Adobong Puti is a popular Filipino dish. It is a variation of the classic Filipino adobo, but without the soy sauce. The original dish never used (soy sauce). Only recently that I’ve learned that this is the case. Cookbooks and Filipino historians cite the addition of soy sauce was only recent to the recipe.
Long ago, in order for dishes to last longer, Filipinos stewed meat and poultry in vinegar and salt. When soy sauce was introduce in the Philippines by the Chinese, it has replaced salt and has become an alternative with its way of cooking.
You only use vinegar and salt, instead of combining soy sauce and vinegar when cooking. Hence, the white color. And of course, you will still use spices like (garlic, peppercorns, bay leaves) and other condiments. Here is an easy recipe for this well-loved chicken stew. Cooked in a garlicky-vinegar broth and black peppercorns.
The secret ingredient is always LOVE
Tips on cooking Adobong Puti
- Marinate the chicken for a flavorful dish.
- When cooking adobo, do not cover the pot with a lid when the vinegar is added. Also, refrain from stirring and just let it simmer.
- 1/2 kilo chicken (drumsticks or thighs)
- 3/4 cup white vinegar
- 1/8 tsp ground black pepper
- 5 pcs whole peppercorn
- 3 pcs bay leaves (crushed)
- 3 cloves garlic (crushed)
- 1 medium onion (sliced)
- 1/2 cup water
- 1/8 tsp salt
- 2 tbs cooking oil
- Wash the chicken parts and marinate in salt, ground pepper, whole peppercorn, vinegar, and bay leaves. marinate for 20 minutes in a bowl.
- In a casserole, heat oil and saute garlic until fragrant, then add onion and saute until translucent.
- Take the chicken parts from the bowl and fry until all sides are cooked.
- Add the marinate and bring to boil. let simmer for 10 minutes but do not cover the pot.
- After simmering for 10 minutes, add water and cover the pot to simmer for 20 more minutes or when liquid is reduced to half. adjust seasoning to taste.
- Serve while hot and enjoy with steaming rice! Bon Appetit!