- Three full Chicken Thighs – cleaned off excess fat, chopped to three pieces.
- Smashed Garlic, sliced Ginger (substitution for Bay Leaf). Whole Black Peppercorn (not in pict). Optional – sliced Onion, sliced Red Carrot (just for coloring) and some Parsley Stem.
- Key ingredients – Light soy, Rice Vinegar (or any light white Vinegar), freshly grounded Black pepper. Optional (this will balance out the sourness and saltiness) – Gula Melaka (or normal raw sugar), Oyster sauce and a dash of Sesame oil and Shaoxing wine. A dash of Dark soy for coloring. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by mixing all the Marinating Ingredients together with some water. Marinate the Chicken for at least 1-3 hrs (overnite for better flavor). Set aside.
Meanwhile, on medium heat, saute the smashed Garlic, sliced Ginger and sliced Onion till soften and lightly brown. Move Onion aside or remove from pan, sear the Chicken (skin-side down first) till slightly golden brown.
Add the remaining marinating sauce and top with water to a level of just abt cover the Chicken pieces. Add the whole Black Peppercorn and Parsley Stem . Turn up heat, bring to boil, turn down heat to low, and simmer for abt 30-mins or till Chicken tender (stir occasionally). To render down the sauce to a slightly thicken glaze, remove the lid, add Red Carrot slices, turn the heat to medium and continue simmer to desired sauce consistency. Adjust the flavor. Viola, ur pot of mouthwatering “Filipino Adobo Chicken” is ready to be served hot with plain rice.