs, score the flesh to the bone.
4) Add a few tablespoons of cooking oil and place chicken pieces skin-side down.
5) Pan-fry chicken on medium for around 4 to 5 minutes or until the skin is browned. Flip and let it cook for another 5 minutes.
Remove chicken and set aside on a clean plate before adding the onions and sauteing until the onions are soft or the fond on the pan is deep brown. Add garlic afterwards and saute until just about golden.
6) Deglaze the cooking vessel with vinegar and water. Add soy sauce once the fond has dissolved into the liquid, then add bay leaves and black pepper. Place the chicken back to the cooking vessel and add more water until the chicken is barely covered. Let braise on medium while partially uncovered for twenty minutes, occasionally flipping the chicken every five minutes.
7) (OPTIONAL) Once the chicken has finished braising, take out the bay leaves.
8) Taste for seasoning. Mix in the cheese and roasted garlic. If the sauce is not yet thick enough, add cornstarch slurry until it is thick enough to your liking. Serve warm with rice.
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 910.2 kB
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