Wednesday, October 26, 2011

Chinese Style Adobo Chicken

I have always been a fan of "Adobo". No matter what form it is, adobo shrimp, adobo pork, adobo rice, adobo beef or adobo sitaw.

 It seems to me  that anything or everything can be adobo-ed.  Be it vegetable, seafood or meats.

 So with my Chinese taste for anything Filipino, it is but natural to make this oh so Filipino dish a little bit Chinese.

No, it doesn't have any vinegar, peppercorns and laurel leaves.   It is  a simple dish only requiring four ingredients:  Soysauce, garlic, brown sugar and oil.

Ingredients for Chinese-style Adobo Chicken
1 Kg Chicken leg (quarter cut)
1/2 C soysauce
1 T garlic paste ( garlic mixed with salt and sugar and ground into a paste)
1 T brown sugar
1/2 T olive oil
 Thats it!

Saute brown sugar and oil, add garlic paste and chicken quarters ( skin side down).  Move chicken around to absorb all those flavor.  Add soysauce and 1 Cup water .  Boil for awhile until chicken are cook and sauce is reduced.  Season with salt and pepper.  

This is a very versatile recipe, you can try it with pork legs and it will work! You can add some spices like laurel leaves and star anise with the soysauce and it will be just fine too.


  1. Looks yummy esp the lovely crispy outer layer.

  2. The skin is dark but it isn't crispy like fried chicken. The skin will have a texture that's tender and chewy at the same time. Like chicken skin dropped in very hot oil and stewed.


Thank you for the visit. Comment away!