PILIPINO FOOD - ADOBONG MANOK

ILOKANO STYLE - "Daytoy ilutok to para idjay asawak misis Dumaguing...manok kano met lang kayat na...ngem kasano ngaruden ken nataba met toy manok..hahah"



Filipinos have a dish by the same name, although it is most often referred to by its (possibly adapted) name, adobong. While Filipino food has been largely influenced by Spanish, Spanish colonial, and, to a lesser extent, Chinese cooking cultures, Filipino cooks believe that adobong originated with them. Arguably the national dish of the Philippines, adobong also refers to the entire style of cooking in vinegar and is made with seafood and vegetables as well as meat. Regardless of the specific national origin of the technique, adobong cooking probably had its roots in necessity. Cooking in vinegar is a way of preserving food because it inhibits bacterial growth, allowing food to be stored at room temperature.

INSTRUCTIONS

1. Heat the oil in a large clay or heavy-bottomed pot over medium-high heat. Stir-fry the garlic and ginger until fragrant and golden, about 5 minutes. Add the chicken, vinegar, soy sauce, scallions, peppercorns, bay leaves, and 1/4 cup water, reduce the heat to medium-low, and simmer until the chicken is fork-tender and the juices have reduced by half, about an hour. You can serve the chicken over rice with a sautéed vegetable on the side now, or refrigerate it overnight.
2. Take the adobong out of the refrigerator and allow to come to room temperature. Place the pot, uncovered, over medium heat and, stirring occasionally, reheat the stew until a little more of the juices have evaporated. The more the juices evaporate, the more the fat surfaces and crisps the chicken pieces, making them very delicious.

Variation: You can make this with a whole 2 1/2 pound chicken. This is what I call “family style” adobong. Remove the legs from the chicken, and split them at the joint. Chop the drumsticks and thighs in half through the bone. (Use a cleaver to do this, but if you are uncomfortable using a cleaver for chopping, slice the pieces in half lengthwise so some of the halves retain the bone, while the others are bone-free.) Separate the back from the breast side of the chicken. Use kitchen shears or a cleaver. Quarter the backbone. Separate the wings from the breast at the joint, and discard the tips. Halve the breast through the bone, then quarter each half through the bone crosswise. Enjoy, but be very careful of the small bones.