Difference between revisions of "Ginataang Adobong Manok (Coconut Milk Adobo)"
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Edit: Filipinos and sour stuff is kind of like Thai/Indian/Korean people and spicy. It might be a good rule of thumb that if you're sensitive to sour, cut back on the sour stuff in these recipes, and add more to taste. | Edit: Filipinos and sour stuff is kind of like Thai/Indian/Korean people and spicy. It might be a good rule of thumb that if you're sensitive to sour, cut back on the sour stuff in these recipes, and add more to taste. | ||
| − | [[Category:Filipino]][[Category:Main Course]][[Category:Chicken]][Category:Dinner]][[Category: | + | [[Category:Filipino]][[Category:Main Course]][[Category:Chicken]][Category:Dinner]][[Category:Gravity84's Recipes]] |
Latest revision as of 22:19, 16 August 2011
Recipe by Gravity84. Wikified by Kenning.
Ginataang Adobong Manok
gih nah TAHNG ah DOH bong mah NOK
Ginataang refers to a stew or soup with coconut milk. Manok means chicken. So this is coconut milk stewed chicken adobo. Sometimes people will call it Adobong Manok sa Gata, "sa gata" means in coconut milk.
1 chicken, broken into parts
2 bay leaves
1 12 oz can coconut milk
3/4 cup vinegar
1/2 cup toyo
5 cloves garlic, minced
1 tsp ginger, minced
salt and pepper to taste
The usual method. Heat oil in wok, brown garlic, brown chicken, add liquids, ginger, bay leaf, simmer until cooked, stirring occasionally, taste for seasoning. If you're worried about how sour it may end up, start with 1/2 of a cup of vinegar and add more to taste (wait for the chicken to be cooked before tasting).
Edit: Filipinos and sour stuff is kind of like Thai/Indian/Korean people and spicy. It might be a good rule of thumb that if you're sensitive to sour, cut back on the sour stuff in these recipes, and add more to taste.[Category:Dinner]]
