I’m pretty sure you have your own take on this classic Filipino recipe. This chicken adobo is super easy to make and can have it anytime of the day. Take note that I’ve added chili garlic oil, oyster sauce and balsamic vinegar to give it my own twist.
1/2 kilo chicken, sliced into adobo cut
1 bulb garlic, minced
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons balsamic vinegar
1.5 cup water
1 teaspoon oyster sauce
1 teaspoon crushed or whole peppercorn
1/4 teaspoon chili garlic oil (optional)
1 bay leaf (optional)
- In a medium-sized sauce pan, combine all ingredients except the white and balsamic vinegar, oyster sauce, chili garlic oil. Cook under medium heat.
- After 15 minutes, add the balsamic vinegar, white vinegar, oyster sauce and chili garlic oil.
- Simmer for 15 more minutes or until chicken is tender.
- Serve and enjoy with hot rice.