Sizzling Adobo
Share on Facebook Print RecipeMake a two-thumbs-upper dish for your balikbayans or for your foreigner friends by cooking this classic Sizzling Adobo. Simple yet full of amazing flavors!
Ingredients
- 250 gms Magnolia Chicken Thigh Fillet, (with skin on) sliced into strips
- 75 gms Magnolia Chicken Liver, chopped
- 2 tbsp garlic, minced
- 1 tsp Worcestershire sauce
- 3 tbsp soy sauce
- 1/3 cup Purefoods Supremo Vinegar
- 1/2 cup water
- 1/2 tsp black pepper, freshly ground
- 2 tsp sugar
- 1 pc bayleaf
- 2 tsp cornstarch, dissolved in 1 tbsp water
- 1 pc red chili, chopped (optional)
- 5 pcs quail eggs, boiled
- Magnolia Nutri-Oil (for frying)
- 2 tbsp toasted garlic chips (store-bought)
- 1/4 cup Monterey Pork Chicharon or chicken skin chicharon
- 1 tbsp wansoy, chopped
Instructions
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In a saucepan, combine chicken, garlic, Worcestershire sauce, soy sauce, vinegar, chicken stock, black pepper, salt, sugar and bay leaf.
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Wait for it to boil then, lower the heat to simmer for 5 minutes.
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Add liver; let it cook for 10 minutes.
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Add dissolved cornstarch to thicken the sauce. Cook for 2 more minutes.
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Add chili (optional). Then, mix in the quail eggs.
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Heat the plate until it sizzles.
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Add oil. Add chicken adobo mixture.
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Top with garlic chips, chicharon and green onions.
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Serve immediately.
- Serving good for four persons.
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