A couple of days ago I was thrilled to get a call from a good friend in Fort Greene. She requested that I cook some Filipino food for her and her friends. I love that kind of call! Within minutes I arrived at her apartment and we were off to Queens to find all the ingredients for some very typical Filipino fare.
On the menu, we decided on some quick Filipino staples like Pancit Canton (CLICK HERE! to watch the video!) , Lumpia Shanghai, and Chicken Adobo.
The two main ingredients, besides your choice of protein, is the soy sauce and the vinegar. The ratio of soy sauce to vinegar I used was 1:1. I prefer using coconut vinegar because I like the how it taste and cooks in this dish. I never use white or cider vinegar. It's a waste of my time. For the soy sauce, you have to get the real stuff. Find a good brand that is brewed and with depth of flavor. It will make the final dish that much better.
Basic Chicken Adobo
- 1 cup Soy Sauce
- 1 cup Coconut Vinegar
- 10 Garlic Cloves, minced
- 5 Bay Leaves
- 30 Whole Black Peppercorns