How to Make Chicken Adobo and Lumpia Shanghai with Jet Tila | Ready Jet Cook | Food Network

is a little sweet, a little mouthwatering and sooo succulent Tila shares his take served with a side of Lumpia! #ReadyJetCook
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Chicken Adobo
Level: Easy
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.

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How to Make Chicken Adobo and with Jet Tila|Ready Jet Cook|Food Network.

How to Make Chicken Adobo and Lumpia Shanghai with Jet Tila | Ready Jet Cook | Food Network

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About the Author: Yvette Cook


  1. I grew up eating these two dishes! Childhood right there! Love them still!

  2. My sister and I have a Filipino sister-in-law. Before my sister passed away, she and I would get together and make authentic lumpia that would take *all* *day* ! 💙

    1. I have some friends from the Philippines who moved to a town near me in Massachusetts and every time I go over to their house I always leave with a container of like 20 fresh lumpia. There is nothing that beats freshly cooked lumpia.

  3. Adobo and Lumpia Shanghai? Both of those are one of my favorite Filipino dishes.

  4. I have a friend who’s Filipino and I absolutely love eating lumpia at every party I go to lol.

  5. Was having a rough day – this episode was a real pick me up. Thank you for being you; you and your production team do great work.

  6. I love it it look awesome it must be so delicious I have to try this at home but it’s not going to come out like that but I’m going to try it you have inspired me thank you

  7. Lumpia is one of those Filipino dishes that requires to be prepared in EXTREME masses in parties… Like a million of what he made would probably be good for a party of 3.

  8. Love Filipino food when we were stationed in Japan I learn to make a lot of Filipino dishes and a lot of Japanese dishes tasty food

  9. What we normally do here for adobo is just boil the meat in soy sauce, vinegar, bit of water with garlic, black pepper and bay leaf. Once it is cooked, you can eat it as is or fry the meat and put it back to its sauce. But this looks awesome as well.😍💜

  10. Looks amazing and your videos are always so informative and easy to follow. Well, I know what I’m making this upcoming weekend.

  11. Thanks for the good recipe and good explanation… 💗💗 Спасибо за хороший рецепт и хорошее объяснение…💗💗

  12. adobo is incredibly freezer-friendly. my mom would make a HUGE batch and freeze them into portions. i’ve eaten 2 year old pork adobo and I swear it was the tastiest she ever made only because she forgot about it in the back of the freezer.

    on the other hand, adobo doesn’t need a fridge or a freezer. when my mom was growing up in the province no one had a fridge much less a freezer. my grandmother would make a big pot of adobo and leave it on the stove. if you got hungry just scoop some rice and adobo and you’re good to go. every day, she’d heat up the adobo to a gentle simmer for 5-10 mins and the soy sauce and vinegar basically keeps it preserved without need for refrigeration. it’s supposed to be able to stay out at least a week but my uncle was a bottomless pit so they’d be lucky if it lasted 3 days.

  13. Chef you are such a great cook and teacher! Love everything you make!!!

  14. I’m Filipino and these versions of chicken adobo and lumpia are a good take on our classic dishes. By no means were they authentic, and even Chef Tila would not call it’s still a good representation of Filipino classics.

  15. When I was in the Navy, my roommate, who was Philippiano, invited me to a cookout and party thrown by the Philippianos on base. I was the only white guy that was invited. I had an absolute blast! Some of the warmest and welcoming people I had ever been around.
    The best part was the food, which was amazing. I’ll never forget the lumpia. It was fantastic

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