Chicken Adobo (Chinese Style)
This sweet-salty, vinegar-free, chinese-style Chicken Adobo version is so yummy, you’ll be mopping up all that sauce on your plate!
Ingredients
- 3 lbs chicken pieces, (about 5 drumsticks and 5 thighs)
- 1/4 cup soy sauce, (I use Kikkoman brand)
- 1 ½ tbsp oyster sauce
- 2 tbsp brown sugar
- 8 cloves garlic (a small head of garlic may be used), minced or crushed or chopped
- ½ tbsp whole black peppercorns (or freshly ground), adjust to taste
- 3 bay leaves
- 8 oz fresh mini-bella/portobello mushrooms or 4 oz fresh shiitake or 1-2 oz dry shiitake
- a few drops of sesame oil (very essential!)
Instructions
- In a deep pan or a Dutch oven, mix the soy and oyster sauces, sugar, garlic and ground or whole peppercorns. Add the chicken pieces and coat the with the sauce. Insert the bay leaves. Don't worry if it seems dry at this point, it will produce some liquid as you cook it.
- Bring to a boil. Cover and simmer on low until chicken is tender, about 50 minutes to an hour or so.
- When the chicken is already tender, add in the mushrooms. Continue to simmer until the mushrooms are cooked and tender about 5-8 minutes.
- Add a few drops of sesame oil, to taste. Give a quick stir. Serve hot with rice.
- As with any Adobo version, though it's great the first day, it's even better the next day as the meat would have absorbed the flavor of the sauce more.
Notes
TIPS & TRICKS
I use skinless but boned-in thighs as using the ones with skin on will produce too much oil. You can leave the skin on the drumsticks if you wish so you still get some flavor from the skin without it producing too much grease or oil.
If using fresh Shiitake (4oz) - clean them quickly under running water or wipe the tops clean. Cut of the stem (can't eat them too chewy!) and then slice.
If using dry Shiitake (2 oz) - reconstitute/rehydrate the mushrooms in warm water for about 20 mins or until tender. Reserve the water. Just strain it first if necessary. Add it as needed. This liquid is so full of flavor so don't throw it away especially if you like a more liquidy adobo.
Tried this recipe?Let us know how it was!