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Hi, my name is Cliff Wharton and I’m the Chef at TenPenh and today we’re making chicken adobo.
I’ve shown you to cook the chicken and I’m going to assemble it with the ingredients and real quick. This is very simple. Take your chicken pieces add it to a pot, just like that. You want to take couple of tablespoons of peppercorns, just add it to your chicken. Take three of four bay leaves, add it into that and I’ve got like 4 to 5 cloves of garlic, I like lots of garlic, so just add it to there.
Now for the liquid part, pretty much I want to use white distilled vinegar and approximately using the two cups of vinegar, just like that. Now we take our low sodium soy sauce, should have been open already. These are like three cups of this; just add it to the vinegar. Once that’s done, I would like to take some brown sugar. This is like a little bit, not everybody does the brown sugar, its kind of my, what I’d like to do add brown sugar, it gives a little bit of takes away the tartness of soy, sweetens it up a little bit.
Some brown sugar, take two tablespoons, to do that is kind of whisk the brown sugar in, get it nice and dissolved until it get mixed. Give a little taste if you want, little more sweetness in that; you can add, if not its fine. Just add it right to your chicken mix, with stock completely covered. What I do is, I just add a little bit of water and that’s how we assemble the chicken before it’s cooked.
