Adobong manok

Adobong manok

Chicken adobo with coconut sauce

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
1 tablespoon garlic, finely chopped
185ml white vinegar
1 teaspoon salt
1 bay leaf
1/2 teaspoon whole peppercorns
3-4 annatto seeds
2 tablespoons light soy sauce
oil, for frying
125ml thick coconut milk

Method

  1. Joint the chicken and cut into serving pieces, separating the drumsticks from thighs and cutting the breast into four pieces. Put into a large saucepan, add the garlic, vinegar, salt, bay leaf, peppercorns, annatto seeds, soy sauce and enough water to cover. Bring to the boil, then reduce the heat to low, cover, and simmer for 25–30 minutes. Uncover, and continue simmering for a further 10 minutes, or until the chicken is tender but not falling off the bone. Remove the chicken pieces to a plate.
  2. Bring the liquid in the pan to the boil and cook quickly until thickened and reduced to about 375 ml. Strain into a bowl and refrigerate briefly to cool. Skim as much fat as possible off the sauce.
  3. Heat a little oil in a large heavy-based frying pan and lightly fry the chicken over high heat to brown, then turn to brown the other side.
  4. Meanwhile, heat the sauce in a separate saucepan with the coconut milk, stirring until well combined and heated through.
  5. Serve the chicken with the warm sauce spooned over the top and white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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