Friday, February 22, 2008
Chicken Adobo with Pineapples
Daughter said the picture looks ugly. Oh no! That's one of my feeble attempts at food styling. I am not making excuses for my erratic photographs. But you have to know, I did not take any photography classes. I did not even exhibit any interest in photography or handling the camera until I started this blog a few months back. I did not take any food styling classes either. But I do enjoy good food photography and I do oggle at the yummy pictures of food magazines, food sites on the internet, and the sites of other food bloggers as well. And I'm learning! So, hopefully, the food and the pictures I will produce will get better.
This chicken adobo is actually yummy and flavorful. It is a family favorite. However, the recipe is not mine. My very dependable assitant cooks this. The children would request her to cook this again and again. My son particularly loves the sauce and would hoard the sauce to put on top of his rice.
1 K Chicken leg and thigh, cleaned, chopped
3 T cooking oil
4 slices ginger
2 T garlic, chopped
1 onion, chopped
1/4 C soy sauce
2 T vinegar
2 T sugar
1 t crushed peppercorns
1/4 C water
1 small can crushed pineapple
salt to taste
1. Heat up cooking oil in a wok or skillet. Pit in the ginger slices. When they are browned, add the garlic and onions.
2. Add in the chicken. Stir-fry for a while. Add in the soy sauce, vinegar, sugar, water, crushed peppercorns, and the crushed pineapple. Mix for all the flavors to blend and coat all the chicken pieces.
3. Cover the cooking pan. Bring to a boil and lower the heat. Simmer until chicken is cooked and fork-tender, around 20 minutes.
Since my son loves the sauce so much, we would increase the amount of liquid. We would just increase the amount of soy sauce, vinegar, sugar, and water proportionately.