last saturday, i cooked tokyo-style adobo. i called it tokyo-style because all the ingredients were from here. i followed a recipe given to me by a filipino friend who loves to cook, kuya ian. i rarely cook and have never made adobo before, but decided to give it a try as some friends were staying over for dinner at my house. i think it turned out OK. But i want to try it again, adding my own tweaks next time. for now, here's version 1.
Ingredients:
1/2 kilo chicken lollipop (or desired chicken or pork part)
1 cup regular kikoman soy sauce (or other soy sauce if not avlbl)
1 cup mizukan vinegar (or other vinegar if not avlbl)
1 cup mirin (japanese sweet cooking wine; or replace with water with 2 Tablespoons sugar if not available)
1 large clove of garlic (skinned, not chopped)
1 tablespoon chopped basil
1 tablespoon whole pepper corns
5-7 pieces Laurel leaves.
5-7 small dried chili (optional)
1 block of Tofu (about 1/4 Kilo) (optional)
Directions:
Pour everything in a pan. Simmer for 1 hour. Remove chicken pieces from stew and fry. Pour back the stew on the chicken just before serving. Add garnish if desired. Serve with rice, salad, or vegetable dish.
Serves 5-6 people.
pictures here :)
