So it says episode 8 and 7 which one is it?? It’s 8! I’ll fix the video and re-upload.
In this episode, the video is raw and uncut where I cook adobong puti. In some text that I’ve read, soy sauce didn’t really come into play in the Filipino cuisine until the Chinese came so the “original” adobo wouldn’t have had soy sauce. But since that’s so long ago that the “standard” modern adobo is made with soy sauce. We’re taking it way back and making it without soy sauce. So I told my mom that I was making adobong puti. She asked what it is and I told her that it’s adobo without using soy sauce. She goes “Ohh it’s adobo americano” because it’s white. Oh mother.
Ingredients and procedures after the jump
5 chicken thighs (boneless skinless)
6 garlic cloves thinly sliced
2 bay leaves
1/2 cup vinegar (coco or palm) - apple cider if none available but I’m not a fan of apple cider I find it too harsh
2 cups water
2 tsp canola oil
1. Mix garlic, bay leaves, vinegar and pepper in a bowl. Add chicken and marinate for at least 1 hour.
2. Heat the oil in a pan and fry the chicken. Discard rendered fat.
3. Add water, marinade and salt to taste. Cover and bring to a boil. Once boil lower the heat to medium and simmer uncovered.
4. Cook for 30-40 minutes until chicken is done.
5. Remove chicken from pot and reduce liquid.
6. Serve over chicken over rice with sauce.
Eat Filipino Food!