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Sagot :

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1. RECIPE NAME

  • ADOBO

2. PREPARATION TIME

  • 15-30 MINUTES

3. COOKING TIME

  • 30-45 MINUTES

4. TOOLS TO BE USED

  • Large wok (deep) with lid and a spatula.
  • Large wok (deep) with lid and a spatula.Chopping board
  • Knife
  • Bowls/Plate
  • Measuring cup

5. INGREDIENTS W/ WEIGHTS AND MEASURES

  • Chicken, cut into serving pieces -- 2 1/2 to 3 pound
  • Chicken, cut into serving pieces -- 2 1/2 to 3 poundWhite vinegar -- 3/4 cup
  • Chicken, cut into serving pieces -- 2 1/2 to 3 poundWhite vinegar -- 3/4 cupSoy sauce -- 1/4 cup
  • Chicken, cut into serving pieces -- 2 1/2 to 3 poundWhite vinegar -- 3/4 cupSoy sauce -- 1/4 cupOnion, thinly sliced -- 1/2
  • Chicken, cut into serving pieces -- 2 1/2 to 3 poundWhite vinegar -- 3/4 cupSoy sauce -- 1/4 cupOnion, thinly sliced -- 1/2Garlic, crushed -- 4 to 6 cloves
  • Chicken, cut into serving pieces -- 2 1/2 to 3 poundWhite vinegar -- 3/4 cupSoy sauce -- 1/4 cupOnion, thinly sliced -- 1/2Garlic, crushed -- 4 to 6 clovesBay leaf -- 1-2
  • Chicken, cut into serving pieces -- 2 1/2 to 3 poundWhite vinegar -- 3/4 cupSoy sauce -- 1/4 cupOnion, thinly sliced -- 1/2Garlic, crushed -- 4 to 6 clovesBay leaf -- 1-2Peppercorns -- 6 to 8
  • Chicken, cut into serving pieces -- 2 1/2 to 3 poundWhite vinegar -- 3/4 cupSoy sauce -- 1/4 cupOnion, thinly sliced -- 1/2Garlic, crushed -- 4 to 6 clovesBay leaf -- 1-2Peppercorns -- 6 to 8Salt -- 1 teaspoon
  • Chicken, cut into serving pieces -- 2 1/2 to 3 poundWhite vinegar -- 3/4 cupSoy sauce -- 1/4 cupOnion, thinly sliced -- 1/2Garlic, crushed -- 4 to 6 clovesBay leaf -- 1-2Peppercorns -- 6 to 8Salt -- 1 teaspoonWater -- 1 cup
  • Chicken, cut into serving pieces -- 2 1/2 to 3 poundWhite vinegar -- 3/4 cupSoy sauce -- 1/4 cupOnion, thinly sliced -- 1/2Garlic, crushed -- 4 to 6 clovesBay leaf -- 1-2Peppercorns -- 6 to 8Salt -- 1 teaspoonWater -- 1 cupOil -- 1/4 cup

6. PROCEDURE

  • Combine chicken, soy sauce, and garlic in a large bowl. Mix well.
  • Combine chicken, soy sauce, and garlic in a large bowl. Mix well.Heat a cooking pot.
  • Combine chicken, soy sauce, and garlic in a large bowl. Mix well.Heat a cooking pot. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
  • Combine chicken, soy sauce, and garlic in a large bowl. Mix well.Heat a cooking pot. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.Pour-in the remaining marinade, including garlic.
  • Combine chicken, soy sauce, and garlic in a large bowl. Mix well.Heat a cooking pot. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.Pour-in the remaining marinade, including garlic.Add dried bay leaves and whole peppercorn.
  • Combine chicken, soy sauce, and garlic in a large bowl. Mix well.Heat a cooking pot. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.Pour-in the remaining marinade, including garlic.Add dried bay leaves and whole peppercorn. Add vinegar.
  • Combine chicken, soy sauce, and garlic in a large bowl. Mix well.Heat a cooking pot. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.Pour-in the remaining marinade, including garlic.Add dried bay leaves and whole peppercorn. Add vinegar. Put-in the sugar, and salt.

COST PER SERVING

  • I think If I will serve a adobong manok I will cost 50 pesos per serving.

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