Adobo sa Gatang Manok Recipe

How To Cook Adobo sa Gatang Manok Recipe

Adobo sa Gatang Manok Recipe - Chicken Adobo With Coconut Milk  Want something new cooking chicken or pork adobo? Then spice up your cooking with this chicken and pork adobo with coconut milk. Adobo usually contains soy sauce and vinegar but this recipe replaced them with coconut milk, vinegar and salt. If you haven’t tried this recipe yet, then I think this is a good addition your menu the next time you plan your cooking.

 Adobo sa Gatang Manok Recipe Ingredients:

• 4 1/2 pounds chicken cut into bite size
• 3/4 cup white vinegar
• 3/4 cup water
• 1 teaspoon white sugar
• 1/4 cup soy sauce
• 2 bay leaves
• 1 teaspoon whole black peppercorns, crushed
• 1 onion, chopped
• 2 cloves garlic, crushed
• salt to taste
• 1 (14 ounce) can coconut milk (gata)

Directions:

1. Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushedpeppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
2. Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.

Cooking Procedures :
In a deep skillet, brown chicken in oil.
Combine vinegar, soy sauce, garlic, salt (to taste) and pepper (or peppercorn). Stir to blend and then add into the brown chicken.
Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.
Cover and continue simmering until chicken is tender. Pour coconut milk and add the chili pepper.
Cook for another few more minutes to thicken the sauce.
Remove from heat. Transfer into a serving dish.
Serve hot.

Additional Information Gata And Adobo

Coconut milk is the liquid that comes from the grated meat of a brown coconut. It should not be confused with coconut water. The color and rich taste of coconut milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, South Asia, Southern China and the Caribbean. Source Gata

Adobo or Adobar Spanish: marinade, sauce, or seasoning is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de Vinha d' Alhos.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.
In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which although superficially similar had developed independent of Spanish influence. Adobo

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Learn How To Cook Adobo sa Gatang Manok Recipe