Sunday, September 16, 2007

Sweet-style Chicken Adobo with Eggs & Potatoes

  • 5 pcs chicken eggs
  • a tbsp of coarse salt
  • water
  • 1/2 kg of chicken, cut into serving pcs
  • 300 grams, chicken liver & gizzard
  • 6-8 cloves garlic finely crushed
  • 1 small red onion, finely minced
  • 3 tbsps of soy sauce
  • 2 tbsps of white vinegar
  • 1/2 tbsp of ground black pepper
  • 1 bay leaf (optional)
  • 1 pc (175 grams) potato, cut into chunks
  • 2 tbsps of cooking oil
  • 1 heaping teaspoon of brown sugar


In a casserole, place the first-three ingredients. Bring to boil. Boil for a minute and let it sit in hot water. Set aside.

In a wok or pan, put the next-eight ingredients. Do not mix. Put the lid on. Bring to boil over high heat. Let it boil for a minute or until vinegar is fragrant. Add potatoes. Stir. Then, cover again and bubble away in low fire for 20-25 minutes. Meanwhile, shell the eggs.

Remove sauce from the pan. Increase heat to high. Put oil. Saute for a minute. Put back the sauce. Add sugar and shelled eggs. Mix. Cook for another minute.

Serve with rice.

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