Chicken Adobo is a little sweet, a little mouthwatering and sooo succulent Jet Tila shares his take served with a side of Lumpia! #ReadyJetCook
Get the dish for Chicken Adobo ►
Get the dish for Lumpia Shanghai ►
Jet Tila shares his favorite go-to dishes and stores at his family's supermarket.
Invite to Food Network, where discovering to cook is as basic as clicking play! Grab your apron and prepare yourself to get cookin' with a few of the very best chefs worldwide. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite dining establishment and be your resource in the kitchen to ensure every meal is a 10/10!
DISH COURTESY OF JET TILA
Overall: 1 hr 40 min (includes marinading time).
Active: 20 minutes.
Yield: 4 portions.
4 chicken leg quarters (about 2 pounds).
1/2 cup plus 2 tablespoons low-sodium Japanese soy sauce.
6 cloves garlic, smashed.
2 tablespoons neutral oil, such as peanut, canola or grapeseed.
3 bay leaves, ideally fresh.
1 tablespoon black peppercorns, coarsely cracked, plus more for serving.
1 cup chicken stock.
1 tablespoon granulated sugar.
3 ounces walking stick vinegar, or 1 1/2 ounces distilled white vinegar.
2 teaspoons cornstarch combined with cool water to make a slurry, optional.
Steamed rice, for serving.
Cut the excess skin and large swellings of fat from the chicken.
Marinade the chicken pieces with the soy sauce and smashed garlic for 30 minutes.
Get rid of the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. As soon as hot, put the chicken legs into the pan, working in batches if required, and brown on both sides. When all the pieces are browned, add the bay leaves and broken peppercorns and cook till aromatic, about 1 minute. Return all the chicken pieces to the pot together with the reserved soy and garlic marinade and add the chicken stock. Give a low boil, then lower to a simmer. Cover and prepare till tender, about 40 minutes.
When the chicken is tender, include the sugar and vinegar. Simmer another 10 minutes. Taste and change spices. The adobo ought to have a kick of vinegar however taste balanced. If wanted, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.
Subscribe to our channel to fill up on the current must-eat dishes, dazzling kitchen hacks and material from your preferred Food Network shows.
► FOOD NETWORK KITCHEN AREA APP:.
► COMPLETE EPISODES:.
#ReadyJetCook #JetTila #FoodNetwork #ChickenAdobo #LumpiaShanghai.
How to Make Chicken Adobo and Lumpia Shanghai with Jet Tila|Ready Jet Cook|Food Network.