One reason we still served Adobo, is because of my husband. My hubby's Adobo is the "BEST". This is the best dish that my husband cooks and all our family and friends love it.
It was last July when we have this family gathering where I saw this dish. I was skeptical as it is hard to imagine mixing the salty and sour flavors with the creamy coconut milk but to my surprise...it just works. The flavor combination blends really well and the coconut cream mellows down the saltiness and acidity of this already wonderful dish.
Then I remembered my "lola" always told me..."You can always cooked the dish you wanted. You only need is to follow your taste bud.". So, I just follow what she said and cooked my first ever Chicken Adobo in Coconut Milk sauce.
My family (especially hubby) really enjoyed eating this dish, since it was my first time and really, it taste AWESOME!
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Ingredients:
- 1 kilo chicken, cut into pieces
- 1 cup soy sauce
- 1 cup white vinegar
- 1 tablespoon whole peppercorns
- 1 tablespoon minced garlic
- 1/2 cup julienned ginger
- 1/2 cup minced onions
- 1 cup coconut cream (kakang gata)
- 4 pieces bay leaf
- 2 teaspoon fish sauce (optional)
- 4 finger chillies (you can also use birds eye chillies if you want it more spicy)
- 2 tablespoon cooking oil
Procedure:
- In a deep skillet, sauté the ginger in oil using low heat until golden brown. Remove half of it from the pot and set aside.
- Add the garlic and onion and chicken. Fry until browning occurs.
- Combine vinegar, soy sauce, fish sauce, peppercorn and bay leaves. Pour the mixture into the chicken. Cover and continue simmering. (Don’t disturb for a minute to prevent vinegary taste.)
- Add the coconut milk and bring to a gentle simmer. Let it simmer till sauce is thickened.
- Add chillies then simmer for additional 5 minutes.
- Transfer into a serving dish. Top with the remaining ginger. Serve hot!
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