Adobo Chicken

I’ve never been to the Philippines , but I started reading about foods found there and this one intrigued me. They claim Adobo to be their national dish (often using pork rather than chicken), as well it should be-- it is delicious!

6-8 chicken thighs (with or without bones and skin-- doesn’t matter)
¾ cup white or cider vinegar
1 cup low sodium soy sauce
½ cup water
2 tablespoons table sugar
1 inch piece fresh ginger, peeled and chopped
5 cloves garlic, crushed or pressed

1) Place the chicken in a bowl, Tupperware or zip-top plastic bag. Pour in all marinade ingredients. Stash in the refrigerator for 2-6 hours.

2) Pour the chicken and all marinade into a large pot, cover and bring to a strong simmer. Lower heat, keep the lid on and continue to simmer gently now, for 1-2 hours.

3) After 1-2 hours simmering, remove the chicken from the sauce and allow to cool until you can comfortably handle the chicken. Pour the sauce into a tall container and skim off any fat (save to serve with Adobo). Pull the skin off and the meat from the bones--discard. This can all be done one day ahead of time, the chicken stored, covered in the refrigerator.

4) When ready to serve, pour a good glug of vegetable oil into a non-stick pan and set over medium-high heat. When the oil looks as if it is quivering, add in the chunks of chicken. Season with a bit of salt and sauté until the pieces get a bit golden and crunchy.

Serves 6, with Asian Veggie Noodles (below), and extra sauce for drizzling.