Adobo Chicken With Ginger Recipes

ADOBO CHICKEN WITH GINGER

Adobo Chicken With Ginger image

Make and share this Adobo Chicken With Ginger recipe from Food.com.

Provided by Halcionne

Categories Chicken

Time 1h

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs chicken pieces
1/2 cup soy sauce
3/4 cup vinegar
1 bulb of garlic, peeled and crushed
1/8 cup fresh ginger, thinly sliced
2 bay leaves
1/2 tablespoon black peppercorns

Steps:

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven.
Bring to a boil over medium heat.
Once it boils, reduce heat to a simmer.
Cover the pot and simmer for 30 minutes, basting the chicken occasionally.
After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate.
Strain the liquid from the pot to remove all the food particles, and set aside.
Serve chicken hot over steamed rice and drizzle with reserved sauce.

Nutrition Facts : Calories 390.7, Fat 25, SaturatedFat 7.2, Cholesterol 124.2, Sodium 1726.7, Carbohydrate 4, Fiber 0.4, Sugar 0.6, Protein 34.3

ADOBO CHICKEN WITH GINGER

Adobo Chicken with Ginger image

This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice.

Provided by COOKIEMONSTER64

Categories World Cuisine Recipes Asian Filipino

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

1 (3 pound) whole chicken, cut into 8 pieces
½ cup soy sauce
¾ cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
½ tablespoon black peppercorns

Steps:

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Nutrition Facts : Calories 516.6 calories, Carbohydrate 5.3 g, Cholesterol 170.3 mg, Fat 34.3 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 9.8 g, Sodium 1363.5 mg, Sugar 0.5 g

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