Chicken Adobo

INGREDIENTS

• 8 chicken drumsticks (see Tips)
• ¾ cup apple cider vinegar
• 1/3 cup light soy sauce
• 3 tbsp brown sugar
• ¼ tsp ground black pepper
• 1 tbsp finely grated ginger
• 6 garlic cloves, finely chopped
• 2 tbsp vegetable oil
• 1 brown onion, halved and sliced
• 1 long red chilli, finely sliced
• 4 bay leaves
• ¼ cup sliced spring onion (scallions)
• sea salt

DIRECTIONS

1. Whisk together the vinegar, soy sauce, sugar, pepper, ginger and half the chopped garlic. Place the chicken in a large bowl and pour over the vinegar mixture. Toss to coat. Cover and set aside in the fridge to marinate for 30 minutes.
2. Heat 1 tablespoon of the oil in a large, heavy-based pan over high heat. Remove chicken from the marinade and cook in batches (about 3-4 minutes each side) until golden brown. Reserve the marinade for later. Transfer the chicken to a plate and set aside.
3. Place the pan back on medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and a pinch of salt. Cook, stirring for about 5 minutes or until the onions have coloured and are soft. Add the garlic and chilli and cook for another minute. Add the chicken pieces, reserved marinade, bay leaves and ¼ cup water. Cover, reduce heat to low and simmer for 30 minutes. Transfer chicken pieces to a large bowl or platter. Place sauce over medium-high heat and simmer for 15 minutes to thicken slightly. Pour sauce over chicken pieces and scatter over the spring onion.

TIPS

• Rather than using 8 drums you could use
  • 4 legs (separate the thigh from the drum) so you have 4 drums and 4 thighs.
  • 8 thighs
  • 2 skinless pork belly strips and 2 chicken legs (separate the thigh from the drum) so you have 2 drums and 2 thighs. This brings a nice combination of flavor from the salty pork and chicken. (see second video below)

Using Pork Belly and Chicken